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Energy analysis applied to food processing

Author

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  • Ho, J.C.
  • Wijeysundera, N.E.
  • Chou, S.K.

Abstract

We use first-law and second-law efficiencies on 2 multi-process food processing plants. These efficiencies are 59.6 and 19.4% for a condensed milk plant and 43.0 and 15.5% for the bakery plant. Improvements in both first-law and second-law efficiencies for the bakery can be achieved by reducing the mass of dough moulds and recovery of energy in the bake-oven exhaust to heat the air in the proofing oven. Replacement of the flash-cooling process in the condensed-milk plant by a combination of boiling at 100 °C and cooling via a vapour-compression refrigerator would lead to significant improvements in plant efficiencies.

Suggested Citation

  • Ho, J.C. & Wijeysundera, N.E. & Chou, S.K., 1986. "Energy analysis applied to food processing," Energy, Elsevier, vol. 11(9), pages 887-892.
    • Handle: RePEc:eee:energy:v:11:y:1986:i:9:p:887-892
    DOI: 10.1016/0360-5442(86)90008-3
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