Technologies to reduce refrigeration energy consumption in the food industry

Judith Evans

doi:10.1533/9781845697051.2.196

Technologies to reduce refrigeration energy consumption in the food industry

Judith Evans

Mechanical Engineering and Design

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

7 Citations (Scopus)

Abstract

© 2009, Woodhead Publishing Limited. All rights reserved. In response to recent increases in energy prices, drivers are examined for reducing energy use in the food industry, and areas where energy can be saved through process optimization and equipment choice are identified. The cold chain is essential in ensuring the safety, organoleptic quality, nutritional content and market value of perishable foodstuffs from harvest to consumer. Worldwide it is estimated that 15% of the electricity consumed is used for refrigeration. New and alternative refrigeration systems and processes are examined and their potential for future exploitation evaluated.

Original language	English
Title of host publication	Handbook of Waste Management and Co-Product Recovery in Food Processing
Publisher	Elsevier
Pages	196-220
DOIs	https://doi.org/10.1533/9781845697051.2.196
Publication status	Published - 26 Oct 2009

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10.1533/9781845697051.2.196

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ER -

Technologies to reduce refrigeration energy consumption in the food industry

Abstract

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