Skip to main content
SpringerLink
Log in

Energy efficiency technologies for sustainable food processing

Energy Efficiency Aims and scope Submit manuscript

Cite this article

Abstract

Energy conservation is vital for the sustainable development of food industry. Energy efficiency improvement and waste heat recovery in the food industry have been a focus to increase the sustainability of food processing in the past decades. Replacement of conventional energy-intensive food processes with novel technologies such as novel thermodynamic cycles and non-thermal and novel heating processes provides another potential to reduce energy consumption, reduce production costs, and improve the sustainability of food production. Some novel food processing technologies have been developed to replace traditional energy-intensive unit operations for pasteurization and sterilization, evaporation and dehydration, and chilling and freezing in the food industry. Most of the energy conservation technologies can readily be transferred from other manufacturing sectors to the food processing sector.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8
Fig. 9

References

  • Adapa, P. K., & Schoenau, G. J. (2005). Re-circulating heat pump assisted continuous bed drying and energy analysis. International Journal of Energy Research, 29, 961–972.

    Article  Google Scholar 

  • Akpinar, E. K. (2004). Energy and exergy analyses of drying of red pepper slices in a convective type dryer. Int. Comm Heat and Mass Transfer, 31, 1165–1176.

    Article  Google Scholar 

  • Akpinar, E. K., Midilli, A., & Bicer, Y. (2005). Energy and exergy of potato drying process via cyclone type dryer. Energy Conversion and Management, 46, 2530–2552.

    Article  Google Scholar 

  • Akpinar, E. K., Midilli, A., & Bicer, Y. (2006). The first and second law analyses of thermodynamic of pumpkin drying process. Journal of Food Engineering, 72, 320–331.

    Article  Google Scholar 

  • Bhattacharyya, S. C., & Ussanarassamee, A. (2004). Decomposition of energy and CO2 intensities of Thai industry between 1981 and 2000. Energy Economics, 26, 765–781.

    Article  Google Scholar 

  • Brown, Z. K., Fryer, P. J., Norton, I. T., Bakalis, S., & Bridson, R. H. (2008). Drying of foods using supercritical carbon dioxide—investigations with carrot. Innovative Food and Emerging Technologies, 9, 280–289.

    Article  Google Scholar 

  • Carneiro, L., dos Santos Sa, I., dos Santos Gomes, F., Matta, V. M., & Cabral, L. M. C. (2002). Cold sterilization and clarification of pineapple juice by tangential microfiltration. Desalination, 148, 93–98.

    Article  Google Scholar 

  • Cassano, A., Conidi, C., & Drioli, E. (2011). Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane process. Journal of Food Engineering, 107, 366–373.

    Article  Google Scholar 

  • Chaudhry, H. N., Hughes, B. R., & Ghani, S. A. (2012). A review of heat pipe systems for heat recovery and renewable energy applications. Renewable and Sustainable Energy Reviews, 16, 2249–2259.

    Article  Google Scholar 

  • Colak, N., & Hepbasli, A. (2007). Performance analysis of drying of green olive in a tray dryer. Journal of Food Engineering, 80, 1188–1193.

    Article  Google Scholar 

  • Corzo, O., Bracho, N., Vasquez, A., & Pereira, A. (2008). Energy and exergy analyses of thin layer drying of coroba slices. Journal of Food Engineering, 86, 151–161.

    Article  Google Scholar 

  • Dincer, I., & Sahin, A. Z. (2004). A new model for thermodynamic analysis of a drying process. International Journal of Heat and Mass Transfer, 47, 645–652.

    Article  MATH  Google Scholar 

  • Einstein, D., Worrell, E., & Khrushch, M. (2001) Steam systems in industry: Energy use and energy efficiency improvement potentials. Lawrence Berkeley National Laboratory. Paper LBNL-49081. online: http://repositories.cdlib.org/lbnl/LBNL-49081.

  • EUROSTAT. (2013) Final energy consumption by industry. Online: http://epp.eurostat.ec.europa.eu.

  • Farkas, J. (2006). Irradiation for better foods. Trends in Food Science & Technology, 17, 148–152.

    Article  MathSciNet  Google Scholar 

  • Fischer, J. R., Blackman, J. E., & Finnell, J. A. (2007). Industry and energy: challenges and opportunities. Resource: Engineering &Technology for a Sustainable World, 4, 8–9.

    Google Scholar 

  • Fritzson, A., & Berntsson, T. (2006). Efficient energy use in a slaughter and meat processing plant—opportunities for process integration. Journal of Food Engineering, 76, 594–604.

    Article  Google Scholar 

  • Goh, L. J., Othman, M. Y., Mat, S., Ruslan, H., & Sopian, K. (2011). Review of heat pump systems for drying application. Renewable and Sustainable Energy Reviews, 15, 4788–4796.

    Article  Google Scholar 

  • Heinz, V., Toepfl, S., & Knorr, D. (2003). Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment. Innovative Food Science and Emerging Technologies, 4, 167–175.

    Article  Google Scholar 

  • Huang, L., & Sites, J. (2007). Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters. Journal of Food Engineering, 80, 226–233.

    Article  Google Scholar 

  • Icier, F., & Ilicali, C. (2005). Temperature dependent electrical conductivities of fruit purees during ohmic heating. Food Research International, 38, 1135–1142.

    Article  Google Scholar 

  • James, C., Araujo, M., Carvalho, A., & James, J. (2005). The heat pipe and its potential for enhancing the cooking and cooling of meat joints. Internal Journal of Food Science and Technology, 40, 419–423.

    Article  Google Scholar 

  • Jaturonglumlert, S., & Kiatsiriroat, T. (2010). Heat and mass transfer in combined convective and far-infrared drying of fruit leather. Journal of Food Engineering, 100, 254–260.

    Article  Google Scholar 

  • Jun, S., & Sastry, S. (2005). Modeling and optimization of ohmic heating of foods inside a flexible package. Journal of Food Process Engineering, 28, 417–436.

    Article  Google Scholar 

  • Ketteringham, L., & James, S. (2000). The use of high thermal conductivity inserts to improve the cooling of cooked foods. Journal of Food Engineering, 45, 49–53.

    Article  Google Scholar 

  • Kiatsiriroat, T., & Tachajapong, W. (2002). Analysis of a heat pump with solid desiccant tube bank. International Journal of Energy Research, 26, 527–542.

    Article  Google Scholar 

  • Kumar, A., Croteau, S., & Kutowy, O. (1999). Use of membranes for energy efficient concentration of dilute steams. Applied Energy, 64, 107–115.

    Article  Google Scholar 

  • Kuzgunkaya, E. H., & Hepbasli, A. (2007). Exergetic performance assessment of a ground-source heat pump drying system. International Journal of Energy Research, 31, 760–777.

    Article  Google Scholar 

  • Lado, B. H., & Yousef, A. E. (2002). Alternative food-preservation technologies: efficacy and mechanisms. Microbes and Infection, 4, 433–440.

    Article  Google Scholar 

  • Lakshmi, S., Chakkaravarthi, A., Subramanian, R., & Singh, V. (2007). Energy consumption in microwave cooking of rice and its comparison with other domestic appliances. Journal of Food Engineering, 78, 715–722.

    Article  Google Scholar 

  • Loaharanu, P. (1996). Irradiation as a cold pasteurization process of food. Veterinary Parasitology, 64, 71–82.

    Article  Google Scholar 

  • Manas, P., & Pagan, R. (2005). Microbial inactivation by new technologies of food preservation. Journal of Applied Microbiology, 98, 1387–1399.

    Article  Google Scholar 

  • Marra, F., Zhang, L., & Lyng, J. G. (2009a). Radio frequency treatment of foods: review of recent advances. Journal of Food Engineering, 91, 497–508.

    Article  Google Scholar 

  • Marra, F., Zell, M., Lyng, J. G., Morgan, D. J., & Cronin, D. A. (2009b). Analysis of heat transfer during ohmic processing of a solid food. Journal of Food Engineering, 91, 56–63.

    Article  Google Scholar 

  • McKenna, B. M., Lyng, J., Brunton, N., & Shirsat, N. (2006). Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering, 77, 215–229.

    Article  Google Scholar 

  • Midilli, A., & Kucuk, H. (2003). Energy and exergy analyses of solar drying process of pistachio. Energy, 28, 539–556.

    Article  Google Scholar 

  • Mukhopadhyay, S., Tomasula, P. M., Luchansky, J. B., Porto-Fett, A., & Call, J. E. (2010). Removal of Salmonella enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration. International Journal of Food Microbiology, 142, 309–317.

    Article  Google Scholar 

  • Mull, T. E. (2001). Practical guide to energy management for facilities engineers and plant managers. New York: ASME Press.

    Google Scholar 

  • Muller, D. C. A., Marechal, F. M. A., Wolewinski, T., & Roux, P. J. (2007). An energy management method for the food industry. Applied Thermal Engineering, 27, 2677–2686.

    Article  Google Scholar 

  • Nguyen, L. T., Choi, W., Lee, S. H., & June, S. (2013). Exploring the heating patterns of multiphase foods in a continuous flow, simultaneous microwave and ohmic combination heater. Journal of Food Engineering, 116, 65–71.

    Article  Google Scholar 

  • Okos, M., Rao, N., Drecher, S., Rode, M., & Kozak, J. (1998) Energy usage in the food industry. American Council for an Energy-Efficient Economy. Online: http://www.aceee.org/pubs/ie981.htm.

  • Onsekizoglu, P., Bahceci, K. S., & Acar, M. J. (2010). Clarification and the concentration of apple juice using membrane processes: a comparative quality assessment. Journal of Membrane Science, 352, 160–165.

    Article  Google Scholar 

  • Ozgener, L., & Ozgener, O. (2006). Exergy analysis of industrial pasta drying process. International Journal of Energy Research, 30, 1323–1335.

    Article  Google Scholar 

  • Ozyurt, O., Comakli, O., Yilmaz, M., & Karsli, S. (2004). Heat pump use in milk pasteurization: an energy analysis. International Journal of Energy Research, 28, 833–846.

    Article  Google Scholar 

  • Ramirez, C. A., Patel, M., & Blok, K. (2006a). How much energy to process one pound of meat? A comparison of energy use and specify energy consumption in the meat industry of four European countries. Energy, 31, 2047–2063.

    Article  Google Scholar 

  • Ramirez, C. A., Blok, K., Neelis, M., & Patel, M. (2006b). Adding apples and oranges: the monitoring of energy efficiency in the Dutch food industry. Energy Policy, 34, 1720–1735.

    Article  Google Scholar 

  • Sabirzyanov, A. N., Il’in, A. P., Akhunov, A. R., & Gumerov, F. M. (2002). Solubility of water in supercritical carbon dioxide. High Temperature, 40, 203–206.

    Article  Google Scholar 

  • Simpson, R., Cortes, C., & Teixeira, A. (2006). Energy consumption in batch thermal processing: model development and validation. Journal of Food Engineering, 73, 217–224.

    Article  Google Scholar 

  • Singh, R. P., & Heldman, D. R. (2013). Introduction to food engineering (5th ed.). San Diego: Academic.

    Google Scholar 

  • Smith, R. (2000). State of the art in process integration. Applied Thermal Engineering, 20, 1337–1345.

    Article  Google Scholar 

  • Srimuang, W., & Amatachaya, P. (2012). A review of the applications of heat pipe heat exchangers for heat recovery. Renewable and Sustainable Energy Reviews, 16, 4303–4315.

    Article  Google Scholar 

  • Sun, D. W., & Wang, L. J. (2001). Novel refrigeration cycles, chapter 1. In D. W. Sun (Ed.), Advances in food refrigeration (pp. 1–69). UK: Leatherhead Publishing.

    Google Scholar 

  • Toepfl, S., Mathys, A., Heinz, V., & Knorr, D. (2006). Review: potential of high hydrostatic pressure and pulsed electric fields for energy efficiency and environmentally friendly food processing. Food Reviews International, 22, 405–423.

    Article  Google Scholar 

  • Trivittayasil, V., Tanaka, F., & Uchino, T. (2011). Investigation of deactivation of mold conidia by infrared heating in a model-based approach. Journal of Food Engineering, 104, 565–570.

    Article  Google Scholar 

  • U.S. Census Bureau. (2013). 2011 Annual survey of manufactures. Online: http://factfinder2.census.gov.

  • U.S. Energy Information Administration. (2013). Electric power annual 2012. Online: http://www.eia.gov/electricity/annual/

  • U.S. Environmental Protection Agency (US EPA). (2007). Energy trends in selected manufacturing sectors: opportunities and challenges for environmentally preferable energy outcomes. Online: http://www.epa.gov/ispd/energy/index.html.

  • Walkling-Ribeiro, M., Rodriguez-Gonzalez, O., Jayaram, S., & Griffiths, M. W. (2011). Microbial inactivation and shelf life comparison of ‘cold’ hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurization in skim milk. International Journal of Food Microbiology, 144, 379–386.

    Article  Google Scholar 

  • Walker, M. E., Lv, Z., & Masanet, E. (2013). Industrial steam systems and the energy-water nexus. Environmental Science & Technology, 47, 13060–13067.

    Article  Google Scholar 

  • Wang, L. J. (2008). Energy efficiency and management in food processing facilities. Boca Raton, FL: Taylor and Francis.

    Book  Google Scholar 

  • Wang, L. J., Sun, D. W., Liang, P., Zhuang, L. X., & Tan, Y. K. (2000a). Heat transfer characteristics of the carbon steel spirally fluted tube for high-pressure preheaters. Energy Conversion and Management, 41, 993–1005.

    Article  Google Scholar 

  • Wang, L. J., Sun, D. W., Liang, P., Zhuang, L. X., & Tan, Y. K. (2000b). Experimental studies on heat transfer enhancement of the inside and outside spirally triangle finned tube with small spiral angles for high pressure preheaters. International Journal of Energy Research, 24, 309–320.

    Article  Google Scholar 

  • Yang, J., Bingol, G., Pan, Z., Brandl, M. T., McHugh, T. H., & Wang, H. (2010). Infrared heating for dry-roasting and pasteurization of almonds. Journal of Food Engineering, 101, 273–280.

    Article  Google Scholar 

  • Zimparov, V. (2002). Energy conservation through heat transfer enhancement techniques. International Journal of Energy Research, 26, 675–696.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Biological Engineering Program, Department of Natural Resources and Environmental Design, North Carolina Agricultural and Technical State University, 121 Sockwell Hall, 1601 E. Market Street, Greensboro, NC, 27411, USA

    Lijun Wang

Authors
  1. Lijun Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Lijun Wang.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Wang, L. Energy efficiency technologies for sustainable food processing. Energy Efficiency 7, 791–810 (2014). https://doi.org/10.1007/s12053-014-9256-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12053-014-9256-8

Keywords

search

Navigation