Energy in food processing
著者
書誌事項
Energy in food processing
（Energy in world agriculture / editor-in-chief B.A. Stout, 1）
Elsevier , Distributors for the United States and Canada, Elsevier Science Pub. Co., 1986
大学図書館所蔵 全11件
注記
Includes bibliographies and index
内容説明・目次
内容説明
Energy, obtained from nonrenewable resources, is vital in operating a wide variety of equipment in the modern food industry. Since the mid-1970s, when the energy prices increased dramatically, the food industry, like many other manufacturing industries, was impacted with high energy costs. During the last decade, several studies were conducted around the world to address the topic of energy use in food processing. This book contains a wealth of useful data on energy consumption in a wide variety of food industries. No publication to date provides such data in one volume. There are five major sections that provide a comprehensive treatment of such topics as methods used in energy accounting, measurement of energy, and exergy analysis. Quantitative data are presented on energy consumption in a variety of food industries such as blanching, freezing, canning, irradiation, evaporation, membrane processing, and dairy and catering establishments. Energy generation and heat recovery in the food industry is discussed along with an economic analysis of energy use in food processing.
目次
Preface. 1. Energetics of an Industrialized Food System (R.P. Singh). Part I. Methods of Energy Accounting. 2. Regression Analysis for Assessing and Forecasting Energy Requirements (M.A. Rao). 3. Energy Accounting of Food Processing Operations (R.P. Singh). 4. Exergy Analysis: A Diagnostic and Heat Integration Tool (E. Rotstein). 5. Exergy Analysis for Energy Conservation in the Food Processing Industry (C. Tragardh). Part II. Measurements of Energy. 6. Selection of Electric Motors and Electrical Measurements on Motors for Maximum Efficiency (G.D. Knutson). 7. Measurement of Steam Flow (R.P. Singh). Part III. Energy Consumption in Food Processing Systems. 8. Energy Management in Milk Processing (E.J. Miller). 9. Energy Use in Food Freezing Industry (K.P. Poulsen). 10. Energy Accounting in Food Canning Industry (R.P. Singh). 11. Energy Use in Evaporation of Liquid Foods (T.R. Rumsey). 12. Energy Requirements in Food Irradiation (C. Tragardh). 13. Energy Use in Food Blanching (T.R. Rumsey). 14. Energy and Water Consumption in Catering Establishments in Sweden (C. Skjoldebrand, E. Matthiasson). 15. Energy Consumption in Membrane Processing of Foods (B. Hallstrom). Part IV. Energy Generation and Heat Recovery in the Food Industry. 16. Energy Generation from Direct Combustion of Solid Food Processing Wastes (S.A. Sargent, J.F. Steffe). 17. Low-Temperature Waste-Heat Recovery in the Food Industry (D.B. Lund). 18. Cogeneration in Food Processing Plants (A.A. Teixeira). 19. Energy Losses Associated with Food Losses and Wastes (D.R. Heldman, R.P. Singh). Part V. Economics of Energy Use in Food Processing. 20. Food Prices and Rising Energy Costs (F.A. Lasley). 21. Food Industry and Rising Fuel Costs (M. Togeby, E. Mosekilde, K. Paamand and E. Pedersen). List of Contributors. List of SI Units and Conversion Factors to SI (V.H.A.M. Oosterbaan). Subject Index.
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