Energy efficiency - opportunities in food and beverage

By Andrew Murray, Andrew Murray Consulting

 

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Published in:

Energy Efficiency Made Simple Vol III: Energy and enviroFiciency

November 2012 - Chapter 7: pages 92 - 93

Enquiries: email andrew.murray@mweb.co.za

 

The object of the food processing industry is to provide safe wholesome food from specified raw materials. Food safety management programmes require that the processor develops a process for the destruction or control of relevant micro-organisms together with a suitable control of this process.

Further, food safety management requires that equipment and the processing environment be maintained in a hygienic state. Many of the processes for achieving control of micro-organisms require the application of heating or of cooling or the removal of water in order decrease the water activity of the product. Many of the accepted cleaning and sanitation systems make use of heated detergents. All of these, the heating, cooling, water removal and cleaning, are energy intensive processes.

 

Take note

  • Any energy saving measures in the food and beverage industry must take cognisance of the safety and palatability of the product.
  • Most of the energy use in the food processing industry is thermal.
  • Benchmarks for energy use do exist in some sectors of the industry.