Energy efficiency technologies for sustainable food processing

2014 ◽  
Vol 7 (5) ◽  
pp. 791-810 ◽  
Author(s):  
Lijun Wang
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Sustainable Food

scholarly journals Does Stakeholder Pressure Matters in Adopting Sustainable Supply Chain Initiatives? Insights from Agro-Based Processing Industry

2021 ◽  
Vol 13 (13) ◽  
pp. 7278
Author(s):  
Tamoor Azam ◽  
Songjiang Wang ◽  
Muhammad Mohsin ◽  
Muhammad Nazam ◽  
Muhammad Hashim ◽  
...  
Keyword(s):  
Supply Chain ◽  
Food Processing ◽  
Policy Implications ◽  
Successful Implementation ◽  
Sustainable Supply Chain ◽  
Sustainable Business ◽  
Global Marketplace ◽  
Sustainable Food ◽  
Business Goals ◽  
Stakeholder Pressure

Over the past few years, sustainable supply chain initiatives (SSCIs) have grabbed attention in the domestic, as well as global, marketplace of the food sector. Nowadays, the success of the entire food supply chain depends on the prosperity of farms, local communities, trader processors, and agro-based industries. Despite its importance, food processing industries (FPIs) are encountering various hurdles in achieving sustainable business goals due to the sheer number of potential barriers. Due to this reason, stakeholders are continuously pressuring the management of FPIs to embrace sustainable food processing activities. In light of this, the present study aims to apply a hybrid fuzzy analytical hierarchy process (F-AHP) framework, based on fuzzy technique for order preference by similarity to the ideal solution (F-TOPSIS), for analyzing the barriers and prioritizing the possible pathways in adopting the SSCIs for the development of FPIs. Based on the extensive review of literature and panel consultation with experienced experts, a total of seven main barriers, forty-two sub barriers, and five possible pathways as strategic tools were finalized and ranked. An empirical case investigation of a Pakistani-based food processing company has been taken to check the practical application of the proposed framework along with sensitivity analysis. The findings of this study reveal that the lack of sustainable outsourcing factors were found as the top-ranked barrier in implementing SSCIs, and the possible pathway to overcome this barrier is the appropriate management of the procurement cycle. The major contribution of this study is to establish a barriers prioritization framework and suggest possible pathways to overcome these barriers for the successful implementation of SSCIs. Finally, the theoretical, managerial, and policy implications are provided as a way forward for the concerned stakeholders and policymakers.

Pulsed electric field: A potential alternative towards a sustainable food processing

2021 ◽  
Author(s):  
Rai Naveed Arshad ◽  
Zulkurnain Abdul-Malek ◽  
Ume Roobab ◽  
Muhammad Abdullah Munir ◽  
Amirreza Naderipour ◽  
...  
Keyword(s):  
Electric Field ◽  
Food Processing ◽  
Pulsed Electric Field ◽  
Sustainable Food ◽  
Potential Alternative

Food processing technologies — and the sustainable food chain

2011 ◽  
Vol 40 (1) ◽  
pp. 1-5 ◽  
Author(s):  
J. Farkasa ◽  
Cs. Mohácsi-Farkas
Keyword(s):  
Food Chain ◽  
Food Processing ◽  
Sustainable Food ◽  
Processing Technologies

scholarly journals ANALYSIS OF HIKING FOOD PROCESSING TECHNOLOGIES ON THE MARKET

2020 ◽  
Vol 1 (12) ◽  
pp. 171
Author(s):  
Inese Silicka ◽  
Iveta Dembovska ◽  
Ērika Teirumnieka ◽  
Ivo Dembovskis
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Nutritional Value ◽  
Comparative Method ◽  
New Products ◽  
Food Sector ◽  
Processing Technologies ◽  
Design And Manufacturing ◽  
Food Market ◽  
Market Trends

The food sector is one of the fastest-growing sectors, therefore it requires that producers follow food market trends and quickly respond to consumer demand. Besides, the producers have to comply with the increasingly strict conditions and regulations imposed on food producers in recent years. Food producers need to be able to develop products that are safe and have a long shelf life and at the same time, the manufacturers have to continuously diversify their products, create new flavor and aroma combinations, increase the nutritional value of the products while increasing the production volumes and considering energy efficiency, as well as environmental impact. The aim of the research is to study and analyse hiking food processing technologies on the market. Methods used in the research – monographic, synthesis, comparative method. The research developed proposals for manufacturers of hiking food for the design and manufacturing of new products.

scholarly journals Impact of electrical energy efficiency programs, case study: Food processing companies in Cuenca, Ecuador

DYNA ◽  
2014 ◽  
Vol 81 (184) ◽  
pp. 41 ◽  
Author(s):  
Galo Jose Carrillo-Rojas ◽  
Juan Andrade-Rodas ◽  
Antonio Barragán-Escandón ◽  
Ana Astudillo-Alemán
Keyword(s):  
Energy Efficiency ◽  
Food Processing ◽  
Electrical Energy

Current Concepts and Applied Research in Sustainable Food Processing

2013 ◽  
pp. 9-38 ◽  
Author(s):  
Wayne Martindale ◽  
Tim Finnigan ◽  
Louise Needham
Keyword(s):  
Food Processing ◽  
Applied Research ◽  
Sustainable Food

scholarly journals Resource recovery from waste streams in a water-energy-food nexus perspective: Toward more sustainable food processing

2020 ◽  
Vol 119 ◽  
pp. 133-147 ◽  
Author(s):  
Isuru A. Udugama ◽  
Leander A.H. Petersen ◽  
Francesco C. Falco ◽  
Helena Junicke ◽  
Aleksandar Mitic ◽  
...  
Keyword(s):  
Food Processing ◽  
Resource Recovery ◽  
Waste Streams ◽  
Sustainable Food

Energy efficiency in small-scale biointensive organic onion production in Pennsylvania, USA

2010 ◽  
Vol 25 (3) ◽  
pp. 181-188 ◽  
Author(s):  
Stephen R. Moore
Keyword(s):  
Energy Efficiency ◽  
Renewable Energy ◽  
Food Production ◽  
Food System ◽  
Energy Output ◽  
Small Scale ◽  
Efficiency Ratio ◽  
Sustainable Food ◽  
Fossil Energy ◽  
Sustainable Food System

AbstractModern agriculture relies heavily on fossil energy for food production. Reducing fossil energy and replacing that energy with renewable energy is critical in attaining a sustainable food system. Hand-scale intensive food production offers a reduction in fossil energy and an increased use of renewable human-based energy. Using biointensive production techniques, onions (Allium cepa) were grown in Pennsylvania, USA. A life-cycle analysis was performed to monitor energy utilization. Individual human labor tasks were evaluated using the factor method. This method accounts for the type and duration of physical activity. The average yield of eight onion varieties utilizing biointensive production in standard-sized beds (9.3 m2;100 ft2) was 160.2 kg. The US average for mechanical onion production is 46.1 kg/9.3 m2 (100 ft2). The energy efficiency ratio, specific energy and energy productivity were 51.5, 0.03 MJ kg−1 and 32.2 kg MJ−1 (MJ=megajoule), respectively. When defined within common boundaries, these three relationships: energy input, energy output and yield productivity allow researchers, farmers and policy-makers to select production systems and/or practices that better manage fossil and renewable energy for food production. Current mechanized agriculture has an energy efficiency ratio of 0.9. With most energy being supplied by fossil fuels. The energy efficiency for biointensive production of onions in our study was over 50 times higher than this value (51.5) and 83% of the total energy required is renewable energy. Biointensive production offers a viable energy use alternative to current production practices and may contribute to a more sustainable food system.

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