Energy Saving Opportunities in the Food Industry

  • W. E. Whitman
  • C. R. Elson
  • A. G. Crawford
Conference paper

Summary

This report summarises the findings of a survey by questionnaire of energy used in food manufacture.

The level of response to the questionnaire was quite low and covered only about half of the food manufacturing sectors. Sectors that were identified as particularly energy intensive were chocolate and sugar confectionery, meat products and miscellaneous foods.

Seven recommendations are made to improve energy conservation, these are:
  1. 1.

    That action should continue to be taken to improve energy awareness.

     
  2. 2.

    That inter-firm comparisons of energy use/unit should be established for important products.

     
  3. 3.

    That a heat pump should be developed to work to 100°C (preferably steam) using factory waste water.

     
  4. 4.

    That the economics of recovery heat from evaporated vapours should be further demonstrated.

     
  5. 5.

    That an economic alternative to electric drives for refrigeration plant should be developed.

     
  6. 6.

    That the overall energy efficiency of refrigeration and boiler plant should be improved.

     
  7. 7.

    That the use of energy in the tranport and sale of food should be further investigated.

     

Keywords

Sugar Starch Europe Steam Milling 

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References

  1. 1.
    ‘Energy Use in the Food Manufacturing Industry’ 1979. A.G. Crawford, C.R. Elson Leatherhead Food RA.Google Scholar
  2. 2.
    U.K. Census of Production, 1968. HMSO.Google Scholar

Copyright information

© ECSC, EEC, EAEC, Brussels and Luxemburg 1980

Authors and Affiliations

  • W. E. Whitman
    • 1
  • C. R. Elson
    • 1
  • A. G. Crawford
    • 1
  1. 1.Leatherhead Food Research AssociationLeatherhead, SurreyUK

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