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Saturday, May 2, 2020 | History

2 edition of Energy use in EEC agriculture and food processing. found in the catalog.

Energy use in EEC agriculture and food processing.

Energy use in EEC agriculture and food processing.

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Published by Commission of the European Communities in Brussels .
Written in English

  • European Economic Community countries.
    • Subjects:
    • Agriculture -- Energy consumption -- European Economic Community countries.,
    • Food industry and trade -- Energy consumption -- European Economic Community countries.

    • Edition Notes

      SeriesEnergy series ;, no. 5, Energy series (Brussels, Belgium) ;, no. 5.
      ContributionsCommission of the European Communities.
      LC ClassificationsS494.5.E5 E54 1981
      The Physical Object
      Pagination77 p. ;
      Number of Pages77
      ID Numbers
      Open LibraryOL3103206M
      ISBN 109282526453
      LC Control Number82209002

      Food processing is the transformation of agricultural products into food, or of one form of food into other processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.. Primary food processing is necessary to make most foods edible, and secondary food processing . more critical for a sustainable food supply. Energy Use by Agriculture zAverage U.S. farm uses 3 kcal of fossil energy to produce 1 kcal food energy zFeedlot cattle fossil energy input is 35 kcal/kcal of beef protein produced zTransporting, processing, and packaging food uses large amounts of energy.

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Energy use in EEC agriculture and food processing. Download PDF EPUB FB2

Additional Physical Format: Online version: Energy use in EEC agriculture and food processing. Brussels: Commission of the European Communities, In order to determine which processes in an individual plant are energy intensive or inefficient, energy analyses must be performed.

Processes and unit operations in the food industry vary in complexity and energy consumption. Inthis report, processes are defined as procedures using oneor more unit Size: KB. Addressing energy efficiency in food processing technologies is an essential ingredient for solving the global energy efficiency challenge.

Industrial food processing technologies need to embrace the cleantech revolution to reduce their carbon footprint and contribute to a more sustainable (and viable) world.

Energy use in the food system, and Sector On farm 18% 24% Includes fuel, electricity, fertilizer, machinery, irrigation. Processing 31% 24% Includes processing machinery and packaging.

Transportation 11% 15% Includes the manufacture of trucks File Size: 51KB. Energy consumption for production agriculture and food processing is discussed, together with energy sources (including solar energy, wind energy and biomass fuels).

Energy use in crop production and harvesting is described, covering energy conservation by reducing tillage, chemical and energy requirements for pest control, substitution of organic wastes for fertilizers and more energy.

Energy is needed at every level of the food value chain, including the production of agricultural inputs, agricultural production in the field, food processing, transportation, marketing and consumption. Primary agriculture consumes only about 20%, whilst food processing including transport uses around 40%, and thereby significantly contributes.

The food processing industry is a major consumer of energy and water, the consumption of which has environmental impacts. This work develops a method to determine process-specific water use and utilizes an existing energy use toolbox to calculate the energy and water required for each step of food processing.

A life cycle assessment (LCA) is conducted to determine how much processing Cited by: 2. Practical problem Diversification of production and production processes, incorporating innovative, sustainable and environmentally friendly technologies, based on energy efficiency, on the use of by-products and endogenous resources, in order to adapt the small firms of the sector to the current market requirements.

Energy Efficiency in Food Processing. Energy efficiency is the first step to developing a green energy operation.

Using less energy is better for the environment, saves your business money and lowers the capital cost of purpose-built green energy projects.

Agricultural intensification through the use of high-yielding crop varieties, fertilizers, irrigation, and other agricultural chemicals (f. pesticides) has been proposed as key to achieving global food security; but implementation of such a strategy will likely be constrained by rapidly increasing energy costs.

11 energy. Each processing step, including end-of-life management of the product and its residues, increases the amount of energy embedded in the product The energy embedded in food products does not account only for direct energy uses, such as moving a tractor, heating an oven or powering a mixer.

One of the most energy consuming unit operations used in the food industry is thermal processing including pasteurization, sterilization, dehydration, drying, chilling, and freezing. During these processes in the conventional way, heat is transferred to the food material through convection, conduction, and by: 4.

in an environmentally sustainable manner. This is the case as energy is used throughout the entire food. chain: in the production of crops, fish, livestock, and forestry products; in post-harvest operations; in food. storage and processing; in food transport and distribution; and in food preparation.

In a report of the WISIONS Technology Radar from - published by a Wuppertal Institute Initiative -key findings on energy solutions for the preparation and processing of food are presented, using local and renewable energy resources.

The focus of the study lies on the domestic usage of stoves and certain post harvesting technologies. Colophon Author and editor in chief Silke de Wilde, STT, The Hague Co-authors Ellen Willemse, Raoul Blankesteijn and Koen Donker van Heel Translator Koen Donker van Heel Language editor Theo Bruinsma (Marel), STT project office Cover and book design Ellen Bouma, Alkmaar STT publication no.

81 Keywords: futures study, technological developments, scenarios, agro- & food, agriculture. Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face.

Questions it addresses include: Will we be able to produce enough food to meet the increasing dietary needs and wants of the additional two billion people expected to. The energy requirements for production agriculture, less than 3% of global energy use, represent a small portion of the demand for fossil fuels, but are a critically important input to the food, feed and fiber production Size: KB.

In this study, a theoretical analysis of food processing (e.g., solar drying), worldwide cooking pattern, and cooking methods by using the solar energy has been reviewed. Solar food processing method is applied as direct absorption, air heater, and a combination of direct and indirect drying by solar radiation.

food processing sector has been growing faster than the agriculture sector. The food processing industry includes a diverse group of companies involved in the processing of products like fish, meat, milk, crops and water. It includes millions of Small & Medium Enterprises (SMEs) worldwide and also some of the largest companies in the Size: KB.

Michael Webber and Amanda Cuéllar took into account the energy intensity of food production from agriculture, transportation, processing, food sales, storage and preparation.

Once they crunched all the figures, the researchers concluded that trillion BTU of energy were embedded in wasted food in   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 Cited by: Energy is used throughout the U.S.

food system. From the manufacture and application of agricultural inputs, such as fertilizers and feed, to building and powering the machines that turn wheat into bread and hogs into bacon, to making and running the toaster and frying pan used by the consumer at home or by the short order cook at the diner, energy fuels the U.S.

food. In particular, the food processing sector is a highly energy-intensive in- dustry, which makes up 7% of total EU energy consumption [2], with around 57% of the primary energy. Benchmarked energy consumption in their dairy processing facility 2.

Defined quantifiable, affordable energy reduction goals GROW Wisconsin Dairy Lead, Department of Agriculture, Trade and Consumer Director of Food and Bio-based Industry – CleanTech Partners, Size: KB. Proposals should address the energy consumption in selected food processing plants by calculating the total energy consumed expressed in an equivalent energy unit per pound of product on at least a 6-month or month basis.

All energy inputs will be included and converted to a selected equivalent basis (Nelson, ). One third of global energy consumption currently originates from food production and processing.

These remain heavily dependent on fossil fuels. According to the Intergovernmental Panel on Climate Change (IPCC), the agricultural and forestry sectors and other land use activities are responsible for 23 per cent of greenhouse gas emissions.

consumption and energy efficiency. Modern agriculture, however, is a very energy intensive industry. Food production is currently the fourth largest energy consumer in the U.S. (Pimentel, ). Current attempts to decrease fossil fuel consumption, spurred by fears of global climate change or questions of sustainability, would be greatly.

Image Source: Inter Solar July Addressing energy efficiency in food processing technologies is an essential ingredient for solving the global energy efficiency challenge.

Industrial food processing technologies need to embrace the cleantech revolution to reduce their carbon footprint and contribute to a more sustainable (and viable) world. With an expected.

SYSTEMS ANALYSIS AND MODELING IN FOOD AND AGRICULTURE – Energy Use in Production of Food, Feed, and Fiber - D.R. Mears consumption of energy for field production totals kcal and on farm livestock operation plus feed manufacturing an additional kcal.

Food processing requires kcal and the transportation of food an additional Size: KB. energy consumption and emissions and identifies opportunities for energy reduction.

Energy demand and reduction opportunities in agriculture The UK agricultural sector employs about people (Defra, ) and covers a land area of approximately 16?1 million ha used for arable, pasture and permanent crops (Eurostat, ).

Energy input to food system (and % all UK) % 1 P. 0 counting home-related energy use (22%) 1 Q. Energy ratio of agriculture (E/N) R. Energy ratio for whole food system (F/0) S. R including home-related energy (F/P) GJ per year T. Energy input (0) on per capita basis U. Agricultural input/ha for crops and grass in Cited by: Energy use in food processing for nutrition and development.

David Pimentel and Marcia Pimentel College of Agriculture and Life Sciences and Division of Nutritional Sciences, Cornelll University, Ithaca, New York, USA.

INTRODUCTION. For about half the time human beings have existed on earth they ate only uncooked food. What follows are three of the ripest opportunities for improving energy efficiency in food processing.

Oven Burners. Efficient oven burners are at the crux of improving energy efficiency in food processing.

You can optimize your burners by analyzing the combustion stack gases and then adjusting the controls accordingly.

The EPA’s Clean Power Plan aims to cut greenhouse gas (GHG) emissions from fossil fuel-fired power plants, the largest source of carbon pollution in the United States, by 30 percent from levels by To better understand how the agricultural sector might be affected, its current direct use of electric power, as well as the sector’s direct and indirect use of natural gas—is.

Sources: Ministry of Food Processing Industries (MoFPI), Agricultural and Processed Food Products Export Development Authority *from to % % % % % % Aromatic and Medicinal Plants* Loose Flowers Fruits Vegetables Plantation Crops Spices CAGR for production ( to )File Size: 1MB.

Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy.

Organized around five central themes, the book explores: Fundamentals of energy conservation, analysis, and Cited by: WORLD FOOD AND AGRICULTURE – STATISTICAL POCKETBOOK Rome.

Licence: CC BY-NC-SA IGO. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal orFile Size: 4MB.

Non-exhaustive list of EU legislation applicable to food processing by-products: The EU legislation applicable to by-products from food manufacturing depends on their further use and includes, inter alia, the following: − in food according to Regulation //EC, including food additives within the scopeFile Size: KB.

The U.S. agriculture industry used nearly trillion British thermal units (Btu) of energy inor about as much primary energy as the entire state of Utah. Agricultural energy consumption includes energy needed to grow and harvest crops and energy needed to grow livestock.

Crop operations consume much more energy than livestock. The Fruit & Vegetable Processing Focus is a partnership between EPA’s ENERGY STAR program and food processing companies to improve energy efficiency within their operations.

Tools are available here to help improve manufacturing energy efficiency, save money, and reduce greenhouse gas emissions. Chapter 6 analyze energy saving in food processing through the use of innovative technologies (e.g.

in pasteurization, sterilization, extraction, evaporation etc). Chapter 7 focus particularly on sustainable drying and chilling/freezing methods of perishable foods in the organic sector in order to maintain their high nutritional values.The California Energy Commission is providing financing to the agricultural and food processing industries to purchase proven cost-effective energy efficient and renewable emerging technologies.

Loans of up $, are available with a fixed interest rate of %.Incentive Type: State Loan Program.Food production, as the name suggests, is all about preparing food, in which raw materials are converted into ready-made food products for human use either in the home or in the food processing industries.

Its process comprises of scientific approaches. Food production has many sections and it starts with basic things like cleaning, packing.