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Calculating the energy and water use in food processing and assessing the resulting impacts

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Calculating the energy and water use in food processing and assessing the resulting impacts

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dc.contributor.author Walker, C. es_ES
dc.contributor.author Beretta, C. es_ES
dc.contributor.author Sanjuán Pellicer, María Nieves es_ES
dc.contributor.author Hellweg, S. es_ES
dc.date.accessioned 2019-09-05T20:05:11Z
dc.date.available 2019-09-05T20:05:11Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0948-3349 es_ES
dc.identifier.uri http://hdl.handle.net/10251/125120
dc.description.abstract [EN] Purpose 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 contributes to a particular product¿s cradle to gate impacts for two impact categories. Methods A method to determine water use at each unit process was developed, and in conjunction with an already developed energy use unit process toolbox, the methods were tested using two case studies. Processing data such as flow rates, operation temperatures, and food losses were used from two Swiss food production facilities. Calculation results were compared to measured facility data such as yearly energy and water use. Results were then used to develop LCAs for a total of seven food products, including five types of juice and two types of potato products. Results and discussion The toolboxes were able to calculate the water use of both facilities within 25%, the thermal energy use within 9%, and electricity use within 24%. Impacts from processing were particularly important for the potato products, particularly potato flakes, due to impacts stemming from thermal energy use. For juices, impacts due to raw material growth dominate the LCA, and impacts due to processing are much less significant. A unit process analysis may not be necessary when there is little variation in the unit processes between the different products. In this case, a simple allocation of measured facility energy and water data may be sufficient for calculating the impacts associated with processing. However, products with largely varying unit processes may have very different impacts. Impacts are sensitive to the type of energy required (thermal or electrical) and the sources of electricity and water. Conclusions These water and energy toolboxes can improve transparency in processing and identify the most water- and energy-intensive steps; however, in facilities with similar products, such an extensive analysis may not be necessary. Results from these calculations are useful in developing food product LCAs. es_ES
dc.description.sponsorship We thank the two facilities for offering their data, time, and knowledge in order to build the case studies and ETH Zurich for the financial support. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof International Journal of Life Cycle Assessment es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Energy demand es_ES
dc.subject Food processing es_ES
dc.subject Juice processing es_ES
dc.subject Potato processing es_ES
dc.subject Water consumption es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Calculating the energy and water use in food processing and assessing the resulting impacts es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11367-017-1327-6 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Walker, C.; Beretta, C.; Sanjuán Pellicer, MN.; Hellweg, S. (2018). Calculating the energy and water use in food processing and assessing the resulting impacts. International Journal of Life Cycle Assessment. 23(4):824-839. https://doi.org/10.1007/s11367-017-1327-6 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1007/s11367-017-1327-6 es_ES
dc.description.upvformatpinicio 824 es_ES
dc.description.upvformatpfin 839 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 23 es_ES
dc.description.issue 4 es_ES
dc.subject.asignatura Gestión de la calidad y la sostenibilidad en la empresa 12183 / E - Grado en ingeniería electrónica industrial y automática 163 es_ES
dc.relation.pasarela S\383807 es_ES
dc.contributor.funder Eidgenössische Technische Hochschule Zürich
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