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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