Utilities and Their Conservation View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2013

AUTHORS

A. A. Aly , C. G. J. Baker

ABSTRACT

Virtually all food-manufacturing processes involve the use of energy (gas, fuel oil, steam, etc.) and water. In many cases, there are significant opportunities for reducing both the usage and cost of these utilities. Such savings can accrue both as a result of effective design and efficient operation. Given that any savings achieved will impact directly on the company’s bottom line, they are certainly worthy of consideration. Moreover, the fuel savings achieved will also result in corresponding reductions in greenhouse gas emissions. Techniques for reducing the consumption and cost of electricity are first discussed. Cogeneration (combined heat and power, or CHP) systems are then described and their economic viability assessed with the aid of examples relevant to the food industry. Possible savings in the consumption of steam, hot water, and natural gas are them described. The final topic addressed in this chapter is the minimization of water use. More... »

PAGES

427-441

Book

TITLE

Handbook of Food Factory Design

ISBN

978-1-4614-7449-4
978-1-4614-7450-0

Author Affiliations

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4614-7450-0_17

DOI

http://dx.doi.org/10.1007/978-1-4614-7450-0_17

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1053529600


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