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Record Nr. |
UNINA9911006620703321 |
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Autore |
Klemes J |
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Titolo |
Handbook of Water and Energy Management in Food Processing |
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Pubbl/distr/stampa |
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Burlington, : Elsevier Science, 2008 |
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ISBN |
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1-60119-661-X |
1-84569-467-8 |
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Descrizione fisica |
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1 online resource (1068 p.) |
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Collana |
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Woodhead Publishing Series in Food Science, Technology and Nutrition |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Cover; Handbook of water andenergy management infood processing; Copyright; Contents; Contributor contact details; Preface; Part I Key drivers to improve water and energy managementin food processing; 1 Legislation and economic issues regarding water and energy management in food processing; 1.1 Introduction; 1.2 Trends in, and overview of, legislation; 1.3 Economic drivers as an alternative to prosecution; 1.4 Implications of legislative and economic drivers for management; 1.5 Aspects of boiler management |
1.6 Generic procedure for assessing the economics of effluent treatment and water reuse projects1.7 Summary; 1.8 Sources of further information and advice; 1.9 References; 2 Environmental and consumer issues regarding water and energy management in food processing; 2.1 Introduction; 2.2 The scale of water and energy consumption in food processing; 2.3 Financial costs to food companies; 2.4 Environmental impacts and costs; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; 3 Towards a complex approach to waste treatment in food processing; 3.1 Introduction |
3.2 Waste in food processing3.3 Approaches to food waste treatment; 3.4 Selection of waste treatment technology; 3.5 Examples of efficient approaches; 3.6 Life-cycle analysis; 3.7 Future trends; 3.8 Conclusions; 3.9 Sources of further information and advice; 3.10 References; Part II Assessing water and energy consumption and designing strategies for their reduction; 4 Auditing energy and water use in the food industry; |
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4.1 Introduction to energy and water auditing; 4.2 Process mapping and energy and water use inventories; 4.3 Identification of energy and water saving opportunities |
4.4 Cost-benefit analysis4.5 Conclusion; 4.6 Sources of further information and advice; 4.7 References; 5 Methods to minimise water use in food processing; 5.1 Introduction; 5.2 Water minimisation; 5.3 Water reuse and recycling; 5.4 Process changes for water minimisation; 5.5 Application in the food industry; 5.6 Summary; 5.7 Sources of further information and advice; 5.8 References; 6 Methods to minimise energy use in food processing; 6.1 Introduction: energy use in food processing; 6.2 Minimising energy use in food processing |
6.3 Energy saving and minimisation: process integration/pinch technology, combined heat and power, combined energy and water minimisation6.4 Overview of selected case studies; 6.5 Case studies and examples of energy saving using pinch technology and heat integration; 6.6 Further studies; 6.7 Sources of further information and advice; 6.8 References; 7 Modelling and optimisation tools for water minimisation in the food industry; 7.1 Introduction; 7.2 Framework for model building and optimisation; 7.3 Optimisation: meaning and mathematical formulation; 7.4 Creating models |
7.5 Example: an overview of an industrial case study |
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Sommario/riassunto |
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Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction. This major volume reviews techniques for improvements in the efficiency of water and energy use as well as wastewater treatment in the food industry.Opening chapters provide an overview of key drivers for better management. Part two is concerned with assessing water and energy consumption and designing strategies for their reduction. These include auditing energy and water use, and modelling and optimisation tools for water minimisation. Part three reviews good house |
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