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85 Energy Efficiency Measures

Various Beverages Bakery and farinaceous products Cross-cutting Meat and meat products Fruit and vegetables Fish, rustaceans and molluscs products Prepared animal feeds Vegetables and animal oils and fats Fish, crustaceans and molluscs Meat and production of meat products Dairy products Grain mill products, starches and starch products Other food products Distilling, rectifying and blending of spirits Wine from grape Cider and other fruit wines Other non-distilled fermented beverages Manufacture of beer Manufacture of malt Manufacture of soft drinks; production of mineral waters and other bottled waters

Focusing on life cycle costing

  • Category: Management
  • Area: Organization
  • Sub Area: Management
  • Implementation Effort :  
  • Saving Potential :  

Energy-efficient products are usually more expensive in the first place but they reduce the energy costs in the long run. Considering the life cycle costs instead of focusing on investments only can therefore help to yield energy savings.

Use of sensor technology for energy savings

  • Category: Management
  • Area: Organization
  • Sub Area: Management
  • Implementation Effort :  
  • Saving Potential :  

The use of sensors in installations and processes helps to more easily identify energy demand, malfunctions and idle times. In combination with a regular review or automated analysis, this can serve as a basis for improvements in energy efficiency.

Use of waste heat for process heating

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Meat and production of meat products
  • Implementation Effort :  
  • Saving Potential :  

In many small businesses water for cooking, brewing or cleaning meat is heated in cooking pots. A more efficient alternative is to use the waste heat from cooling systems to preheat the water instead.

Use of advanced cooking and boiling equipment

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Meat and production of meat products
  • Implementation Effort :  
  • Saving Potential :  

Boiling and cooking of meat is responsible for about one quarter of the overall power consumption of this branch of the food industry. When purchasing new equipment, efficient technologies, good thermal insulation and multifarious applications should have a priority when energy efficiency is concerned.

Use friction for smoke generation

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Fish, crustaceans and molluscs
  • Implementation Effort :  
  • Saving Potential :  

With conventional smoking methods such as burning, it is difficult to control the volume of smoke. An alternative method for generating smoke works through creating friction between wood and a rapidly turning rough roller (or pinon shaft), thereby creating smoke. With this method a better control of the smoke volume is possible and an overproduction of smoke and in turn, energy usage can be optimized.

Use of modern freezer and chillers

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Fish, crustaceans and molluscs
  • Implementation Effort :  
  • Saving Potential :  

Due to technological progress, many older freezers and chillers are outdated today from the point of energy consumption. The use of modern systems can help to reduce the energy consumption for freezing and chilling.

Cool fruits and vegetables before deep freezing

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Fruit and vegetables
  • Implementation Effort :  
  • Saving Potential :  

The common deep freezing process sees the fruits and vegetables being frozen from room temperature. A more efficient way is to cool them before with cold water that is gained from previous cooling processes. After blanching fruit and vegetables are cooled to around 4°C with water before entering the freezing process. This is achieved by bringing them into contact with cold water. Water is then removed and collected from the fruits and vegetables and reused for the next cooling process.

Check on using osmosis for concentration of fruit juice

  • Category: Process-specific
  • Area: Food processing
  • Sub Area: Fruit and vegetables
  • Implementation Effort :  
  • Saving Potential :  

For concentrating liquid food products, e.g. juice, thermal methods such as evaporation are commonly used to remove water from the original liquid. This thermal process is energy-intensive. Innovative alternatives are based on osmosis. They are a less aggressive method to remove water while preserving the organoleptic properties of the products, thus also decreasing energy demand.

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