3. Energy and environmental aspects
This section looks at how energy is taken into account within the company, how utilities can be controlled, and global solutions for reducing energy consumption.
The main energy-saving strategies are as follows:
thermal insulation ;
recover energy from boiling vapours to produce hot water;
Systematic heat exchange between hot/cold outgoing products and incoming products;
optimize evaporation rate, number of pasteurization units (UP), number of washing units (UL)... ;
optimize cleaning procedures, especially hot water and concentration ;
control the efficiency of production, distribution and use of the various utilities required (steam, refrigeration,...
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Energy and environmental aspects
Conclusion
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Bibliography
Bibliography
- (1) - (*) - Guide « Plan de comptage dans les industries agro-alimentaires ». - Édité par le CETIAT, https://www.cetiat.fr/fr/deploiement-de-plans-de-comptage-energetique-dans-les-industries-agroalimentaires ...
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