Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

Abstract

Rapid development of food factories in both developed and developing countries, owing to continued growth in the world population, plays a critical role in the food supply chain, including environmental issues such as pollution, emissions, energy and water consumption, and thus food system sustainability. The objective of this study was to briefly review various environmental aspects of food processing operations, including aquatic, atmospheric, and solid waste generation, and also to discuss several strategies that many companies are using to reduce these negative impacts as well as to improve water and energy efficiency. To obtain higher energy efficiencies in food processing factories, two key operations can play critical roles: non-thermal processing (e.g., high pressure processing) and membrane processes. For higher water efficiency, reconditioning treatments resulting in water reuse for other purposes can be conducted through chemical and/or physical treatments. With regards to reducing volumes of processing food waste, two approaches include value-added by-product applications (e.g., animal feed) and/or utilization of food waste for energy production. Finally, we present trends for lowering operational costs in food processing.

Keywords: efficiencies; energy; food; sustainability; water.

Figure 1

Examples of three options for improving energy and water sustainability in food factories.

Figure 2

Schematic diagram of ultrasonic velocity continuous wave technique [based upon (56)].

Figure 3

Schematics of a PEF processing system for pumpable products [based upon (66)].

Figure 4

Diagram of a membrane filtration system including cross-flow and flux enhancement. Dotted lines identify the boundaries for system analysis; circles with symbols identify the processing control measurements needed for energy calculations (light gray are optional measurements), the dark gray area illustrates the treatment chamber and darker shapes the food material. Additional system components are named individually [based on (74)].

Figure 5

Multiple pathways exist for utilizing waste streams as sources of energy or byproduct applications.