Difference between revisions of "Subsection DA food"
From Efficiency Finder
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| − | | style="background:#EECC22" | [[Melting in food industry|'''MELTING''']] | + | | style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br/> |
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| − | | style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']] | + | | style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br/> |
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| style="text-align: left; background:yellow" | '''Temperaturelevel'''<br/> | | style="text-align: left; background:yellow" | '''Temperaturelevel'''<br/> | ||
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| style="text-align: center; background:yellow" | '''milk products'''<br/> | | style="text-align: center; background:yellow" | '''milk products'''<br/> | ||
| style="text-align: center; background:yellow" | '''fruits/vegetables/herbs'''<br/> | | style="text-align: center; background:yellow" | '''fruits/vegetables/herbs'''<br/> | ||
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| style="text-align: center; background:yellow" | '''fish'''<br/> | | style="text-align: center; background:yellow" | '''fish'''<br/> | ||
| style="text-align: center; background:yellow" | '''aroma'''<br/> | | style="text-align: center; background:yellow" | '''aroma'''<br/> | ||
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| − | | style="background:orange" | '''20-40°C''' | + | | style="background:orange" | '''20-40°C'''<br/> |
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| − | | style="background:orange" | '''40-60°C''' | + | | style="background:orange" | '''40-60°C'''<br/> |
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| − | | style="background:orange" | '''60-80°C''' | + | | style="background:orange" | '''60-80°C'''<br/> |
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| style="background:orange" | '''>80°C'''<br/> | | style="background:orange" | '''>80°C'''<br/> | ||
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| style="background: none repeat scroll 0% 0% yellow" | F'''IELDS OF ACTIVITY'''<br/> | | style="background: none repeat scroll 0% 0% yellow" | F'''IELDS OF ACTIVITY'''<br/> | ||
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| style="background-color: yellow" | '''milk products'''<br/> | | style="background-color: yellow" | '''milk products'''<br/> | ||
| style="background-color: yellow" | '''fruits/vegetables/herbs'''<br/> | | style="background-color: yellow" | '''fruits/vegetables/herbs'''<br/> | ||
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| style="background-color: yellow" | '''fish'''<br/> | | style="background-color: yellow" | '''fish'''<br/> | ||
| style="background-color: yellow" | '''aroma'''<br/> | | style="background-color: yellow" | '''aroma'''<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Solar integration guidelines<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Solar integration guidelines<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Cleaner production<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Cleaner production<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Energy efficiency<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Energy efficiency<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Biobased products<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Biobased products<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Bioenergy<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Bioenergy<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Case studies<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Case studies<br/> | ||
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| style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Branch concepts<br/> | | style="background: none repeat scroll 0% 0% rgb(240, 240, 240)" | Branch concepts<br/> | ||
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| − | Back to [ | + | Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]] |
Revision as of 16:17, 27 August 2013
Back to EFFICIENCY FINDER
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| milk products | fruits/vegetables/herbs | sugar | beer | fats/oils | chocolate/cacao/coffee | starch/potatoes/grain mill products | bread/biscuits/cakes | wine/beverage | meat | fish | aroma |
solar integration |
emerging technologies |
proces intensification |
heat integration | ||
| Unit Operations |
Typical processes | INFO | INFO | INFO | INFO | INFO | INFO | INFO | INFO | INFO | INFO | INFO | INFO | |
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| CLEANING |
Cleaning of bottles and cases | x | x | x | x | o | o | o | |
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| Washing products | x | x | x | x | x | x | o | |
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| Cleaning of production halls and equipment | x | x | x | x | x | x | x | x | x | o | o | |
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| DRYING | Drying | x | x | x | x | x | x | x | x | |
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| EVAPORATION AND DISTILLATION | Evaporation | x | x | x | x | x | o | o | o | o | |
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| Distillation | x | o | o | x | |
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| Deodorization | x | x | |
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| BLANCHING | Blanching | x | x | |
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| PASTEURIZATION | Pasteurization | x | x | x | o | o | o | |
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| STERILIZATION | Sterilization | x | x | o | x | o | o | |
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| COOKING | Cooking and boiling | x | x | x | x | o | o | o | |
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| OTHER PROCESS HEATING | Pre-heating | x | x | x | |
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| Soaking | x | x | o | |
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| Thawing | o | o | |
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| Peeling | x | |
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| GENERAL PROCESS HEATING | Boiler feed-water preheating | x | x | x | o | o | o | o | o | o | o | o | o | |
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| HEATING OF PRODUCTION HALLS | Heating of production halls | x | o | o | o | o | |
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| COOLING OF PRODUCTION HALLS | Cooling of production halls | x | x | o | o | o | |
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| COOLING PROCESSES | Cooling, chilling and cold stabilization | x | x | x | x | x | x | x | o | x | o | |
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| Ageing | x | o | |
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| MELTING |
Melting | x | x | o | o | |
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| EXTRACTION | Extraction | x | x | x | x | o | o | |
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| BLEACHING |
Bleaching |
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| Temperaturelevel |
milk products |
fruits/vegetables/herbs |
sugar |
beer |
fats/oils |
chocolate/cacao/coffee |
starch/potatoes/grain mill products |
bread/biscuits/cakes |
wine/beverage |
meat |
fish |
aroma |
| 20-40°C |
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| 40-60°C |
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| 60-80°C |
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| >80°C |
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| FIELDS OF ACTIVITY |
milk products |
fruits/vegetables/herbs |
sugar |
beer |
fats/oils |
chocolate/cacao/coffee |
starch/potatoes/grain mill products |
bread/biscuits/cakes |
wine/beverage |
meat |
fish |
aroma |
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Back to EFFICIENCY FINDER
