Energy Efficiency and Management in Food Processing Facilities
Seiten
2008
Crc Press Inc (Verlag)
978-1-4200-6338-7 (ISBN)
Crc Press Inc (Verlag)
978-1-4200-6338-7 (ISBN)
Offering a compendium of energy conservation practices, this volume discusses the fundamentals of energy conservation, analysis, and management. It also details energy conservation technologies as applied to the food processing industry, and provides a survey of energy efficiency and conservation methods employed in food processing systems.
Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy.
Organized around five central themes, the book explores:
Fundamentals of energy conservation, analysis, and management
Energy conservation technologies as applied to the food processing industry
Energy efficiency and conservations in current food processing systems
Emerging systems
Energy conversion technologies for utilization of food processing wastes
Conservation Techniques that Improve the Bottom Line
The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.
Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy.
Organized around five central themes, the book explores:
Fundamentals of energy conservation, analysis, and management
Energy conservation technologies as applied to the food processing industry
Energy efficiency and conservations in current food processing systems
Emerging systems
Energy conversion technologies for utilization of food processing wastes
Conservation Techniques that Improve the Bottom Line
The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.
Wang, Lijun
Fundamentals of Energy Conservation, Analysis, and Management. Energy Conservation Technologies Applied to Food Processing Facilities. Energy Efficiency and Conservation in Current Food Processing Facilities. Energy Efficiency and Conservation in Emerging Food Processing Systems. Energy Conversion Technologies for Utilization of Food Processing Wastes.
Erscheint lt. Verlag | 4.12.2008 |
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Verlagsort | Bosa Roca |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 793 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-4200-6338-3 / 1420063383 |
ISBN-13 | 978-1-4200-6338-7 / 9781420063387 |
Zustand | Neuware |
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