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首页> 美国卫生研究院文献>Frontiers in Nutrition >Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories
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Overview of Some Recent Advances in Improving Water and Energy Efficiencies in Food Processing Factories

机译：改善食品加工厂的水和能源效率的最新进展概述

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摘要

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.
机译：由于世界人口的持续增长，发达国家和发展中国家食品工厂的迅速发展在食品供应链中起着至关重要的作用，包括环境问题，例如污染，排放，能源和水的消耗，以及食品系统的可持续性。这项研究的目的是简要回顾食品加工运营的各个环境方面，包括水生，大气和固体废物的产生，并讨论许多公司正在使用的减少这些负面影响以及改善水和环境的几种策略。能源效率。为了在食品加工厂中获得更高的能源效率，两个关键操作可以发挥关键作用：非热处理（例如高压处理）和膜处理。为了提高用水效率，可以通过化学和/或物理处理进行水处理以使水重新用于其他目的。关于减少处理食物垃圾的量，两种方法包括增值副产品的应用（例如动物饲料）和/或利用食物垃圾进行能源生产。最后，我们提出了降低食品加工运营成本的趋势。

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