| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 257.95 KB | Adobe PDF |
Advisor(s)
Abstract(s)
The sausage is an ancient food type that is nowadays considered as a delicatessen.
Sausages are categorized within the deli sector as meat sub products. It is a food
product preferred by consumers due to its nutritional value and organoleptic
characteristics (wide range of flavours and textures). There are many types of
sausages, with around 1200 different varieties (according to German
classification), classified into types according to different criteria such as types of
ingredients, consistency, and preparation (raw, cooked, pre-cooked, dry). In the
UK, 196,152 metric tons of sausages were consumed during 2011, valued in $1.2
billion, while in the US this value was around $20.4 billion two years before. The
heating and cooling processes during sausage production are indispensable
technologies to ensure both the specific organoleptic characteristics and properties
conservation through time. This paper characterizes the production process and
the energy consumption of sausages processing industry in Portugal (20 industries)
and discusses the average specific energy consumption (SEC) of electricity and its
standard deviation. The average value of this indicator for the sample was 660
kWhe/ton raw material. The energy consumption of this type of industry is mainly
that of electricity (82%). Several electricity savings, estimated at 23.9%, can be
achieved by implementing simple practice measures in the refrigeration systems.
Description
Keywords
Sausage industry Energy efficiency Refrigeration
Citation
Nunes, José & Silva, Pedro & Andrade, Luís & Gaspar, Pedro. (2014). Characterization of the specific energy consumption of electricity in the Portuguese sausage industry. WIT Transactions on Ecology and the Environment. 186. 763-774. 10.2495/ESUS140681.
Publisher
WIT Press