Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/58251
Title: Energy analysis applied to food processing
Authors: Ho, J.C. 
Wijeysundera, N.E. 
Chou, S.K. 
Issue Date: Sep-1986
Source: Ho, J.C.,Wijeysundera, N.E.,Chou, S.K. (1986-09). Energy analysis applied to food processing. Energy 11 (9) : 887-892. ScholarBank@NUS Repository.
Abstract: We use first-law and second-law efficiencies on 2 multi-process food processing plants. These efficiencies are 59.6 and 19.4% for a condensed milk plant and 43.0 and 15.5% for the bakery plant. Improvements in both first-law and second-law efficiencies for the bakery can be achieved by reducing the mass of dough moulds and recovery of energy in the bake-oven exhaust to heat the air in the proofing oven. Replacement of the flash-cooling process in the condensed-milk plant by a combination of boiling at 100 °C and cooling via a vapour-compression refrigerator would lead to significant improvements in plant efficiencies. © 1986.
Source Title: Energy
URI: http://scholarbank.nus.edu.sg/handle/10635/58251
ISSN: 03605442
Appears in Collections:Staff Publications

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