Development of multi-criteria analysis approach considering food quality and energy consumption: Application to production process of puff pastry
Résumé
The preservation of perishable food via cold supply chain is essential to extend shelf life and ensure food safety. However, the use of refrigeration processes involves energy consumption with economic and environmental impact. Increasing the temperature set point in cold equipment could save energy, but the global cost may increase due to food waste or safety issues. This study focuses on the modeling of the energy consumption of cold facilities, food temperature and bacterial growth in a puff pastry plant. Main components of production line (kneader, cooling spiral and cold room) were considered. Different scenarios were tested to evaluate the impact of operating conditions (setting temperature and duration) on energy consumption, food waste and food safety. This methodology helps manufacturers in decision making to optimize operating conditions and reduce energy consumption with a limited impact on food waste and safety.
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2019 ICR Multi criteria puff pastry production.pdf (791.41 Ko)
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