Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 508530
Title More efficient mushroom canning through pinch and exergy analysis
Author(s) Paudel, Ekaraj; Sman, Ruud G.M. van der; Westerik, Nieke; Awasthi, Ashutosh; Dewi, Belinda P.C.; Boom, Remko M.
Source Journal of Food Engineering 195 (2017). - ISSN 0260-8774 - p. 105 - 113.
DOI https://doi.org/10.1016/j.jfoodeng.2016.09.021
Department(s) Food Process Engineering
VLAG
Food Technology
Physics and Physical Chemistry of Foods
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Canned mushroom production - Exergy - Pinch analysis - Sustainability
Abstract

Conventional production of canned mushrooms involves multiple processing steps as vacuum hydration, blanching, sterilization, etc. that are intensive in energy and water usage. We analyzed the current mushroom processing technique plus three alternative scenarios via pinch and exergy analysis. The product yield, utility use, exergy loss, and water use are used as sustainability indicators. Whilst re-arrangement of the production process could maximally save up to 28% of the heat input and up to 25% of the water usage, the most important improvement is obtained by re-using blanch water, which improves the overall yield of the preservation and canning process by 9%, also saving water and exergy use in the production.

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