Energy Accounting in Canning Tomato Products

Conference · Mon Jan 01 00:00:00 EST 1979

OSTI ID:5899337

Singh, R P; Carroad, P A; Chhinnan, M S; Rose, W W; Jacob, N L

An energy-accounting method was used to determine energy use in various unit operations in canning tomato juice, whole-peeled tomatoes, and tomato paste. Data on steam and electric consumption were obtained from a canning plant with the use of steam flow meters and electric transducers. Unit operations associated with the following equipment were investigated: crushers, hot-break heaters, pulpers, finishers, lye-bath peelers, evaporators, and retorts. Data were analyzed to determine amount of energy used per unit of raw product. Energy-intensive operations were identified for future modifications to reduce energy consumption.

• Research Organization: California Univ., Davis (USA); National Food Processors Association, Berkeley, CA (USA)
• Sponsoring Organization: USDOE
• DOE Contract Number: EY-76-C-07-1570
• OSTI ID: 5899337
• Report Number(s): CONF-7906112-2
• Resource Relation: Conference: IFT meeting, St Louis, MO, USA, 10 Jun 1979
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
29 ENERGY PLANNING
POLICY AND ECONOMY
FOOD INDUSTRY
ENERGY ACCOUNTING
TOMATOES
PROCESSING
ELECTRIC POWER
ENERGY CONSERVATION
ENERGY CONSUMPTION
FOOD PROCESSING
STEAM
ACCOUNTING
ENERGY ANALYSIS
FOOD
INDUSTRY
MANAGEMENT
POWER
VEGETABLES
320303* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Equipment & Processes
290100 - Energy Planning & Policy- Energy Analysis & Modeling
298000 - Energy Planning & Policy- Consumption & Utilization