Energy accounting in canning tomato products

Journal Article · Tue Jan 01 00:00:00 EST 1980 · J. Food Sci.; (United States)

DOI:https://doi.org/10.1111/j.1365-2621.1980.tb04146.x· OSTI ID:6814450

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

An energy accounting method was used to determine energy consumption in various unit operations in canning tomato juice, wholepeeled 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. The average thermal and electrical energy intensities of canning tomato products were 538 Btu and 0.0126 kWh per pound of tomatoes received, respectively. Energy intensive operations were identified as those associated with hot-break heaters, lye-bath peelers, evaporators, and retorts.

• Research Organization: Univ. of California, Davis, CA (United States)
• OSTI ID: 6814450
• Journal Information: J. Food Sci.; (United States), Vol. 45:3
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
FOOD INDUSTRY
ENERGY ACCOUNTING
FOOD PROCESSING
ENERGY CONSUMPTION
TOMATOES
ACCOUNTING
ENERGY ANALYSIS
FOOD
INDUSTRY
PROCESSING
VEGETABLES
320303* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Equipment & Processes