Handbook for Energy Conservation in Food Canning Plants

摘要

Guidelines are presented so that personnel in food canneries can conserve energy. Information dealing with conservation applicable to food canneries is brought together in this handbook. Energy consumed in the production, harvesting, and the processing of foods are discussed in Sections I and II. The main components of an energy conservation program are discussed in Section IV. A list of energy conservation opportunities suitable for food canneries is given in Section V. Good housekeeping practices in the areas of lighting, heating, water and electricity use, steam use, boiler and power plant operations, and by preventing leaks from steam lines, steam traps, combustible gas and compressed air lines are discussed in Section VI. Section VII deals with the definition of boiler efficiency, sources of energy losses in boilers, minimum instrumentation requirements of a boiler, boiler combustion control systems, and good boiler maintenance practices. It also contains discussion on improving boiler efficiency by modification of boiler operating practices and the use of auxiliary equipment. Substantial energy savings that can be achieved by insulation and heat recovery are discussed in Section VIII. The potential for the use of heat pumps to recover heat is also covered. Section IX describes recent developments in improving the efficiency of blanchers and sterilizers. The use of solar energy, indirect energy sources, and financial evaluation procedures of investments are also discussed. (ERA citation 06:033465)