2019-Sustainable Industrial Processing Summit
SIPS2019 Volume 11: New and Advanced Materials, Technologies, and Manufacturing
| Editors: | F. Kongoli, F. Marquis, N. Chikhradze, T. Prikhna |
| Publisher: | Flogen Star OUTREACH |
| Publication Year: | 2019 |
| Pages: | 174 pages |
| ISBN: | 978-1-989820-10-0 |
| ISSN: | 2291-1227 (Metals and Materials Processing in a Clean Environment Series) |
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Development of a technology for the production of vegetable bars based on hydrocolloid gels obtained from frozen vegetables in the aspect of sustainable development
Monika Janowicz1; Agnieszka Ciurzyńska2; Andrzej Lenart2;1WARSAW UNIVERSITY OF LIFE SCIENCES, Warsaw, Poland; 2WARSAW UNIVERSITY OF LIFE SCIENCES - SGGW, Warsaw, Poland;
Type of Paper: Regular
Id Paper: 402
Topic: 43
Abstract:
To evaluate the influence of production and distribution of food on the environment we can use the so-called a carbon footprint (CF), which is also known as a footprint. However, an ecological evaluation of particular phases and food production processes through the CF indicator, are extremely difficult due to a variety of assortments, technological processes, and complexity of environmental impact. The most important aspect in shaping a carbon footprint for an agriculture and food sector is energy consumption for production needs, transportation of raw materials, semi-finished products and finished products, as well as the type of packaging used [1, 2].
The production of 1 kWh of electricity is associated with the release of about 1000 grams of carbon dioxide into the atmosphere. About 50% of the overall greenhouse gas emission in the food sector comes from agricultural activities. Many developed countries label products to inform about the amount of carbon dioxide emission, which is emitted into the atmosphere. They use a sustainable development policy tool called CFP – Carbon Footprint of Product to draw the consumers’ attention to the issue concerning environmental protection [1].
The best method to preserve fruits and vegetables is freeze-drying. One of the ways of limiting the costs during freeze-drying is the use of production waste. The purpose of the work was to develop manufacturing technology of freeze-dried vegetable bars based on gels with hydrocolloids [3]. The scope of research included development of technology for the production barswith properly composed vegetable mixtures, assessment of the finished product properties (water activity, dry matter content, porosity, shrinkage, density, texture, colour, and organoleptic assessment), estimation energy consumption at the time of manufacturing the finished product in the aspect of sustainable development (CFP – Carbon Footprint of Products) [2, 3].
Presented research are the stage of the project BIOSTRATEG 3/343817/17/NCBR/2018 “Development of healthy food production technologies taking into consideration nutritious food waste management and carbon footprint calculation methodology”. The results of conducted research shown that production of freeze-dried vegetable bars to per unit of product, consummate of electric energy to 0.07 to 0.08 kWh per hour depending on the type of structuring substance used in the recipes of vegetable bars. It was also observed that the difference at the level of 24% in energy consumption is mainly related to the power consumption of the heating plate used for heating during the formation of hydrocolloid gels. There weren’t noticed any other differences in energy consumption during freeze-drying or blending of vegetable products based on gels. At the same time, the costs of freeze-drying account for 50% of electricity costs.
The aim, of thorough energy consumption data analysis in the field of food production and freeze-dried products, is to observe the Carbon Footprint of Products of each unit process, which is a full production cycle. This analysis is a basis for defining the theoretical framework to calculate the carbon footprint, which will be the starting point for the method of calculating the carbon footprint in the developed technology.
Keywords:
Biomaterials; New and advanced materials; New and advanced technology; Sustainable development;References:
1. Röös, E. (2013). Analysing the carbon footprint of food (Vol. 2013, No. 56).2. Cerutti, A. K., Contu, S., Ardente, F., Donno, D., & Beccaro, G. L. (2016): Carbon footprint in green public procurement: Policy evaluation from a case study in the food sector. Food Policy, 58, 82-93
3. Ciurzyńska A., Cieśluk P., Barwińska M., Marczak W., Ordyniak A., Lenart A. Janowicz M. (2019): Eating Habits and Sustainable Food Production in the development of innovative “healthy” snacks. Sustainability, 11, 2800; doi:10.3390/su11102800