This study conducts a comprehensive analysis to assess the feasibility of integrating pulsed electric field technology for pasteurizing orange juice with heat recovery, aiming to offer a sustainable electrical alternative to conventional high-temperature short-time treatment. The evaluation encompasses energy, economic, and sustainability aspects, including cost analysis, energy efficiency, and environmental impact assessment. Despite higher initial costs, the comparison analysis demonstrates significant utility savings and enhanced sustainability with the electric technology compared to the conventional thermal method. An analysis of energetic scenarios identifies the electrical solution with a preheating temperature of 40°C and thermal recovery of 20% as the most energy-efficient and sustainable option, with reduced water consumption and emissions. Overall, the findings suggest that electrical technology holds promise as a viable and environmentally friendly approach to orange juice pasteurization, contributing to the advancement of sustainable food processing practices.
Cost, Energy Efficiency, and Environmental Impact Analysis of Orange Juice Pasteurization: Comparing Pulsed Electric Fields with Traditional Thermal Treatment
Landi G.;Benedetti M.;
2024-01-01
Abstract
This study conducts a comprehensive analysis to assess the feasibility of integrating pulsed electric field technology for pasteurizing orange juice with heat recovery, aiming to offer a sustainable electrical alternative to conventional high-temperature short-time treatment. The evaluation encompasses energy, economic, and sustainability aspects, including cost analysis, energy efficiency, and environmental impact assessment. Despite higher initial costs, the comparison analysis demonstrates significant utility savings and enhanced sustainability with the electric technology compared to the conventional thermal method. An analysis of energetic scenarios identifies the electrical solution with a preheating temperature of 40°C and thermal recovery of 20% as the most energy-efficient and sustainable option, with reduced water consumption and emissions. Overall, the findings suggest that electrical technology holds promise as a viable and environmentally friendly approach to orange juice pasteurization, contributing to the advancement of sustainable food processing practices.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
