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Exergetic comparison of food waste valorization in industrial bread production

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  • Zisopoulos, Filippos K.
  • Moejes, Sanne N.
  • Rossier-Miranda, Francisco J.
  • van der Goot, Atze Jan
  • Boom, Remko M.

Abstract

This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy consumed in all the industrial bread chains studied. The par-baked brown bun production chain had the best thermodynamic performance because of the highest rational exergetic efficiency (71.2%), the lowest specific exergy losses (5.4 MJ/kg brown bun), and the almost lowest cumulative exergy losses (4768MJ/1000 kg of dough processed). However, recycling of bread waste is also exergetically efficient when the total fermented surplus is utilizable. Clearly, preventing material losses (i.e. utilizing raw materials maximally) improves the exergetic efficiency of industrial bread chains. In addition, most of the physical (non-material related) exergy losses occurred at the baking, cooling and freezing steps. Consequently, any additional improvement in industrial bread production should focus on the design of thermodynamically efficient baking and cooling processes, and on the use of technologies throughout the chain that consume the lowest possible physical exergy.

Suggested Citation

  • Zisopoulos, Filippos K. & Moejes, Sanne N. & Rossier-Miranda, Francisco J. & van der Goot, Atze Jan & Boom, Remko M., 2015. "Exergetic comparison of food waste valorization in industrial bread production," Energy, Elsevier, vol. 82(C), pages 640-649.
    • Handle: RePEc:eee:energy:v:82:y:2015:i:c:p:640-649
    DOI: 10.1016/j.energy.2015.01.073
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    3. Aghbashlo, Mortaza & Tabatabaei, Meisam & Soltanian, Salman & Ghanavati, Hossein, 2019. "Biopower and biofertilizer production from organic municipal solid waste: An exergoenvironmental analysis," Renewable Energy, Elsevier, vol. 143(C), pages 64-76.
    4. Papasidero, Davide & Pierucci, Sauro & Manenti, Flavio, 2016. "Energy optimization of bread baking process undergoing quality constraints," Energy, Elsevier, vol. 116(P2), pages 1417-1422.
    5. Aleksander Banasik & Argyris Kanellopoulos & G. D. H. Claassen & Jacqueline M. Bloemhof-Ruwaard & Jack G. A. J. Vorst, 2017. "Assessing alternative production options for eco-efficient food supply chains using multi-objective optimization," Annals of Operations Research, Springer, vol. 250(2), pages 341-362, March.
    6. Banasik, Aleksander & Kanellopoulos, Argyris & Claassen, G.D.H. & Bloemhof-Ruwaard, Jacqueline M. & van der Vorst, Jack G.A.J., 2017. "Closing loops in agricultural supply chains using multi-objective optimization: A case study of an industrial mushroom supply chain," International Journal of Production Economics, Elsevier, vol. 183(PB), pages 409-420.
    7. Aleksander Banasik & Jacqueline M. Bloemhof-Ruwaard & Argyris Kanellopoulos & G. D. H. Claassen & Jack G. A. J. Vorst, 2018. "Multi-criteria decision making approaches for green supply chains: a review," Flexible Services and Manufacturing Journal, Springer, vol. 30(3), pages 366-396, September.
    8. Josip Orović & Vedran Mrzljak & Igor Poljak, 2018. "Efficiency and Losses Analysis of Steam Air Heater from Marine Steam Propulsion Plant," Energies, MDPI, vol. 11(11), pages 1-18, November.
    9. Jafaryani Jokandan, Majid & Aghbashlo, Mortaza & Mohtasebi, Seyed Saeid, 2015. "Comprehensive exergy analysis of an industrial-scale yogurt production plant," Energy, Elsevier, vol. 93(P2), pages 1832-1851.
    10. Wang, Yanxia & Li, Kang & Gan, Shaojun & Cameron, Ché, 2019. "Analysis of energy saving potentials in intelligent manufacturing: A case study of bakery plants," Energy, Elsevier, vol. 172(C), pages 477-486.
    11. Marco Briceño-León & Dennys Pazmiño-Quishpe & Jean-Michel Clairand & Guillermo Escrivá-Escrivá, 2021. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador," Sustainability, MDPI, vol. 13(9), pages 1-20, May.
    12. Dowlati, Majid & Aghbashlo, Mortaza & Mojarab Soufiyan, Mohamad, 2017. "Exergetic performance analysis of an ice-cream manufacturing plant: A comprehensive survey," Energy, Elsevier, vol. 123(C), pages 445-459.
    13. van Donkelaar, Laura H.G. & Mostert, Joost & Zisopoulos, Filippos K. & Boom, Remko M. & van der Goot, Atze-Jan, 2016. "The use of enzymes for beer brewing: Thermodynamic comparison on resource use," Energy, Elsevier, vol. 115(P1), pages 519-527.

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