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Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany

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  • Degerli, Bahar
  • Nazir, Serap
  • Sorgüven, Esra
  • Hitzmann, Bernd
  • Özilgen, Mustafa

Abstract

Energy and exergy efficiencies of the wheat and rye bread and hamburger bun making processes are assessed based on data from Turkey and Germany. Amount of the land required to produce the same amount of wheat in Turkey is 3.34 times of that required in Germany; this ratio is 2.30 for the rye grain. These results show that the efficiency of the conversion of the solar energy into the grain mass is low in Turkey. CDP (Cumulative degree of perfection) for the wheat and the rye grain production is 3.73 and 4.96 in Turkey, and 11.26 and 10.46 in Germany. Specific energy utilization for rye bread production is almost the same in Turkey and Germany; but it is 12% higher in Turkey for wheat bread and hamburger bun making. Hamburger bun production requires the maximum energy utilization due to the higher weight loss in baking. The rye bread production process requires the minimum energy utilization due to the lower energy input in the agriculture and higher efficiency in the flour production. The maximum exergy destructions occur during the milling and the baking steps.

Suggested Citation

  • Degerli, Bahar & Nazir, Serap & Sorgüven, Esra & Hitzmann, Bernd & Özilgen, Mustafa, 2015. "Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany," Energy, Elsevier, vol. 93(P1), pages 421-434.
    • Handle: RePEc:eee:energy:v:93:y:2015:i:p1:p:421-434
    DOI: 10.1016/j.energy.2015.08.095
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    7. Aghbashlo, Mortaza & Mandegari, Mohsen & Tabatabaei, Meisam & Farzad, Somayeh & Mojarab Soufiyan, Mohamad & Görgens, Johann F., 2018. "Exergy analysis of a lignocellulosic-based biorefinery annexed to a sugarcane mill for simultaneous lactic acid and electricity production," Energy, Elsevier, vol. 149(C), pages 623-638.
    8. Esmanur Uçal & Hasan Yildizhan & Arman Ameen & Zafer Erbay, 2023. "Assessment of Whole Milk Powder Production by a Cumulative Exergy Consumption Approach," Sustainability, MDPI, vol. 15(4), pages 1-15, February.
    9. Aghbashlo, Mortaza & Tabatabaei, Meisam & Rastegari, Hajar & Ghaziaskar, Hassan S. & Valijanian, Elena, 2018. "Exergy-based optimization of a continuous reactor applied to produce value-added chemicals from glycerol through esterification with acetic acid," Energy, Elsevier, vol. 150(C), pages 351-362.
    10. Singh, Gurjeet & Singh, P.J. & Tyagi, V.V. & Barnwal, P. & Pandey, A.K., 2019. "Exergy and thermo-economic analysis of ghee production plant in dairy industry," Energy, Elsevier, vol. 167(C), pages 602-618.
    11. Fatemeh Nadi & Krzysztof Górnicki, 2022. "Evaluation of Sustainability of Wheat-Bread Chain Based on the Second Law of Thermodynamics: A Case Study," Sustainability, MDPI, vol. 14(21), pages 1-14, October.
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