ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00373.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

In the wake of recent large increases in energy costs the dairy industry, like any other, is looking more urgently to ways and means of conserving energy and its efficiency of utilization. This paper considers aspects of energy conservation in the areas of pasteurization, evaporation and spray drying and a method of reducing the cost of chilled water supply in dairy or food plants. Some new techniques, as well as existing methods, are considered. Operating costs as a function of degree of regeneration in typical HTST pasteurization plant are presented and cost savings which can be achieved by the use of mechanical vapour recompression in evaporators are examined. Single and two‐stage spray‐drying plant costs are compared for the production of skimmed milk powder. The paper concludes with a brief consideration of electrical load spreading by the use of ice‐bank units for provision of chilled

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00374.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00375.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

In this paper the methods of monitoring wastages are discussed and the material balance technique and the direct measurement of loss to effluent techniques are compared. Methods by which milk, milk products and water can be conserved are outlined and the recovery of ‘waste’ products and the re‐use of water are briefly considered. Regular monitoring of wastage levels and water usage is recommended with commitment of staff being sought through training programmes and the use of ta

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00376.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00377.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The total energy concept is described and its relation to packaging discussed. The energy used in all stages of packaging manufacture from winning the basic raw materials to the delivery of the unfilled package is examined for all the major packaging materials. It is shown that the energy used in the actual manufacture of packages is small compared with the energy used to produce the raw materials from which the packages are made. The total energy usage of the UK packaging industry is discussed in relation to the usage of other industries and the total national usage. It is shown that the packaging industry is only a modest energy user. Methods of reducing this, including recycling, are considered.

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00378.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00379.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

The paper emphasizes the problem caused by escalating world‐energy demand calling for price increases as the regulator. In the UK, North Sea oil and gas are considered as valuable but small resources demanding high capital injection. A plea is made for intelligent use of coal and North Sea oil to reduce our dependence on imported oil but conservation of resources by efficient utilization is sound economic sense. Industrialists who wish to remain competitive will require to use energy efficiently. Greater attention must be given to the factors influencing boiler costs and recent surveys show that there is much room for improvement in this direction. Attention is drawn to the need for reducing primary heat losses, e.g. radiation losses, steam trap losses, condensate loss, etc. Greatest scope for economizing lies in the process side, i.e. in heat utilization and traditional methods must be challenged. In this connection the author suggests that there is no substitute for an in‐depth heat audit. The techniques are well established but a great deal depends on the will and enthusiasm at higher management level in the organizat

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00380.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00381.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY

摘要:

This paper reviews some recently published information concerning the manufacture of yoghurt. A wide range of procedures has been assessed, and particular attention has been paid to the type of additives employed, and the micro‐organisms involved. Techniques for prolonging the shelf life of yoghurt are also discussed.The legal standards for yoghurt proposed by certain countries are considered in the light of current or possible commercial practic

ISSN:1364-727X    

DOI:10.1111/j.1471-0307.1975.tb00382.x

出版商:Blackwell Publishing Ltd    

年代:1975

数据来源: WILEY