The use of exergetic indicators in the food industry - A review

被引：54

作者：

Zisopoulos, Filippos K. ^{[1
,2
]}

Rossier-Miranda, Francisco J. ^{[3
]}

Van der Goot, Atze Jan ^{[1
]}

Boom, Remko M. ^{[1
]}

机构：

[1] Wageningen Univ, Lab Food Proc Engn, Bornswe Weilanden 9, NL-6708 WG Wageningen, Netherlands

[2] Top Inst Food & Nutr, Wageningen, Netherlands

[3] Wageningen UR Chile, Natl Strateg Food Program, Santiago, Chile

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2017年 / 57卷 / 01期

关键词：

Sustainability; food industry; exergy analysis; ARTIFICIAL NEURAL-NETWORK; SPRAY-DRYING PROCESS; CYCLE ASSESSMENT LCA; FLUIDIZED-BED DRYER; HEAT-PUMP; PERFORMANCE ASSESSMENT; THERMODYNAMIC ANALYSIS; CUMULATIVE EXERGY; RESPONSE-SURFACE; ENERGY ANALYSIS;

D O I：

10.1080/10408398.2014.975335

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.

引用

页码：197 / 211

页数：15

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