Sustainability

Energy management: crunching the numbers

Reducing energy usage is an ongoing practice, requiring education and continuing efforts by everyone in the organization.

Wayne Labs

May 13, 2013

There are many paths toward reducing energy and utility usage at plants—some are obvious, but some are not and require the help of consultants and suppliers.

Tech Update: Meat & Poultry Processing

Employing energy savings as a competitive edge

Wayne Labs

May 13, 2013

Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.

Engineering R&D

Energy savings flow from pasta dryer’s exhaust air

Process temperature and relative humidity are managed in a new dryer design that improves the quality of long goods pasta production while generating energy savings.

Mikell Knights

April 9, 2013

Bühler was investigating how to improve the conditioning of pasta through enhanced dryer control.

Tetra Pak making progress towards 2020 environmental goals

Increased recycling and use of sustainable packaging highlighted 2012's advances.

Shane O'Halloran

April 3, 2013

Increased recycling and use of sustainable packaging highlighted 2012's advances.

Editor's Note

A better bottom line for one and all

Joyce Fassl

March 6, 2013

Most of the topics we cover in Food Engineering each month focus on improving plant efficiency and achieving new levels of innovation using advanced technologies.

Engineering R&D

Engineering R&D: The small freeze

A smaller footprint is a clear improvement in the newest generation of cryogenic freezers, and incremental improvements in heat transfer rates are making them affordable options.

Kevin T. Higgins

February 6, 2013

Incorporating cryogenic freezing in place of mechanical freezing gave way in the last decade to an appreciation of the ROI cryogenic systems provide in terms of reduced yield loss, improved product quality, throughput and a focus on safety and sanitation.

Sustainability