FDBusiness.com

Anuga FoodTec 2015: Energy Efficiency in the Food and Beverage Industry

 Breaking News
  • Ardgowan Unveils Plans For Inverclyde Distillery Ardgowan Distillery has revealed ambitious designs for its new £12 million distillery which is being built on the Ardgowan Estate near Inverkip, 30 miles west of Glasgow. The plans showcase the flagship building which has just secured revised planning consent from Inverclyde Council. The striking new design, by Michael Laird Architects, brings a number of improvements [...]...
  • HKScan Launches Exports of Finnish Poultry Products to Sweden HKScan, the Nordic food and meat group, has started exporting Finnish poultry products to Sweden. They will initially be sold through the largest retailer ICA’s outlets under the Karinäs®(Kariniemen®) brand. The launch gives Swedish consumers access to a new innovation: high welfare farm-born poultry that is hatched on the farm where it is raised. This new concept is [...]...
  • Almonds Retain Top Spot For Nut Introductions in Europe According to Innova Market Research’s latest Global New Product Introductions Report, almonds retain the number one spot for nut introductions in Europe. With a 47% share of global almond product introductions, the region leads globally for the eleventh year running. Europe as a whole saw a total of 5,017 new introductions with almonds – a [...]...
  • Arla Foods UK Launches New Standards Model to Bring Sustainable Change to Dairy Farming With ongoing volatility in the global milk markets, increasing consumer misunderstanding of the sector, polarised levels of support for UK dairy farmers and a new post-Brexit Agriculture Bill the challenges for dairy farmers are mounting. Farmer-owned co-operative Arla Foods has launched ‘Arla UK 360’ – a new standard in UK dairy farming. The Arla UK 360 [...]...
  • €172 Million to Promote EU Agri-food Products In and Outside the EU The European Commission will provide funding of €172.5 million from the EU agricultural budget to promote EU agri-food products in Europe and across the world. 79 campaigns, covering a wide range of products such as dairy products, olives and olive oil, and fruit and vegetables, will be rolled out over the next three years. Agriculture and [...]...

Anuga FoodTec 2015: Energy Efficiency in the Food and Beverage Industry

February 09
09:43 2015

Climate protection andgreen apple as the key challenges in food production.
Food industry companies are increasingly confronted with the challenges of climate protection and sustainable development. More efficiency, less CO2 – is the motto. What savings potential can still be achieved in modern food production? Anuga FoodTec 2015 in Cologne 24-27 March will answer this question. Technologies and methods to reduce energy consumption and carbon dioxide emissions will be shown at the International Supplier Fair for the Food and Beverage Industry.
177 times around the world with a mid-sized car – the carbon dioxide emissions of such a journey corresponds to the annual potential savings that measurement technology vendor Endress + Hauser has estimated for a single mid-sized company in the meat industry. Energy costs only account for an average two percent of revenues in the food industry. But sustainable solutions to reduce energy consumption are essential for producers if they want to survive in the market over the long term. “Energy efficiency plays a key role in this regard,” says Prof. Dr. Antonio Delgado from the University of Erlangen-Nuremberg. This scientist sees the food industry in a particular area of conflict because “any measure taken to increase energy efficiency may neither be detrimental to food quality or food safety” – which means nothing else than many of the measures developed in other industries are not suitable.
Synergy Effects in the Heating Cycle
Delgado sees one way to greater energy efficiency in the use of energetic interactions between the production process and infrastructure. First and foremost, large savings potential results from the synergetic effects between heat generation and refrigeration. How creative companies can become in this regard is demonstrated by Maggi in Singen. The plant uses the waste heat from the nearby cupola furnace of a foundry. The energy extracted from the exhaust gas is stored in a thermal oil and pumped through a conduit into Maggi’s boiler house 200 metres away. There, a complex system of heat exchangers and steam boilers ensures that pure steam is always available for production. 50,000 megawatt hours, about two-thirds of the steam required, generates heat recovery. The company thereby saves up to 11,000 tonnes of carbon dioxide annually.
The fact that energy demand can be systematically reduced by intelligently combining existing facilities is also held true at Warsteiner. The family brewery invests continuously to increase its efficiency while protecting the environment. The loading hall’s ventilation system has recently been upgraded to the latest state of the art technology. The ventilation system ducts were improved, the supply air optimized, the control system retooled, ceiling fans were installed and several small heat recovery systems retrofitted. As a result, these measures not only save valuable heating energy and improve air quality in the loading hall. But CO2 emissions are also lowered by 1,100 tons per year as a result.
Small Cause, Big Effect
As they take life cycle costs into account, those food manufacturers who are riding the “green technology wave” are taking a precise look at what they can save where and how. It is often the little components that, in total, have a major impact on efficiency. As in the case of sparkling wine producer Rotkäppchen. Many sophisticated unique solutions used in production in Freyburg contribute to the efficiency of sparkling wine bottling: dynamic handling units for sealing the bottles, sturdy table top chains for bottle transport and efficient motors for the conveyor technology. 50 mechatronic drive units from SEW Euro Drive were installed in the bottling line. They already meet Class IE4 energy efficiency requirements and save up to 50 percent energy compared to conventional drives. The corresponding frequency inverters at Rotkäppchen are housed in a central switch cabinet container. Its waste heat is used in winter to heat a storage area.
Energy Flows at a Glance
Optimisation tweaks are many. Prior to any measure, the question first arises: Where do you start to achieve these kinds of savings? To find out whichsavings potential lurks where, the actual state must be known. The building blocks for energy optimisation are online-capable measuring devices that continuously record the energy flows for steam, compressed air, heat, cold, electricity, gas, oil and water. A flowmeter optimised for energy circuits is, for example, able to detect leaks in compressed air networks. This lets you detect critical aggregates or process steps and permanently maintain peak demand within tight tolerances. Energy efficiency as an integral part of the automation – another way to tap savings potential. This proves once again: the greatest potential to conserve resources and reduce costs is the efficient use of the energy already available.
At Anuga FoodTec, interested parties can find a large bandwidth of proposed solutions for better use of energy.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 21, 2018Int'l Food Products Exhibition (Sial)
  • October 25, 2018Italian Espresso Coffee Show (TriestEspresso Expo)
  • October 25, 2018Finnish Food Fair
  • October 31, 2018Int'l exhibition for food products and equipment (Indagra Food)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements