publication . Article . 2018

Energy pattern and conservations of condiment produced from soybean (Glycine max)

Ismaila B. Anjorin; Rahman Akinoso; Mayowa S. Sanusi;
Open Access
  • Published: 18 Apr 2018 Journal: International Journal of Food Studies (eissn: 2182-1054, Copyright policy)
  • Publisher: ISEKI Food Association
<jats:p>Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg-1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg-1 where electrical energy, manual energy and thermal energy acc...
free text keywords: condiment, conservation approach, energy, traditional process, soybean, Thermal energy, business.industry, business, Energy conservation, Energy demand, Electric potential energy, Scheduling (production processes), Environmental science, Forms of energy, Environmental engineering, lcsh:Food processing and manufacture, lcsh:TP368-456
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