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Identifies energy conservation opportunities in food processing, suggesting collaboration for efficiency improvements.
The food processing industry provides about 60% of the foods consumed by U.S. households. The energy used to process these foods is a significant part of the total price. Energy conservation and efficiency studies are necessary, because these measures are not generally applied in a systematic manner by small food processors. Extension professionals, consultants, and small food processors should work together to study the use of energy in processing plants and to identify factors affecting process efficiency. These studies will result in the development of applicable educational materials, training workshops and ultimately cost savings.
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Barron et al. (2001) studied this question.
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