Volume
39
Issue
2
Abstract
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.
Recommended Citation
Barron, F., & Burcham, J. (2001). Recommended Energy Studies in the Food Processing and Packaging Industry: Identifying Opportunities for Conservation and Efficiency. The Journal of Extension, 39(2), Article 23. https://open.clemson.edu/joe/vol39/iss2/23
