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Technologies for sustainable heat generation in food processing
Lutz Grossmann1, Jörg Hinrichs2, Jochen Weiss3
1Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts, USA.
Comprehensive Reviews in Food Science and Food Safety
|October 9, 2022
Summary
Sustainable food processing requires alternatives to fossil fuel boilers. Technologies like electrical heating and geothermal energy offer lower emissions for thermal processing, despite current economic barriers.
Area of Science:
- Food Science and Technology
- Sustainable Energy Systems
- Chemical Engineering
Background:
- Modern food processing heavily relies on heat generation, primarily from fossil fuel boilers.
- Increasing environmental concerns, carbon taxes, and global efforts to reduce natural gas dependence necessitate sustainable alternatives.
- Conventional thermal processing in the food industry contributes significantly to greenhouse gas emissions.
Approach:
- This review examines emerging technologies for replacing fossil fuel boilers in the food industry.
- Technologies evaluated include those based on electricity, geothermal energy, and electricity-to-hydrogen conversion.
- Specific technologies discussed are fuel cells, microturbines, engines, electrical boilers, heat pumps, radiation, and direct geothermal energy utilization.
Key Points:
- Most reviewed technologies are scalable and offer lower emissions than fossil fuels.
- Widespread adoption is hindered by factors like low fossil fuel prices.
- Direct electrical energy transformation and geothermal energy use are identified as promising sustainable heating solutions.
Conclusions:
- Direct electrical heating and geothermal energy utilization present viable, low-emission alternatives for food industry thermal processing.
- Hydrogen (H2) produced via electrolysis can serve as a transportable energy source for combined heat and power generation, especially where electricity is limited.
- Continued research and investment are crucial to overcome adoption barriers and promote sustainable thermal processing in the food sector.
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