巧克力生产中的生命周期热点:成分配方,加工技术和通往可持续糖果制品系统的途径
Nevzat Konar1, Muhammed Fidan1, Ilyas Atalar2
1Ankara University, Faculty of Agriculture, Dairy Technology Department, Ankara, Türkiye.
The Science of the total environment
|February 12, 2026
概括
可持续的巧克力生产取决于成分的选择,而不是加工方法. 生命周期评估显示,原材料驱动环境影响,白巧克力具有最高的全球变暖潜力. 可再生能源显著减少了排放.
科学领域:
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
- 工业生态学 工业生态学
背景情况:
- 巧克力制造业因其资源和能源密集性而面临重大可持续性挑战.
- 以前的生命周期评估 (LCA) 往往关注单一的巧克力类型或通用供应链.
研究的目的:
- 对四种巧克力 (黑巧克力,牛奶巧克力,白巧克力,复合巧克力) 和两种加工技术 (制,球磨) 进行比较生命周期评估 (LCA).
- 确定关键的环境热点和改善巧克力制造业的机会.
主要方法:
- 一个工厂级的LCA框架遵循ISO 14040/44标准,与一个摇篮到零售商的边界.
- 使用了ReCiPe 2016中点 (H) 方法和基于蒙特卡洛的不确定性评估.
- 传统的缩与球磨加工加工技术进行了比较.
主要成果:
- 成分配方,特别是原材料,占总环境负担的60%以上.
- 由于奶粉和可可黄油,白巧克力具有最高的全球变暖潜力 (4.06公斤CO2-eq/公斤).
- 黑巧克力具有最低的全球变暖潜力 (2.32公斤CO2-eq/kg).
- 加工技术对全球变暖潜力贡献极小 (<1%),尽管球磨机增加了电力使用.
结论:
- 配料成分和能源采购是减少巧克力生产对环境影响的最有效策略.
- 转向可再生能源可以减少大约9%的全球变暖潜力.
- 专注于成分优化提供了比增量过程改进更大的可持续性收益.
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