Energy consumption and analysis of industrial drying plants for fresh pasta process

  • Lucio Brunetti Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Ferruccio Giametta | ferruccio.giametta@unimol.it Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Pasquale Catalano Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Francesco Villani Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Jonathan Fioralba Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Flavio Fucci Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.
  • Giovanna La Fianza Department of Agriculture, Environment and Food Science, University of Molise, Campobasso, Italy.

Abstract

The article presents results concerning the energy needs and the CO2 emissions resulting from the production process of a small factory (located in Molise region) producing fresh pasta. Two production processes are responsible for the most of energy demand. The pasteurisation and the drying processes are responsible for the 50% of the electricity consumption and the whole thermal energy. Therefore innovative solutions have been studied in order to limit the energy requirements and the CO2 emissions. Such solutions take into account the adoption of high-efficiency motors and heat recovery in the main processes.

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Published
2015-12-18
Section
Technical Notes
Keywords:
Pasta, plant, energy, heat, drying.
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How to Cite
Brunetti, L., Giametta, F., Catalano, P., Villani, F., Fioralba, J., Fucci, F., & La Fianza, G. (2015). Energy consumption and analysis of industrial drying plants for fresh pasta process. Journal of Agricultural Engineering, 46(4), 167-171. https://doi.org/10.4081/jae.2015.478