https://doi.org/10.4081/jae.2015.478

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

Vol. 46 No. 4 (2015)
Published: 18 December 2015
Pasta, plant, energy, heat, drying.
Abstract Views: 4402
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Authors

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.
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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How to Cite

Brunetti, L. (2015) “Energy consumption and analysis of industrial drying plants for fresh pasta process”, Journal of Agricultural Engineering, 46(4), pp. 167–171. doi: 10.4081/jae.2015.478.

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