Vis enkel innførsel

dc.contributor.authorKjelstrup, Signe
dc.contributor.authorMagnanelli, Elisa
dc.date.accessioned2020-10-24T09:21:24Z
dc.date.available2020-10-24T09:21:24Z
dc.date.created2020-09-02T10:41:26Z
dc.date.issued2020
dc.identifier.citationTrends in Food Science & Technology. 2020, 104 84-90.en_US
dc.identifier.issn0924-2244
dc.identifier.urihttps://hdl.handle.net/11250/2684858
dc.description.abstractIn a world where resources are limited and their use will necessary have an impact, efficient handling of resources becomes essential. This review concerns three thermodynamic tools that can be systematically used to evaluate and improve resource use. The tools are related to the second law of thermodynamics, which sets a general framework for all conversion processes, including food processing. We address the benefits of using exergy analysis to map the losses of energy quality in a process. This can be done at every scale, from a nation scale to a process unit, and the results of the analysis can be used at different levels of decision making processes, by policy makers, plant managers, scientists or engineers. Moreover, knowledge on coupling between transport processes can be used to drive processes using driving forces other than the conventional ones. This would allow us to recover some of the resource potential which is currently wasted (e.g. process waste heat). Finally, inspiration for efficient design can be found in nature; two examples of nature-inspired chemical engineering (NICE) design are reviewed and used to encourage a development in this direction.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleEfficiency in the process industry: Three thermodynamic tools for better resource useen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holderThe Authorsen_US
dc.source.pagenumber84-90en_US
dc.source.volume104en_US
dc.source.journalTrends in Food Science & Technologyen_US
dc.identifier.doi10.1016/j.tifs.2020.08.010
dc.identifier.cristin1826658
dc.relation.projectNorges forskningsråd: 262644en_US
dc.relation.projectNorges forskningsråd: 262644en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


Tilhørende fil(er)

Thumbnail

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel

Navngivelse 4.0 Internasjonal
Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse 4.0 Internasjonal