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New Energy Efficient Infrared Drying and Blanching Technologies for Fruits and Vegetables
March 1, 2011
The proposed research is to develop and demonstrate an infrared dry‐blanching and drying system for fruits or vegetables that results in high quality products. The sequential infrared and freeze‐drying method and infrared dry‐blanching and dehydration method are discussed.
Content type: Fact Sheet | Document ID: CEC-FS-5 | Author: California Energy Commission/Public Interest Energy Research  
Thermally Driven Heat Pump Runs Hot, Cold for Food, Beverage Industries
November 1, 2007
The food and beverage industry uses a great deal of energy, costing plants in the U.S. an average of $643,000 per year, mostly for heating and cooling. These plants typically use gas-fired water heaters or boilers to produce hot water and electrically driven mechanical refrigeration systems for cooling. ...
Content type: Tech Brief | Document ID: CEC-TB-28 | Author: Kristin Kamm   Technology (2)  Water (2) x Show my subscriptions only x |
