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|Title:||Energy Efficiency Improvement Options for the EU Food Industry|
|Authors:||KAMINSKI Jacek; LEDUC Guillaume|
|Citation:||Polityka Energetyczna vol. 13 no. 1 p. 81-97|
|Publisher:||Polish Academy of Sciences - IGSMiE PAN|
|Type:||Articles in periodicals and books|
|Abstract:||This paper presents the most important energy efficiency improvement options that could be applied in the food, drink and tobacco industry in the short and medium term. First of all the energy consumption trends in the key EU Member States producing food, drink and tobacco is analysed, based on the Eurostat data for the period 1990¿2006. Then the discussion of possible energy efficiency improvement options is presented. The most important systems and processes where significant energy efficiency improvements can be achieved were identified. Based on publicly available sources (reports, papers, surveys), an analysis of key improvement measures was carried out and the average energy saving potentials were estimated.|
|JRC Institute:||Growth and Innovation|
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