Energy efficiency, environmental protection, and processing waste management continue to attract increased attention in the food processing industry. As with other industrial sectors, reducing costs while also reducing environmental impact and improving overall sustainability is becoming an important part of the business process. Providing practical guidance, Energy Efficiency and Management in Food Processing Facilities  explores energy efficiency technologies, emerging energy efficient processes, and methods for converting food processing wastes into energy.     Organized around five central themes, the book explores:      Fundamentals of energy conservation, analysis, and management  Energy conservation technologies as applied to the food processing industry  Energy efficiency and conservations in current food processing systems  Emerging systems  Energy conversion technologies for utilization of food processing wastes    Conservation Techniques that Improve the Bottom Line   The lack of information on energy conservation and conversion technologies has been a major barrier to energy efficiency improvement and the utilization of processing wastes in the food processing industry. With coverage ranging from basic theory to traditional and alternative energy, this book provides the required skill set for the increased energy conservation and reduced consumption that will positively impact the bottom line in food processing facilities.

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