Energy auditing of a soy‐paneer (tofu) processing unit: A case study

Abstract

AbstractNowadays, limited energy resources and higher energy prices have increased the importance of energy management. Energy use has also grown over time due to the increased production capacity of food industries in response to the growing demand for high‐quality processed foods. The present investigation studies a small‐scale soy‐paneer processing unit's energy consumption methods and patterns. Energy (both direct and indirect) involved in each unit operation was evaluated, and the scope for increasing energy efficiency was highlighted. The specific energy expenditure in the soy‐paneer‐making process was 10.77 MJ/kg. The unit operation that demands the highest energy requirement was steaming (92.43% of the total energy input), as it was produced through a less efficient burner‐based boiler. As a result, it was advised to switch out the present burner‐based steam‐generating boiler system to a more efficient electrical steam generation system, which would also result in decreased cost and better energy utilization.Practical applicationEnergy auditing of the processing unit aids in assessing energy consumption and proposing measures to reduce energy use and cost. The soy processing sector holds a vital position in producing soy‐derived products. Notably, soy‐paneer stands out as a prominently consumed product within this industry. Energy auditing can play a crucial role in optimizing energy consumption and efficiency in soy processing units.