Improved Product Energy Intensity Benchmarking Metrics for Thermally Concentrated Food Products-Reference-Cited by-同舟云学术

Improved Product Energy Intensity Benchmarking Metrics for Thermally Concentrated Food Products

Published:2014-10-07 Issue:20 Volume:48 Page:12370-12377
ISSN:0013-936X
Container-title:Environmental Science & Technology
language:en
Short-container-title:Environ. Sci. Technol.

Author:

Walker Michael E.¹,Arnold Craig S.²,Lettieri David J.³,Hutchins Margot J.³,Masanet Eric¹²

Affiliation:

1. Northwestern University, Department of Chemical and Biological Engineering, 2145 Sheridan Rd, RM E136, Evanston, Illinois 60208, United States

2. Northwestern University, Department of Mechanical Engineering, 2145 Sheridan Rd, RM B224, Evanston, Illinois 60208, United States

3. University of California, Berkeley, Department of Mechanical Engineering, 6143 Etcheverry Hall, Mailstop 1740, Berkeley, California 94720, United States

Funder

California Environmental Protection Agency

University of California Berkeley

Northwestern University

California Air Resources Board

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/es502305g

Reference41 articles.

1. Voluntary Agreements in the Field of Energy Efficiency and Emission Reduction: Review and Analysis of the Experience in Member States of the European Union.Joint Research Centre of the European Commission:Ispra, Italy, 2010.

2. Win the Energy Challenge with ISO 50001; ISO 2011-06/3000;International Organization for Standardization:Geneva, Switzerland, 2011.

3. Superior Energy Performance Website. Superior energy performance: certifying increased energy performance under ISO 50001.http://superiorenergyperformance.energy.gov/(accessed 4/15/14).

4. Analysis and practices of energy benchmarking for industry from the perspective of systems engineering

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multiple-effect evaporators in the food industry;Evaporation Technology in Food Processing;2024

2. Quantifying the Water-Energy-Food Nexus: Current Status and Trends;Energies;2016-01-22

3. A comparison of product-based energy intensity metrics for cheese and whey processing;Journal of Food Engineering;2015-04