Carbon footprint of fruit paste technology

• Autorzy: Wrobel-Jedrzejewska M. , Steplewska U. , Kuleta P. , Przybysz L. , Polak E.
• Języki publikacji: EN

Abstrakty

EN

The carbon footprint is one of the main indicators to assess the impact of human activity on the natural environment. The aim of this study was to determine the carbon footprint for the production technology of fruit paste. We selected homogenized strawberry paste because it had the largest share in production. Our study presents the methodology for calculating carbon dioxide emissions in order to assess and reduce greenhouse gas emissions generated by the given food technology. CO2 emissions were calculated for monthly and annual production, taking into account available data on production, material balances obtained, emission data collected, and assumed indices. It has been shown that the process of cold storage is a major factor influencing the level of CO2 emissions. Determining the carbon footprint of specific technology enables deliberate reduction of greenhouse gas emissions, which contributes to environmental protection.

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2016
• Tom: 25
• Numer: 1
• Opis fizyczny: p.341-349,fig.,ref.

Twórcy

autor

Wrobel-Jedrzejewska M.

• Frozen Food Technology and Refrigeration Department, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology, Pilsudskiego 84, 92-202 Lodz, Poland

autor

Steplewska U.

• Frozen Food Technology and Refrigeration Department, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology, Pilsudskiego 84, 92-202 Lodz, Poland

autor

Kuleta P.

• Frozen Food Technology and Refrigeration Department, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology, Pilsudskiego 84, 92-202 Lodz, Poland

autor

Przybysz L.

• Frozen Food Technology and Refrigeration Department, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology, Pilsudskiego 84, 92-202 Lodz, Poland

autor

Polak E.

• Frozen Food Technology and Refrigeration Department, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology, Pilsudskiego 84, 92-202 Lodz, Poland

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Identyfikatory

DOI

10.15244/pjoes/60244