Solar as sustainable energy for processing, preservation, and extraction
2019
Mandi, Laila | Hilali, Soukaina | Chemat, Farid | Idlimam, Ali | Université Cadi Ayyad [Marrakech] (UCA) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU) | Teachers Training Coll. | Farid Chemat | Eugene Vorobiev
International audience
Mostrar más [+] Menos [-]Inglés. The energy provided by the sun is by far the most promising and important energy resource compared to any known present commercial ones; it is an inexhaustible energy source with a huge exploitation potential in many fields and sectors. One of those sectors is the food industry with several fields of applications. Indeed, solar energy could be used for food processing in several daily practices such as cooking, milk pasteurization as well as food drying, and even solar extraction. Several studies have focused on developing efficient systems that rely on solar power either for thermal or photovoltaic energy. This chapter provides a wide view on those systems by applications; it explains the processes related to each field and the environmental impact and benefits related to it. A hazard analysis and critical control points and hazard and operability analysis was also provided to identify and prevent the hazards or process–operating problems that are likely to occur during those processes.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique