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6279521 
Book/Book Chapter 
Energy and Greenhouse Gases Footprint of Food Processing 
Hager, T; Morawicki, RO 
2014 
Academic Press 
Oxford 
Encyclopedia of Agriculture and Food Systems 
82-99 
Energy consumption during food processing varies with the product, the degree of processing, the processes involved, and the form of energy used – thermal, electricity, or both. Of the greenhouse gases (GHGs), carbon dioxide, methane, and nitrogen oxides are primarily a consequence of burning fossil fuels and, in some cases because of the intrinsic process, for example, fermentations. Other important emissions are intended or unintended release of hydrofluorocarbons (HFCs) from refrigeration equipment. Because most of the food processing industries are specific to the types of products, this article explores energy consumption of selected industries and the GHGs emissions associated with the processes. 
Beer; Canned foods; Carbon dioxide; Corn milling; Food processing; Greenhouse gases; Vegetable oils 
Van Alfen, Neal K.