Projects per year
Abstract
Decentralised food manufacture – e.g. a cloud of small local production sites and shorter distribution networks – can be a powerful tool in the development of more sustainable and safe food chains. In this context, new processing scenarios based on emerging “on-demand” and “sharing” models, together with distributed manufacture methods, are potential alternatives to the current centralised paradigm. However, studies on how these new processing scenarios might unfold are scarce.
This work presents a techno-economic and carbon footprint assessment of different ice-cream manufacture scenarios, i.e. Multi-Plant (MP), Single-plant (SP), Distributed Manufacturing (DM), Food Incubator (FI) and Home Manufacturing (HM) that cover a wide range of scales (0.01 kg/h to 50,000 kg/h) and increasing decentralised production. Results revealed at what production level different processing scales become profitable, demonstrating that the shift on manufacture paradigm can be studied as a scale-down engineering problem and showing how decisions between local and centralised manufacture can be made.
This work presents a techno-economic and carbon footprint assessment of different ice-cream manufacture scenarios, i.e. Multi-Plant (MP), Single-plant (SP), Distributed Manufacturing (DM), Food Incubator (FI) and Home Manufacturing (HM) that cover a wide range of scales (0.01 kg/h to 50,000 kg/h) and increasing decentralised production. Results revealed at what production level different processing scales become profitable, demonstrating that the shift on manufacture paradigm can be studied as a scale-down engineering problem and showing how decisions between local and centralised manufacture can be made.
Original language | English |
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Article number | 110099 |
Number of pages | 12 |
Journal | Journal of Food Engineering |
Volume | 286 |
Early online date | 1 May 2020 |
DOIs | |
Publication status | Published - Dec 2020 |
Keywords
- Carbon footprint
- Decentralised food manufacture
- Energy use
- Ice cream
- Modelling
- Profit
ASJC Scopus subject areas
- Food Science
Fingerprint
Dive into the research topics of 'Local and decentralised scenarios for ice-cream manufacture: a model-based assessment at different production scales'. Together they form a unique fingerprint.Projects
- 1 Finished
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Brunel University lead - Centre for Sustainable Energy Use in Food Chains
Norton, I., Fryer, P. & Windridge, D.
Engineering & Physical Science Research Council
1/04/13 → 30/06/19
Project: Research Councils
Prizes
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IChemE Hutchison Medal 2020
Lopez-Quiroga, Estefania (Recipient), Bakalis, Serafim (Recipient), Fryer, Peter (Recipient) & Almena Ruiz, Alberto (Recipient), Feb 2020
Prize: Prize (including medals and awards)
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