Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device

Magdalena Wróbel-Jędrzejewska, Joanna Markowska, Agata Bieńczak, Paweł Woźniak, Łukasz Ignasiak, Elżbieta Polak, Katarzyna Kozłowicz and Renata Różyło
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Magdalena Wróbel-Jędrzejewska: Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
Joanna Markowska: Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
Agata Bieńczak: Łukasiewicz Research Network—Industrial Institute of Agricultural Engineering, 60-963 Poznan, Poland
Paweł Woźniak: Łukasiewicz Research Network—Industrial Institute of Agricultural Engineering, 60-963 Poznan, Poland
Łukasz Ignasiak: Łukasiewicz Research Network—Industrial Institute of Agricultural Engineering, 60-963 Poznan, Poland
Elżbieta Polak: Institute of Agriculture and Food Biotechnology—State Research Institute, 02-532 Warsaw, Poland
Katarzyna Kozłowicz: Department of Biological Basis of Food and Feed Technology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
Renata Różyło: Department of Food Engineering and Machines, University of Life Sciences in Lublin, 20-950 Lublin, Poland

Sustainability, 2021, vol. 13, issue 16, 1-18

Abstract: The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO 2 to kWh conversion factor, with a value of 0.765 kg CO 2 ∙kWh −1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g −1 , carbohydrate content from 7.27 to 10.36 g 100 g −1 , fiber content ranging from 3.97 to 4.92 g 100 g −1 and fat content was at the level of 0.20–0.24 g 100 g −1 . The amount of sodium did not exceed 1 g 100 g −1 . The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO 2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO 2 /kg of product, respectively, i.e., about 0.10–0.12 kg CO 2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.

Keywords: carbon footprint; vegeburger; vegetable outgrades; low-emission production (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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