Material and energy flow in different bread baking types

Kamran Kheiralipour and Nazafarin Sheikhi
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Nazafarin Sheikhi: Ilam University

Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, 2021, vol. 23, issue 7, No 42, 10512-10527

Abstract: Abstract Reducing energy consumption in industry, agriculture, and processing industries is important with regard to economical and environmental aspects. The purpose of the present study was to investigate the material and energy flow as well as energy indicators in the production of seven common breads in Iran. The input and output data were collected by questionnaire method and face-to-face interviews with Ilam bakeries in 2020. The energy content of inputs and output materials and the energy indicators were calculated. The total average of energy invested to produce one ton of bread was 22,622.70 MJ, and the output energy was 11,834.89 MJ. The highest output energy belonged to the production of Barbari bread, and the lowest amount was obtained for Sangak bread. The most effective energy consumer input in bread production was wheat flour with a share of 53.57%. The average energy ratio, energy intensity, and net energy gain indicator in bread production were 0.52, 22.62 MJ kg−1, and −10.79 MJ kg−1, respectively. The lowest energy consumption and energy intensity and the highest energy ratio index were related to Rizeshi Nimeh Hajmi bread, and the highest net energy gain was obtained for Barbari bread. Consumption of natural gas in the production of Sangak and Saji bread was higher than other bread types. The obtained findings are benefit results for optimizing the bakery units in point of both energy and material consumption as well as decreasing environmental impacts.

Keywords: Bread; Bakery; Input; Energy consumption; Energy indicators (search for similar items in EconPapers)
Date: 2021
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DOI: 10.1007/s10668-020-01069-2

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