Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 13 Issue 4
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- Pages.328-333
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- 1981
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- 0367-6293(pISSN)
Energy Consumption in Mushroom Canning Factory
양송이통조림 가공중의 에너지소비량 조사연구
- Lee, Dong-Sun (Food Research Institute/AFDC) ;
- Park, Know-Hyun (Food Research Institute/AFDC) ;
- Shin, Hyu-Nyun (Food Research Institute/AFDC) ;
- Shin, Dong-Hwa (Food Research Institute/AFDC)
- Published : 1981.12.30
Abstract
As a step to investigate energy conservation in canneries, energy consumption pattern and energy usages of various unit operations in a mushroom cannery were examined. The results are as follows; 1. In the mushroom cannery, fuel oil and electricity were used mainly for temperature control of mushroom growing house in winter and various cultivation operation respectively. To grow and process 1 kg of mushroom, thermal energy of 4634 kcal and electrical energy of 0. 116 kwh were consumed. About 80% of all energy was consumed for cultivation. 2. Steam qualities at each respective processing line were
통조림공장에서의 에너지 사용의 합리화를 위하여 양송이통조림 가공공장에서의 에너지 소비형태 및 공정별 에너지소비량을 조사한 바 그 결과는 다음과 같다. 1. 양송이 통조림공장의 에너지원별로는 유류는 겨울철 재배사의 온도유지에, 전기는 재배관리에 주로 사용되고 있었으며, 양송이 1kg의 재배 및 가공에 사용되는 에너지 부하는 열에너지 4,634 kcal, 전기에너지 0.116kwh이었고 전체에너지의 80%가 재배에 사용되고 있었다. 2. 각 가공라인별 수증기의 라인별 큰 차이 없이
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