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Energies 2020, 13, 6446 23 of 26 The findings revealed that the energy efficiencies of existing wafer baking processes and equipment used in industry can be improved by ~33% by integrating them with a waste heat recovery unit. The most promising results were obtained by recycling the waste heat back into the baking process, i.e., by preheating the oven’s combustion air, which reduces the oven fuel consumption rate. Factors such as production scales and fluctuations in heat sink should be carefully monitored and considered while designing heat recovery systems. Apart from these two factors, the capital and installation costs also have a significant role in the selection of an appropriate heat recovery technology. The study found that the preheating combustion air technology has a payback period of 1.57 years, which is the lowest among all by a fair margin, making it a financially attractive option. To conclude, the heat recovery technology involving preheating combustion air is the most advantageous, provided a sufficiently large heat sink is available. Author Contributions: S.M. was a postdoctoral researcher who led the experiments, modelling and analysis along with writing the manuscript. A.A. was Co-Investigator and the academic supervisor who also contributed to the planning, analysis and writing and reviewing of the manuscript. M.H. was the Principal Investigator who provided the overview of the research programme and contributed to writing the manuscript. J.I.C. performed the financial analysis and also contributed to the writing of the manuscript. All authors have read and agreed to the published version of the manuscript. Funding: This research was funded by Innovate UK's Collaborative Research & Development Programme, grant number [102325] and the APC was funded by National Centre of Excellence for Food Engineering at Sheffield Hallam University. Acknowledgments: The authors thank Prof Michael Theodorou from Innovate UK for providing valuable suggestions on the project. The authors also thank Ryan Mcneill from Nestle UK and Ben Frisby from Spirax-Sarco, UK, for their cooperation and material support in the project. Conflicts of Interest: The authors declare no conflict of interest. References 1. Verma, M. Energy Use in Global Food Production; Springer: Adelaide, Australia, 2015. 2. Mujumdar, A.S. Energy in Food Processing. Dry. Technol. 1989, 7, 839–840. [CrossRef] 3. Parker, R.W.R.; Blanchard, J.L.; Gardner, C.; Green, B.S.; Hartmann, K.; Tyedmers, P.H.; Watson, R.A. Fuel use and greenhouse gas emissions of world fisheries. Nat. Clim. Chang. 2018, 8, 333–337. [CrossRef] 4. Compton, M.; Willis, S.; Rezaie, B.; Humes, K. Food processing industry energy and water consumption in the Pacific Northwest. Innov. Food Sci. Emerg. Technol. 2018, 47, 371–383. [CrossRef] 5. Monforti-Ferrorio, F.; Dallemand, J.F.; Pascua, P.I.; Motola, V.; Banja, M.; Scarlat, N.; Medarac, H.; Castellazzi, L.; Labanca, N.; Bertoldi, P.; et al. Energy Use in the Eu Food Sector: State of Play and Opportunities for Improvement; Publications Office of the European Union: Luxembourg, 2015. 6. Azzam, A. Energy consumption in the U.S. food system. Cornhusker Econ. 2012, 1–4. Available online: https://digitalcommons.unl.edu/agecon_cornhusker/598 (accessed on 20 October 2020). 7. Zhang, J.; Qu, X.; Sangaiah, A.K. A Study of Green Development Mode and Total Factor Productivity of the Food Industry Based on the Industrial Internet of Things. IEEE Commun. Mag. 2018, 56, 72–78. [CrossRef] 8. Conijn, J.G.; Bindraban, P.S.; Schröder, J.J.; Jongschaap, R.E.E. Can our global food system meet food demand within planetary boundaries? Agric. Ecosyst. Environ. 2018, 251, 244–256. [CrossRef] 9. FRS, J.B.; House, K. Food, energy, water and the climate: A perfect storm of global events? Chief Scientific Adviser to HM Government; UK Government Office for Science: London, UK, 2009; Available online: https://www.bl. uk/collection-items/food-energy-water-and-the-climate-a-perfect-storm-of-global-events (accessed on 23 August 2020). 10. D'Odorico, P.; Davis, K.F.; Rosa, L.; Carr, J.A.; Chiarelli, D.; Dell’Angelo, J.; Gephart, J.; MacDonald, G.K.; Seekell, D.A.; Suweis, S.; et al. The Global Food-Energy-Water Nexus. Rev. Geophys. 2018, 56, 456–531. [CrossRef] 11. Dutilh, C.E.; Kramer, K.J. Energy Consumption in the Food Chain: Comparing alternative options in food production and consumption. Ambio 2000, 29, 98–101. [CrossRef]PDF Image | Waste Heat Recovery Technologies for the Food Processing Industry
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