Performance Parameters For Food Processing
When designing processes for the food industry the following performance parameters may be taken into account:
- Hygiene, e.g. measured by number of micro-organisms per ml of finished product
- Energy efficiency measured e.g. by “ton of steam per ton of sugar produced”
- Minimization of waste, measured e.g. by “percentage of peeling loss during the peeling of potatoes'
- Labour used, measured e.g. by ”number of working hours per ton of finished product”
- Minimization of cleaning stops measured e.g. by “number of hours between cleaning stops”
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