BY:SUPRIYA ARORAROLL NO. 53

SUMMER INTERNSHIP

PRESENTATION

A TECHNICAL PROPOSAL FOR STARTEGIC SECTOR

STUDY OF FOOD PROCESSING INDUSTRY

FOR IMPROVING ENERGY EFFICIENCY IN

VIETNAM

Vietnam Energy Efficiency Financing for Industrial Enterprises (VEEIEs)

The assignment involves assisting World Bank – To identify energy intensive process, techniques and

equipment’s of Vietnam’s food processing sector, sub-sector and company

– To develop Energy Efficiency Benchmarking for the food processing industry in Vietnam

– To assess energy efficiency potential of sub-sectors and the sector as a whole

– Capacity building and awareness of food processing industry stakeholders

ASSIGNMENT DESCRIPTION

ENERGY DEMAND AND INTENSITY IN VIETNAM

Vietnam’s energy sector is facing three major challenges to meet future energy demand:

• Resource constraints and energy security• High energy demand and huge financing needs;• Environmental concerns.

Today’s biggest energy challenges to provide those customers with reliable electricity services and meet future demand.

CHALLENGES FOR VIETNAM’S ENERGY FUTURE

“Energy Efficiency  is a way of managing and restraining the growth in energy consumption.” IEA definition

Meeting future energy demand by improving energy efficiency is the single best and cheapest option to improve energy security, help consumers to save and cope with potential rate hikes, reduce pollution, and mitigate climate change.

Energy efficiency in industry contributes to decoupling economic growth and environmental impact while reducing industrial energy intensity and improving competitiveness

ENERGY EFFICIENCY

Food processing is a procedure in which food is prepared for consumption.

Anything which transforms raw ingredients into something else is a form of food processing

There are several purposes to food processing, to prepare food which is palatable; preservation; keeping it safe and flavorful.

In the food processing industry too, a substantial amount of energy is consumed.

Review of studies and sector work to date indicate that food processing, among others, has large energy saving potential.

Energy saving potential for food processing industry would be up to 20% according to statistics data from Vietnam National Energy Efficiency Program, 2000.

FOOD PROCESSING

FOOD

PR

OCES

SING

IN

DUST

RY

SEA FOOD PROCESSING

MEAT & POULTRY PROCESSING

DAIRY PROCESSING

FRUIT & VEGETABLE

PROCESSINGCOFFEE

PROCESSING

RICE PROCESSING

TASKS UNDER PROJECT

SECTOR SURVEY

PRELIMINARY ENERGY AUDIT

EE BENCHMARKING

ASSESSMENT OF ENERGY SAVING

GAP ANALYSIS

INVESTMENT GRADE ENERGY AUDIT

PIPELINE SUB PROJECTS

RECOMMENDATIONS FOR TARGETS AND ACTION PLAN

An initiative by World Bank and Government of Vietnam Objective: To improve energy efficiency in industrial sector

and achieving energy efficiency and GHG reduction targets. It aims to achieve the targets through an IBRD loan to

support energy conservation investment lending to participating financial institutions and through technical assistance to industrial enterprises (IEs).

The sectors that show high energy savings potential through informed studies and analysis will be targeted.

VIETNAM ENERGY EFFICIENCY FINANCING FOR INDUSTRIAL

ENTERPRISES (VEEIES)

Bones & rejects

SkinRejected

OPERATION UNIT ENERGY CONSUMPTION

De-icing & washing kWh/ t fish 0.8 - 1.2Grading kWh/ t fish 0.1 - 0.3Scaling (white fish) kWh/ t fish with scales 0.1 - 0.3Skinning(white fish) kWh/ t fish 0.4 - 0.9Skinning (oily fish) kWh/ t fish 0.2 - 0.4Filleting (de-headed white fish) kWh/ t fish 1.8Filleting (un-gutted oily fish) kWh/ t fish 0.7 - 2.2Canning kWh/ t cans 0.3Can Sealing kWh/ t cans 5 - 6Washing of Cans kWh/ t sealed cans 7

Reception of animals, lairage

Stunning, Sticking & Bleeding

Hide removal/ scalding, dehairing

Decapitation/ removal of legs,

udder

Evisceration (gut set/ pluck set) Splitting Inspection Carcass Cleaning

Chilling Unloading Cutting/ deboning Packaging/ on site rendering

  MASS LOAD UNIT INDUSTRY BENCHMARK

Cattle kWh/t Cattle carcass 90 - 1094

Pig kWh/t Pig carcass 110 - 760Dry Rendering kWh/t raw materials 400 - 650Wet Rendering kWh/t raw materials 570

Separation & StandardisationSeparation & Standardisation

Milk receipt & Storage

Milk receipt & Storage

Butter ProductionButter Production

PasteurizationPasteurization

Milk PowderMilk Powder

Cheese ProductionCheese Production

Whole & Skimmed milk productsWhole & Skimmed milk products

Cold StorageCold Storage

Packaging & DistributionPackaging & Distribution

PRODUCT MASS LOAD UNIT

INDUSTRY BENCHMARK

Market milk & Cultured products

kWh/L processed milk

0.1 - 0.2

Cheese and Whey

kWh/L processed milk

0.2 - 0.3

Milk powder, cheese, and(or) liquid products

kWh/L processed milk

0.3 - 0.4

Ice Cream kWh/k ice cream

0.8 - 1.2

RAW MATERIAL

PRIMARY GRADING/ SCREENING

INTERMEDIARY STORAGE

PRIMARY CLEANING & WASHING

SORTING, GRADING & INSPECTION

PRODUCT PREPARATION

PRODUCT PROCESSING

PACKAGING

STORAGE &DISPATCH

OPERATION UNIT INDUSTRY BENCHMARK

Sorting of Vegetables

kWh/t frozen vegetables

0 – 20

Caustic peeling of vegetables 2

Steam peeling of vegetables 3.5

Washing of vegetables 0 – 5Mechanical processing prior to freezing

0 - 9

Drum Blanching in deep freezing of vegetables

0.5 - 1.3

Countercurrent water cooling of Vegetable

0.5 - 1.3

Belt blancher with water cooler 2 - 9Belt blancher with air cooling 7 - 30

Receiving the

freshly picked

cherries

Processing Drying

Milling Tasting

Roasting

Grinding

Packing

CLEANING

PAR-BOILING PROCESS

DRYING

HULLING/ SHELLING

MILLING

POLISHING

GRADING

OPERATION METHOD ENERGY DEMAND (MJ/tonne) REFERENCE

    RAW PARBOILED  

Parboiling Hot Soaking - 360.00 IDRC (International Development

Research Center, Canada)3  Steaming - 105.50

  Drying - 574.00

Parboiling Soaking a - 301.45 Arora (1982)3

  Steaming b - 87.92

  Drying c - 573.59

  Total   962.96

Milling* Huller 144.00 164.00 Kapur et al. (1994)3

  Sheller 108.00 123.00

  Modern Mill 79.20 90.00