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Potential For Energy, Peak Demand, and Water Savings in California Tomato Processing Facilities
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Tomato processing is a major component of California's food industry. Tomato processing is extremely energy intensive, with the processing season coinciding with the local electrical utility peak period. Significant savings are possible in the electrical energy, peak demand, natural gas consumption, and water consumption of facilities. The electrical and natural gas energy usage and efficiency measures will be presented for a sample of California tomato plants. A typical end-use distribution of electrical energy in these plants will be shown. Results from potential electrical efficiency, demand response, and natural gas efficiency measures that have applications in tomato processing facilities will be presented. Additionally, water conservation measures and the associated savings will be presented. It is shown that an estimated electrical energy savings of 12.5%, electrical demand reduction of 17.2%, natural gas savings of 6.0%, and a fresh water usage reduction of 15.6% are achievable on a facility-wide basis.
Trueblood, A. J.; Wu, Y. Y.; Ganji, A. R. (2013). Potential For Energy, Peak Demand, and Water Savings in California Tomato Processing Facilities. Energy Systems Laboratory (http://esl.tamu.edu); Texas A&M University (http://www.tamu.edu). Available electronically from