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Potential For Energy, Peak Demand, and Water Savings in California Tomato Processing Facilities
Abstract
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.
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Citation
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 https : / /hdl .handle .net /1969 .1 /149175.