Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/92440
Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Aplinkos inžinerija / Environmental engineering (T004)
Author(s): Venslauskas, Kęstutis;Paulikienė, Simona;Navickas, Kęstutis
Title: Greenhouse gas emissions of carrot treatment technology
Is part of: Advances and Innovations in Agricultural Engineering: The 3rd NJF - Agromek- EurAgEng joint seminar Nov. 27 - 28, 2018 in Herning, Denmark : book of abstracts / Nordic Association of Agricultural Scientists (NJF). Herning : NJF, 2018
Extent: p. 32-32
Date: 2018
Keywords: life cycle assessment;ozonated water;carrot preparation
Abstract: More than half of the world’s agricultural products are lost and do not reach their consumers. Food production is rather energy-susceptible. To solve this problem, solutions focused on reducing this loss are being developed. This article examines how to preserve product quality while, at the same time, reducing the environmental impact incurred during the preparation of fresh carrots. It also explores the extent of the effectiveness this would have on the current loss of fresh carrots throughout the supply chain. When carrots are treated with ozonated water, it is not only reduces food loss, but also increases productivity. Ozonated water is introduced during the preparation of carrots for sale at farms where fresh carrots are made ready for trade, and at the final stage of processing, the products are sprayed with ozonated water, which allows the surface of the products to be disinfected. The assessment was carried out with SimaPro 8 software, where two scenarios were compared using a standard carrot treatment line, and another using product spray stage with ozonated water. Based on the research of the environmental impact of carrot preparation technology for trade it was found that by using the spray technology of ozonized water, total CO2 emissions decreased by 45.2 % and the total amount CO2 emissions is 32.91 kg CO2 eq/t. The data suggest that there is a clear potential for increasing the level of meeting consumer requirements while reducing the environmental impact that may occur during product preparation for trade
Internet: https://hdl.handle.net/20.500.12259/92440
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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