Abstract
To analyse the total energy consumption for quick-freezing, an examination has been made of the sequence of operations to which minced steak is subjected. Non-proportional ‘general energy expenses’ (heating, cleaning, lighting, services, etc) must be related to the quantity of foodstuffs produced annually in a given manufacturing plant. Another factor which arises is an ‘energy amortisation’ to take into account the equipment employed and where manufacture involves certain energy costs. The paper identifies the operations which are necessary in the manufacture of quick-frozen minced steaks: mincing, mixing, forming; quick-freezing proper (blast air tunnel); packagings (unitary packages, secondary packaging, a 10-steak carton, bulk packages, cartons containing 5 secondary boxes); storage (accepted duration: 1 month); transport (long distance: 500 km in 10 h); retail sales (glass-fronted wall cabinets, 7 days); home preservation (3 days); home preparation (electrical cookers). The study demonstrates the predominating importance, as regards energy, of packagings, retail sales and cooking.
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