文章基本信息

标题：Process Design Guided by Life Cycle Assessment to Reduce Greenhouse Gas-Related Environmental Impacts of Food Processing
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作者：Dion M. F. Frampton ; Nawshad Haque ; David I. Verrelli 等
期刊名称：Sustainability
印刷版ISSN：2071-1050
出版年度：2021
卷号：13
期号：12
页码：6864
DOI：10.3390/su13126864
语种：English
出版社：MDPI, Open Access Journal
摘要：Food processing can generate large amounts of carbohydrate-rich waste that inevitably has environmental and social impacts. Meanwhile, certain heterotrophic marine microorganisms, including algae and thraustochytrids, have the potential to convert carbohydrate-rich substrates into oil-rich biomass over relatively short time frames. To assess the merits of this apparent synergy, an initial conceptual process was developed based on the use of raw potato processing waste as feed in an algal bioreactor to produce bio-oil for further use within the food industry. A practical flowsheet was established with a conventional 200 kL bioreactor whereby the unit processes were identified, the mass balance developed, and estimates made of the various material and energy demands. These inputs were used to develop a baseline life cycle assessment (LCA) model and to identify opportunities for reducing environmental impacts. With the functional unit (FU) being 1 tonne cooking oil, the baseline configuration had a greenhouse gas (GHG) footprint of 2.4 t CO<sub>2</sub>-e/FU, which is comparable to conventional process routes. More detailed LCA revealed that electricity for stirring the bioreactor contributed approximately 78% of the total GHG footprint. By adjusting the operating conditions, the most promising scenario produced 0.85 t CO<sub>2</sub>-e/FU—approximately four times less than the conventional process—and shows the potential advantages of applying LCA as a tool to develop and design a new production process.