- You are here:
-
-
All publications
- Life Cycle Assessment of Thermal Heating Methods for Processing of Lentil Flour
All publications from your selection
Life Cycle Assessment of Thermal Heating Methods for Processing of Lentil Flour
Authors: Mohamad Mehdi Heydari Foroushani, Venkatesh Meda, Edmund K. Mupondwa, Xue Li
Identifier: CSBE21189
Download file:
Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
Download RAW file:
DOI:
Description: Introducing plant protein diets can be an effective way to reduce the highly adverse ?environmental impact of meat consumption. Lentil is one of the affordable plant protein bases ?having the potential to be introduced in the human diet. Thermal treatment would enhance the ?functional properties of lentil flour, as well as increase the utilization of this product as a ?functional ingredient in various food applications. Although several studies have compared the ?effect of using a range of methods of thermal processing on the properties of pulses flour for ?food applications, no significant study has been done to compare these methods in terms of ?their environmental implications. Hence, this study employs the life cycle assessment (LCA) ?methodology to evaluate the environmental impact of producing thermally processed lentil ?flour. Three heating methods are compared: microwave, infrared, and microwave-infrared. The ?system boundary is defined from lentil seed production at the farm to transporting the seed to ?the plant, processing the seed, and packing the thermally processed lentil flour as the final ?product. According to LCA results, it can generally be concluded that the main damage ?categories associated with thermally processed lentil flour cycle are ecosystem quality, with an ?average proportion of 75%, followed by climate change and human health, having a mean ?percentage of 13% and 8% respectively. In addition, the results show that the use of the ?infrared thermal method will impose more adverse effects on the environment compared to the ?microwave-infrared or microwave method.?
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Energy 2 - Renewable Systems & Energy Efficiency
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
DOI:
Description: Introducing plant protein diets can be an effective way to reduce the highly adverse ?environmental impact of meat consumption. Lentil is one of the affordable plant protein bases ?having the potential to be introduced in the human diet. Thermal treatment would enhance the ?functional properties of lentil flour, as well as increase the utilization of this product as a ?functional ingredient in various food applications. Although several studies have compared the ?effect of using a range of methods of thermal processing on the properties of pulses flour for ?food applications, no significant study has been done to compare these methods in terms of ?their environmental implications. Hence, this study employs the life cycle assessment (LCA) ?methodology to evaluate the environmental impact of producing thermally processed lentil ?flour. Three heating methods are compared: microwave, infrared, and microwave-infrared. The ?system boundary is defined from lentil seed production at the farm to transporting the seed to ?the plant, processing the seed, and packing the thermally processed lentil flour as the final ?product. According to LCA results, it can generally be concluded that the main damage ?categories associated with thermally processed lentil flour cycle are ecosystem quality, with an ?average proportion of 75%, followed by climate change and human health, having a mean ?percentage of 13% and 8% respectively. In addition, the results show that the use of the ?infrared thermal method will impose more adverse effects on the environment compared to the ?microwave-infrared or microwave method.?
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Energy 2 - Renewable Systems & Energy Efficiency
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage:
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
©
2025
CSBE-SCGAB