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Use of geothermal energy in the food industry: a review

Uso de la energía geotérmica en la industria alimenticia: una reseña

dc.contributor.authorVega, Lina Patricia
dc.contributor.authorParra Ramos, Jeimy Alejandra
dc.contributor.authorGarcía Sarmiento, Maria Paz
dc.contributor.authorRuiz Gaitán, Maria Alejandra
dc.contributor.authorPedraos Juya, Liz Anyury
dc.date.accessioned2023-11-28T18:29:30Z
dc.date.available2023-11-28T18:29:30Z
dc.date.created2022-03-07
dc.identifier.issn1692-3324
dc.identifier.urihttp://hdl.handle.net/11407/8212
dc.descriptionThis paper aims to make a bibliographic literature review about the current and potential uses of geothermal energy within the food industry, which uses a third of the world’s energy during production in all the processes involved. Fossil fuels are the most common sources for generating electrical energy for the food industry. However, it is known that they cause adverse environmental effects such as atmospheric pollution, ecosystem disturbances and natural resource depletion. Due to the lack of published studies about this subject, this review was carried out using different databases. Of the 77 documents published between 2010 and 2020, more than 70 % of them were written in English by researchers from 67 institutions from around the world. These documents allow us to analyze a sample of countries where the implementation of geotermal energy has a greater advance in processes implementing geothermal energy in the food industry; such as heating and cooling systems for the drying of fruits and vegetables, and producing various foods, achieving energy coverage close to 10 % in this industry.eng
dc.descriptionEste artículo tuvo como objetivo realizar una revisión bibliográfica sobre el estado actual de la energía geotérmica en la industria alimenticia, la cual usa una tercera parte de la energía mundial para la producción en todos sus procesos involucrados. Los combustibles fósiles son una de las fuentes comunes para la generación de energía eléctrica para la industria alimenticia. Sin embargo, es bien sabido que éstas causan efectos adversos ambientalmente tales como polución atmosférica, perturbación de ecosistemas y agotamiento de recursos naturales. Debido a la falta de estudios publicados sobre este tema, esta reseña fue llevada a cabo usando distintas bases de datos. De los 77 documentos publicados entre 2010 y 2020, más del 70 % de ellos fueron escritos en inglés por investigadores de 67 instituciones alrededor del mundo. Estos documentos permiten analizar una muestra de países en los que la implementación de la energía geotérmica tiene un gran avance en procesos que implementan la energía geotérmica en la industria alimenticia, tales como calentar y mantener sistemas de refrigeración para el secado de frutas y vegetales y la producción de varios alimentos, alcanzando una cobertura energética cercana al 10 % de esta industria.spa
dc.formatPDF
dc.format.extentp. 67-86
dc.format.mediumElectrónico
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherUniversidad de Medellín
dc.relation.ispartofseriesRevista Ingenierías Universidad de Medellín; Vol. 21 No. 40 (2022)
dc.relation.haspartRevista Ingenierías Universidad de Medellín; Vol. 21 Núm. 40 enero-junio 2022
dc.relation.urihttps://revistas.udem.edu.co/index.php/ingenierias/article/view/3746
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0*
dc.sourceRevista Ingenierías Universidad de Medellín; Vol. 21 No. 40 (2022): (enero-junio); 67-86
dc.subjectRenewable energyeng
dc.subjectGeothermal energyeng
dc.subjectFood industryeng
dc.subjectBibliographic revieweng
dc.subjectEnergía renovablespa
dc.subjectEnergía geotérmicaspa
dc.subjectIndustria alimenticiaspa
dc.subjectReseña bibliográficaspa
dc.titleUse of geothermal energy in the food industry: a revieweng
dc.titleUso de la energía geotérmica en la industria alimenticia: una reseñaspa
dc.typearticle
dc.identifier.doihttps://doi.org/10.22395/rium.v21n40a5
dc.relation.citationvolume21
dc.relation.citationissue40
dc.relation.citationstartpage67
dc.relation.citationendpage86
dc.audienceComunidad Universidad de Medellín
dc.publisher.facultyFacultad de Ingenierías
dc.coverageLat: 06 15 00 N degrees minutes Lat: 6.2500 decimal degreesLong: 075 36 00 W degrees minutes Long: -75.6000 decimal degrees
dc.publisher.placeMedellín
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dc.rights.creativecommonsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.identifier.eissn2248-4094
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.type.localArtículo científico
dc.type.driverinfo:eu-repo/semantics/article
dc.identifier.reponamereponame:Repositorio Institucional Universidad de Medellín
dc.identifier.repourlrepourl:https://repository.udem.edu.co/
dc.identifier.instnameinstname:Universidad de Medellín


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