Energy Efficiency Comparison: Extrusion vs. Baking
Calculates the primary energy consumption for RTE cereal production comparing extrusion cooking and traditional oven baking routes.
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1. Define Input Parameters
2. Engineering Output
Extrusion steam energy (E_steam)
- kWh/kg
- kWh/kg
Extrusion dryer energy (E_dryer_ext)
- kWh/kg
- kWh/kg
Total extrusion energy (E_total_ext)
- kWh/kg
- kWh/kg
Theoretical oven energy (E_theoretical_oven)
- kWh/kg
- kWh/kg
Oven fuel energy (E_fuel_oven)
- kWh/kg
- kWh/kg
Total baking energy (E_total_bake)
- kWh/kg
- kWh/kg
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Download Offline Excel CalculationContext & Assumptions
This analysis evaluates the primary energy intensity of food processing technologies by comparing mechanical energy delivery in extrusion against thermal energy delivery in baking. By establishing a gate-to-gate system boundary, engineers can quantify energy consumption to optimize operational costs and reduce carbon footprints in high-volume production lines.
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