Thermal Energy Conservation in Kenyan Tea Processing Plants
Abstract
Energy conservation in food processing is not only important in industrialized
countries. It can likewise be decisive for success or failure of a technology in
developing countries. The present contribution discussed this subject using Kenyan
tea processing plants as an example. Of this investigation, general conclusion
may be drawn on the possibilities and limits of energy conservation in the
food industry.
Citation
Lebensmittel·Technologie 24/Nr. 10/1991Publisher
Department of Food Science, Nutrition and Technology