Assessment of the energy and exergy efficiencies of farm to fork grain cultivation and bread making processes in Turkey and Germany
- Submitting institution
-
University of Sussex
- Unit of assessment
- 12 - Engineering
- Output identifier
- 398295_66305
- Type
- D - Journal article
- DOI
-
10.1016/j.energy.2015.08.095
- Title of journal
- Energy
- Article number
- -
- First page
- 421
- Volume
- 93
- Issue
- 1
- ISSN
- 0360-5442
- Open access status
- Out of scope for open access requirements
- Month of publication
- October
- Year of publication
- 2015
- URL
-
http://dx.doi.org/10.1016/j.energy.2015.08.095
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
4
- Research group(s)
-
-
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- This paper investigates the energy and exergy flow in the wheat and rye bread and hamburger bun making processes. The paper is significant because this is one of the very few articles that provide a detailed farm-to-fork analysis, and because it provides a comparison of agricultural and food production processes in two countries (Turkey and Germany) for the same end products. The results are likely to have a lasting influence because these show how differences in agricultural practices result in large differences in the efficiency of the conversion of the solar energy into the grain mass in both countries.
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -
