Life Cycle Assessment and environmental characterization of a food industry

Authors

  • Karel Diéguez Santana Empresa Provincial Productora de Alimentos Villa Clara. Cuba
  • Luis E. Arteaga-Pérez Departamento de Ingeniería Química, Universidad Central “Martha Abreu” de Las Villas
  • Yannay Casas Ledon Departamento de Ingeniería Química, Universidad Central “Martha Abreu” de Las Villas
  • Ivan L. Rodríguez Rico Departamento de Ingeniería Química, Universidad Central “Martha Abreu” de Las Villas

Keywords:

Análisis de Ciclo de Vida, contaminantes, residuales

Abstract

The environmental analysis of the “El Pinto” bakery it is addressed in the present paper. As a fist step a theoretical study of the systems involved in the process was carried out and the main environmental weakness were identified and quantified. Among the most important impacts there are the cleaning products, diesel, organic matter and the gas emissions. The solid materials are also impacting the ecosystem mainly polyethylene, cartoon and paper. The analysis concludes with a life cycle assessment of the technology.

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Published

2013-01-01

How to Cite

Diéguez Santana, K., Arteaga-Pérez, L. E., Casas Ledon, Y., & Rodríguez Rico, I. L. (2013). Life Cycle Assessment and environmental characterization of a food industry. Centro Azúcar Journal, 40(1). Retrieved from http://centroazucar.uclv.edu.cu/index.php/centro_azucar/article/view/285

Issue

Vol. 40 No. 1 (2013)

Section

Original Articles

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