Energy is used by the food processing industry to carry out targeted activities and achieve high processing efficiencies in conversion procedures that develop new types of foods. This study looked at the unit processes, energy consumption patterns, and technologies used in Cashew nut processing in order to find and offer technical solutions for increasing energy efficiency. As a case study, OLAM Nigeria Limited in Oyo State, Nigeria was used in this research. The relationship between energy consumption and production capacity was investigated in order to calculate installed capacity (P), production capacity (P), and total capacity (T) (Pr), Using conventional equations, calculate percentage production capacity utilisation (PPCU), energy (En), and energy intensity (EI). The sources of energy waste were identified, and technical solutions for increasing energy efficiency were proposed. The investigation revealed that the installed capacity and production were 12 million and 6 million units per year, respectively. While the percentage of production capacity utilisation, energy intensity, and manual energy supplied by male and female were 50 percent, 2.08MJ, 3.10MJ (0.15 percent), 418.36MJ (20.12 percent), 573.79MJ (27.59 percent), 74.85MJ (3.59 percent), and 1009.84MJ (48.56 percent), respectively. The difference in total energy used before and after conserving energy was 150,155.32MJ and 2,079.67MJ, respectively, according to comparison analysis. It was suggested that the locally fabricated brick mud heating mantle with an enclosed chamber be placed over a suitable grate with proper openings for primary and secondary channels to generate maximum heat transfer to the steam boiler and the drying kernels trays be improved to reduce heat loss and conserve energy.

Author (S) Details

J. O. Babalola
Department of Food Science and Technology, The Oke-Ogun Polytechnic Saki, Nigeria.

R. Akinoso
Department Food Technology, University of Ibadan, Nigeria.

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