Yaşam Döngüsü Analizi ile Konsantre Şeftali Püresinin Karbon Ayak İzinin Belirlenmesi

Yıl 2020, Cilt: 18 Sayı: 3, 247 - 255, 29.10.2020

Neslihan Çolak Güneş

https://doi.org/10.24323/akademik-gida.818098

Cited By: 1

Öz

Bu çalışmada, mevcut bir meyve suyu konsantresi fabrikasının konsantre şeftali püresi üretim hattı örnek olarak incelenmiş ve gerçek üretim verileri kullanılarak, ISO 14040 ve 14044’te belirtilen adımlar izlenerek, yaşam döngüsü analizi gerçekleştirilmiştir. Bu kapsamda, sistem sınırları belirlenmiş ve tüm girdi çıktıları içeren, detaylı bir işlem akış şeması çizilmiştir. Sonrasında, birim konsantre şeftali püresi üretimi için tüketilen hammadde, su, enerji (ısı ve elektrik), ambalaj malzemesi vb. girdilerle, bu süreçte oluşan atık su, meyve atıkları, ambalaj atıkları vb. çıktıların miktarları belirlenmiştir. Böylece, envanter analizi yapılmış ve elde edilen veriler karbon ayak izi için temel teşkil edecek şekilde bir tablo olarak sunulmuştur. Sonuç olarak, birim ürün için karbon ayak izi 0.82 kg CO2eşd/kg konsantre ürün, enerji ayak izi 4443 kJ/kg konsantre ürün ve su ayak izi 2.59 m3su/kg konsantre ürün olarak hesaplanmıştır. Belirlenen sistem sınırları içinde, ürün yaşam döngüsü aşamalarından tarımsal üretimin hem karbon ayak izine, hem de su ayak izine en büyük etkiyi yaptığı, enerji tüketiminin CO2eşd emisyonları için ikinci önemli etken olduğu ve enerji ayak izinin başlıca sorumlusunun ısı enerjisi olduğu tespit edilmiştir. Ayrıca, literatürdeki benzer ürünlerin yaşam döngüsü analizleri ile bir karşılaştırma yapılmış ve sonuçlar sürdürülebilir üretim kapsamında tartışılmıştır.

Anahtar Kelimeler

Konsantre şeftali püresi, Meyve suyu, Yaşam Döngüsü Analizi (YDA), Sürdürülebilirlik, Küresel ısınma potansiyeli

Determining Carbon Footprint of Concentrated Peach Puree by Life Cycle Analysis

Öz

In this study, a peach puree concentrate production line in an industrial juice factory was examined as a case study, and life cycle assessment was carried out by following the steps specified in ISO 14040 and 14044 using real production data. In this context, system boundaries were determined and a detailed process flow chart with all inputs and outputs was drawn. Subsequently, inputs, which were consumed for the production of the unit peach puree concentrate such as the raw material, water, energy (heat and electrical) and packaging materials and outputs, which were composed from processes such as wastewater, fruit residue and packaging wastes, were determined. Thus, an inventory analysis was performed and inventory data was presented as a table that could be the basis for carbon footprint. Consequently, carbon, energy and water footprint values for a unit product were calculated as 0.82 kg CO2eq/kg concentrated product, 4443 kJ/kg concentrated product and 2.59 m3water/kg concentrated product, respectively. Within the specified system boundaries, it was determined that agricultural production had the greatest impact on both carbon and water footprints, energy consumption was the second important factor that constituted the CO2eq emissions, and heat energy was the main responsible of the energy footprint. Also, a comparison was made with the life cycle analysis of similar products in the literature, and the results were discussed within the scope of sustainable production.

Anahtar Kelimeler

Concentrated peach puree, Fruit juice, Life Cycle Assessment (LCA), Sustainability, Global warming potential

Kaynakça

• [1] Oreskes, N. (2005). E SSAY on climate change. Science, 306, 2004-2005.
• [2] NASA, (2019). Climate change evidence: How do we know? https://climate.nasa.gov/evidence (Erişim Tarihi : 07/2020).
• [3] Wu, H., Shi, J., Xue, S., Kakuda, Y., Wang, D., Jiang, Y., Ye, X., Li, Y., Subramanian, J. (2011). Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties. LWT - Food Science and Technology, 44(10), 2032-2039.
• [4] FAO, (2017). Food and Agriculture Organization of United Nations (FAO). http://www.fao.org/faostat/en/#data/QC (Erişim Tarihi : 07/2020).
• [5] Siddiq, M. (2006). Peaches and Nectarines. In Handbook of Fruits and Fruit Processing, Edited by Y.H. Hui, Blackwell Publishing, 519-531p.
• [6] Singh, R.P., Heldman, D.R. (2014). Resource Sustainability. In Introduction to Food Engineering: Fifth edition, Elsevier Inc., 211-264p.
• [7] Cerutti, A.K., Beccaro, G.L., Bruun, S., Bosco, S., Donno, D., Notarnicola, B., Bounous, G. (2014). Life cycle assessment application in the fruit sector: State of the art and recommendations for environmental declarations of fruit products. Journal of Cleaner Production, 73, 125-135.
• [8] Pergola, M., D’Amico, M., Celano, G., Palese, A.M., Scuderi, A., Di Vita, G., Pappalardo, G., Inglese, P. (2013). Sustainability evaluation of Sicily’s lemon and orange production: An energy, economic and environmental analysis. Journal of Environmental Management, 128, 674-682.
• [9] Pergola, M., Persiani, A., Pastore, V., Palese, A.M., Arous, A., Celano, G., 2017. A comprehensive Life Cycle Assessment (LCA) of three apricot orchard systems located in Metapontino area (Southern Italy). Journal of Cleaner Production, 142, 4059-4071.
• [10] Lardo, E., Montanaro, G., Dichio, B., Xiloyannis, C. (2018). Integrated life-cycle assessment in sustainable and conventional apricot orchards in southern Italy. Acta Horticulturae, 1214, 77-82.
• [11] Vinyes, E., Gasol, C.M., Asin, L., Alegre, S., Muñoz, P. (2015). Life Cycle Assessment of multiyear peach production. Journal of Cleaner Production, 104, 68-79.
• [12] Ingrao, C., Matarazzo, A., Tricase, C., Clasadonte, M.T., Huisingh, D. (2015). Life Cycle Assessment for highlighting environmental hotspots in Sicilian peach production systems. Journal of Cleaner Production, 92, 109-120.
• [13] Nikkhah, A., Royan, M., Khojastehpour, M., Bacenetti, J. (2017). Environmental impacts modeling of Iranian peach production. Renewable and Sustainable Energy Reviews, 75, 677-682.
• [14] Basset-Mens, C., Vannière, H., Grasselly, D., Heitz, H., Braun, A., Payen, S., Koch, P., Biard, Y. (2016). Environmental impacts of imported and locally grown fruits for the French market: a cradle-to-farm-gate LCA study. Fruits, 71(2), 93-104.
• [15] Vinyes, E., Asin, L., Alegre, S., Muñoz, P., Boschmonart, J., Gasol, C.M. (2017). Life Cycle Assessment of apple and peach production, distribution and consumption in Mediterranean fruit sector. Journal of Cleaner Production, 149, 313-320.
• [16] Beccali, M., Cellura, M., Iudicello, M., Mistretta, M. (2010). Life cycle assessment of Italian citrus-based products. Sensitivity analysis and improvement scenarios. Journal of Environmental Management, 91(7), 1415-1428.
• [17] de Menna, F., Vittuari, M., Molari, G. (2015). Impact evaluation of integrated food-bioenergy systems: A comparative LCA of peach nectar. Biomass and Bioenergy, 73, 48-61.
• [18] Negro, V., Ruggeri, B., Fino, D., Tonini, D. (2017). Life cycle assessment of orange peel waste management. Resources, Conservation and Recycling, 127(August), 148-158.
• [19] De Marco, I., Miranda, S., Riemma, S., Iannone, R. (2016). The impact of alternative apricot conservation techniques on global warming potential. Chemical Engineering Transactions, 49, 325-330.
• [20] FAO. (2020). Food and Agriculture Organization of United Nations (FAO). http://www.fao.org/land-water/water/watergovernance/waterfoodenergynexus/en/ (Erişim Tarihi: 01.07.2020)
• [21] ISO-14040. (2006). International Organization for Standardization. Environmental management - Life Cycle Assessment - Principles and Framework.
• [22] ISO-14044. (2006). International Organization for Standardization. Environmental management - Life cycle assessement - Requirements and guidelines, ISO 14044, International Organization for Standardization.
• [23] Rahim, R., Raman, A.A.A. (2015). Cleaner production implementation in a fruit juice production plant. Journal of Cleaner Production, 101, 215-221.
• [24] Puchlik, M., Struk-Sokołowska, J. (2017). Comparison of the composition of wastewater from fruit and vegetables as well as dairy industry. E3S Web of Conferences, 17, 00077.
• [25] Keller, J., Hartley, K. (2003). Greenhouse gas production in wastewater treatment: Process selection is the major factor. Water Science and Technology, 47(12), 43-48.
• [26] Rubinfield, A.S. (2016). The World Bank Group greenhouse gas emissions : inventory management plan for internal business operations 2016 (English). Washington, D.C., World Bank Group.
• [27] Jurić, Ž., Ljubas, D., Đurđević, D., Luttenberger, L. (2019). Implementation of the harmonised model for carbon footprint calculation on example of the energy institute in Croatia. Journal of Sustainable Development of Energy, Water and Environment Systems, 7(2), 368-384.
• [28] Climate Transparency. (2017). Brown to Green: The G20 Transition to a Low-Carbon Economy 2017. http://www.climate-transparency.org/g20-climate-performance/g20report2017 (Erişim Tarihi: 01.07.2020).
• [29] IPCC. (2007). Climate Change 2007: Synthesis Report. Contribution of Working Groups I, II and III to the Fourth Assessment Report of the Intergovernmental Panel on Climate Change [Core Writing Team, Pachauri, R.K and Reisinger, A. (eds.)]. IPCC, Geneva, Switzerland, 104 p.
• [30] Mekonnen, M.M., Hoekstra, A.Y. (2011). The green, blue and grey water footprint of crops and derived crop products. Hydrology and Earth System Sciences, 15(5), 1577-1600.
• [31] Water Footprint. (2020). https://waterfootprint.org/en/resources/interactive-tools/product-gallery/ (Erişim Tarihi: 01.07.2020).
• [32] Alkaya, E., Demirer, G.N., (2015). Water recycling and reuse in soft drink/beverage industry: A case study for sustainable industrial water management in Turkey. Resources, Conservation and Recycling, 104, 172-180.
• [33] Karakaya, A., Özilgen, M., (2011). Energy utilization and carbon dioxide emission in the fresh, paste, whole-peeled, diced, and juiced tomato production processes. Energy, 36(8), 5101-5110.