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Titre: | Contribution of Anhydrous Milk Fat to environmental impacts generated by the dairy processing |
Auteur(s): | Younsi, Farroudja |
Mots-clés: | Milk LCA Algeria Global Warming Eco toxicity |
Date de publication: | 2015 |
Collection/Numéro: | Algerian Journal of Environmental Science and Technology/ Vol.1, N°1 (2015);pp. 18-22 |
Résumé: | Milk constitutes an important ingredient in the Algerian population diet. it is
obtained by recovering process from milk powder or the recombination-based
milk powder and anhydrous milk fat (AMF). These are the two main processes
in place in Algerian dairies. In this study, carried out in a dairy processing
situated in Boudouaou (Algiers), a comparative analysis of these two
processes was conducted in order to determinate the contribution to
environmental impacts of different basic elements of manufacturing milk. The
approach used was based on the life cycle assessment (LCA), which is a
standardized method (ISO 14040-14044). Results showed that the milk
powder is the main hot spot in almost all the categories under assessment.
Furthermore, adding the AMF has allowed the reduction of all impacts of the
order of 3 to 6% resulting in a decrease of 4.74 E-02 kgCO
eq of Global
Warming Potential, 0.21MJ of the consumption of non-renewable energy, a
reduction of 2.60 E-03kg SO
eq for terrestrial acidification/nitrification
potential. A decrease of 0.16kg TEGsoil is recorded to terrestrial ecotoxicity
and 2.80 E-05kg PM2.5eq to respiratory inorganics |
URI/URL: | http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/4809 |
ISSN: | 2437-1114 |
Collection(s) : | Publications Nationales
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