Energy pattern and conservations of condiment produced from soybean (Glycine max)

Ismaila B. Anjorin, Rahman Akinoso, Mayowa S. Sanusi


Energy being one of the largest operating expenses in most organizations especially manufacturing and processing industries leading to considerable scope for energy conservation and hence cost. Information on energy utilization and conservation pattern were obtained based on time taken, number of person involved and sources of energy using standard energy equations. A total of 445.40 ± 17.32MJkg-1 where thermal energy (420MJ ≈ 94%) and manual energy (25.40MJ ≈ 6%) were the only forms of energy used during production process. Conservation approach I resulted in mean energy of 72.08 ± 1.73MJkg-1 where electrical energy, manual energy and thermal energy accounted for 1.75MJ (3%) 7.34MJ (10%) and 62.99MJ (87%) respectively.  Conservation approach II reduced the energy further to 57.24 ± 1.73MJkg-1  as the operation was thermal energy dependent, followed by manual and electrical energy with energy values of 48.13, 7.33 and 1.78MJ equivalent to 84.10%, 12.80% and  3.10% accordingly. Conclusively, traditional method of processing utilized highest energy (445.40MJ) followed by conservation approach I (72.08MJ) and conservation approach II (57.24MJ) was least in energy demand. Conservation approach II permits energy conservation to be 87% as compared with traditional method.


condiment; conservation approach; energy; traditional process; soybean

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