Assessment of energy cycle, emissions cost, and environmental pollutants for sour cherry production: A case study. Issue 2 (1st June 2023)

• Record Type: Journal Article
• Authors: Heidarisoltanabadi, Mohsen; Elhami, Behzad
• Is Part Of: Energy sources. Volume 45:Issue 2(2023)
• Page Start: 3639
• Page End: 3653
• Publication Date: 2023-06-01
• Subjects: Compote can -- jam jar -- life cycle cost -- sour cherry -- syrup bottle; Natural resources -- Periodicals; Energy consumption -- Periodicals; Energy consumption -- Climatic factors -- Periodicals; Energy conversion -- Periodicals; Energy conversion -- Environment aspects -- Periodicals; Power (Mechanics) -- Periodicals; 333.7905
• DOI: 10.1080/15567036.2023.2195814
• Languages: English
• ISSNs: 1556-7036

Abstract

ABSTRACT: Today, production and indiscriminate consumption of inputs increase environmental damages. Therefore, the present study aimed to conduct an energy-economic-environmental on sour cherry production and its by-products (jam, syrup, and compote). The required data were collected from 95 sour cherry orchards and one factory of jam, syrup and compote production. In the whole cycle, ER index was calculated as 0.04, 0.0091, and 0.003 for jam, syrup, and compote, respectively. Energy consumed in the packaging phase is more than processing and orchard phases. Economic analysis demonstrated that the life cost cycle (LCC) in jam, syrup, and compote were calculated as 8965, 8899, and 8763 $.t −1 in the whole cycle, respectively. The results of Life cycle assessment (LCA) indicated that the direct emissions of chemical fertilizers (especially urea) and diesel fuel had the highest effects on human health and ecosystems as 87% and 80%, respectively. Also, electricity consumption had the highest effects on resources impact. Generally, it can be inferred that using organic fertilizers, replacement of worn-out equipment, using clean fuels and optimizing the use of machinery can improve sour cherry production in terms of energy-economic-environmental aspects. Finally, it can be stated that the compote product was more efficient than jam and cherry syrup in all three aspects of energy, economy, and environment.