Pompan: A bread production alternative using apple pomace
Article Sidebar
Main Article Content
Abstract
This work consists of developing a product that uses apple leftovers. The product selected was bread baked with a flour mixture of 5% (by mass) apple flour to wheat flour. Besides providing an easy-to-use solution for leftovers, this mixture also provides a higher fiber content to the food. After the process was designed, it was concluded that producing 5.4 million breads per year with about 23 tons of apple pomace was possible. In the end, the economic analysis was done, and the process should return a profit at the beginning of the second year, having an NPV of 0.88 M€, an IRR of 27.8% and a payback time of almost 4 years.
Downloads
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors grant the journal the rights to provide the article in all forms and media so the article can be used on the latest technology even after publication and ensure its long-term preservation.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).