Table 2.
Sources of LGWH in the food and beverage industry [120].
| Industry | Process | Temperature () |
|---|---|---|
| Food and Beverage | Drying (food processing, breweries, dairy) | 29.4–223.9 |
| Yoghurt maturation (dairy) | 40.6–46.1 | |
| Heat treating (food processing) | 40.6–60 | |
| Clean-in-place washing, washing bottles, clothes etc. | 40.6–90.6 | |
| Solvent extraction and distillation of vegetable oil (food processing) | 60–110 | |
| Pasteurizing (food processing, breweries, dairy) | 71.1–121.1 | |
| Boiling (food processing) | 93.3–104.4 | |
| Distilling (breweries) | 96.1–101.7 | |
| Evaporating (dairy) | 60–148.9 | |
| Sterilizing (food processing) | 140.6–148.9 | |
| Frying (food processing) | 79.4–221.1 |