Table 3.

Summary of WHR systems in the food and beverage industry.

S/No	Author(s)	Research	Results
1	Hita et al. [119],	Assessment of heat recovery in the French food industry using the TIMES model	Considering the energy prices in France in 2005, around 30% of the heat demand in the food industry is economically recoverable.
2	Langan and Toole [122]	Cost-effective LGWH recovery using the Exergyn Drive™. The technology uses a solid-state drive to recover energy in hot water (90 $°C$) from sources like sterilization, pasteurization, power-generating sets, etc.	The system guaranteed significant cost reduction due to its simple design and the avoidance of expensive components like heat exchangers. The LGWH recovery unit can deliver a PBP of fewer than 3 years with zero emissions.
3	Chowdhury et al. [123]	WHR from industrial bakery ovens using thermodynamic power cycles. Supercritical CO2 Brayton cycle (s-CO2), Trilateral cycle (TLC), and ORC were considered	The ORC with n-pentane as WF achieved a thermal efficiency of 26.5% while s-CO2 and TLC recorded efficiencies of 22.1% and 18.8% respectively. For a WH mass flow rate of 1 kg/s and a temperature of 250 $°C$, the ORC offered an annual electricity cost savings of £23,204.
4	Mukherjee et al. [124]	Potentials of low-temperature gas-to-air heat recovery technology in the food manufacturing process.	Preheating the combustion air using the oven’s exhaust gases yielded about a 33% reduction in fuel consumption. The technology offered a PBP of 1.57 years. An environment assessment showed a reduction of 28–356 tonnes in CO2 emissions per annum.