Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/1016
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dc.contributor.authorGul, H.-
dc.contributor.authorUctug, F. G.-
dc.contributor.authorGungormusler, M.-
dc.date.accessioned2023-06-16T12:58:48Z-
dc.date.available2023-06-16T12:58:48Z-
dc.date.issued2022-
dc.identifier.issn1735-1472-
dc.identifier.issn1735-2630-
dc.identifier.urihttps://doi.org/10.1007/s13762-021-03740-1-
dc.identifier.urihttps://hdl.handle.net/20.500.14365/1016-
dc.description.abstractAssessment of the environmental impacts of food products that are produced and consumed in large amounts globally is crucial to promote sustainability. The main objective of this study was to assess the environmental impact of two brined vegetables through life cycle assessment. Six different impacts were calculated. The analysis of both products, pickled cucumbers and roasted capia peppers, was performed under a cradle-to-grave approach, and five stages of their life cycle were considered: raw material supply, production of both products, transportation, use and end-of-life treatment. On average, roasted capia peppers were found to have approximately twice the environmental impact that pickled cucumbers has, mostly due to the additional roasting step that consumes significant amount of natural gas. As far as the contributions of different stages are concerned, cultivation of the vegetables and the production of the packaging materials (glass jars and steel lids) were found to be the main contributors to the environmental impacts. A sensitivity analysis showed that only acidification potential was sensitive to the changes in the source of electricity required for the processes or the source of glass used for jar production. Transportation distance was found to significantly affect eutrophication and ozone layer depletion potentials in the case of pickled cucumbers, and the latter increased by more than 100% when the transportation distance increased from 50 to 1100 km. This paper tries to highlight the potential benefits of the use of life cycle assessment to provide a starting point for both pickled vegetable manufacturers and their suppliers.en_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofInternatıonal Journal of Envıronmental Scıence And Technologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEnvironmental impact analysisen_US
dc.subjectFood productionen_US
dc.subjectPickleden_US
dc.subjectVegetablesen_US
dc.subjectRoasteden_US
dc.subjectTurkeyen_US
dc.subjectGreenhouse-Gas Emissionsen_US
dc.subjectImpact Assessmenten_US
dc.subjectElectricity-Generationen_US
dc.subjectSustainabilityen_US
dc.subjectConsumeren_US
dc.subjectEnergyen_US
dc.subjectOzoneen_US
dc.subjectFuelen_US
dc.titleEnvironmental Life Cycle Assessment of Industrially Produced Pickled and Roasted Vegetablesen_US
dc.typeArticleen_US
dc.identifier.doi10.1007/s13762-021-03740-1-
dc.identifier.scopus2-s2.0-85117963359en_US
dc.departmentİzmir Ekonomi Üniversitesien_US
dc.authoridGüngörmüşler, Mine/0000-0002-0207-405X-
dc.authoridgul, hazal/0000-0003-4304-4145-
dc.authorwosidGüngörmüşler, Mine/AAY-6111-2020-
dc.authorscopusid57528463300-
dc.authorscopusid55239883600-
dc.authorscopusid36198453500-
dc.identifier.volume19en_US
dc.identifier.issue9en_US
dc.identifier.startpage8751en_US
dc.identifier.endpage8768en_US
dc.identifier.wosWOS:000710889000003en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopusqualityQ2-
dc.identifier.wosqualityQ3-
item.grantfulltextreserved-
item.fulltextWith Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.openairetypeArticle-
item.cerifentitytypePublications-
crisitem.author.dept05.10. Mechanical Engineering-
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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