The Assessment of Life Cycle Greenhouse Gas Emissions for the Fresh Rice Noodles in Amphoe Muang Phitsanulok Province

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Suchada Ukaew Metinee Bunsung

Abstract

The objective of this research is to evaluate the greenhouse gas (GHG) emissions of two fresh rice noodles: wide rice noodles and rice stick noodles, which are studied in amphoe muang, Phitsanulok Province. From the results, the GHG emissions of wide rice noodles and rice stick noodles are 0.650 and 0.709 kg CO2 eq/kg of noodles. The orders of average GHG emissions from high to low for each stage are as follows: rice cultivation (50%, from methane emission 40%), noodle production (42%, from vegetable oil 17% and cassava starch 15%), consumption (2%), rice milling (2%), disposal (2%), and transportation (2%). The study suggests that the short period of drainage water from paddy field during the tillering stage and pre-harvesting stage could reduce the GHG emissions from the cultivation stage by 20%. The reduction of raw material compositions would help reduce the GHG emissions in the production stage but this would affect on the quality and quantity of noodles. Other possible ways to decrease the GHG emissions include improvement of production and energy efficiency by using rice husk as a renewable energy source, reusing condensate water, insulation covering of steam equipment, and blowing down the boiler to reduce the accumulation of slag. 

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