## 4 Discussion  
The Energy and CO2e Balance for Steam Infusion Processes: the operational efficiencies of Steam Infusion are demonstrated by the data shown in Table 1. Steam Infusion cooking reduces energy use per batch cook by 17.3%, and in a typical food production operation scenario, the additional reduction in the frequency of CIP related to use of Steam Infusion means 277.8 h of production time can be gained each year. An important sustainability metric reported for Steam Infusion is the energy reduction, and the faster rate of production means that there is a GHG emission reduction of 8.7 CO2e annually. The Vaction PumpTM heating energy at the point of use was 79.7 kWh with a steam addition at 4.5 bar g\({}^{-1}\) and 2 bar g\({}^{-1}\) at point of use of 104.4 kg, recording a final heated mass of 1004.4 kg after 14 min 49 s. Steam jacket heating energy at the point of use was 96.4 kWh with a steam addition at 3 bar g\({}^{-1}\) at the point of use of 162.8 kg, recording a final heated mass of 1004.4 kg and resulting in 277.8 additional processing hours over a typical year production cycle. This resulted in an annual energy saving of 38.4 MWh, equivalent to 8.7 tonnes of GHG (CO2e) at 227 kg CO2e. MWh\({}^{-1}\). This significantly increases site output capacity and thereby extends the amount of time during business growth before the manufacturer has to make financially and environmentally costly extensions to the production site or build an entirely new factory. Figure 3A,B, show how the processing times are reduced by using the Steam Infusion VactionTM Pump system. While the downtime and CIP savings made using the technology are crucial to the immediate ROI, it is the emergence of IOT within the Industry 4.0 system that offers opportunities for recording data during processing that can be connected to quality outcomes and supply chain inventory. There are already established mechanisms for determining the provenance of wine and oil products using volatile and sensory analysis, and the use of specific processing technologies such as Steam Infusion can provide a further means of establishing traceability for provenance  
Figure 4: The cumulative peak area totals for a GC-MS analysis of curry sauce batches that have been cooked by either conventional steam jacket (“Batch Kettle”) or Steam Infusion with all of the ingredients batched in the kettle; a Steam Infusion cook with the spices added (entrained) from a hopper mid process at 60 \({}^{\circ}\)C batch temperature during the cook is also included. and quality [15]. The issue of traceability is also going to be of importance in determining the environmental impact of imported products. The data control methods for Industry 4.0 are the most incisive when they are established in the processing sector because this is where ingredients are sourced, products are manufactured, and delivered. In many respects, it is the data nerve centre of the food supply chain. This is likely to be made possible through the embedding of IOT applications in the processing and manufacturing arena. The demonstrations reported here do begin that process because ROI is proven, and data collection is necessary for product time-temperature history. Analysis of Volatiles in Steam Infusion Cooking: reduced thermal process time and minimal exposure of a product to hot surfaces in the Steam Infusion cooked batches results in improved retention and generation of flavour and aroma volatiles. Figure 4 shows that these flavours are retained more in the Steam Infusion cooking process, and when the flavouring ingredients are added during the cooking process ('entrained'), flavours can be further enhanced. The Steam Infusion process is also likely to be of benefit to the processing of dairy based products that are sensitive to well-developed Maillard products and overall thermal exposure, such simple white sauces (bechamel, parsley sauce) and custards.