The paper describes a performance evaluation of the industrial pasta process system in Gaziantep, based in Turkey, on energy and exergy analyses. The case study covers the actual system data taken from the system. General energy and exergy analysis of the system are introduced. This analysis, applied to the system using actual thermodynamic data for its performance evaluation in terms of energy and exergy efficiencies, is presented. In addition a parametric study of the effect of varying reference state properties on the energy and exergy efficiencies of the system has been conducted to find optimum performance and operating conditions, and is explained.