Year: 2024
Type: article
Abstract: A significant amount of energy used in the food industry is wasted in the form of heat from exhaust gases, air flows and liquids.In the case of food enterprises that use a large amount of water in production and discharge a lot of heat in the form of waste water, heat recovery is appropriate.Every day, humanity is more and more aware of the importance of water and energy for life, as well as the difficulty of obtaining them.Waste heat utilization projects should be based on a careful study of existing sources of heat loss and their absorption in order to study acceptor heat flows and choose appropriate technical solutions for preventing losses and reusing the corresponding heat flows.The article discusses the most effective heat recovery technologies for food enterprises of the dairy, bakery and non-alcoholic beer industries.An increase in the value of thermal discharges is achieved with the help of heat pumps, the efficiency of which depends on the conversion factor (COR) of a specific heat pump, which determines the ratio of the received thermal energy to the amount of consumed electricity, which is spent on the operation of the compressor unit of the pump.Heat exchangers are also an effective solution for waste water heat recovery, which can have a variety of designs, for example, a design in the form of spiral copper coils wrapped around a copper riser, etc.Compared to the use of heat pumps, heat exchangers do not require additional electricity consumption and can be placed close to the consumer, which allows to avoid losses during heat transfer.Direct use of low-potential coolant in heat exchangers does not require significant capital investments and current costs.For an average dairy, non-alcoholic beer, and bakery enterprise, the indicators of water flows and power of heat flows discharged into the sewage system and economic losses at the same time are given.The study proves that recuperative systems implemented in the technological process chain enable the reuse of heat, which helps to reduce the amount of electricity, fuel and water consumed.
Source: Food Industry
Authors: Y. Skuibida, V. Kostyuk
Institution: National University of Food Technologies
Language: English
Field: Energy
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4406869889