Detail publikace

Increasing energy efficiency of milk product batch sterilisation

Philipp, M. Schumm, G. Heck, P. Schlosser, F. Peesel, R.H. Walmsley, T.G. Atkins, M.J

Anglický název

Increasing energy efficiency of milk product batch sterilisation

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

en

Originální abstrakt

The food industry is a large energy consumer and most heat demands in food processing are low-temperature. The aim of this study is to develop and simulate innovative retrofits or redesigns that unlock the heat recovery potential of industrial batch sterilisation processes. The case study focuses on the whey cream process, although the method and results apply to similar batch sterilisation processes. The initial situation is compared to energy efficient designs based on “Energy Storage” and “Rescheduling”. Using a thermodynamic model, including the control system, the dynamic behaviour is simulated. The results show a high energy saving potential of up to 83%, faster processing with up to 60% timesaving, and favourable economics for the proposed novel designs.

Anglický abstrakt

The food industry is a large energy consumer and most heat demands in food processing are low-temperature. The aim of this study is to develop and simulate innovative retrofits or redesigns that unlock the heat recovery potential of industrial batch sterilisation processes. The case study focuses on the whey cream process, although the method and results apply to similar batch sterilisation processes. The initial situation is compared to energy efficient designs based on “Energy Storage” and “Rescheduling”. Using a thermodynamic model, including the control system, the dynamic behaviour is simulated. The results show a high energy saving potential of up to 83%, faster processing with up to 60% timesaving, and favourable economics for the proposed novel designs.

Klíčová slova anglicky

Batch sterilisation; Dairy processing; Energy efficiency; Pinch analysis; Energy conservation; Temperature; Thermal processing (foods); Waste heat; Dynamic behaviours; Energy saving potential; Energy-efficient design; Initial situation; Sterilisation process; Thermodynamic model; Energy efficiency; Control system; Dairy farming; Energy conservation; Food industry; Food processing; Low temperature; Milk production; Numerical model; Temperature effect.

Vydáno

01.12.2018

Nakladatel

Elsevier Ltd

ISSN

0360-5442

Číslo

164

Strany od–do

995–1010

Počet stran

6

BIBTEX


@article{BUT159415,
  author="Timothy Gordon {Walmsley} and Šárka {Zemanová},
  title="Increasing energy efficiency of milk product batch sterilisation",
  year="2018",
  number="164",
  month="December",
  pages="995--1010",
  publisher="Elsevier Ltd",
  issn="0360-5442"
}