Detail publikačního výsledku

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

Originální název

Increasing energy efficiency of milk product batch sterilisation

Anglický název

Increasing energy efficiency of milk product batch sterilisation

Druh

Článek WoS

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

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.

Klíčová slova v angličtině

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.

Autoři

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

Rok RIV

2020

Vydáno

01.12.2018

Nakladatel

Elsevier Ltd

ISSN

0360-5442

Periodikum

Energy

Číslo

164

Stát

Spojené království Velké Británie a Severního Irska

Strany od

995

Strany do

1010

Strany počet

6

URL

https://www.sciencedirect.com/science/article/pii/S0360544218317560

BibTex

@article{BUT159415,
  author="Philipp, M. and Schumm, G. and Heck, P. and Schlosser, F. and Peesel, R.H. and Walmsley, T.G. and Atkins, M.J",
  title="Increasing energy efficiency of milk product batch sterilisation",
  journal="Energy",
  year="2018",
  number="164",
  pages="995--1010",
  doi="10.1016/j.energy.2018.09.002",
  issn="0360-5442",
  url="https://www.sciencedirect.com/science/article/pii/S0360544218317560"
}