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Thermodynamic analysis applied to a food-processing plant

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  • Ho, J.C.
  • Chandratilleke, T.T.

Abstract

Two production lines of a multi-product, food-processing plant are selected for energy auditing and analysis. Thermodynamic analysis showed that the first-law and second-law efficiencies are 81·5% and 26·1% for the instantnoodles line and 23·6% and 7·9% for the malt-beverage line. These efficiency values are dictated primarily by the major energy-consuming sub-processes of each production line. Improvements in both first-law and second-law efficiencies are possible for the plants if the use of steam for heating is replaced by gaseous or liquid fuels, the steam ejectors for creating vacuum are replaced by a mechanical pump, and employing the cooler surroundings to assist in the cooling process.

Suggested Citation

  • Ho, J.C. & Chandratilleke, T.T., 1987. "Thermodynamic analysis applied to a food-processing plant," Applied Energy, Elsevier, vol. 28(1), pages 35-46.
    • Handle: RePEc:eee:appene:v:28:y:1987:i:1:p:35-46
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    Cited by:

    1. Antonia Tamborrino & Claudio Perone & Filippo Catalano & Giacomo Squeo & Francesco Caponio & Biagio Bianchi, 2019. "Modelling Energy Consumption and Energy-Saving in High-Quality Olive Oil Decanter Centrifuge: Numerical Study and Experimental Validation," Energies, MDPI, vol. 12(13), pages 1-20, July.
    2. Jiangxin Liu & Lijian Wu & Kexin Yin & Changjun Song & Xiaolin Bian & Shengting Li, 2022. "Methods for Solving Finite Element Mesh-Dependency Problems in Geotechnical Engineering—A Review," Sustainability, MDPI, vol. 14(5), pages 1-20, March.

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