http://wiki.zero-emissions.at/api.php?action=feedcontributions&user=Rashmi&feedformat=atomEfficiency Finder - User contributions [en]2024-03-28T20:22:15ZUser contributionsMediaWiki 1.25.1http://wiki.zero-emissions.at/index.php?title=Handbook&diff=230623Handbook2015-03-17T12:16:46Z<p>Rashmi: Created page with "GREENFOODS Branch Concept Handbook Will follow"</p>
<hr />
<div>GREENFOODS Branch Concept Handbook<br />
<br />
Will follow</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Branch_Concept&diff=230622Branch Concept2015-03-17T12:16:11Z<p>Rashmi: /* Branch Concept */</p>
<hr />
<div>Back to [[Greenfoods Wiki]]<br />
== Branch Concept ==<br />
<br />
'''Introduction'''<br />
<br />
The GREENFOODS branch concept is defined as a well-developed comprehensive energy audit and energy management tool as well as a realization guideline for companies of the food and beverage industry.<br />
<br />
The GREENFOODS branch concept itself will be developed using existing software tools such as MS EXCEL and MS VISIO for two different levels of user input (basic or advanced) following the same tool structure. It includes the design of the present state production process flow sheet, a mass and energy balance, the calculation of the primary energy use and CO2 emission as well as heat integration, efficient electricity consumption and efficiency of heat and cold supply. The identification of optimization potentials by the comparison with benchmark data will be supported by the use of renewable energy sources – RES (biomass, biogas, combined heat and power – CHP, industrial heat pumps – HP, solar thermal energy, absorption cooling machines -ACM), the rational use of energy sources, the calculation of profitability and the assessment of suitable technologies.<br />
<br />
'''Guidelines'''<br />
<br />
Guidelines for the implementation of best available technologies and renewable energy sources including information on existing funding systems will complete the offer of GREENFOODS to show potentials for improvements and tailor-made solutions for SMEs in the different subsectors in the food and beverage industry. Furthermore, the guidelines will be supported by best practice examples developed within the project and already existing and identified show cases.<br />
<br />
The target groups are energy managers in companies as well as energy auditors and experts, energy suppliers as well process technology suppliers and associations linked to the food and beverage industry. By the GREENFOODS branch concept they will be supported in the evaluation of the present state and possible optimization steps including changes in the process as well as energy supply by the calculation, benchmark comparison, BATs and guidelines part of the tool.<br />
<br />
===[[Handbook|Enter the GREENFOODS branch concept Handbook]]===<br />
<br />
===[[Cost Analysis|Enter the Cost Analysis]]===<br />
<br />
Back to [[Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Greenfoods_Wiki&diff=230621Greenfoods Wiki2015-03-17T12:15:14Z<p>Rashmi: </p>
<hr />
<div>This part of the „Wiki Web“ has been developed within the IEE project [http://www.green-foods.eu/ GREENFOODS] under the coordination of [http://www.aee-intec.at/ AEE INTEC].<br />
<br />
[[File:GF LOGO web small colour.png]]<br />
<br />
===Project consortium===<br />
<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-energy-agency/ Austrian Energy Agency]<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-federal-economic-chamber/ Austrian Federal Economic Chamber]<br />
*[http://www.green-foods.eu/consortium-partner-description/graz-university-of-technology-institute-for-process-and-particle-engineering/ Graz University of Technology]<br />
*[http://www.green-foods.eu/consortium-partner-description/bongfish-gmbh/ Bongfish GmbH]<br />
*[http://www.green-foods.eu/consortium-partner-description/the-polish-national-energy-conservation-agency-kape/ The Polish National Energy Conservation Agency (KAPE)]<br />
*[http://www.green-foods.eu/consortium-partner-description/ainia-centro-tecnologico/ Research Association for the agro-food industry - AINIA]<br />
*[http://www.green-foods.eu/consortium-partner-description/e_scan-s-l/ ESCAN S.L.]<br />
*[http://www.green-foods.eu/consortium-partner-description/aiguasol-sistemes-avancats-denginyeria-solar-termica/ AIGUASOL. Sistemes avançats d’enginyeria solar tèrmica.]<br />
*[http://www.green-foods.eu/consortium-partner-description/spanish-food-and-drink-industry-federation-fiab/ FIAB Spanish Food and Drink Industry Federation]<br />
*[http://www.green-foods.eu/consortium-partner-description/campden-bri/ Campden BRI]<br />
*[http://www.green-foods.eu/consortium-partner-description/sir-joseph-swan-institute-of-energy-research/ University of Newcastle upon Tyne]<br />
*[http://www.green-foods.eu/consortium-partner-description/university-of-kassel/ University of Kassel]<br />
*[http://www.green-foods.eu/consortium-partner-description/stuttgart-university-of-applied-sciences/ Stuttgart University of Applied Sciences]<br />
<br />
<br />
The overall objective of the GREENFOODS project is to lead the European food and beverage industry to high energy efficiency and reduction of fossil carbon emissions in order to ensure and foster the world wide competitiveness, improve the security of energy supply and guarantee the sustainable production in Europe.<br />
<br />
<br />
The existing efficiency finder is organized as a matrix containing a lot of information for the industry sector and its subsector food, product lines, unit operations and combinations of them in different levels of detail. During the Project the subsector food has been enhanced by adding case studies, branch concepts and information to energy efficient technologies.<br />
<br />
===[[Subsection DA food|ENTER the enhanced efficiency finder subsection food]]===<br />
<br />
The expertise of 14 partners from Germany, United Kingdom, Spain, Poland and Austria resulted in the regional matrix, which consists of<br />
<br />
*'''GREENFOODS Branch concept'''<br />
*'''Training'''<br />
*'''Special''' '''funding schemes'''<br />
*'''virtual energy competence centres'''<br />
*'''energy audits'''<br />
<br />
===[[Regional matrix|Enter the Regional Matrix]]===<br />
<br />
===[[Branch Concept|Enter the GREENFOODS branch concepts]]===<br />
<br />
This set of tools has been collected during the project to assist auditors, planners, operators and decision makers in self-assessment, benchmarking, design, calculation, optimisation and simulation<br />
<br />
===[[Greenfoods tools|Enter the tools]]===<br />
<br />
<br />
----<br />
''You want to participate?''<br />
<br />
This WikiWeb is a living document and we would appreciate your contribution, if you have knowledge or are one of the above experts. You are therefore very welcome to add information to our WikiWeb.<br />
<div>If you want to participate, just [[Login manual|login or create an account]].<br/></div><br />
If the administrator did not give you write access automatically and did not contact you, you should write them a message on [mailto:GREENFOODS_wiki@aee.at GREENFOODS_wiki@aee.at] with your name and your company/organisation where you introduce yourself and explain what will be your contribution. The administrator will give you permission as soon as possible.<br />
<br />
Attention: If you make any changes in the Matrix, please click on "Page Preview" first, to check if the results are ok, and then click on the "Save Page"-Button.</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cleaning_and_washing_in_bread_,biscuits_%26_cakes&diff=229362Cleaning and washing in bread ,biscuits & cakes2014-09-10T12:18:34Z<p>Rashmi: </p>
<hr />
<div><br />
'''CLEANING IN BAKERIES''' <br />
<br />
== Description: ==<br />
<br />
Bakery industry consumes nearly 70% of water for cleaning. Sprays can be installed to wash the products.Mechanical discs and brushes can be used.Counter flow washing systems are beneficial.Also control sprays on belts.All bakeries must follow good food service sector washing practices and ensure that all the water using equipemnt has proper flow and level of control.[Alliance for Water Efficiency : Process Water] <br />
<br />
== Applications: ==<br />
<br />
It is used in all [[Information about bread, biscuits & cakes production|Information about bread, biscuits & cakes production]] <br />
<br />
== Flowsheet: ==<br />
<br />
[[Image:cleaning_1.png]]<br />
<br />
== Typical parameters of the process ==<br />
<br />
No information available<br />
<br />
*;[[Case studies of food industry|Case studies]] <br />
<br />
Back to [[Subsection DA food|EFFICIENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cost_Analysis_of_Heat_Exchangers&diff=229361Cost Analysis of Heat Exchangers2014-09-10T10:11:53Z<p>Rashmi: Created page with "Back to EFFICIENCY FINDER Back to Greenfoods Wiki == Cost Analysis of Heat Exchangers == '''1.Specific Cost Analysis of Water- Wat..."</p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
== Cost Analysis of Heat Exchangers ==<br />
<br />
'''1.Specific Cost Analysis of Water- Water Heat Exchangers'''<br />
<br />
The figure below shows the specific cost analysis of the Water- Water Heat Exchanger.<br />
<br />
[[File:water.png]]<br />
<br />
'''Figure 1: Specific cost anlaysis of Water- Water Heat Exchangers'''<br />
<br />
Source: SOCO Project'''<br />
<br />
<br />
'''2.Specific Cost Analysis of Other Heat Exchangers'''<br />
<br />
The table below shows the specific cost calculation for different other Heat exchanger built with different materials.<br />
<br />
[[File:HEX.png]]<br />
<br />
'''Table 1:Specific Cost Analysis of different Heat Exchangers '''<br />
<br />
Source: Theissing.M Instationaritat von Industrieller Abwärme als limitierender Faktor bei der Nutzung und Integration in<br />
Wärmeverteil und wärmenetzungsystem, Berichte aus Umwelt und Energie Forschung 34, 2009<br />
<br />
<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Water.png&diff=229360File:Water.png2014-09-10T10:11:09Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Water-water.png&diff=229359File:Water-water.png2014-09-10T10:09:36Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cost_Analysis_of_Solar_Thermal_collectors&diff=229358Cost Analysis of Solar Thermal collectors2014-09-10T10:06:20Z<p>Rashmi: </p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
== Cost Analysis of Solar Thermal Collectors ==<br />
<br />
Specific system costs for SHIP plants (Solar heat in industrial processes) vary over a wide range. The charts below show the specific system costs for existing SHIP plants all over the world documented in the [http://www.ship-plants.info// SHIP Database]. The data fully depend on the data provided by the various companies. <br />
<br />
'''1.Flate plate Collectors:'''<br />
<br />
Most SHIP plants use flate plate collectors. The expected fall of specific system price for larger systems cannot fully be confirmed, but a slow trend downwards can be seen.<br />
<br />
[[File:flat.png]]<br />
<br />
'''Figure 1: Specific cost analysis of flat plate collectors'''<br />
<br />
'''2.Evacuated Tube Collectors'''<br />
<br />
Evacuated tube collectors are a common alternative to the flate plate technology due the better efficiency at higher temperatures. The chart shows a clear drop of specific system prices when it comes to bigger realisations such as Saigon Tantec, Shandong Linuo Paradigma and Steinbach und Vollmann. <br />
<br />
[[File:evacuated.png]]<br />
<br />
'''Figure 2: Specific cost analysis of Evacuated tube collectors'''<br />
<br />
'''3. Air Collectors'''<br />
<br />
Air collectors are used in SHIP applications mainly for drying purposes and room conditioning. The system price is between 400 and 500 €/m². Two applications with bigger gross area have lower specific costs, however this cannot be validated with additional data and must thus be treated with care.<br />
<br />
[[File:air.png]]<br />
<br />
'''Figure 3: Specific cost analysis of Air collectors'''<br />
<br />
<br />
'''4.Parabolic Trough Collector'''<br />
<br />
Info:<br />
<br />
[[File:para.png]]<br />
<br />
'''Figure 4: Specific cost analysis of Parabolic Trough collector'''<br />
<br />
<br />
'''Source: SHIP database''' <br />
<br />
<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:HEX.png&diff=229357File:HEX.png2014-09-10T10:01:38Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cost_Analysis_of_Solar_Thermal_collectors&diff=229356Cost Analysis of Solar Thermal collectors2014-09-10T09:41:24Z<p>Rashmi: Created page with "Back to EFFICIENCY FINDER Back to Greenfoods Wiki == Cost Analysis of Solar Thermal Collectors == Specific system costs for SHIP p..."</p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
== Cost Analysis of Solar Thermal Collectors ==<br />
<br />
Specific system costs for SHIP plants (Solar heat in industrial processes) vary over a wide range. The charts below show the specific system costs for existing SHIP plants all over the world documented in the [http://www.ship-plants.info// SHIP Database]. The data fully depend on the data provided by the various companies. <br />
<br />
'''1.Flate plate Collectors:'''<br />
<br />
Most SHIP plants use flate plate collectors. The expected fall of specific system price for larger systems cannot fully be confirmed, but a slow trend downwards can be seen.<br />
<br />
[[File:flat.png]]<br />
<br />
'''2.Evacuated Tube Collectors'''<br />
<br />
Evacuated tube collectors are a common alternative to the flate plate technology due the better efficiency at higher temperatures. The chart shows a clear drop of specific system prices when it comes to bigger realisations such as Saigon Tantec, Shandong Linuo Paradigma and Steinbach und Vollmann. <br />
<br />
[[File:evacuated.png]]<br />
<br />
'''3. Air Collectors'''<br />
<br />
Air collectors are used in SHIP applications mainly for drying purposes and room conditioning. The system price is between 400 and 500 €/m². Two applications with bigger gross area have lower specific costs, however this cannot be validated with additional data and must thus be treated with care.<br />
<br />
[[File:air.png]]<br />
<br />
<br />
'''4.Parabolic Trough Collector'''<br />
<br />
Info:<br />
<br />
[[File:para.png]]<br />
<br />
<br />
'''Source: SHIP database''' <br />
<br />
<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Para.png&diff=229355File:Para.png2014-09-10T09:38:03Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Air.png&diff=229354File:Air.png2014-09-10T09:37:44Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Evacuated.png&diff=229353File:Evacuated.png2014-09-10T09:37:18Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Flat.png&diff=229352File:Flat.png2014-09-10T09:36:31Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cost_Analysis&diff=229351Cost Analysis2014-09-10T09:16:49Z<p>Rashmi: </p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
'''Cost Analysis'''<br />
<br />
::*[[Cost Analysis of Solar Thermal collectors|Cost Analysis of Solar Thermal collectors]]<br />
::*[[Cost Analysis of Heat Exchangers|Cost Analysis of Heat Exchangers]]<br />
<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Cost_Analysis&diff=229350Cost Analysis2014-09-09T14:55:23Z<p>Rashmi: Created page with "Back to EFFICIENCY FINDER Back to Greenfoods Wiki '''1.Specific Cost of Solar Collectors''' File:Paraboliccosts.png [[File:dif..."</p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
'''1.Specific Cost of Solar Collectors'''<br />
<br />
[[File:Paraboliccosts.png]]<br />
[[File:difcol.png]]<br />
[[File:othercol.png]]<br />
[[File:flatcol.png]]<br />
[[File:evacol.png]]<br />
[[File:aircol.png]]<br />
<br />
Source: SHIP project<br />
<br />
'''2.Specific Cost comparison with Heat Exchangers'''<br />
<br />
[[File:waterhex.png]]<br />
[[File:othermat.png]]<br />
<br />
<br />
Source: Theissing.M Instationaritat von Industrieller Abwärme als limitierender Faktor bei der Nutzung und Integration in<br />
Wärmeverteil und wärmenetzungsystem, Berichte aus Umwelt und Energie Forschung 34, 2009<br />
<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Othermat.png&diff=229349File:Othermat.png2014-09-09T14:55:05Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Waterhex.png&diff=229348File:Waterhex.png2014-09-09T14:54:44Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Aircol.png&diff=229347File:Aircol.png2014-09-09T14:54:26Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Evacol.png&diff=229346File:Evacol.png2014-09-09T14:54:00Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Flatcol.png&diff=229345File:Flatcol.png2014-09-09T14:53:39Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Othercol.png&diff=229344File:Othercol.png2014-09-09T14:53:20Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Difcol.png&diff=229343File:Difcol.png2014-09-09T14:52:59Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Paraboliccosts.png&diff=229342File:Paraboliccosts.png2014-09-09T14:52:38Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Branch_Concept&diff=229341Branch Concept2014-09-09T14:08:59Z<p>Rashmi: Created page with "Back to Greenfoods Wiki == Branch Concept == '''Introduction''' The GREENFOODS branch concept is defined as a well-developed comprehensive energy audit and energy manage..."</p>
<hr />
<div>Back to [[Greenfoods Wiki]]<br />
== Branch Concept ==<br />
<br />
'''Introduction'''<br />
<br />
The GREENFOODS branch concept is defined as a well-developed comprehensive energy audit and energy management tool as well as a realization guideline for companies of the food and beverage industry.<br />
<br />
The GREENFOODS branch concept itself will be developed using existing software tools such as MS EXCEL and MS VISIO for two different levels of user input (basic or advanced) following the same tool structure. It includes the design of the present state production process flow sheet, a mass and energy balance, the calculation of the primary energy use and CO2 emission as well as heat integration, efficient electricity consumption and efficiency of heat and cold supply. The identification of optimization potentials by the comparison with benchmark data will be supported by the use of renewable energy sources – RES (biomass, biogas, combined heat and power – CHP, industrial heat pumps – HP, solar thermal energy, absorption cooling machines -ACM), the rational use of energy sources, the calculation of profitability and the assessment of suitable technologies.<br />
<br />
'''Guidelines'''<br />
<br />
Guidelines for the implementation of best available technologies and renewable energy sources including information on existing funding systems will complete the offer of GREENFOODS to show potentials for improvements and tailor-made solutions for SMEs in the different subsectors in the food and beverage industry. Furthermore, the guidelines will be supported by best practice examples developed within the project and already existing and identified show cases.<br />
<br />
The target groups are energy managers in companies as well as energy auditors and experts, energy suppliers as well process technology suppliers and associations linked to the food and beverage industry. By the GREENFOODS branch concept they will be supported in the evaluation of the present state and possible optimization steps including changes in the process as well as energy supply by the calculation, benchmark comparison, BATs and guidelines part of the tool.<br />
<br />
===[[Cost Analysis|Enter the Cost Analysis]]===<br />
<br />
Back to [[Greenfoods Wiki]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Greenfoods_Wiki&diff=229340Greenfoods Wiki2014-09-09T13:40:10Z<p>Rashmi: </p>
<hr />
<div>This part of the „Wiki Web“ has been developed within the IEE project [http://www.green-foods.eu/ GREENFOODS] under the coordination of [http://www.aee-intec.at/ AEE INTEC].<br />
<br />
[[File:GF LOGO web small colour.png]]<br />
<br />
===Project consortium===<br />
<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-energy-agency/ Austrian Energy Agency]<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-federal-economic-chamber/ Austrian Federal Economic Chamber]<br />
*[http://www.green-foods.eu/consortium-partner-description/graz-university-of-technology-institute-for-process-and-particle-engineering/ Graz University of Technology]<br />
*[http://www.green-foods.eu/consortium-partner-description/bongfish-gmbh/ Bongfish GmbH]<br />
*[http://www.green-foods.eu/consortium-partner-description/the-polish-national-energy-conservation-agency-kape/ The Polish National Energy Conservation Agency (KAPE)]<br />
*[http://www.green-foods.eu/consortium-partner-description/ainia-centro-tecnologico/ Research Association for the agro-food industry - AINIA]<br />
*[http://www.green-foods.eu/consortium-partner-description/e_scan-s-l/ ESCAN S.L.]<br />
*[http://www.green-foods.eu/consortium-partner-description/aiguasol-sistemes-avancats-denginyeria-solar-termica/ AIGUASOL. Sistemes avançats d’enginyeria solar tèrmica.]<br />
*[http://www.green-foods.eu/consortium-partner-description/spanish-food-and-drink-industry-federation-fiab/ FIAB Spanish Food and Drink Industry Federation]<br />
*[http://www.green-foods.eu/consortium-partner-description/campden-bri/ Campden BRI]<br />
*[http://www.green-foods.eu/consortium-partner-description/sir-joseph-swan-institute-of-energy-research/ University of Newcastle upon Tyne]<br />
*[http://www.green-foods.eu/consortium-partner-description/university-of-kassel/ University of Kassel]<br />
*[http://www.green-foods.eu/consortium-partner-description/stuttgart-university-of-applied-sciences/ Stuttgart University of Applied Sciences]<br />
<br />
<br />
The overall objective of the GREENFOODS project is to lead the European food and beverage industry to high energy efficiency and reduction of fossil carbon emissions in order to ensure and foster the world wide competitiveness, improve the security of energy supply and guarantee the sustainable production in Europe.<br />
<br />
<br />
The existing efficiency finder is organized as a matrix containing a lot of information for the industry sector and its subsector food, product lines, unit operations and combinations of them in different levels of detail. During the Project the subsector food has been enhanced by adding case studies, branch concepts and information to energy efficient technologies.<br />
<br />
===[[Subsection DA food|ENTER the enhanced efficiency finder subsection food]]===<br />
<br />
The expertise of 14 partners from Germany, United Kingdom, Spain, Poland and Austria resulted in the regional matrix, which consists of<br />
<br />
*'''GREENFOODS Branch concept'''<br />
*'''Training'''<br />
*'''Special''' '''funding schemes'''<br />
*'''virtual energy competence centres'''<br />
*'''energy audits'''<br />
<br />
===[[Regional matrix|Enter the Regional Matrix]]===<br />
<br />
===[[Branch Concept|Enter the branchconcepts]]===<br />
<br />
This set of tools has been collected during the project to assist auditors, planners, operators and decision makers in self-assessment, benchmarking, design, calculation, optimisation and simulation<br />
<br />
===[[Greenfoods tools|Enter the tools]]===<br />
<br />
<br />
----<br />
''You want to participate?''<br />
<br />
This WikiWeb is a living document and we would appreciate your contribution, if you have knowledge or are one of the above experts. You are therefore very welcome to add information to our WikiWeb.<br />
<div>If you want to participate, just [[Login manual|login or create an account]].<br/></div><br />
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Attention: If you make any changes in the Matrix, please click on "Page Preview" first, to check if the results are ok, and then click on the "Save Page"-Button.</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Greenfoods_Wiki&diff=229339Greenfoods Wiki2014-09-09T13:39:48Z<p>Rashmi: </p>
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<div>This part of the „Wiki Web“ has been developed within the IEE project [http://www.green-foods.eu/ GREENFOODS] under the coordination of [http://www.aee-intec.at/ AEE INTEC].<br />
<br />
[[File:GF LOGO web small colour.png]]<br />
<br />
===Project consortium===<br />
<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-energy-agency/ Austrian Energy Agency]<br />
*[http://www.green-foods.eu/consortium-partner-description/austrian-federal-economic-chamber/ Austrian Federal Economic Chamber]<br />
*[http://www.green-foods.eu/consortium-partner-description/graz-university-of-technology-institute-for-process-and-particle-engineering/ Graz University of Technology]<br />
*[http://www.green-foods.eu/consortium-partner-description/bongfish-gmbh/ Bongfish GmbH]<br />
*[http://www.green-foods.eu/consortium-partner-description/the-polish-national-energy-conservation-agency-kape/ The Polish National Energy Conservation Agency (KAPE)]<br />
*[http://www.green-foods.eu/consortium-partner-description/ainia-centro-tecnologico/ Research Association for the agro-food industry - AINIA]<br />
*[http://www.green-foods.eu/consortium-partner-description/e_scan-s-l/ ESCAN S.L.]<br />
*[http://www.green-foods.eu/consortium-partner-description/aiguasol-sistemes-avancats-denginyeria-solar-termica/ AIGUASOL. Sistemes avançats d’enginyeria solar tèrmica.]<br />
*[http://www.green-foods.eu/consortium-partner-description/spanish-food-and-drink-industry-federation-fiab/ FIAB Spanish Food and Drink Industry Federation]<br />
*[http://www.green-foods.eu/consortium-partner-description/campden-bri/ Campden BRI]<br />
*[http://www.green-foods.eu/consortium-partner-description/sir-joseph-swan-institute-of-energy-research/ University of Newcastle upon Tyne]<br />
*[http://www.green-foods.eu/consortium-partner-description/university-of-kassel/ University of Kassel]<br />
*[http://www.green-foods.eu/consortium-partner-description/stuttgart-university-of-applied-sciences/ Stuttgart University of Applied Sciences]<br />
<br />
<br />
The overall objective of the GREENFOODS project is to lead the European food and beverage industry to high energy efficiency and reduction of fossil carbon emissions in order to ensure and foster the world wide competitiveness, improve the security of energy supply and guarantee the sustainable production in Europe.<br />
<br />
<br />
The existing efficiency finder is organized as a matrix containing a lot of information for the industry sector and its subsector food, product lines, unit operations and combinations of them in different levels of detail. During the Project the subsector food has been enhanced by adding case studies, branch concepts and information to energy efficient technologies.<br />
<br />
===[[Subsection DA food|ENTER the enhanced efficiency finder subsection food]]===<br />
<br />
The expertise of 14 partners from Germany, United Kingdom, Spain, Poland and Austria resulted in the regional matrix, which consists of<br />
<br />
*'''GREENFOODS Branch concept'''<br />
*'''Training'''<br />
*'''Special''' '''funding schemes'''<br />
*'''virtual energy competence centres'''<br />
*'''energy audits'''<br />
<br />
===[[Regional matrix|Enter the Regional Matrix]]===<br />
<br />
===[[ =Branch Concept|Enter the branchconcepts]]===<br />
<br />
This set of tools has been collected during the project to assist auditors, planners, operators and decision makers in self-assessment, benchmarking, design, calculation, optimisation and simulation<br />
<br />
===[[Greenfoods tools|Enter the tools]]===<br />
<br />
<br />
----<br />
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This WikiWeb is a living document and we would appreciate your contribution, if you have knowledge or are one of the above experts. You are therefore very welcome to add information to our WikiWeb.<br />
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Attention: If you make any changes in the Matrix, please click on "Page Preview" first, to check if the results are ok, and then click on the "Save Page"-Button.</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_proces_intensification&diff=229338Drying in proces intensification2014-09-02T12:04:41Z<p>Rashmi: </p>
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<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Process Intensification Technologies in Drying ==<br />
<br />
;1. Concentration of product<br />
<br />
'''1.1Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''1.2Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;2.Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;3. New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
<br />
;4.Drying of Whey<br />
<br />
'''4.1Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''4.2 Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''4.3 Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; 4.4 New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
[[File:pcd.png]]<br />
;Figure 7 Principle of Pulse Combustion Drying<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages: <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
[[File:pcd2.png]]<br />
;Figure 8 Process model PC including solar thermal energy for the production of whey powder<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Process_Intensification_in_Pasteurisation&diff=229337Process Intensification in Pasteurisation2014-09-02T12:02:55Z<p>Rashmi: </p>
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<div>Back to [[EFFICIENCY FINDER]]<br />
<br />
<br />
== Process Intensification In pasteurization ==<br />
<br />
<br />
;1.Thermal pasteurization <br />
The thermal treatment of foodstuffs is carried out, inter alia, to the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc is harmless. The thermal pasteurization and sterilization of foods is based on tried and tested concepts, the D-value and z-value, performed . D-value (decimal reduction time) indicates how long a particular microorganism must be maintained at a predetermined temperature level in order to achieve a reduction in the number of microorganisms by 90% or a logarithmic cycle (. The z-value shows the dependence of the D value of the temperature.<br />
[[File:dvalue.png]]<br />
;Figure 1 D value of certain microorganisms in the pasteurization or sterilization of a specific temperature level <br />
<br />
[[File:zvalue.png]]<br />
;Figure 2 Z-value of certain microorganisms in the pasteurization or sterilization to a certain temperature level<br />
<br />
In principle, the higher the temperature, the lower the time required (D value) to achieve the desired reduction and vice versa. Thus, different time-temperature combinations come to the same result, thus reducing sterilization effect. Sterilization and pasteurization on the basis of the D-value is still a successful concept, which is mainly due to the fact that in the food industry, a safety margin is used, which does increase the elimination of microorganisms and thus food safety, but increases the thermal load and thus the quality will be reduced. An even gentler thermal treatment of food would direct heating of the product through the use of direct steam or of ET, such as MW or RF .<br />
[[File:pasteurisation.png]]<br />
;Figure 3 Comparison between different methods of Pasteurisation/Sterilisation<br />
<br />
; 2.Conventional Pasteurisation of Fruit preparation<br />
<br />
The fruit preparations produced are made from fruit, sugar and other additives. The fruits are stored frozen and thawed prior to processing . After thawing the fruits they are mixed with sugar and other additives and again cooled to -10 ° C. Subsequently, the pasteurization of fruit preparations in batch mode occurs. In principle, the pasteurization is performed so that the fruit preparation is heated (indirectly) to 92 ° C with steam as the heating medium, and then cooled again to 35 ° C by cold water before being packaged and subsequently stored at 10 ° C. On the one hand there are systems in which the heating and cooling is carried out in the same container , on the other hand plants are used in which the heating and subsequent cooling is carried out in separate containers. In principle, carried the cooling of 92 ° C hot fruit preparation over two steps. In a first step (cooling zone 1) the fruit preparation is cooled by cold water from a cooling tower of 92 ° C to 55 ° C. In a second step (cooling zone 2) the fruit preparation is cooled by cold water from a NH3 refrigeration system from 55 ° C to 35 ° C .<br />
[[File:convpasteurisation.png]]<br />
;Figure 4 Flowsheet showing pasteurization of fruit preparations <br />
<br />
;3.Potential ET for the pasteurisation and their evaluation<br />
Since the specific energy consumption of conventional thermal pasteurization or sterilization methods by large heat recovery potential may be very low (preheating of the feed with the heat from the already heat treated feed), appropriate ET for the reduction of find thermal load on the product by lowering the process temperature levels without the required process time is increased significantly.The process time (cycle time) depends on the thermal pasteurization greatly on the process temperature. In principle, lower temperatures in the thermal pasteurization could well be used, but means a lower temperature, a longer cycle time and this is often undesirable because certain throughput must be achieved. <br />
<br />
[[File:et_1.png]]<br />
[[File:et_2.png]]<br />
<br />
;4.PASTEURIZATION - ULTRA HIGH PRESSURE METHOD<br />
<br />
;4.1Principle and procedure of the UHP process<br />
The conventional thermal pasteurization of food products is carried out in the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc. harmless. On the other hand, the quality is reduced by the thermal load of the product.In contrast to conventional pasteurization, the process is non-thermal and offers high-quality, fresh-tasting products that are microbiologically safe beyond that and have a long shelf life. UHD for pasteurization or in the production of food was first in Japan, then in the United States and in Europe already industrially in the production and processing of jams, fruit juices, guacamole (avocado), meat products (eg ham), fish (eg oysters), soups and other precooked ready meals etc. <br />
<br />
Most UHD systems used in industry work in batch mode, but there are also semi-continuous systems. The selection of the plant or process depends on the product to be treated as solid foods or foods that contain large, solid pieces, only in batch mode can be processed while other liquids and pumpable products in a semi-continuous system can be treated. The industrially used UHD systems, which are designed for batch operation, consist of a pressure vessel with a capacity of about 35-350 liters, a druckübertragendem medium (usually water) and one or more pumps to generate pressure. To be treated, already packaged product is placed in the pressure vessel, which is closed and subsequently filled with the druckübertragendem medium.<br />
<br />
The pressure is then increased either further through the pump the medium in the pressure chamber or by the reduction of the volume of the pressure chamber, for example, by a bolt (piston).The pressure is uniformly transmitted to the pressure transmitting medium, and thereby also to the product. By the transfer of the isostatic pressure, the entire product is subjected to the same pressure level at the exact same time and thus there are no significant changes in product shape. After the required treatment time during which the product must be subjected to a certain pressure, the pressure in the chamber is reduced to open the pressure chamber and the product can be removed from the pressure vessel.<br />
<br />
In UHP treatment of liquid or pumpable foods, the pressure chamber can be filled completely with the product and the product itself will be characterized for the pressure-transmitting medium. If this is the case, according to the UHP treatment is an aseptic packaging in order to exclude recontamination of the product may be required. By a possible series circuit of pressure vessels, comprising a container which is filled with liquid food, a container in which the UHP treatment is carried out and a container for emptying, with simultaneous operation of the container is a semi-continuous process can be carried out .<br />
<br />
Processes used in UHP process pressures are usually between 50 and 1000 MPa (~ 500-10,000 bar) . With pressure chambers, which are made of a block, the application of the UHP process is limited to a capacity of 25 liters and an applied pressure of 400 MPa. For the processing of larger volumes and for the application of higher pressures prestressed wire wound vessel for safe, long-term and reliable performance must be used. The same applies to the bracket, which are used for the support of the lid and the bottom of the chamber. Due to the necessary windings but increase the system cost. A second technological barrier exists at 680 MPa, because there is this pressure, at least according to technological level in 2005, no pressure chambers, which can be used in industry . <br />
<br />
<br />
[[File:paste.png]]<br />
;Figure 5 UHP Process<br />
<br />
<br />
Back to [[EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Emerging_Technologies_in_Pasteurisation&diff=229336Emerging Technologies in Pasteurisation2014-09-02T12:00:50Z<p>Rashmi: </p>
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<div><br />
Back to [[EFFICIENCY FINDER]]<br />
<br />
<br />
== Emerging Technologies for pasteurization ==<br />
<br />
;1.Thermal pasteurization <br />
The thermal treatment of foodstuffs is carried out, inter alia, to the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc is harmless. The thermal pasteurization and sterilization of foods is based on tried and tested concepts, the D-value and z-value, performed . D-value (decimal reduction time) indicates how long a particular microorganism must be maintained at a predetermined temperature level in order to achieve a reduction in the number of microorganisms by 90% or a logarithmic cycle (. The z-value shows the dependence of the D value of the temperature.<br />
[[File:dvalue.png]]<br />
;Figure 1 D value of certain microorganisms in the pasteurization or sterilization of a specific temperature level <br />
<br />
[[File:zvalue.png]]<br />
;Figure 2 Z-value of certain microorganisms in the pasteurization or sterilization to a certain temperature level<br />
<br />
In principle, the higher the temperature, the lower the time required (D value) to achieve the desired reduction and vice versa. Thus, different time-temperature combinations come to the same result, thus reducing sterilization effect. Sterilization and pasteurization on the basis of the D-value is still a successful concept, which is mainly due to the fact that in the food industry, a safety margin is used, which does increase the elimination of microorganisms and thus food safety, but increases the thermal load and thus the quality will be reduced. An even gentler thermal treatment of food would direct heating of the product through the use of direct steam or of ET, such as MW or RF .<br />
[[File:pasteurisation.png]]<br />
;Figure 3 Comparison between different methods of Pasteurisation/Sterilisation<br />
<br />
;2. Conventional Pasteurisation of Fruit preparation<br />
<br />
The fruit preparations produced are made from fruit, sugar and other additives. The fruits are stored frozen and thawed prior to processing . After thawing the fruits they are mixed with sugar and other additives and again cooled to -10 ° C. Subsequently, the pasteurization of fruit preparations in batch mode occurs. In principle, the pasteurization is performed so that the fruit preparation is heated (indirectly) to 92 ° C with steam as the heating medium, and then cooled again to 35 ° C by cold water before being packaged and subsequently stored at 10 ° C. On the one hand there are systems in which the heating and cooling is carried out in the same container , on the other hand plants are used in which the heating and subsequent cooling is carried out in separate containers. In principle, carried the cooling of 92 ° C hot fruit preparation over two steps. In a first step (cooling zone 1) the fruit preparation is cooled by cold water from a cooling tower of 92 ° C to 55 ° C. In a second step (cooling zone 2) the fruit preparation is cooled by cold water from a NH3 refrigeration system from 55 ° C to 35 ° C .<br />
[[File:convpasteurisation.png]]<br />
;Figure 4 Flowsheet showing pasteurization of fruit preparations <br />
<br />
;3.Potential ET for the pasteurisation and their evaluation<br />
Since the specific energy consumption of conventional thermal pasteurization or sterilization methods by large heat recovery potential may be very low (preheating of the feed with the heat from the already heat treated feed), appropriate ET for the reduction of find thermal load on the product by lowering the process temperature levels without the required process time is increased significantly.The process time (cycle time) depends on the thermal pasteurization greatly on the process temperature. In principle, lower temperatures in the thermal pasteurization could well be used, but means a lower temperature, a longer cycle time and this is often undesirable because certain throughput must be achieved. <br />
<br />
[[File:et_1.png]]<br />
[[File:et_2.png]]<br />
<br />
;4.PASTEURIZATION - ULTRA HIGH PRESSURE METHOD<br />
<br />
;4.1Principle and procedure of the UHP process<br />
The conventional thermal pasteurization of food products is carried out in the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc. harmless. On the other hand, the quality is reduced by the thermal load of the product.In contrast to conventional pasteurization, the process is non-thermal and offers high-quality, fresh-tasting products that are microbiologically safe beyond that and have a long shelf life. UHD for pasteurization or in the production of food was first in Japan, then in the United States and in Europe already industrially in the production and processing of jams, fruit juices, guacamole (avocado), meat products (eg ham), fish (eg oysters), soups and other precooked ready meals etc. <br />
<br />
Most UHD systems used in industry work in batch mode, but there are also semi-continuous systems. The selection of the plant or process depends on the product to be treated as solid foods or foods that contain large, solid pieces, only in batch mode can be processed while other liquids and pumpable products in a semi-continuous system can be treated. The industrially used UHD systems, which are designed for batch operation, consist of a pressure vessel with a capacity of about 35-350 liters, a druckübertragendem medium (usually water) and one or more pumps to generate pressure. To be treated, already packaged product is placed in the pressure vessel, which is closed and subsequently filled with the druckübertragendem medium.<br />
<br />
The pressure is then increased either further through the pump the medium in the pressure chamber or by the reduction of the volume of the pressure chamber, for example, by a bolt (piston).The pressure is uniformly transmitted to the pressure transmitting medium, and thereby also to the product. By the transfer of the isostatic pressure, the entire product is subjected to the same pressure level at the exact same time and thus there are no significant changes in product shape. After the required treatment time during which the product must be subjected to a certain pressure, the pressure in the chamber is reduced to open the pressure chamber and the product can be removed from the pressure vessel.<br />
<br />
In UHP treatment of liquid or pumpable foods, the pressure chamber can be filled completely with the product and the product itself will be characterized for the pressure-transmitting medium. If this is the case, according to the UHP treatment is an aseptic packaging in order to exclude recontamination of the product may be required. By a possible series circuit of pressure vessels, comprising a container which is filled with liquid food, a container in which the UHP treatment is carried out and a container for emptying, with simultaneous operation of the container is a semi-continuous process can be carried out .<br />
<br />
Processes used in UHP process pressures are usually between 50 and 1000 MPa (~ 500-10,000 bar) . With pressure chambers, which are made of a block, the application of the UHP process is limited to a capacity of 25 liters and an applied pressure of 400 MPa. For the processing of larger volumes and for the application of higher pressures prestressed wire wound vessel for safe, long-term and reliable performance must be used. The same applies to the bracket, which are used for the support of the lid and the bottom of the chamber. Due to the necessary windings but increase the system cost. A second technological barrier exists at 680 MPa, because there is this pressure, at least according to technological level in 2005, no pressure chambers, which can be used in industry . <br />
<br />
<br />
[[File:paste.png]]<br />
;Figure 5 UHP Process<br />
<br />
<br />
Back to [[EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_Emerging_technologies&diff=229335Drying in Emerging technologies2014-09-02T11:53:21Z<p>Rashmi: </p>
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<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Emerging Technologies in Drying ==<br />
<br />
;'''1. Concentration of product'''<br />
<br />
'''Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
;'''2.Drying of Whey'''<br />
<br />
'''Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
[[File:pcd.png]]<br />
;Figure 7 Principle of Pulse Combustion Drying<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages: <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
[[File:pcd2.png]]<br />
;Figure 8 Process model PC including solar thermal energy for the production of whey powder<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Process_Intensification_in_Pasteurisation&diff=229334Process Intensification in Pasteurisation2014-09-02T10:06:22Z<p>Rashmi: Created page with "Back to EFFICIENCY FINDER '''Process Intensification In pasteurization ''' ;Thermal pasteurization The thermal treatment of foodstuffs is carried out, inter alia, to th..."</p>
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<br />
'''Process Intensification In pasteurization '''<br />
<br />
;Thermal pasteurization <br />
The thermal treatment of foodstuffs is carried out, inter alia, to the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc is harmless. The thermal pasteurization and sterilization of foods is based on tried and tested concepts, the D-value and z-value, performed . D-value (decimal reduction time) indicates how long a particular microorganism must be maintained at a predetermined temperature level in order to achieve a reduction in the number of microorganisms by 90% or a logarithmic cycle (. The z-value shows the dependence of the D value of the temperature.<br />
[[File:dvalue.png]]<br />
;Figure 1 D value of certain microorganisms in the pasteurization or sterilization of a specific temperature level <br />
<br />
[[File:zvalue.png]]<br />
;Figure 2 Z-value of certain microorganisms in the pasteurization or sterilization to a certain temperature level<br />
<br />
In principle, the higher the temperature, the lower the time required (D value) to achieve the desired reduction and vice versa. Thus, different time-temperature combinations come to the same result, thus reducing sterilization effect. Sterilization and pasteurization on the basis of the D-value is still a successful concept, which is mainly due to the fact that in the food industry, a safety margin is used, which does increase the elimination of microorganisms and thus food safety, but increases the thermal load and thus the quality will be reduced. An even gentler thermal treatment of food would direct heating of the product through the use of direct steam or of ET, such as MW or RF .<br />
[[File:pasteurisation.png]]<br />
;Figure 3 Comparison between different methods of Pasteurisation/Sterilisation<br />
<br />
; Conventional Pasteurisation of Fruit preparation<br />
<br />
The fruit preparations produced are made from fruit, sugar and other additives. The fruits are stored frozen and thawed prior to processing . After thawing the fruits they are mixed with sugar and other additives and again cooled to -10 ° C. Subsequently, the pasteurization of fruit preparations in batch mode occurs. In principle, the pasteurization is performed so that the fruit preparation is heated (indirectly) to 92 ° C with steam as the heating medium, and then cooled again to 35 ° C by cold water before being packaged and subsequently stored at 10 ° C. On the one hand there are systems in which the heating and cooling is carried out in the same container , on the other hand plants are used in which the heating and subsequent cooling is carried out in separate containers. In principle, carried the cooling of 92 ° C hot fruit preparation over two steps. In a first step (cooling zone 1) the fruit preparation is cooled by cold water from a cooling tower of 92 ° C to 55 ° C. In a second step (cooling zone 2) the fruit preparation is cooled by cold water from a NH3 refrigeration system from 55 ° C to 35 ° C .<br />
[[File:convpasteurisation.png]]<br />
;Figure 4 Flowsheet showing pasteurization of fruit preparations <br />
<br />
;Potential ET for the pasteurisation and their evaluation<br />
Since the specific energy consumption of conventional thermal pasteurization or sterilization methods by large heat recovery potential may be very low (preheating of the feed with the heat from the already heat treated feed), appropriate ET for the reduction of find thermal load on the product by lowering the process temperature levels without the required process time is increased significantly.The process time (cycle time) depends on the thermal pasteurization greatly on the process temperature. In principle, lower temperatures in the thermal pasteurization could well be used, but means a lower temperature, a longer cycle time and this is often undesirable because certain throughput must be achieved. <br />
<br />
[[File:et_1.png]]<br />
[[File:et_2.png]]<br />
<br />
;PASTEURIZATION - ULTRA HIGH PRESSURE METHOD<br />
<br />
;Principle and procedure of the UHP process<br />
The conventional thermal pasteurization of food products is carried out in the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc. harmless. On the other hand, the quality is reduced by the thermal load of the product.In contrast to conventional pasteurization, the process is non-thermal and offers high-quality, fresh-tasting products that are microbiologically safe beyond that and have a long shelf life. UHD for pasteurization or in the production of food was first in Japan, then in the United States and in Europe already industrially in the production and processing of jams, fruit juices, guacamole (avocado), meat products (eg ham), fish (eg oysters), soups and other precooked ready meals etc. <br />
<br />
Most UHD systems used in industry work in batch mode, but there are also semi-continuous systems. The selection of the plant or process depends on the product to be treated as solid foods or foods that contain large, solid pieces, only in batch mode can be processed while other liquids and pumpable products in a semi-continuous system can be treated. The industrially used UHD systems, which are designed for batch operation, consist of a pressure vessel with a capacity of about 35-350 liters, a druckübertragendem medium (usually water) and one or more pumps to generate pressure. To be treated, already packaged product is placed in the pressure vessel, which is closed and subsequently filled with the druckübertragendem medium.<br />
<br />
The pressure is then increased either further through the pump the medium in the pressure chamber or by the reduction of the volume of the pressure chamber, for example, by a bolt (piston).The pressure is uniformly transmitted to the pressure transmitting medium, and thereby also to the product. By the transfer of the isostatic pressure, the entire product is subjected to the same pressure level at the exact same time and thus there are no significant changes in product shape. After the required treatment time during which the product must be subjected to a certain pressure, the pressure in the chamber is reduced to open the pressure chamber and the product can be removed from the pressure vessel.<br />
<br />
In UHP treatment of liquid or pumpable foods, the pressure chamber can be filled completely with the product and the product itself will be characterized for the pressure-transmitting medium. If this is the case, according to the UHP treatment is an aseptic packaging in order to exclude recontamination of the product may be required. By a possible series circuit of pressure vessels, comprising a container which is filled with liquid food, a container in which the UHP treatment is carried out and a container for emptying, with simultaneous operation of the container is a semi-continuous process can be carried out .<br />
<br />
Processes used in UHP process pressures are usually between 50 and 1000 MPa (~ 500-10,000 bar) . With pressure chambers, which are made of a block, the application of the UHP process is limited to a capacity of 25 liters and an applied pressure of 400 MPa. For the processing of larger volumes and for the application of higher pressures prestressed wire wound vessel for safe, long-term and reliable performance must be used. The same applies to the bracket, which are used for the support of the lid and the bottom of the chamber. Due to the necessary windings but increase the system cost. A second technological barrier exists at 680 MPa, because there is this pressure, at least according to technological level in 2005, no pressure chambers, which can be used in industry . <br />
<br />
<br />
[[File:paste.png]]<br />
;Figure 5 UHP Process<br />
<br />
<br />
Back to [[EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Emerging_Technologies_in_Pasteurisation&diff=229333Emerging Technologies in Pasteurisation2014-09-02T10:05:46Z<p>Rashmi: Created page with " Back to EFFICIENCY FINDER '''Emerging Technologies for pasteurization ''' ;Thermal pasteurization The thermal treatment of foodstuffs is carried out, inter alia, to th..."</p>
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Back to [[EFFICIENCY FINDER]]<br />
<br />
'''Emerging Technologies for pasteurization '''<br />
<br />
;Thermal pasteurization <br />
The thermal treatment of foodstuffs is carried out, inter alia, to the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc is harmless. The thermal pasteurization and sterilization of foods is based on tried and tested concepts, the D-value and z-value, performed . D-value (decimal reduction time) indicates how long a particular microorganism must be maintained at a predetermined temperature level in order to achieve a reduction in the number of microorganisms by 90% or a logarithmic cycle (. The z-value shows the dependence of the D value of the temperature.<br />
[[File:dvalue.png]]<br />
;Figure 1 D value of certain microorganisms in the pasteurization or sterilization of a specific temperature level <br />
<br />
[[File:zvalue.png]]<br />
;Figure 2 Z-value of certain microorganisms in the pasteurization or sterilization to a certain temperature level<br />
<br />
In principle, the higher the temperature, the lower the time required (D value) to achieve the desired reduction and vice versa. Thus, different time-temperature combinations come to the same result, thus reducing sterilization effect. Sterilization and pasteurization on the basis of the D-value is still a successful concept, which is mainly due to the fact that in the food industry, a safety margin is used, which does increase the elimination of microorganisms and thus food safety, but increases the thermal load and thus the quality will be reduced. An even gentler thermal treatment of food would direct heating of the product through the use of direct steam or of ET, such as MW or RF .<br />
[[File:pasteurisation.png]]<br />
;Figure 3 Comparison between different methods of Pasteurisation/Sterilisation<br />
<br />
; Conventional Pasteurisation of Fruit preparation<br />
<br />
The fruit preparations produced are made from fruit, sugar and other additives. The fruits are stored frozen and thawed prior to processing . After thawing the fruits they are mixed with sugar and other additives and again cooled to -10 ° C. Subsequently, the pasteurization of fruit preparations in batch mode occurs. In principle, the pasteurization is performed so that the fruit preparation is heated (indirectly) to 92 ° C with steam as the heating medium, and then cooled again to 35 ° C by cold water before being packaged and subsequently stored at 10 ° C. On the one hand there are systems in which the heating and cooling is carried out in the same container , on the other hand plants are used in which the heating and subsequent cooling is carried out in separate containers. In principle, carried the cooling of 92 ° C hot fruit preparation over two steps. In a first step (cooling zone 1) the fruit preparation is cooled by cold water from a cooling tower of 92 ° C to 55 ° C. In a second step (cooling zone 2) the fruit preparation is cooled by cold water from a NH3 refrigeration system from 55 ° C to 35 ° C .<br />
[[File:convpasteurisation.png]]<br />
;Figure 4 Flowsheet showing pasteurization of fruit preparations <br />
<br />
;Potential ET for the pasteurisation and their evaluation<br />
Since the specific energy consumption of conventional thermal pasteurization or sterilization methods by large heat recovery potential may be very low (preheating of the feed with the heat from the already heat treated feed), appropriate ET for the reduction of find thermal load on the product by lowering the process temperature levels without the required process time is increased significantly.The process time (cycle time) depends on the thermal pasteurization greatly on the process temperature. In principle, lower temperatures in the thermal pasteurization could well be used, but means a lower temperature, a longer cycle time and this is often undesirable because certain throughput must be achieved. <br />
<br />
[[File:et_1.png]]<br />
[[File:et_2.png]]<br />
<br />
;PASTEURIZATION - ULTRA HIGH PRESSURE METHOD<br />
<br />
;Principle and procedure of the UHP process<br />
The conventional thermal pasteurization of food products is carried out in the destruction of microorganisms and to inactivate enzymes. By this heating above all, the durability of the products is increased and the consumption due to a drastic reduction of bacteria, germs, spores, etc. harmless. On the other hand, the quality is reduced by the thermal load of the product.In contrast to conventional pasteurization, the process is non-thermal and offers high-quality, fresh-tasting products that are microbiologically safe beyond that and have a long shelf life. UHD for pasteurization or in the production of food was first in Japan, then in the United States and in Europe already industrially in the production and processing of jams, fruit juices, guacamole (avocado), meat products (eg ham), fish (eg oysters), soups and other precooked ready meals etc. <br />
<br />
Most UHD systems used in industry work in batch mode, but there are also semi-continuous systems. The selection of the plant or process depends on the product to be treated as solid foods or foods that contain large, solid pieces, only in batch mode can be processed while other liquids and pumpable products in a semi-continuous system can be treated. The industrially used UHD systems, which are designed for batch operation, consist of a pressure vessel with a capacity of about 35-350 liters, a druckübertragendem medium (usually water) and one or more pumps to generate pressure. To be treated, already packaged product is placed in the pressure vessel, which is closed and subsequently filled with the druckübertragendem medium.<br />
<br />
The pressure is then increased either further through the pump the medium in the pressure chamber or by the reduction of the volume of the pressure chamber, for example, by a bolt (piston).The pressure is uniformly transmitted to the pressure transmitting medium, and thereby also to the product. By the transfer of the isostatic pressure, the entire product is subjected to the same pressure level at the exact same time and thus there are no significant changes in product shape. After the required treatment time during which the product must be subjected to a certain pressure, the pressure in the chamber is reduced to open the pressure chamber and the product can be removed from the pressure vessel.<br />
<br />
In UHP treatment of liquid or pumpable foods, the pressure chamber can be filled completely with the product and the product itself will be characterized for the pressure-transmitting medium. If this is the case, according to the UHP treatment is an aseptic packaging in order to exclude recontamination of the product may be required. By a possible series circuit of pressure vessels, comprising a container which is filled with liquid food, a container in which the UHP treatment is carried out and a container for emptying, with simultaneous operation of the container is a semi-continuous process can be carried out .<br />
<br />
Processes used in UHP process pressures are usually between 50 and 1000 MPa (~ 500-10,000 bar) . With pressure chambers, which are made of a block, the application of the UHP process is limited to a capacity of 25 liters and an applied pressure of 400 MPa. For the processing of larger volumes and for the application of higher pressures prestressed wire wound vessel for safe, long-term and reliable performance must be used. The same applies to the bracket, which are used for the support of the lid and the bottom of the chamber. Due to the necessary windings but increase the system cost. A second technological barrier exists at 680 MPa, because there is this pressure, at least according to technological level in 2005, no pressure chambers, which can be used in industry . <br />
<br />
<br />
[[File:paste.png]]<br />
;Figure 5 UHP Process<br />
<br />
<br />
Back to [[EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Paste.png&diff=229332File:Paste.png2014-09-02T10:04:50Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Convpasteurisation.png&diff=229331File:Convpasteurisation.png2014-09-02T10:04:21Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Et_2.png&diff=229330File:Et 2.png2014-09-02T09:43:10Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Et_1.png&diff=229329File:Et 1.png2014-09-02T09:42:47Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Pasteurisation.png&diff=229328File:Pasteurisation.png2014-09-02T09:11:17Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Zvalue.png&diff=229327File:Zvalue.png2014-09-02T09:03:51Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Dvalue.png&diff=229326File:Dvalue.png2014-09-02T09:01:34Z<p>Rashmi: </p>
<hr />
<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=229325Subsection DA food2014-09-02T08:51:50Z<p>Rashmi: </p>
<hr />
<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
<br />
<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:yellow" | '''others'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''proces intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies|INFO]]<br />
| [[proces intensification|INFO]]<br />
| INFO<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| <br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| <br />
| [[Drying in meat processing|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Drying in Emerging technologies|x]]<br />
| [[Drying in proces intensification|x]]<br />
| <br />
| <br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| <br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| o<br />
| <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| o<br />
| <br />
| o<br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| [[Emerging Technologies in Pasteurisation|x]] <br />
| [[Process Intensification in Pasteurisation|x]] <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
|<br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| <br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| <br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| o<br />
| o<br />
| o<br />
| o<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| o<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| <br />
| <br />
| [[Heating of production halls in sugar production|x]]<br />
| <br />
| <br />
| o<br />
| o<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| o<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| <br />
| <br />
| <br />
| [[Bleachning in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="text-align: center; background:yellow" | '''Temperaturelevel'''<br />
| style="text-align: center; background:yellow" | <br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits / vegetables / herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats / oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate / cacao / coffee'''<br />
| style="text-align: center; background:yellow" | '''starch / potatoes / grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread / biscuits / cakes'''<br />
| style="text-align: center; background:yellow" | '''wine / beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:yellow" | '''others'''<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
| style="background-color: yellow; text-align: center" | '''others'''<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[[Case study in Alcohol Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|}<br />
<br />
<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Subsection_DA_food&diff=229324Subsection DA food2014-09-02T08:44:08Z<p>Rashmi: </p>
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<div>Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]<br />
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Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
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<br />
{| style="text-align:center" border="1"<br />
|-<br />
| colspan="2" style="text-align: center" | <br/><br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits/ vegetables/ herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats/ oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate/ cacao/ coffee'''<br />
| style="text-align: center; background:yellow" | '''starch/ potatoes/ grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread/ biscuits/ cakes'''<br />
| style="text-align: center; background:yellow" | '''wine/ beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:yellow" | '''others'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''solar integration'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''emerging technologies'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''proces intensification'''<br />
| style="text-align: center; background:rgb(240, 240, 240)" | '''heat integration'''<br />
|-<br />
| style="background:orange" | '''Unit Operations'''<br />
| style="background:orange" | '''Typical processes'''<br />
| [[Information about milk products|INFO]]<br />
| [[Information about fruits & vegetables|INFO]]<br />
| [[Information about sugar|INFO]]<br />
| [[Information about beer|INFO]]<br />
| [[Information about fats & oils|INFO]]<br />
| [[Information about chocolate, cacao & coffee production|INFO]]<br />
| [[Information about starch, potatoes & grain milled production|INFO]]<br />
| [[Information about bread, biscuits & cakes production|INFO]]<br />
| [[Information about wine & beverages production|INFO]]<br />
| [[Information about meat production|INFO]]<br />
| [[Information about fish aroma|INFO]]<br />
| [[Information about aroma production|INFO]]<br />
| INFO<br />
| INFO<br />
| [[Solar integration scheme|INFO]]<br />
| [[Emerging technologies|INFO]]<br />
| [[proces intensification|INFO]]<br />
| INFO<br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Cleaning in food industry|'''CLEANING''']]<br />
| [[Cleaning of bottles and cases in food industry|Cleaning of bottles and cases]]<br />
| [[Cleaning of bottles and cases for milk products|x]]<br />
| [[Cleaning of bottles and cases in vegetables production|x]]<br />
| <br />
| [[Cleaning of bottles and cases in beer production|x]]<br />
| [[Cleaning of bottles and cases for fats & oils production|x]]<br />
| <br />
| <br />
| [[Cleaning of bottles and cases for bread, Biscuits & cakes |x]]<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Washing products in food industry|Washing products]]<br />
| <br />
| [[Washing in fruits & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| <br />
| [[Cleaning & washing in fats & oils production|x]]<br />
| <br />
| [[Cleaning & washing in starch,potatoes & grain mill products|x]]<br />
| [[Cleaning and washing in bread ,biscuits & cakes |x]]<br />
| [[Cleaning and washing in wine & beverages production|x]]<br />
| [[Cleaning & washing in meat production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Cleaning of production halls and equipment in food industry|Cleaning of production halls and equipment]]<br />
| [[Cleaning of production halls and equipment in dairies|x]]<br />
| [[Cleaning of production halls and equipment in fruit & vegetables production|x]]<br />
| [[Cleaning & washing in sugar industry|x]]<br />
| [[Cleaning of production halls and equipment in beer production|x]]<br />
| [[Cleaning & washing of production halls and equipment in fats & oils production|x]]<br />
| [[Cleaning & washing in chocolate, cacao & coffee production|x]]<br />
| [[Cleaning of production halls and equipment in starch, potatoes & grain mill products|x]]<br />
| [[Cleaning of production halls and equipment in bread, biscuits & cakes|x]]<br />
| [[Cleaning of production halls and equipment in wine & beverages production|x]]<br />
| [[Cleaning of production halls and equipment in meat production|x]]<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Drying in food industry|'''DRYING''']]<br />
| Drying<br />
| [[Drying in dairies|x]]<br />
| [[Drying in vegetables production|x]]<br />
| [[Drying in sugar production|x]]<br />
| <br />
| [[Drying in fats & oils production|x]]<br />
| [[Drying in chocolate, cacao & coffee production|x]]<br />
| [[Drying in starch, potatoes and grain mill production|x]]<br />
| [[Drying in bread, biscuits & cakes production|x]]<br />
| <br />
| [[Drying in meat processing|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| [[Drying in Emerging technologies|x]]<br />
| [[Drying in proces intensification|x]]<br />
| <br />
| <br />
|-<br />
| rowspan="3" style="background:#EECC22" | [[Evaporation & distillation in food industry|'''EVAPORATION AND DISTILLATION''']]<br />
| [[Evaporation in food industry|Evaporation]]<br />
| [[Evaporation for milk products|x]]<br />
| [[Evaporation in vegetable production|x]]<br />
| [[Evaporation in sugar production|x]]<br />
| <br />
| [[Evaporation in fats & oils production|x]]<br />
| [[Evaporation in chocolate, cacao and coffee production|x]]<br />
| o<br />
| <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Distillation in food industry|Distillation]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Distillation in fats & oils production|x]]<br />
| <br />
| o<br />
| <br />
| o<br />
| <br />
| <br />
| [[Distillation in aroma production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Deodorization|Deodorization]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Deodorization in fats & oils production|x]]<br />
| [[Deodorization in chocolate, cacao & coffee production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Blanching in food industry|'''BLANCHING''']]<br />
| Blanching<br />
| <br />
| [[Blanching in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| [[Blanching in starch, potatoes and grain mill production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Pasteurization in food industry|'''PASTEURIZATION''']]<br />
| Pasteurization<br />
| [[Pasteurization in dairies|x]]<br />
| [[Pasteurization in vegetable production|x]]<br />
| <br />
| [[Pasteurization in beer production|x]]<br />
| <br />
| <br />
| <br />
|[[Pasteurization in bread , biscuits and cakes|x]] <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| [[Emerging Technologies in Pasteurisation|x]] <br />
| [[Process Intensification in Pasteurisation|x]] <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Sterilization in food industry|'''STERILIZATION''']]<br />
| Sterilization<br />
| [[Sterilization in Dairies|x]]<br />
| [[Sterilization in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| <br />
| [[Sterilization in wine & beverage production|x]]<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| [[Emerging Technologies in Sterilisation|x]] <br />
| [[Process Intensification in Sterilisation|x]] <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Cooking in food industry|'''COOKING''']]<br />
| Cooking and boiling<br />
| <br />
| [[Cooking & boiling in vegetable production|x]]<br />
| <br />
| [[Cooking & boiling in beer production|x]]<br />
| <br />
| [[Cooking & boiling in chocolate, cacao & coffee production|x]]<br />
| [[Cooking & boiling in starch, potatoes & grain mill production|x]]<br />
| [[Cooking & boiling in bread , biscuits and cakes|x]]<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| rowspan="4" style="background:#EECC22" | [[Other process heating in food industry|'''OTHER PROCESS HEATING''']]<br />
| [[Pre-heating in food industry|Pre-heating]]<br />
| [[Pre-heating in dairies|x]]<br />
| [[Pre-heating in vegetable production|x]]<br />
| <br />
| [[Pre-heating in beer production|x]]<br />
| <br />
| <br />
| <br />
| [[Pre-heating in bread , biscuits and cakes|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Soaking in food industry|Soaking]]<br />
| <br />
| [[Soaking in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| [[Soaking in chocolate, cacao & coffee production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Thawing in food industry|Thawing]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Peeling in food industry|Peeling]]<br />
| <br />
| [[Peeling in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
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| <br />
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| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[General process heating in food industry|'''GENERAL PROCESS HEATING''']]<br />
| [[Boiler feed-water preheating in food industry|Boiler feed-water preheating]]<br />
| [[Boiler feed-water preheating in dairies|x]]<br />
| [[Boiler feed-water preheating in vegetable production|x]]<br />
| [[Boiler feed-water preheating in sugar production|x]]<br />
| o<br />
| o<br />
| o<br />
| o<br />
| [[Boiler feed-water preheating in bread , biscuits and cakes|x]]<br />
| o<br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Heating of production halls in food industry|'''HEATING OF PRODUCTION HALLS''']]<br />
| Heating of production halls<br />
| <br />
| <br />
| [[Heating of production halls in sugar production|x]]<br />
| <br />
| <br />
| o<br />
| o<br />
| [[Heating of production halls in bread, biscuits and cakes|x]]<br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Cooling of production halls in food industry|'''COOLING OF PRODUCTION HALLS''']]<br />
| Cooling of production halls<br />
| [[Cooling of production halls in dairies|x]]<br />
| [[Cooling of production halls in vegetable production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| o<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| rowspan="2" style="background:#EECC22" | [[Cooling processes in food industry|'''COOLING PROCESSES''']]<br />
| [[Cooling, chilling and cold stabilization in food industry|Cooling, chilling and cold stabilization]]<br />
| [[Cooling, chilling and cold stabilization in dairies|x]]<br />
| [[Cooling, chilling and cold stabilization in vegetable production|x]]<br />
| [[Cooling, chilling and cold stabilization in sugar production|x]]<br />
| [[Cooling, chilling and cold stabilization in beer production|x]]<br />
| [[Cooling, chilling and cold stabilization in fats & oils production|x]]<br />
| [[Cooling, chilling and cold stabilization in chocolate, cacao & coffee production|x]]<br />
| [[Cooling, chilling and cold stabilization in starch, potatoes & grain mill production|x]]<br />
| [[Cooling, chilling and cold stabilization in bread , biscuits and cakes|x]]<br />
| o<br />
| [[Cooling, chilling and cold stabilization in meat production|x]]<br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| [[Ageing in food industry|Ageing]]<br />
| [[Ageing in dairies|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Melting in food industry|'''MELTING''']]<br />
| Melting<br />
| [[Melting in diaries|x]]<br />
| <br />
| <br />
| <br />
| [[Melting in fats & oils production|x]]<br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Extraction in food industry|'''EXTRACTION''']]<br />
| Extraction<br />
| <br />
| [[Extraction in in vegetable production|x]]<br />
| [[Extraction in sugar production|x]]<br />
| <br />
| [[Extraction in fats & oils production|x]]<br />
| [[Extraction in chocolate, cacao and coffee production|x]]<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| o<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
|-<br />
| style="background:#EECC22" | [[Bleaching in food industry|'''BLEACHING''']]<br />
| Bleaching<br />
| <br />
| <br />
| <br />
| <br />
| [[Bleachning in fats & oils production|x]]<br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
| <br />
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| <br />
| <br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="text-align: center; background:yellow" | '''Temperaturelevel'''<br />
| style="text-align: center; background:yellow" | <br />
| style="text-align: center; background:yellow" | '''milk products'''<br />
| style="text-align: center; background:yellow" | '''fruits / vegetables / herbs'''<br />
| style="text-align: center; background:yellow" | '''sugar'''<br />
| style="text-align: center; background:yellow" | '''beer'''<br />
| style="text-align: center; background:yellow" | '''fats / oils'''<br />
| style="text-align: center; background:yellow" | '''chocolate / cacao / coffee'''<br />
| style="text-align: center; background:yellow" | '''starch / potatoes / grain mill products'''<br />
| style="text-align: center; background:yellow" | '''bread / biscuits / cakes'''<br />
| style="text-align: center; background:yellow" | '''wine / beverage'''<br />
| style="text-align: center; background:yellow" | '''meat'''<br />
| style="text-align: center; background:yellow" | '''fish'''<br />
| style="text-align: center; background:yellow" | '''aroma'''<br />
| style="text-align: center; background:yellow" | '''baby food'''<br />
| style="text-align: center; background:yellow" | '''others'''<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''20-40°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''40-60°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''60-80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: orange; text-align: center" | '''>80°C'''<br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| style="text-align: center" | x<br />
| style="text-align: center" | <br />
| style="text-align: center" | <br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: yellow; text-align: center" | '''FIELDS OF ACTIVITY'''<br />
| style="background-color: yellow; text-align: center" | <br />
| style="background-color: yellow; text-align: center" | '''milk products'''<br />
| style="background-color: yellow; text-align: center" | '''fruits / vegetables / herbs'''<br />
| style="background-color: yellow; text-align: center" | '''sugar'''<br />
| style="background-color: yellow; text-align: center" | '''beer'''<br />
| style="background-color: yellow; text-align: center" | '''fats / oils'''<br />
| style="background-color: yellow; text-align: center" | '''chocolate / cacao / coffee'''<br />
| style="background-color: yellow; text-align: center" | '''starch / potatoes / grain mill products'''<br />
| style="background-color: yellow; text-align: center" | '''bread / biscuits / cakes'''<br />
| style="background-color: yellow; text-align: center" | '''wine / beverage'''<br />
| style="background-color: yellow; text-align: center" | '''meat'''<br />
| style="background-color: yellow; text-align: center" | '''fish'''<br />
| style="background-color: yellow; text-align: center" | '''aroma'''<br />
| style="background-color: yellow; text-align: center" | '''baby food'''<br />
| style="background-color: yellow; text-align: center" | '''others'''<br />
| colspan="4" style="text-align: center" | <br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Solar integration guidelines<br/><br />
| style="text-align: center" | [[Solar integration scheme|INFO]]<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Cleaner production<br/><br />
| style="text-align: center" |[[CP in food industry|INFO]]<br/><br />
| style="text-align: center" | <br/>[[Cleaner Production in Dairy Processing|x]] <br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/>[[Case study in Alcohol Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Meat Processing|x]]<br />
| style="text-align: center" | <br/>[[Cleaner Production in Fish Processing|x]]<br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Energy efficiency<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
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| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Biobased products<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
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| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Bioenergy<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
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| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Case studies<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
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| colspan="4" style="text-align: center" | <br/><br />
|-<br />
| colspan="20" style="text-align: center" | <br/><br />
|-<br />
| style="background: rgb(240, 240, 240); text-align: center" | Branch concepts<br/><br />
| style="text-align: center" | INFO<br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
| style="text-align: center" | <br/><br />
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| colspan="4" style="text-align: center" | <br/><br />
|}<br />
<br />
<br />
<br />
Back to [[Greenfoods Wiki|Greenfoods Wiki]]<br />
<br />
Back to [[EFFICIENCY FINDER|EFFICIENCY FINDER]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_proces_intensification&diff=229323Drying in proces intensification2014-09-02T08:02:38Z<p>Rashmi: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Process Intensification Technologies in Drying ==<br />
<br />
;1. Concentration of product<br />
<br />
'''Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;2.Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;3. New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
<br />
;2.Drying of Whey<br />
<br />
'''Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
[[File:pcd.png]]<br />
;Figure 7 Principle of Pulse Combustion Drying<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages: <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
[[File:pcd2.png]]<br />
;Figure 8 Process model PC including solar thermal energy for the production of whey powder<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_Emerging_technologies&diff=229322Drying in Emerging technologies2014-09-02T08:01:15Z<p>Rashmi: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Emerging Technologies in Drying ==<br />
<br />
;1. Concentration of product<br />
<br />
'''Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
;2.Drying of Whey<br />
<br />
'''Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
[[File:pcd.png]]<br />
;Figure 7 Principle of Pulse Combustion Drying<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages: <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
[[File:pcd2.png]]<br />
;Figure 8 Process model PC including solar thermal energy for the production of whey powder<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_Emerging_technologies&diff=229321Drying in Emerging technologies2014-09-02T07:59:58Z<p>Rashmi: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Emerging Technologies in Drying ==<br />
<br />
;1. Concentration of product<br />
<br />
'''Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
2.Drying of Whey<br />
<br />
'''Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
[[File:pcd.png]]<br />
;Figure 7 Principle of Pulse Combustion Drying<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages: <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
[[File:pcd2.png]]<br />
;Figure 8 Process model PC including solar thermal energy for the production of whey powder<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Pcd2.png&diff=229320File:Pcd2.png2014-09-02T07:59:47Z<p>Rashmi: </p>
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<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Pcd.png&diff=229319File:Pcd.png2014-09-02T07:59:00Z<p>Rashmi: </p>
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<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=Drying_in_Emerging_technologies&diff=229318Drying in Emerging technologies2014-09-01T13:42:12Z<p>Rashmi: </p>
<hr />
<div>Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]<br />
<br />
<br />
== Emerging Technologies in Drying ==<br />
<br />
;1. Concentration of product<br />
<br />
'''Thermal concentration''' <br />
The concentration of liquid product streams is primarily intended to reduce the cost of storing, packaging, handling and transport by the reduction of the volume . Furthermore, the concentration promotes durability because water contributes significantly as a main component of liquid foods for growth of microorganisms. The reduction of the water content by concentration thus results in a reduction of the microbial load and enhances the durability of the product.<br />
<br />
Typical products which are concentrated in the food industry are fruit juices, jams and marmalades, milk for the production of condensed milk, whey and lactose as a precursor to dry, sugar syrup, malt and glucose syrup, vegetable juices, purees and pastes. In dry countries , drinking water is generated by the evaporation of sea water , the concentrated salt solution and the remaining salt is a by-product . The conventional evaporation method used for concentrating foods includes batch and Beck evaporators, natural circulation evaporator (Robert evaporator, Vogelbusch evaporator), forced circulation evaporator, rising or falling film evaporator, thin film evaporator, plate evaporator, flash evaporator, but also the concentration by freezing is possible. To increase the energy efficiency of conventional evaporator which is formed during the evaporation vapors (vapor-saturated air) can be directly used (in uncompressed form) in the next stages of a multistage evaporation as a heating medium again . The vapors can be condensed by mechanically or thermal process, before they are used in the subsequent or the same evaporation stage again.<br />
<br />
'''Conventional Concentration of Whey'''<br />
<br />
The resulting sweet whey from cheese production is a concentrated by evaporation and then spray dried and fed to the whey powder production. The whey is evaporated to a solids concentration of 58%. Before the evaporation process , fat and cheese dust (or pieces of cheese) are removed using a Seperator from the whey. The evaporation and concentration of whey is done in a five-step thermal vapor compressor (BV). The whey comes with a solids concentration of 5% in the first stage of evaporation. The feed is first preheated by heat exchanger in all evaporator stages to 81.5 ° C. The mass flow rate at the evaporator inlet is 13,000 kg / h. The whey contains after the first round of the five-stage BVs a solids concentration of 35% and goes out of 1,800 kg / h from the evaporator. This concentrate is stored in a concentrate tank and cooled to 5 ° C.<br />
<br />
The 35% concentrate is diluted with fresh whey (5% TS) to a concentration of 15%. Then the 15% whey goes through a mass flow rate of 13,000 kg / h evaporation plant again and is concentrated to a solid concentration of 58%. The mass flow of 58% concentrate is 3100 kg / h. The concentrate passes after the final evaporation stage of the second pass in a tank and the concentrate is cooled to 25 ° C. From the concentrate tank, the whey concentrate then passes on to the next process step, the drying. Drying takes place in a spray drier and the final product is whey with a solids concentration of 97.5 to 98.5%. This powder is sold at 0.7-0.8 € / kg and used as a feed additive or food for cheese or baked goods.<br />
<br />
[[File:whey_1.png]]<br />
<br />
;Figure 1 Simplified flow diagram of the five-stage is in BVs<br />
<br />
[[File:Concentration of whey.png]]<br />
;Figure 2 Simplified flow diagram of the 5-stage BVs for the concentration of whey<br />
<br />
;Potential ET for the concentration <br />
<br />
The table below shows the list of identified ET for the concentration of food.<br />
<br />
[[File:et_whey.png]]<br />
[[File:et_whey1.png]]<br />
<br />
;Table 1 List of Identified ET for concentration of food<br />
<br />
;New Technologies <br />
<br />
;A)Membrane Distillation <br />
<br />
; General Description <br />
The MD is a thermal process in which molecules can diffuse through only vapor through a porous hydrophobic membrane. The liquid feed is in direct contact with one side of the membrane but prevent the penetration of the hydrophobic properties of the liquid into the pores of the membrane by the prevailing surface tension (interfacial tension). This results in the liquid-vapor phase boundary surfaces of the openings of the membrane pores. The driving force of the MD is a vapor pressure differential between the feed side and the permeate side of the membrane. There different types by which this difference can be achieved.<br />
<br />
; Direct contact membrane distillation (DKMD)<br />
<br />
When DKMD flowing on the permeate side of the membrane in direct contact with an aqueous solution having a lower temperature than the feed, in the opposite direction of the feed flow direction. Due to the difference in temperature of the feed and the permeate there is a vapor pressure difference, start by which volatile molecules of the warmer feeds to evaporate and thus can penetrate the membrane in the vapor state. The vapor then condenses on the colder liquid-vapor phase boundary on the permeate side of the membrane again.. The disadvantage of the DKMD is that this configuration has the highest MD heat losses by thermal conduction of the membrane. An essential advantage lies in the DKMD the ease of use when compared with the other configurations. <br />
<br />
[[File:dkmd.png]]<br />
<br />
;Figure 3 Direct-Contact-membrane distillation (DKMD)<br />
<br />
;Process model and technology analysis MD<br />
In order to select a suitable membrane for the MD, it is first important to know the components of the feed.<br />
[[File:Ingredient.png]]<br />
;Table 2 List of The ingredients of whey in mg per 100 g of liquid and powdered whey <br />
The three main components of the liquid whey are carbohydrates (in the form of lactose), proteins (in the form of whey protein), and fat. Since the whey is degreased before concentration , the majority of the fat falls off as an essential component and does not need to be taken into account in the further specific membrane selection. The whey protein, which consists of albumins and globulins, according to is the "highest quality protein of nature" and is unmatched by any other known protein in its quality exceeded In industry, it is often the case that the proteins in the whey for example by Ultrafiltration (UF) are separated from the remaining components as a pure and concentrated protein concentrate . These whey proteins are valuable food additives and (protein shakes for athletes) are used including in baby food or diet and sports drinks.<br />
<br />
<br />
;Energy consumption MD<br />
The use of the MD in the industry can be assumed that a plurality of MD modules are connected in series to achieve the desired solids concentration and the feed is not recycled. Furthermore, a series connection of modules is useful in order to achieve the required by the industry flow rate per unit of time can. <br />
<br />
[[File:variant1.png]]<br />
;Figure 4 Flow diagram MD for the concentration of whey including solar thermal integration - a variant (WRG between feed and concentrate)<br />
[[File:variant2.png]]<br />
;Figure 5 Flow diagram MD for the concentration of whey including solar thermal integration - c variant (use straight from the fermenter)<br />
<br />
2.Drying of Whey<br />
<br />
'''Thermal Drying'''<br />
In the thermal drying, volatile substances, especially moisture (water) is removed from a solid, semi-solid or liquid product by the application of heat to achieve a solid product stream. The drying or removal of water from the product is carried out on the one hand to improve the durability and storage stability and, secondly, to facilitate handling and to reduce transport costs. Often the drying of the product is necessary to achieve the desired quality.<br />
<br />
In the thermal drying, two processes run simultaneously. On the one hand, the transition heat to the product to be dried in order to evaporate the water on the surface can take place. The heat transfer from the environment to the product by means of convection, conduction or radiation or a combination of several. On the other hand, the water from the interior of the product must be transported to the surface (diffusion) in order to also be able to evaporate subsequently. By heat conduction, the heat transferred to the surface is brought into the interior of the product. The transport of the water to the surface is carried out either by diffusion in the liquid (by a concentration gradient), or in the vapor state (when the water begins to evaporate already in the interior or by a hydrostatic pressure difference when the rate of evaporation inside is higher than the transport rate of the steam to the surface or into the environment of the product). But can also both mechanisms may be responsible for the transport of moisture. The drying rate is certainly dependent upon both the rate of evaporation at the surface as well as the transport speed of the water from the interior to the surface.<br />
<br />
'''Conventional Drying'''<br />
<br />
The whey powder preparation is effected by spray drying. Whey is dried at 25 ° C a whey concentrate with a solids concentration of 58%, a mass flow rate of 1900 kg / h and an inlet temperature. The whey product comes in powdered form from the spray dryer from having a solid concentration of 97.5 to 98.5%, a temperature of about 85 ° C and an amount of 1176 kg / h. The dryer exhaust air first enters a cyclone and then into a filter for dust removal. The temperature of the exhaust air before it enters the filter is about 85 ° C. The dedusted exhaust air is cleaned or after the filter in a WT, where the heat of the exhaust air for preheating of the supply air of room temperature is used at about 72 ° C. The preheated air is then heated above a WT in the combustion chamber at ~ 184 ° C and reaches this temperature in the spray tower.8.64 Nm ³ natural gas consumed per 100 kg of product. <br />
<br />
[[File:drying1.png]]<br />
<br />
;Figure 6 Conventional Drying of whey<br />
<br />
'''Emerging Technologies in Drying'''<br />
<br />
[[File:drying_et1.png]]<br />
[[File:drying_et2.png]]<br />
[[File:drying_et3.png]]<br />
<br />
;Table 3 Tbale shows emerging technologies used for drying<br />
<br />
; New Technologies<br />
<br />
; A) PULSE COMBUSTION DRYING<br />
<br />
; General information on Pulse Combustion Drying (PCD)<br />
The designation Pulse Combustion (PC),means pulsating ignition or combustion, comes from the periodic (pulsating) combustion of solid, liquid or gaseous fuels. ,They Are conventional burners as opposed to the PC, supplied continuously to ensure that a continuous fuel combustion takes place. By a periodic combustion, in pressure, speed and, to a certain degree, temperature waves travel from the combustion chamber via an exhaust pipe into the drying apparatus.<br />
<br />
<br />
There is flow of both air and fuel into the combustion chamber through valves, where they form an explosive mixture. The ignition of the mixture takes place via a spark plug, leading to explosive combustion and a rapid increase in temperature and pressure in the combustion chamber. In the meantime, through the closed valve and the rapid pressure increase in a flow of exhaust gases is led into the exhaust pipe. As long as the pressure increase caused by the combustion in the combustion chamber is larger than the pressure loss due to the outflow of the exhaust gases through the exhaust pipe, the pressure rises in the combustion chamber. When the pressure increase caused by the combustion is then lower than the pressure loss due to the escape of the exhaust gases decreases, the pressure in the combustion chamber and a part of the exhaust gas flow in the exhaust pipe flows back to the combustion chamber. The pressure drop in the combustion chamber, the valves and open air and fuel can flow in again. This new mixture is ignited either the spark plug or on contact with the hot exhaust gases back-flown and the cycle begins again .<br />
<br />
<br />
In the PC, either mechanical or aerodynamic valves can be used. In mechanical valves optional rotary valves or mechanical membranes is used. A rotary valve consisting of two superimposed discs, which are provided with identical openings . While a disk is static, the other and the result is a periodic overlap of the openings and air or fuel is allowed to flow into the combustion chamber rotates. Do not overlap the openings, the valve is closed. The rotational speed of the rotary valve has the oscillation frequency, which is formed in the PC to be adjusted or determine this. Through the use of rotary valves Gasströmungsoszillationen can be achieved with high acoustic parameters. The valves must be open when in the combustion chamber, a vacuum prevails, in order to put the system in an acoustic resonance can. Although rotary valves are mechanically more claimable as diaphragm valves, but they have disadvantages compared to aerodynamic valves due to the use of moving parts that can wear out in high temperature zones <br />
<br />
;Positive effects of PCD<br />
The pulsating combustion (PC) in comparison to conventional, continuous combustion has some advantages <br />
<br />
::improve the heat and mass transfer rates by a factor of 2-5 (eg when used in combination with a dryer)<br />
:: better combustion intensity by a factor of up to 10<br />
::higher combustion efficiency with low excess air values<br />
::reduced exhaust emissions (in particular NOx, CO and soot) by a factor of up to 3<br />
::better thermal efficiency of up to 40%<br />
:: less space for the incinerator<br />
<br />
;Process Model of PCD<br />
The process model created here consists of a spray dryer connected to a pulsating burner and a solar thermal system. Spray drying has been selected, as it is already used in the dairy considered to dry the whey concentrate, and this method is therefore suitable for the production of whey powder. In addition, so no new dryer needs to be purchased, since the existing can be used, resulting in lower investment costs. For the integration of solar thermal energy, there are two ways in principle. One hand, a preheating of the feed and on the other hand, preheating of the combustion air is possible. If the solar thermal energy to preheat the feed used, decreases at a constant feed rate, that energy needs, which must be entered by the exhaust gases into the dryer to evaporate the predetermined amount of water can. Thus, this leads to lower fuel consumption.<br />
<br />
The preheating of the combustion air would also lead to lower fuel consumption, but it is likely that the fuel savings are due to a solar thermal feed preheater higher than for preheating the combustion air as the heat transfer between two fluids is better (between water from solar storage tank and feed) as between liquid (water from the solar storage) and gas (burner supply). Thus preheating the feed is taken into account for the process model. <br />
<br />
;Energy consumption of PCD<br />
<br />
The specific thermal EE-consumption of PC in combination with the spray-drying (without solar thermal integration) is a burner efficiency between 90 and 99% from .765 to 0.842 kWh / kg H2O. This provides a gas requirement of 5.15 to 5.67 Nm ³ / 100 kg of product. That is, although the conventional spray drying process in which the exhaust heat recovery considered a dairy carried out of the dryer, the gas consumption is the PC where no heat recovery occurs also, assuming the worst burner efficiency of 90% at still from 2.97 to 3.49 Nm ³ / 100 kg of product with the gas consumption of 8.64 Nm ³ / 100 kg of product in the conventional drying.<br />
In a burner efficiency of 90-99% of the thermal demand of the PE-PC is (without integration of solar thermal energy) from 0.895 to 0.985 kWh / kg H2O. The thermal primary energy demand, compared with the thermal primary energy demand of conventional spray drying of dairy consideration of 1.502 kWh / kg H2O, therefore, is around 34 to 40% below.<br />
<br />
The integration of ST, is, as mentioned above, to preheat the feed to 55 ° C. 3 SD in the calculations (100%, 60% and 40%) were considered. Solar energy is free of charge and the thermal energy can be used freely after a certain payback period. By preheating the feed with solar thermal energy decreases, depending on the SD, the gas demand and thus the specific fossil energy demand. In Table 7.3, only the thermal energy consumptions are therefore shown that by fossil fuels (natural gas) must be covered. In addition, the required collector area is still, depending on the SD at an average of 729.3 kWh solar NE per m² collector area and year, expressed in m².<br />
<br />
<br />
<br />
<br />
<br />
<br />
Back to [[Subsection DA food|EFFICENCY FINDER OF FOOD INDUSTRY]]</div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Drying_et3.png&diff=229317File:Drying et3.png2014-09-01T13:19:57Z<p>Rashmi: </p>
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<div></div>Rashmihttp://wiki.zero-emissions.at/index.php?title=File:Drying_et2.png&diff=229316File:Drying et2.png2014-09-01T13:19:17Z<p>Rashmi: Rashmi uploaded a new version of &quot;File:Drying et2.png&quot;</p>
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