Difference between revisions of "Boiler feed-water preheating in food industry"

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===== Case Studies =====
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*[[Media: Berglandmilch_Feldkirchen.pdf | Berglandmilch Feldkirchen]]
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*[[Media: PPDailyTiefkuehllogistik.pdf|Daily Service Tiefkühllogistik]]
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*[[Media: Krainer_Fleisch.pdf| Franz Krainer Fleisch- und Wurstwaren GesmbH]]
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*[[Media: ToniBräu.pdf | Toni Bräu ]]
  
  

Latest revision as of 13:31, 6 December 2014


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1. OBJECTIVE


The efficiency of a boiler’s steam production may be improved by increasing the efficiency of heat transfer by the heat carrying medium. The feed-water absorbs the heat produced from combustion and steam is produced. The higher the temperature of the feed-water when it enters the boiler, the larger quantities of high quality steam will be produced, because little energy is lost to increase the feed-water temperature from ambient to evaporation conditions (BAT in the Food, Drink and Milk Industries, June 2005).


2. FIELD OF APPLICATION


In the food industry sector, steam is generated using boilers with working pressures up to about 30bar. For power generation by steam turbines, higher pressures are needed. Steam is used for the sterilization of pipes and pipelines. Another application is UHT treatment with direct steam injection. Sometimes steam injection is used for heating the product or for adjusting the water content of the raw material. In all these cases, more or less direct contact between steam and the food product is possible, so drinking water quality is required. The quality of the boiler water is controlled by the quality of the boiler feed-water (BAT in the Food, Drink and Milk Industries, June 2005).


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


The most common system for preheating the boiler feed-water includes a heat exchanger and an auxiliary stream with relatively high thermal content which will transfer energy to the boiler feed-water. The type of heat-exchanger can differ according to the size and water needs of the boiling system, but careful considerations should be taken for efficient heat transfer (BAT in the Food, Drink and Milk Industries, June 2005). It’s important that the boiler water-feed does not cause scaling in the boiler or corrosion of the steam system. This means that boiler feed-water has to have very low hardness and be de-aerated (BAT in the Food, Drink and Milk Industries, June 2005).


4. COMPETITIVE TECHNOLOGIES AND ENERGY SAVING POTENTIALS

a) Changes in the process

No information is available.


b) Changes in the energy distribution system
  • Heat recovery from waste streams: (Joanneum Research)
Waste streams which are produced during the process and contain adequate thermal content can be recycled and re-used for preheating the boiler feed-water. A system of heat exchangers will be used to allow the heat transfer between the waste streams and the feed-water.
  • Re-use of condensates: (BAT in the Food, Drink and Milk Industries, June 2005)
Condensates produced during evaporation may be re-used in the process depending on their quality, e.g. content of organic and/or inorganic matter and SS. Steam condensate may be used as boiler feed-water. This leads to recovery of a considerable amount of heat, as well as savings in the use of chemicals for the treatment of boiler feed-water. If condensate is reused this can be optimised by maximising the condensate return and avoiding losses of flash steam from condensate return.
c) Changes in the heat supply system

No information is available.


Case Studies


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