Methodology for assessing the heat potential recovery regime at food industry enterprises

I. Stadnyk, V. Piddubnyi, S.-J. Balaban, Volodymyr Kaspruk, Andriy Derkach
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Abstract

Areas of improving energy saving and the environmental situation in the processing and food industry In Ukraine are relevant, as technologies and equipment by their nature and degree for efficient use of fuel resources are practically achievable for their improvement, especially today. The purpose of the study is to improve the methodology for the optimisation of the mode of reuse of the thermal potential of exhaust process gases in the implementation of a two-stage cooling process. The indicators of process gas emissions with a volume consumption of 0.54 m3 /s and temperature – 1600°C with the parameters of the furnace operation A2-SHBG were used to construct local temperature characteristics. Their construction is carried out based on the heat balance and heat transfer at short surface intervals, considering the parameters of coolant flows. The results were analysed by the Flow Vision software suite under the structure of the graph, according to the laws of thermodynamics. A method for calculating the amount of cold heat agent for reuse in the technological process is proposed. It is established that under the accepted heat exchange conditions, the required amount of atmospheric air with an initial temperature of -300°Ccan be heated to a temperature of +640°C, and with an initial temperature of +300°C, can be heated to +1450°C. Natural gas consumption will change from 20 m3 / h, without preheating atmospheric air, up to 12.7 m3 /h when heating atmospheric air in the heat exchanger at an initial temperature of + 300°C. It is stipulated that when calculating energy resource savings, it is necessary to consider the initial temperature of the cold heat agent when using the heat of exhaust process gases. The proposed method for calculating the optimal heat recovery mode allows calculating changes in the consumption of the primary fuel and energy resource and creating a database for the effective implementation of energy-saving technologies when reusing waste gas heat into production
食品工业企业热势回收制度评估方法
改善乌克兰加工和食品工业的节约能源和环境状况的领域是相关的,因为有效利用燃料资源的技术和设备的性质和程度实际上是可以实现的,特别是在今天。该研究的目的是改进在实施两阶段冷却过程中废气热势再利用模式的优化方法。采用体积消耗量为0.54 m3 /s、温度为- 1600℃、炉膛运行参数为A2-SHBG的工艺气体排放指标构建局部温度特征。它们的构建基于热平衡和短表面间隔的换热,并考虑冷却剂流动参数。利用Flow Vision软件在图的结构下,根据热力学规律对结果进行分析。提出了一种工艺过程中冷热剂回用量的计算方法。确定了在可接受的换热条件下,初始温度为-300℃时所需的大气空气可加热到+640℃,初始温度为+300℃时可加热到+1450℃。在不预热大气空气的情况下,天然气消耗量将从20 m3 /h增加到在初始温度为+ 300℃的换热器中加热大气空气时的12.7 m3 /h。规定在计算节约能源时,要考虑利用排气工艺气体的热量时冷热剂的初始温度。所提出的计算最佳热回收模式的方法允许计算主要燃料和能源资源消耗的变化,并创建一个数据库,以便在将废气热重新用于生产时有效实施节能技术
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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