Energy Procedia最新文献_第9页

Design criteria for coatings in next generation condensing economizers 新一代冷凝省煤器涂料设计标准

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.095

Nikolaos Vourdas , Hussam Jouhara , Savvas A. Tassou , Vassilis N. Stathopoulos

{"title":"Design criteria for coatings in next generation condensing economizers","authors":"Nikolaos Vourdas , Hussam Jouhara , Savvas A. Tassou , Vassilis N. Stathopoulos","doi":"10.1016/j.egypro.2019.02.095","DOIUrl":"10.1016/j.egypro.2019.02.095","url":null,"abstract":"<div><p>Surface processing of the materials used for the heat exchanging surfaces in condensing economizers and related facilities are used to deliver coatings to protect them from the corrosive condensates. By delivering increased corrosion protection, intact thermal conductivity, along with robust mechanical and wear resistance characteristics at low process costs, the lifetime of the investment is increased and the service periods become longer. However, during the past years surface processing has provided tools towards solutions for additional favorable surface features related to wetting phenomena. Coatings to enhance the dropwise condensation over the film-wise condensation, to increase the condensate collection rate and to promote the self-jumping of the condensates are far from rare. These features have a tremendous effect on the heat transfer coefficient and hence on the thermal efficiency of related heat exchange applications. Still, such features are typically not included on the testing protocols for the coatings being developed or demonstrated and they are not among the standard engineering selection criteria. In this work we briefly describe these features and provide preliminary equations for design and evaluation of their importance on the heat transfer coefficient.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 412-420"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.095","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78523499","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

Diffuser performance of centrifugal compressor in supercritical CO2 power systems 超临界CO2动力系统中离心式压缩机的扩散性能

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.079

Samira Sayad Saravi, Savvas A. Tassou

{"title":"Diffuser performance of centrifugal compressor in supercritical CO2 power systems","authors":"Samira Sayad Saravi, Savvas A. Tassou","doi":"10.1016/j.egypro.2019.02.079","DOIUrl":"10.1016/j.egypro.2019.02.079","url":null,"abstract":"<div><p>The paper focuses on understanding the performance of a vaned diffuser in a supercritical CO<sub>2</sub> compressor using real gas assumptions. The rapidly changing properties of CO<sub>2</sub> in the non-ideal thermodynamic region can have a significant impact on the performance of the diffuser. To account for this, the relationship between the flow properties (i.e. fundamental derivative) and the local geometry (i.e. cross-sectional area of the nozzle) has been discussed theoretically. To examine it analytically, the study has considered the influence of real gas properties on the performance of a vaned diffuser using computational fluid dynamics (CFD) modelling. The selected compressor stage geometry is similar to the compressor impeller tested in the Sandia sCO<sub>2</sub> compression loop facility. The effect of changes in the number of blades and the corresponding changes in the cross throat area on the flow properties such as density and speed of sound were investigated and discussed. The results illustrate that a diffuser with a higher number of blades (smaller throat area) compared to a diffuser with a wider throat area has a higher probability of creating flow instability in the passage stage.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 438-445"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.079","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87820081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Numerical Investigation into the Product’s Weight loss and Display Shelf life inside the Serve-over Cabinet 服务柜内产品减重及陈列货架期的数值研究

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.099

Abas Hadawey , Savvas Tassou , Shatha Haddowe , Raveendran Sundararajan

{"title":"Numerical Investigation into the Product’s Weight loss and Display Shelf life inside the Serve-over Cabinet","authors":"Abas Hadawey , Savvas Tassou , Shatha Haddowe , Raveendran Sundararajan","doi":"10.1016/j.egypro.2019.02.099","DOIUrl":"10.1016/j.egypro.2019.02.099","url":null,"abstract":"<div><p>One of the most important aspects of chilled food deterioration in delicatessen cabinets economically is associated with drying, rather than spoilage mechanism, especially for unwrapped products. Investigating the effects of the bacterial spoilage and moisture migration for chilled-unwrapped food product such as sandwiches, which have short display shelf life, and knowing the optimum boundary conditions that provide longer displays shelf life can significantly contribute to reduction of wastage of this type of product during its display, and operate refrigeration systems in the most efficient manner. Recent years have seen an increase in customer demand for fresh convenience food, which has resulted in a major increase in the volume of sales of unwrapped products. Surface drying has been identified as the main reason for commercial loss from unwrapped chilled food in display cabinets. Surface drying increases weight loss and leads to colour changes that are undesirable. A 2D Computational Fluid Dynamic model was constructed for the serve-over display cabinet that includes the weight loss from products inside the cabinet. The model was used to investigate the effect of the environmental boundary conditions on the drying rate and display shelf life. Validation was carried out by comparison of measured results of the product temperature, drying rate and display shelf life of the product inside the cabinet, to those predicted by the simulations. The results show that improving the operating boundary conditions inside the display cabinet can improve the food quality, reduce the drying rate of the food product and increase the display shelf life.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 317-324"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79105509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Experimental study on the performance of a new encapsulation panel for PCM’s to be used in the PCM-Air heat exchanger 一种用于PCM-空气换热器的新型PCM封装板的性能试验研究

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.105

Thiago Santos , Maria Kolokotroni , Nick Hopper , Kevin Yearley

{"title":"Experimental study on the performance of a new encapsulation panel for PCM’s to be used in the PCM-Air heat exchanger","authors":"Thiago Santos , Maria Kolokotroni , Nick Hopper , Kevin Yearley","doi":"10.1016/j.egypro.2019.02.105","DOIUrl":"10.1016/j.egypro.2019.02.105","url":null,"abstract":"<div><p>The experimental work evaluated the thermal performance of a new panel design to encapsulate Phase Change Material (PCM) and compare this with an existing panel commercially available and incorporated within a PCM-Air heat exchanger system. The analysis was focused on the melting and solidifying time of the PCM within each panel design. It also focused on the thermal load of the ‘Latent Thermal Energy Storage’ (LTES) of a thermal battery module, each battery module consisting of multiple panels stacked together with an air gap between each panel. The existing battery modules consisted of 9 panels while the new module has 7 panels, with all panel filled with an industry recognised PCM. The new design battery module is now able to hold 17.5 kg more PCM than the existing one, resulting in 30% more material than the existing module. The air temperature used for melting and solidifying was 30°C and 15°C respectively, with a constant airflow of 75 l/s. Tests were carried out first with one battery module and then with an additional battery module in series and compared with a three-layer-calorimeter test (3LC). The results of the new design battery indicated an increase in time to melt and solidify the PCM due to the additional material within each battery module.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 352-359"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73878096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16

Tar from pilot scale co-pyrolysis of biological dairy sludge and spruce wood chips 生物乳业污泥和云杉木屑中试共热解焦油

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.059

Alen Horvat , Marzena Kwapinska , James J. Leahy

{"title":"Tar from pilot scale co-pyrolysis of biological dairy sludge and spruce wood chips","authors":"Alen Horvat , Marzena Kwapinska , James J. Leahy","doi":"10.1016/j.egypro.2019.02.059","DOIUrl":"10.1016/j.egypro.2019.02.059","url":null,"abstract":"<div><p>A pilot scale investigation of co-pyrolysis of biological dairy sludge and spruce wood chips and pyrolysis of spruce wood chips solely was carried out. Pyrolysis was tested as a waste treatment method aiming to reduce the volume of dairy sludge while producing a pyrolysis gas suitable for an internal combustion engine. Pyrolysis tests were carried out in a continuously fed, pilot scale rotating retort type of facility in the temperature range between 700 and 770 °C. Feedstock feeding rates were between 40.9 – 68.6 kg<sub>d.a.f.</sub> h<sup>-1</sup>. Tar yields and composition was measured by means of the solid phase adsorption method in order to assess gas quality with regard to the specified tar limits given for downstream applications. The yields of total gas chromatography detectable tar produced from the dairy sludge and spruce wood chips blend was in the range between 7.25 - 10.98 g<sub>total tar</sub> Nm<sup>-3</sup> <sub>dry raw gas</sub>, while spruce wood chips solely produced yields between 11.18 - 13.31 g<sub>total tar</sub> Nm<sup>-3</sup> <sub>dry raw gas</sub>. Composition wise, the main difference was a number of nitrogen-containing tar compounds reflecting the high nitrogen content in dairy sludge feedstock with 2-butenenitrile, pyridine and 1<em>H</em>-pyrrole being the most abundant nitrogen-containing tar compounds. Raw pyrolysis gas from the two feedstocks tested did not meet the requirements regarding tar limits given in the manufacturer’s specification for their internal combustion engine. The raw pyrolysis gas contained excessive amounts of 3 and 4+ aromatic ring tars. Therefore tar removal is required prior to combustion in the engine. The proposed tar removal strategy includes a thermal tar reformer using air as a reforming agent followed by adsorption using wood chips, or in-process generated bio-char, or torrefied biomass as a viable adsorbent.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 66-74"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.059","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89554882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Energy saving potential of high temperature heat pumps in the UK Food and Drink sector 高温热泵在英国食品和饮料行业的节能潜力

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.073

Samuel JG Cooper , Geoffrey P Hammond , Neil Hewitt , Jonathan B Norman , Savvas A Tassou , Walid Youssef

{"title":"Energy saving potential of high temperature heat pumps in the UK Food and Drink sector","authors":"Samuel JG Cooper , Geoffrey P Hammond , Neil Hewitt , Jonathan B Norman , Savvas A Tassou , Walid Youssef","doi":"10.1016/j.egypro.2019.02.073","DOIUrl":"10.1016/j.egypro.2019.02.073","url":null,"abstract":"<div><p>Addressing GHG emissions from industry is vital to achieving decarbonisation targets. However, finding alternatives to many industrial energy requirements remains a challenge. Many processes in the food sector require heat at relatively low temperatures (i.e. 80°C to 200°C). High temperature heat pumps under development present a heat source that is efficient (especially if coupled with waste heat sources) and low carbon (especially if powered by decarbonised electricity). This study analysed their potential in the UK Dairy sub-sector and extrapolates this to the wider Food and Drink sector. There is potential to save approximately 164 kt-CO<sub>2</sub>/yr in the modelled processes. Applied to similar processes across the Food and Drink sector, there is scope to save 2.6 Mt-CO<sub>2</sub>/yr with projected 2030 grid electricity emissions factors. High temperature heat pumps have the potential to save energy and reduce GHG emissions. These GHG savings will increase further as the electrical grid continues to be decarbonised. While fuel cost savings are possible, these depend upon the processes and become more significant with projected fuel prices.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 142-149"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.073","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75591634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 13

A comprehensive review of recent advances in materials aspects of phase change materials in thermal energy storage 综述了相变材料在储热方面的研究进展

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.101

Charalambos N. Elias, Vassilis N. Stathopoulos

引用次数: 88

Food, water, energy, waste: an examination of socio-technical issues for urban prosumers – Part 1 (Context) 食物、水、能源、废物:城市产消者社会技术问题的检验。第1部分(背景)

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.104

Wendy Miller

{"title":"Food, water, energy, waste: an examination of socio-technical issues for urban prosumers – Part 1 (Context)","authors":"Wendy Miller","doi":"10.1016/j.egypro.2019.02.104","DOIUrl":"10.1016/j.egypro.2019.02.104","url":null,"abstract":"<div><p>The human relationship with food is an under-acknowledged contributor towards climate change and environmental degradation. However, citizens’ choices and actions regarding food consumption and production in urban settings are shaped by the economic, cultural and infrastructure systems in which they live. The purpose of this paper is to examine, from the perspective of prosumers, the socio-technical factors that affect urban food production and associated energy, water and waste services. A residential development on the urban fringe of Australia’s subtropical Gold Coast was used as a case study. A mixed methods approach was utilised to gather quantitative and qualitative data through estate maps, development planning documents, visual observations, interviews and surveys. Data was analysed around the themes of food production, consumption and development infrastructure (physical and social). The estate’s food production demonstrated high biodiversity and highlighted three common challenges: biological, knowledge and water/climate. Food consumption incorporated self-consumption, sharing/trading and a range of other typical and atypical sources found in cities. An integrated approach to land-use, energy, water and waste was instrumental in enabling food production, highlighting issues that affect the ability of urban prosumers to incorporate sustainability into their food practices. The paper raises the possibility of a ‘sharing-economy’ food production typology for urban areas and proposes an initial performance indicator framework (people, planet, prosperity, governance and propagation) to understand, develop and manage urban prosumers in the context of integrated energy, water, waste and food services.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 360-367"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.104","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84645709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Achieving Operational Excellence for Industrial Baking Ovens 实现工业烤箱的卓越运营

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.100

Sanjay Mukherjee , Abhishek Asthana , Martin Howarth , Ryan Mcneill , Ben Frisby

引用次数: 7

Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand 走向食品生产的分散化:规模生产对经济、碳足迹和能源需求的影响

Energy Procedia Pub Date : 2019-03-01 Epub Date: 2019-03-18 DOI: 10.1016/j.egypro.2019.02.080

A. Almena , E. Lopez-Quiroga , P.J. Fryer , S. Bakalis

{"title":"Towards the decentralisation of food manufacture: effect of scale production on economics, carbon footprint and energy demand","authors":"A. Almena , E. Lopez-Quiroga , P.J. Fryer , S. Bakalis","doi":"10.1016/j.egypro.2019.02.080","DOIUrl":"10.1016/j.egypro.2019.02.080","url":null,"abstract":"<div><p>Most food products are currently processed in large, centralised factories with delocalised retail systems, which allows food processors benefit from economies of scale. This is efficient in terms of production, but can involve lengthy and rigid supply chains, with higher transport costs and environmental impacts. Decentralised manufacturing, based on local production at small scale, has risen recently as an alternative that could provide flexibility to the food supply chain. In this work we present a modelling tool for the design, evaluation and comparison of food manufacturing processes that considers economic, environmental and social factors. The proposed method can be applied to a wide range of food products and is illustrated here using cereal porridge and sandwich bread production. We have assessed and compared three decentralised scenarios: “Home Manufacturing” (HM), “Food Incubator” (FI) and “Distributed Manufacturing” (DM) to centralised production –i.e. Single Plant (SP) and Multi Plant (MP) scenarios. Based on UK demand, SP is the most energy efficient and cheapest scenario in both cases, closely followed by HM and FI in cereal porridge production. DM could compete with SP assuming low management costs and savings on transportation/storage along the supply chain. For the case study on bread, the shorter margin of profit per unit makes decentralised scenarios less advantageous.</p></div>","PeriodicalId":11517,"journal":{"name":"Energy Procedia","volume":"161 ","pages":"Pages 182-189"},"PeriodicalIF":0.0,"publicationDate":"2019-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.egypro.2019.02.080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82287664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 11