酿酒业太阳能热水系统的技术经济可行性

IF 2.5 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
José L. García, Fátima Baptista, Alicia Perdigones, Juan Lizcano, Fernando R. Mazarrón
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引用次数: 0

摘要

本研究分析了使用太阳能热水系统(SWHS)供应酿酒业所需热水的可行性。该行业热水需求的特点是,选择的模式涵盖了现有的各种案例。在利用实验系统确定 SWHS 的生产潜力后,结合不同地点、能源价格和必要投资的价格,进行了 22500 次能源模拟。结果表明,酿酒厂需求模式的季节性和不规则性极大地影响了 SWHS 的可行性和盈利能力。在全年需求相对一致的高需求葡萄酒厂,经过优化设计的太阳能系统可减少 32% (低辐射)到 52% (高辐射)的能源消耗,投资回收期在 4.3 到 7.2 年之间。另一方面,在消费季节性很强的酿酒厂,即使在非常有利的情况下,SWHS 也是无利可图的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Techno-Economic Feasibility of Solar Water Heating Systems in the Winemaking Industry

Techno-Economic Feasibility of Solar Water Heating Systems in the Winemaking Industry

The present work analyzes the feasibility of using solar water heating systems (SWHS) to supply the hot water required in the winemaking industries. The hot water demand of the sector was characterized by selecting patterns that encompass the wide range of existing casuistry. After determining the production potential of the SWHS by using an experimental system, 22500 energy simulations were carried out, combining different locations, energy prices, and prices of the necessary investment. The results demonstrate that the seasonality and irregularity of a winery’s demand pattern drastically condition the viability and profitability of SWHS. In wineries with high demand, which are relatively uniform throughout the year, the solar system with optimized design achieves energy consumption reductions between 32% (low radiation) and 52% (high radiation), with payback between 4.3 and 7.2 years. On the other hand, in wineries with highly seasonal consumption, SWHS are not profitable even in very favorable cases.

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来源期刊
CiteScore
5.30
自引率
7.10%
发文量
35
审稿时长
3 months
期刊介绍: The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.
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