食品加工业余热回收技术的技术经济评价

IF 0.5 Q4 ENERGY & FUELS
Sanjay Mukherjee, A. Asthana, M. Howarth, J. Chowdhury
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引用次数: 5

摘要

食品制造业是全球最主要的能源消费者之一。食品加工方法,如干燥、烘烤、油炸、麦芽、烘烤等,严重依赖燃烧化石燃料(主要是天然气或丙烷)释放的热量。这些热量中只有不到一半用于产品的实际加工,其余的热量主要通过150至250°C的废气作为废热释放到周围环境。回收这些废热可以节省大量的燃料、成本和二氧化碳。然而,由于源温度相对较低,为这些废热选择合适的水槽是具有挑战性的。本研究通过一系列实验,探讨了一种新型的气-气低温余热回收技术在糖果生产过程中的应用。回收的热量用于预热烤箱入口的燃烧空气,然后再进入燃料-空气混合物。所研究的技术与其他余热回收方案进行了比较,包括再生有机朗肯循环(RORC)、蒸汽吸收制冷(VAR)和热水生产。研究结果表明,利用烘箱废气预热燃烧空气可以节省高达33%的燃料,前提是提供足够大的烘箱燃烧空气形式的散热器。由于投资成本较低,该技术的投资回收期仅为1.57年,与其他技术相比,在经济上具有吸引力。所研究的余热回收技术每年可从单个生产基地节省28-356吨二氧化碳。本研究的建模和比较方法、观察结果和结果可以扩展到各种低温食品制造过程。
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 Assessment of Waste Heat Recovery Technologies for the Food Processing Industry
The food manufacturing sector is one of the most dominant consumers of energy across the globe. Food processing methods such as drying, baking, frying, malting, roasting, etc. rely heavily on the heat released from burning fossil fuels, mainly natural gas or propane. Less than half of this heat contributes to the actual processing of the product and the remaining is released to the surroundings as waste heat, primarily through exhaust gases at 150 to 250 °C. Recovering this waste heat can deliver significant fuel, cost and CO2 savings. However, selecting an appropriate sink for this waste heat is challenging due to the relatively low source temperature. This study investigates a novel application of gas-to-air low temperature waste heat recovery technology for a confectionary manufacturing process, through a range of experiments. The recovered heat is used to preheat a baking oven’s combustion air at inlet before it enters the fuel-air mixture. The investigated technology is compared with other waste heat recovery schemes involving Regenerative Organic Rankine Cycles (RORC), Vapour Absorption Refrigeration (VAR) and hot water production. The findings indicate that utilising an oven’s exhaust gases to preheat combustion air can deliver up to 33% fuel savings, provided a sufficiently large heat sink in the form of oven combustion air is available. Due to a lower investment cost, the technology also offers a payback period of only 1.57 years, which makes it financially attractive when compared to others. The studied waste heat recovery technologies can deliver a CO2 savings of 28–356 tonnes per year from a single manufacturing site. The modelling and comparison methodology, observations and outcomes of this study can be extended to a variety of low temperature food manufacturing processes.
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Advances in Energy Research
Advances in Energy Research ENERGY & FUELS-
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