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An energy balance, a new way of approaching energy reduction.

Number: pap. ID: 886

Author(s) : JAMES S. J., JAMES C.

Summary

The purpose of a food factory is to take a supply of raw materials and transform them in the most cost efficient manner into a finished packaged product. In one factory, surveyed by the authors, the input was 350 tonnes of raw fish at -20°C and 125 tonnes at 0°C, per week. The output was 400 tonnes of finished product at 3°C and 75 tonnes of waste material at 12°C. During processing the heat energy in the food and waste had therefore increased from 32 500 million kJ to 121 525 million kJ. Why did the factory use the majority of its electrical energy consumption to maintain refrigeration plants if the whole process required the food to gain heat? Initial studies revealed that there was a substantial base energy load in the factory. For example the factory used over 500 kWh of energy per hour on nights in December when the average ambient temperature was below 0°C, there was no production in the factory and all the doors were closed. Further investigations revealed that there was no relationship between throughput and energy usage. In this paper the authors look at practical methods of reducing the heat loads in such a factory and utilizing the ‘negative’ heat load in the raw material to offset the need for refrigeration.

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Pages: 6 p.

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Details

  • Original title: An energy balance, a new way of approaching energy reduction.
  • Record ID : 30001743
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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