Abstract
Two production lines of a multi-product, food-processing plant are selected for energy auditing and analysis. Thermodynamic analysis showed that the first-law and second-law efficiencies are 81.5% and 26.1% for the instant-noodles line and 23.6% and 7.9% for the malt-beverage line. These efficiency values are dictated primarily by the major energy-consuming sub-processes of each production line. Improvements in both first-law and second-law efficiencies are possible for the plants if the use of steam for heating is replaced by gaseous or liquid fuels, the steam ejectors for creating vacuum are replaced by a mechanical pump, and employing the cooler surroundings to assist in the cooling process.
Citation Formats
Ho, J C, and Chandratilleke, T T.
Thermodynamic analysis applied to a food-processing plant.
United Kingdom: N. p.,
1987.
Web.
doi:10.1016/0306-2619(87)90039-0.
Ho, J C, & Chandratilleke, T T.
Thermodynamic analysis applied to a food-processing plant.
United Kingdom.
https://doi.org/10.1016/0306-2619(87)90039-0
Ho, J C, and Chandratilleke, T T.
1987.
"Thermodynamic analysis applied to a food-processing plant."
United Kingdom.
https://doi.org/10.1016/0306-2619(87)90039-0.
@misc{etde_5804573,
title = {Thermodynamic analysis applied to a food-processing plant}
author = {Ho, J C, and Chandratilleke, T T}
abstractNote = {Two production lines of a multi-product, food-processing plant are selected for energy auditing and analysis. Thermodynamic analysis showed that the first-law and second-law efficiencies are 81.5% and 26.1% for the instant-noodles line and 23.6% and 7.9% for the malt-beverage line. These efficiency values are dictated primarily by the major energy-consuming sub-processes of each production line. Improvements in both first-law and second-law efficiencies are possible for the plants if the use of steam for heating is replaced by gaseous or liquid fuels, the steam ejectors for creating vacuum are replaced by a mechanical pump, and employing the cooler surroundings to assist in the cooling process.}
doi = {10.1016/0306-2619(87)90039-0}
journal = []
volume = {28:1}
journal type = {AC}
place = {United Kingdom}
year = {1987}
month = {Jan}
}
title = {Thermodynamic analysis applied to a food-processing plant}
author = {Ho, J C, and Chandratilleke, T T}
abstractNote = {Two production lines of a multi-product, food-processing plant are selected for energy auditing and analysis. Thermodynamic analysis showed that the first-law and second-law efficiencies are 81.5% and 26.1% for the instant-noodles line and 23.6% and 7.9% for the malt-beverage line. These efficiency values are dictated primarily by the major energy-consuming sub-processes of each production line. Improvements in both first-law and second-law efficiencies are possible for the plants if the use of steam for heating is replaced by gaseous or liquid fuels, the steam ejectors for creating vacuum are replaced by a mechanical pump, and employing the cooler surroundings to assist in the cooling process.}
doi = {10.1016/0306-2619(87)90039-0}
journal = []
volume = {28:1}
journal type = {AC}
place = {United Kingdom}
year = {1987}
month = {Jan}
}