Feasibility and operating costs of an air cycle for CCHP in a fast food restaurant
Abstract
This work considers the possibilities of an air-based Brayton cycle to provide the power, heating and cooling needs of fast-food restaurants. A model of the cycle based on conventional turbomachinery loss coefficients is formulated. The heating, cooling and power capabilities of the cycle are extracted from simulation results. Power and thermal loads for restaurants in Knoxville, TN and in International Falls, MN, are considered. It is found that the cycle can meet the loads by setting speed and mass flow-rate apportionment between the power and cooling functional sections. The associated energy costs appear elevated when compared to the cost of operating individual components or a more conventional, absorption-based CHP system. Lastly, a first-order estimate of capital investments is provided. Suggestions for future work whereby the operational costs could be reduced are given in the conclusions.
- Authors:
-
- Penn State Univ., State College, PA (United States)
- Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States)
- Publication Date:
- Research Org.:
- Oak Ridge National Lab. (ORNL), Oak Ridge, TN (United States). Building Technologies Research and Integration Center (BTRIC)
- Sponsoring Org.:
- USDOE Office of Energy Efficiency and Renewable Energy (EERE)
- OSTI Identifier:
- 1261548
- Alternate Identifier(s):
- OSTI ID: 1324875
- Grant/Contract Number:
- AC05-00OR22725
- Resource Type:
- Accepted Manuscript
- Journal Name:
- Applied Thermal Engineering
- Additional Journal Information:
- Journal Volume: 104; Journal Issue: C; Journal ID: ISSN 1359-4311
- Publisher:
- Elsevier
- Country of Publication:
- United States
- Language:
- English
- Subject:
- 29 ENERGY PLANNING, POLICY, AND ECONOMY; 32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; CHP; efficiency; air cycle; Brayton air-cycle; trigeneration; energy costs; fast food restaurant
Citation Formats
Perez-Blanco, Horacio, and Vineyard, Edward. Feasibility and operating costs of an air cycle for CCHP in a fast food restaurant. United States: N. p., 2016.
Web. doi:10.1016/j.applthermaleng.2016.05.030.
Perez-Blanco, Horacio, & Vineyard, Edward. Feasibility and operating costs of an air cycle for CCHP in a fast food restaurant. United States. https://doi.org/10.1016/j.applthermaleng.2016.05.030
Perez-Blanco, Horacio, and Vineyard, Edward. Fri .
"Feasibility and operating costs of an air cycle for CCHP in a fast food restaurant". United States. https://doi.org/10.1016/j.applthermaleng.2016.05.030. https://www.osti.gov/servlets/purl/1261548.
@article{osti_1261548,
title = {Feasibility and operating costs of an air cycle for CCHP in a fast food restaurant},
author = {Perez-Blanco, Horacio and Vineyard, Edward},
abstractNote = {This work considers the possibilities of an air-based Brayton cycle to provide the power, heating and cooling needs of fast-food restaurants. A model of the cycle based on conventional turbomachinery loss coefficients is formulated. The heating, cooling and power capabilities of the cycle are extracted from simulation results. Power and thermal loads for restaurants in Knoxville, TN and in International Falls, MN, are considered. It is found that the cycle can meet the loads by setting speed and mass flow-rate apportionment between the power and cooling functional sections. The associated energy costs appear elevated when compared to the cost of operating individual components or a more conventional, absorption-based CHP system. Lastly, a first-order estimate of capital investments is provided. Suggestions for future work whereby the operational costs could be reduced are given in the conclusions.},
doi = {10.1016/j.applthermaleng.2016.05.030},
journal = {Applied Thermal Engineering},
number = C,
volume = 104,
place = {United States},
year = {Fri May 06 00:00:00 EDT 2016},
month = {Fri May 06 00:00:00 EDT 2016}
}
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