Increasing energy efficiency of milk product batch sterilisation. (1st December 2018)

• Record Type: Journal Article
• Authors: Philipp, Matthias; Schumm, Gregor; Heck, Patrick; Schlosser, Florian; Peesel, Ron-Hendrik; Walmsley, Timothy G.; Atkins, Martin J.
• Is Part Of: Energy. Volume 164(2018)
• Page Start: 995
• Page End: 1010
• Publication Date: 2018-12-01
• Subjects: Energy efficiency -- Batch sterilisation -- Dairy processing -- Pinch analysis; Power resources -- Periodicals; Power (Mechanics) -- Periodicals; Energy consumption -- Periodicals; 333.7905
• DOI: 10.1016/j.energy.2018.09.002
• Languages: English
• ISSNs: 0360-5442

Abstract

Abstract: The food industry is a large energy consumer and most heat demands in food processing are low-temperature. The aim of this study is to develop and simulate innovative retrofits or redesigns that unlock the heat recovery potential of industrial batch sterilisation processes. The case study focuses on the whey cream process, although the method and results apply to similar batch sterilisation processes. The initial situation is compared to energy efficient designs based on "Energy Storage" and "Rescheduling". Using a thermodynamic model, including the control system, the dynamic behaviour is simulated. The results show a high energy saving potential of up to 83%, faster processing with up to 60% timesaving, and favourable economics for the proposed novel designs. Highlights: High energy efficiency potentials unlocked in batch sterilisation along with saving of process time. Two heat recovery designs tested including energy storage and rescheduling approaches. Dynamic model of the system developed and applied.