Thermodynamic analysis applied to a food-processing plant

J.C. Ho and T.T. Chandratilleke

Applied Energy, 1987, vol. 28, issue 1, 35-46

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 instantnoodles 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.

Date: 1987
References: Add references at CitEc
Citations: View citations in EconPapers (2)

Downloads: (external link)
http://www.sciencedirect.com/science/article/pii/0306-2619(87)90039-0
Full text for ScienceDirect subscribers only

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:eee:appene:v:28:y:1987:i:1:p:35-46

Ordering information: This journal article can be ordered from
http://www.elsevier.com/wps/find/journaldescription.cws_home/405891/bibliographic
http://www.elsevier. ... 405891/bibliographic

Access Statistics for this article

Applied Energy is currently edited by J. Yan

More articles in Applied Energy from Elsevier
Bibliographic data for series maintained by Catherine Liu ().