Exergy analysis of an industrial-scale ultrafiltrated (UF) cheese production plant: a detailed survey

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• 作者：Farshid Nasiri ; Mortaza Aghbashlo ; Shahin Rafiee
• 刊名：Heat and Mass Transfer
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：53
• 期：2
• 页码：407-424
• 全文大小：
• 刊物类别：Engineering
• 刊物主题：Engineering Thermodynamics, Heat and Mass Transfer; Industrial Chemistry/Chemical Engineering; Thermodynamics;
• 出版者：Springer Berlin Heidelberg
• ISSN：1432-1181
• 卷排序：53

文摘

In this study, a detailed exergy analysis of an industrial-scale ultrafiltrated (UF) cheese production plant was conducted based on actual operational data in order to provide more comprehensive insights into the performance of the whole plant and its main subcomponents. The plant included four main subsystems, i.e., steam generator (I), above-zero refrigeration system (II), Bactocatch-assisted pasteurization line (III), and UF cheese production line (IV). In addition, this analysis was aimed at quantifying the exergy destroyed in processing a known quantity of the UF cheese using the mass allocation method. The specific exergy destruction of the UF cheese production was determined at 2330.42 kJ/kg. The contributions of the subsystems I, II, III, and IV to the specific exergy destruction of the UF cheese production were computed as 1337.67, 386.18, 283.05, and 323.51 kJ/kg, respectively. Additionally, it was observed through the analysis that the steam generation system had the largest contribution to the thermodynamic inefficiency of the UF cheese production, accounting for 57.40 % of the specific exergy destruction. Generally, the outcomes of this survey further manifested the benefits of applying exergy analysis for design, analysis, and optimization of industrial-scale dairy processing plants to achieve the most cost-effective and environmentally-benign production strategies.