Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model

Catalano, Filippo; Perone, Claudio; Iannacci, Valentino; Leone, Alessandro; Tamborrino, Antonia; Bianchi, Biagio

doi:10.1016/j.enconman.2020.113444

Cited by 16 publications

(14 citation statements)

References 45 publications

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“…Turbines and microturbines have been used in the food system for different purposes (Table 2), such as milk powder processing (Figure 4). Studies on the use of microturbines range from coffee roasting and frozen food processing to pasta production (Catalano et al, 2020;Pantaleo et al, 2018;Perone et al, 2017). Pantaleo et al (2018) installed two 100-kW microturbines to partially or fully replace a combustion chamber that generates hot air for the batch roasting process of coffee beans with a capacity of 3000 kg/h.…”

Section: Cogenerationmentioning

confidence: 99%

Technologies for sustainable heat generation in food processing

Großmann

Hinrichs

Weiß

2022

Comp Rev Food Sci Food Safe

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The utilization of heat is one of the foundations of modern food processing. At present, boilers that operate on fossil fuels are still dominating the generation of hot water, steam, and hot air in the food industry. In light of sustainability goals and carbon taxes as well as international efforts to reduce the dependence on natural gas, new technologies are needed to lower the greenhouse gas emissions related to thermal processing of foods. This review discusses important technologies that could serve as a replacement for conventional fossil fuel boilers in the future. These technologies are based on electricity, geothermal energy (direct/indirect use), and electricity to hydrogen conversion and include fuel cells, microturbines, engines, electrical boilers, heat pumps, radiation, and use of geothermal energy. The majority of these technologies are already available for implementation at larger scales and emissions are generally lower compared to burning fossil fuels. At present, major obstacles, such as low fossil fuel prices, still exist that prevent the widespread adoption of more sustainable heating technologies. However, the direct transformation of electrical energy and utilization of geothermal energy for heating purposes seem promising and should be more frequently installed in the future, whereas the use of H 2 obtained through electrolysis as a transportable source of energy may also serve as a source of thermal energy where it is useful to generate electricity and heat on the production site or where the availability of electricity is limited.

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Section: Cogenerationmentioning

confidence: 99%

Technologies for sustainable heat generation in food processing

Großmann

Hinrichs

Weiß

2022

Comp Rev Food Sci Food Safe

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“…As said above, consolidated techniques in specific systems such as energy supply and particularly in DSM used for smart grids, can be effectively applied in the management of FSC (Perone et al, 2017;Catalano et al, 2020), to precisely face the above-described difficulties in food systems modelling. In fact, the optimization of plant starting and stopping or sudden and unplanned modification of the process parameters can greatly affect costs and environmental impact.…”

Section: Demand Side Managementmentioning

confidence: 99%

Dynamic simulation driven design and management of production facilities in agricultural/food industry

Bianchi¹,

Catalano²,

Oliveto³

et al. 2021

Acta Hortic.

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An industrial plant in the agro-food sector can be considered a complex system as it is composed of numerous types of machines and it is characterized by a strong variation (seasonality) in the agricultural production. Whenever the dynamic behavior of the plants during operation is considered, system and design complexities increase. Reliable operation of food processing farms is primarily dependent on perfect balance between variable supply and product storage at each given time. To date, the classical modus operandi of food processing management systems is carried out under stationary and average conditions. Moreover, most of the systems installed for agricultural and food industries are sized using average production data. This often results in a mismatch between the actual operation and the expected operation. Consequently, the system is not optimized for the needs of a specific company. Also, the system is not flexible to the evolution that the production process could possibly have in the future. Promising techniques useful to solve the above-described problems could possibly be borrowed from demand side management (DSM) in smart grid systems. Such techniques allow customers to make dynamically informed decisions regarding their energy demand and help the energy providers in reducing the peak load demand and reshape the load profile. DSM is successfully used to improve the energy management system and we conjecture that DSM could be suitably adapted to food processing management. In this paper we describe how DSM could be exploited in the intelligent management of production facilities serving agricultural and food industry. The main objective is, indeed, to present how methods for modelling and implementing the dynamic simulation used for the optimization of the energy management in smart grid systems can be applied to a fruit and vegetables processing plant through a suitable adaptation.

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“…The vegetation water (OMWW) and the pomace (OMSR) have an acidic pH, high values of chemical demand (COD) and biochemistry (BOD 5 ) of oxygen, low nitrogen content, and the presence of lipids and a phenolic fraction [9,10]. The high organic load (45-220 g/L of COD) represents a significant energy potential and would make the olive wastewater one of the most suitable agro-industrial wastes for anaerobic digestion [11,12]. The high content of cellulosic and toxic substances, such as phenols, long-chain fatty acids (LCFA), ethanol, tannins, etc., are considered the main obstacles to the anaerobic digestion of oil wastes; in fact, in addition to being hardly degradable, they also inhibit the activity of the micro-organisms responsible for the process [13].…”

Section: Introductionmentioning

confidence: 99%

A Real Case Study of a Full-Scale Anaerobic Digestion Plant Powered by Olive By-Products

Tamborrino

Catalano

Leone

et al. 2021

Foods

Self Cite

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The anaerobic digestion plant studied in this paper is one of the first full-scale plants using olive oil by-products. This is a two-stage plant with a power of 100 kWe. Two tests were performed: the first on olive pulp and pitted pomace and the second on biomass consisting of 10% crushed cereal. In both cycles, the retention time was 40 days. The production of biogas was between 51 and 52 m3/h, with limited fluctuations. The specific production values of biogas indicate that a volume of biogas greater than 1 m3/kg was produced in both tests. The produced biogas had a methane percentage of about 60% and the specific production (over total volatile solids, TVS) of methane was of the order of 0.70 m3methane/kgTVS. FOS/Alk (ratio between volatile organic acids and alkalinity) was always lower than 1 and tended to decrease in the second digester, indicating a stable methanogenic phase and the proper working of the methanogenic bacteria in the second reactor. The concentration of incoming biomass TPC (total polyphenols content) can vary significantly, due to the seasonality of production or inadequate storage conditions, but all measured values of TPC, between 1840 and 3040 mg gallic acid kg−1, are considered toxic both for acidogenic and methanogenic bacteria. By contrast, during the process the polyphenols decreased to the minimum value at the end of the acidogenic phase, biogas production did not stop, and the methane percentage was high.

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Energetic analysis and optimal design of a CHP plant in a frozen food processing factory through a dynamical simulation model

Cited by 16 publications

References 45 publications

Technologies for sustainable heat generation in food processing

Technologies for sustainable heat generation in food processing

Dynamic simulation driven design and management of production facilities in agricultural/food industry

A Real Case Study of a Full-Scale Anaerobic Digestion Plant Powered by Olive By-Products

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