Theoretical energy calculations for food processing under South African conditions

Murray, Andrew P.; Lagrange, Louis

doi:10.1016/j.profoo.2011.09.261

Cited by 5 publications

(2 citation statements)

References 2 publications

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“…For example, in the food sector, the weighting factor of meat production is equal to the SEC of meat production. The SECs for different activities are taken from the international literature [34,[42][43][44][45][46][47][48][49][50][51][52][53][54].…”

Section: Proposed Methods For Estimating Physical Activity Levelsmentioning

confidence: 99%

A detailed review on current status of energy efficiency improvement in the Swiss industry sector

et al. 2020

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Section: Proposed Methods For Estimating Physical Activity Levelsmentioning

confidence: 99%

A detailed review on current status of energy efficiency improvement in the Swiss industry sector

et al. 2020

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“…The present electricity demand in South Africa surpasses the available energy supply and while the price escalates daily, there is an increased emphasis on optimizing energy usage and saving [1]. One of the areas of significant escalation in energy consumption is the drying processes required by the agricultural sector particularly that of drying fruits as the demand for South African dried fruits increases [2].…”

Section: Introductionmentioning

confidence: 99%

Experimental comparative study of an open and completely closed air source heat pump for drying sub-tropical fruits

Kivevele

Huan

2015

2015 International Conference on the Industrial and Commercial Use of Energy (ICUE)

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Abstraet-Heat pump drying (HPD) is an energy efficient and environmentally friendly drying method. Heat pumps (HPs) deliver more heat during the drying process than the work input to the compressor. The performance of HP and the dryer is significantly affected by the surrounding conditions. Therefore, the present study investigates the performance of an open and completely closed air duct HPD systems. Also, the influence of refrigerant charge and condenser fan speed was evaluated. The results demonstrated that, the completely closed air duct HPD system had slightly higher coefficient of performance (COP) and heating capacity than the open HPD system because of the heat from the moist exhausted air from the dryer were recovered at the evaporator. However, the drying air temperatures for the closed HPD system were lower than that of open system. This was due to the circulation of cold air from the evaporator. Also, COP increased with the increase of refrigerant charge in both systems. But, at high refrigerant charge the COP values for both systems were decreased because of the decrease in heating capacity which was possible due to the accumulation of refrigerant in the condenser. Similar trend of results were observed at high condenser fan speed, this was due to the increased fan power consumption. Therefore, for the system developed, the optimum refrigerant charge was observed to be 1650 grams and 840 rpm of condenser fan speed (60% of the full speed) and the obtained COP values at this point were 3.85 and 3.75 for the closed and open HPD system, respectively.Key words: heat pump dryer, drying of fruits, refrigerant charge, thermal performance NOMENCLATURE COP CONF.l CONF.2 HP HPD coefficient of performance configuration 1 (open HP dryer) configuration 2 (completely closed HP dryer) heat pump heat pump drying

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Energy efficiency, carbon emissions, and measures towards their improvement in the food and beverage sector for six European countries

Meyers

Schmitt

Chester-Jones

et al. 2016

Energy

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Theoretical energy calculations for food processing under South African conditions

Cited by 5 publications

References 2 publications

A detailed review on current status of energy efficiency improvement in the Swiss industry sector

A detailed review on current status of energy efficiency improvement in the Swiss industry sector

Experimental comparative study of an open and completely closed air source heat pump for drying sub-tropical fruits

Energy efficiency, carbon emissions, and measures towards their improvement in the food and beverage sector for six European countries

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