TY - JOUR T1 - High Energy Efficient System Design for Incubation Process and Cooling of Yoghurt TT - High Energy Efficient System Design for Incubation Process and Cooling of Yoghurt AU - Karaca, Gülşah AU - Dolgun, Ekin Can AU - Mavuş, Rukiye AU - Aktaş, Mustafa PY - 2020 DA - September DO - 10.2339/politeknik.531574 JF - Politeknik Dergisi PB - Gazi University WT - DergiPark SN - 2147-9429 SP - 779 EP - 784 VL - 23 IS - 3 LA - en AB - Food processing studies are important for bothefficient use of energy and to obtain quality products. Yoghurt is a dairyproduct which consumes widely. Yoghurt producing facilities consumes highenergy and run at low efficiency due to their traditional production methods.In order to produce quality yoghurt, pasteurized milk should be kept at 42-45oC for 3-5 hours depending on the yeast type, this process called asincubation. After the incubation process, produced yoghurt must be cooled downto 20 oC in two hours depending on the package size of yoghurt. In conventionalyoghurt production facilities, required heating and cooling are appliedindependently and this approach causes high energy consumptions, waste heat andthe inefficient use of energy. In this study, a combined system consisting of aheat pump and a heat storage unit which is capable of the simultaneouslyheating and/or cooling application independently of each other is designed toensure higher energy performance and efficiency. Thus, the required energy forheat transfer from the evaporator and cooling after the incubation process wasensured from the stored ice and, independently of the weight of the product,64/68 units of energy (depending of refrigerant) were gained for each 100 unitsof required heating energy.The coefficient of performance (COP) of the systemusing R410a and R134a for heating, cooling and dual operation modes werecalculated as 2.83, 1.83, 4.66 and 3.16, 2.16, 5.31, respectively. Energy costsfor heat pump and conventional natural gas-fuel-oil boilers were compared. Highenergy efficiency and low energy consumption have been provided with thepresented design, and suggestions for use for production facilities are given. KW - Incubation of yoghurt KW - energy efficiency KW - heating KW - cooling N2 - Food processing studies are important for bothefficient use of energy and to obtain quality products. Yoghurt is a dairyproduct which consumes widely. Yoghurt producing facilities consumes highenergy and run at low efficiency due to their traditional production methods.In order to produce quality yoghurt, pasteurized milk should be kept at 42-45oC for 3-5 hours depending on the yeast type, this process called asincubation. After the incubation process, produced yoghurt must be cooled downto 20 oC in two hours depending on the package size of yoghurt. In conventionalyoghurt production facilities, required heating and cooling are appliedindependently and this approach causes high energy consumptions, waste heat andthe inefficient use of energy. In this study, a combined system consisting of aheat pump and a heat storage unit which is capable of the simultaneouslyheating and/or cooling application independently of each other is designed toensure higher energy performance and efficiency. Thus, the required energy forheat transfer from the evaporator and cooling after the incubation process wasensured from the stored ice and, independently of the weight of the product,64/68 units of energy (depending of refrigerant) were gained for each 100 unitsof required heating energy.The coefficient of performance (COP) of the systemusing R410a and R134a for heating, cooling and dual operation modes werecalculated as 2.83, 1.83, 4.66 and 3.16, 2.16, 5.31, respectively. 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