High Energy Efficient System Design for Incubation Process and Cooling of Yoghurt

Yıl 2020, , 779 - 784, 01.09.2020

Gülşah Karaca , Ekin Can Dolgun Rukiye Mavuş Mustafa Aktaş

https://doi.org/10.2339/politeknik.531574

Öz

Food processing studies are important for both
efficient use of energy and to obtain quality products. Yoghurt is a dairy
product which consumes widely. Yoghurt producing facilities consumes high
energy and run at low efficiency due to their traditional production methods.
In order to produce quality yoghurt, pasteurized milk should be kept at 42-45
oC for 3-5 hours depending on the yeast type, this process called as
incubation. After the incubation process, produced yoghurt must be cooled down
to 20 oC in two hours depending on the package size of yoghurt. In conventional
yoghurt production facilities, required heating and cooling are applied
independently and this approach causes high energy consumptions, waste heat and
the inefficient use of energy. In this study, a combined system consisting of a
heat pump and a heat storage unit which is capable of the simultaneously
heating and/or cooling application independently of each other is designed to
ensure higher energy performance and efficiency. Thus, the required energy for
heat transfer from the evaporator and cooling after the incubation process was
ensured 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 units
of required heating energy.The coefficient of performance (COP) of the system
using R410a and R134a for heating, cooling and dual operation modes were
calculated as 2.83, 1.83, 4.66 and 3.16, 2.16, 5.31, respectively. Energy costs
for heat pump and conventional natural gas-fuel-oil boilers were compared. High
energy efficiency and low energy consumption have been provided with the
presented design, and suggestions for use for production facilities are given.

Anahtar Kelimeler

Incubation of yoghurt, energy efficiency, heating, cooling

Kaynakça

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