Yoğurtun İnkübasyonu ve Soğutulması için Yüksek Enerji Verimli Sistem Tasarımı

Gıda işleme çalışmaları, hem enerjinin verimli kullanımı hem de kaliteli ürünler elde etmek için önemlidir. Yoğurt, yaygın olarak tüketilen bir süt ürünüdür. Yoğurt üreten tesisler, geleneksel üretim yöntemlerinden dolayı yüksek enerji tüketmekte ve düşükverimlilikte çalışmaktadır. Kaliteli yoğurt üretmek için pastörize süt, maya türüne bağlı olarak 3-5 saat süreyle 42-45 °C'de tutulmalıdır, bu işlem inkübasyon olarak adlandırılır. İnkübasyon işleminden sonra, üretilen yoğurt, paket yoğurt büyüklüğünebağlıolarak iki saat içerisinde 20 °C'ye kadar soğutulmalıdır. Geleneksel yoğurt üretim tesislerinde gerekli ısıtma ve soğutma birbirinden bağımsız olarak uygulanır ve bu yaklaşım yüksek enerji tüketimine, atık ısıya ve enerjinin verimsiz kullanılmasına neden olur. Bu çalışmada, daha yüksek enerji performansı ve verimliliği sağlamak için birbirinden bağımsız olarak aynı anda ısıtma ve/veya soğutma yapabilen ısı pompası ve ısı depolama ünitesinden oluşan kombine bir sistem tasarlanmıştır. Böylece, buharlaştırıcıdan ısı transferi için gerekli enerji ve inkübasyon sonrası soğutma depolanan buzdan sağlanmış ve ürünün ağırlığından bağımsız olarak her 100 birim ısıtma enerjisi için 64/68 birim enerji (soğutucu akışkana bağlı olarak) kazanılmıştır. Isıtma,soğutma ve ikili işletme seçenekleri için R410a ve R143a kullanan sistemin performans katsayısı (COP) sırasıyla 2.83, 1.83, 4.66 ve 3.16,2.16, 5.31 olarak hesaplanmıştır. Isı pompası ve geleneksel doğalgaz-fuel-oil kazanları için enerji maliyetleri karşılaştırılmıştır. Sunulan tasarım ile yüksek enerji verimliliği ve düşük enerji tüketimi sağlanmış ve üretim tesislerinde kullanımı için öneriler verilmiştir.

High energyefficientsystemdesignfor incubation process and cooling of yoghurt

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 asincubation. 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 theproduct, 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.

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Politeknik Dergisi-Cover
  • ISSN: 1302-0900
  • Yayın Aralığı: Yılda 4 Sayı
  • Başlangıç: 1998
  • Yayıncı: GAZİ ÜNİVERSİTESİ