Title
Mapiranje i iskorišćenje otpadne toplote u prehrambenoj industriji
Creator
Josijević, Mladen, 1988-, 24122471
Copyright date
2020
Object Links
Select license
Autorstvo-Bez prerade 3.0 Srbija (CC BY-ND 3.0)
License description
Dozvoljavate umnožavanje, distribuciju i javno saopštavanje dela, bez promena, preoblikovanja ili upotrebe dela u svom delu, ako se navede ime autora na način odredjen od strane autora ili davaoca licence. Ova licenca dozvoljava komercijalnu upotrebu dela. Osnovni opis Licence: http://creativecommons.org/licenses/by-nd/3.0/rs/deed.sr_LATN Sadržaj ugovora u celini: http://creativecommons.org/licenses/by-nd/3.0/rs/legalcode.sr-Latn
Language
Serbian
Cobiss-ID
Inventory ID
D-3372
Theses Type
Doktorska disertacija
description
Datum odbrane: 15.09.2020.
Other responsibilities
mentor
Šušteršič, Vanja, 1967-, 13551975
predsednik komisije
Gordić, Dušan, 1970-, 13546599
član komisije
Končalović, Davor, 1979-, 24112743
član komisije
Nikolić, Danijela, 1971-, 17674599
član komisije
Stojiljković, Mirko M., 1980-, 9736807
član komisije
Vukašinović, Vladimir, 1986-, 24120679
Academic Expertise
Tehničko-tehnološke nauke
University
Univerzitet u Kragujevcu
Faculty
Fakultet inženjerskih nauka
Alternative title
Mapping and utilization of waste heat in the food processing industry
Format
XI, 185 listova
Abstract (en)
Food and beverage industry, as an important global branch of industry, consume
considerable amounts of energy. This sector predominantly uses energy for the
recuperation of thermal processes in which the significant amounts of energy are irreversibly wasted as waste heat. The identification of potential sources of waste heat and
the estimations for their possible utilization can be an extremely challenging undertaking.
Also, the relatively small share of energy costs with respect to total production costs, in
addition to high initial investments, are the main reason for the low implementation of a
waste heat utilization technology. In this regard, the doctoral dissertation aims at defining
the methodology for determining waste heat potentials in food industry and for the
selection of an optimal technology for its utilization based on desired goal functions.
The dissertation develops a new methodology that is based upon the comprehensive energy
audit of production facility and the application of mathematical optimization in the
selection of an optimal technology for waste heat utilization. The audit follows the ISO
50002 standard and is conducted aiming at the collection of data on energy and raw
material flows in a facility and at mapping waste heat sources and their potentials. The
mathematical model applied here is originally developed for the purposes of this
dissertation and it completely based on multivariate mixed integer nonlinear
programming. The mathematical model incorporates the equations of the most commonly
used technologies for waste heat utilization that are suitable for the temperature levels of
waste heat sources in food industry. The equations describe the economic and ecological
indicators of investment justification. The maximization or minimization of any among
these indicators most commonly represents a goal function.
The methodology developed here is tested on a case study, a facility operating within the
milk and dairy production sector. According to the results obtained in this study, in both
basic scenarios and with multiple different goal functions, the best way to use waste heat is
its direct utilization whenever possible. Also, the most beneficial scenario for the analyzed
dairy, in addition to the direct utilization of process heat, is the implementation of a
mechanical compression heat pump for the utilization of waste heat from the condensers
of refrigeration equipment.
Authors Key words
energy efficiency, food industry, waste heat, optimization.
Classification
536.7:662.614.4 (043.3)
Subject
Energetska efikasnost - Prehrambena industrija -
Proračun
Type
Tekst
Abstract (en)
Food and beverage industry, as an important global branch of industry, consume
considerable amounts of energy. This sector predominantly uses energy for the
recuperation of thermal processes in which the significant amounts of energy are irreversibly wasted as waste heat. The identification of potential sources of waste heat and
the estimations for their possible utilization can be an extremely challenging undertaking.
Also, the relatively small share of energy costs with respect to total production costs, in
addition to high initial investments, are the main reason for the low implementation of a
waste heat utilization technology. In this regard, the doctoral dissertation aims at defining
the methodology for determining waste heat potentials in food industry and for the
selection of an optimal technology for its utilization based on desired goal functions.
The dissertation develops a new methodology that is based upon the comprehensive energy
audit of production facility and the application of mathematical optimization in the
selection of an optimal technology for waste heat utilization. The audit follows the ISO
50002 standard and is conducted aiming at the collection of data on energy and raw
material flows in a facility and at mapping waste heat sources and their potentials. The
mathematical model applied here is originally developed for the purposes of this
dissertation and it completely based on multivariate mixed integer nonlinear
programming. The mathematical model incorporates the equations of the most commonly
used technologies for waste heat utilization that are suitable for the temperature levels of
waste heat sources in food industry. The equations describe the economic and ecological
indicators of investment justification. The maximization or minimization of any among
these indicators most commonly represents a goal function.
The methodology developed here is tested on a case study, a facility operating within the
milk and dairy production sector. According to the results obtained in this study, in both
basic scenarios and with multiple different goal functions, the best way to use waste heat is
its direct utilization whenever possible. Also, the most beneficial scenario for the analyzed
dairy, in addition to the direct utilization of process heat, is the implementation of a
mechanical compression heat pump for the utilization of waste heat from the condensers
of refrigeration equipment.
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