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Efficient energy use in a slaughter and meat processing plant-opportunities for process integration

Anna Fritzson (Institutionen för energi och miljö, Värmeteknik och maskinlära) ; Thore Berntsson (Institutionen för energi och miljö, Värmeteknik och maskinlära)
Journal of Food Engineering (0260-8774 ). Vol. 76 (2006), 4, p. 594-604.
[Artikel, refereegranskad vetenskaplig]

In this paper, process integration methods are used to investigate the potential to decrease the energy usage in the slaughtering and meat processing industry. Above ambient temperatures, heating of water with different target temperatures is a large heat demand in a plant, while at subambient temperatures the refrigeration plant needs almost all of the shaftwork used at the site. Interaction between, on one hand, energy demands above ambient temperature and, on the other, cooling needs below ambient temperature can take place with freezing compressors or heat pumps. By using process integration methods above and below ambient temperatures, potentials for saving both shaftwork and external heat demand in food plants can be identified. A case study at a modern plant illustrates that even though many energy-saving measures have been taken there is still a technical potential for saving 30% of the external heat demand and more than 10% of the shaftwork used in the plant. The economic potential for the savings is dependent on the conditions at the plant.

Nyckelord: Process integration, Ready-made meals, Pinch analysis, Energy savings, Food processing, Slaughterhouse, Meat processing, Shaftwork, Refrigeration, Heat pump

Denna post skapades 2009-11-24. Senast ändrad 2011-06-01.
CPL Pubid: 102113


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Institutioner (Chalmers)

Institutionen för energi och miljö, Värmeteknik och maskinlära (2005-2014)


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Chalmers infrastruktur