Please use this identifier to cite or link to this item:
|Title:||Thermodynamic analysis applied to a food-processing plant|
|Authors:||Ho, J.C. |
|Citation:||Ho, J.C.,Chandratilleke, T.T. (1987). Thermodynamic analysis applied to a food-processing plant. Applied Energy 28 (1) : 35-46. ScholarBank@NUS Repository.|
|Abstract:||Two production lines of a multi-product, food-processing plant are selected for energy auditing and analysis. Thermodynamic analysis showed that the first-law and second-law efficiencies are 81·5% and 26·1% for the instantnoodles line and 23·6% and 7·9% for the malt-beverage line. These efficiency values are dictated primarily by the major energy-consuming sub-processes of each production line. Improvements in both first-law and second-law efficiencies are possible for the plants if the use of steam for heating is replaced by gaseous or liquid fuels, the steam ejectors for creating vacuum are replaced by a mechanical pump, and employing the cooler surroundings to assist in the cooling process. © 1987.|
|Source Title:||Applied Energy|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Oct 6, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.