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|Title:||Thermodynamic analysis applied to a food-processing plant||Authors:||Ho, J.C.
|Issue Date:||1987||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||URI:||http://scholarbank.nus.edu.sg/handle/10635/58824||ISSN:||03062619|
|Appears in Collections:||Staff Publications|
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