Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/58824
DC FieldValue
dc.titleThermodynamic analysis applied to a food-processing plant
dc.contributor.authorHo, J.C.
dc.contributor.authorChandratilleke, T.T.
dc.date.accessioned2014-06-17T05:18:49Z
dc.date.available2014-06-17T05:18:49Z
dc.date.issued1987
dc.identifier.citationHo, J.C.,Chandratilleke, T.T. (1987). Thermodynamic analysis applied to a food-processing plant. Applied Energy 28 (1) : 35-46. ScholarBank@NUS Repository.
dc.identifier.issn03062619
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/58824
dc.description.abstractTwo 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.
dc.sourceScopus
dc.typeArticle
dc.contributor.departmentMECHANICAL & PRODUCTION ENGINEERING
dc.description.sourcetitleApplied Energy
dc.description.volume28
dc.description.issue1
dc.description.page35-46
dc.description.codenAPEND
dc.identifier.isiutNOT_IN_WOS
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