Please use this identifier to cite or link to this item:
https://scholarbank.nus.edu.sg/handle/10635/58824
DC Field | Value | |
---|---|---|
dc.title | Thermodynamic analysis applied to a food-processing plant | |
dc.contributor.author | Ho, J.C. | |
dc.contributor.author | Chandratilleke, T.T. | |
dc.date.accessioned | 2014-06-17T05:18:49Z | |
dc.date.available | 2014-06-17T05:18:49Z | |
dc.date.issued | 1987 | |
dc.identifier.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. | |
dc.identifier.issn | 03062619 | |
dc.identifier.uri | http://scholarbank.nus.edu.sg/handle/10635/58824 | |
dc.description.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. | |
dc.source | Scopus | |
dc.type | Article | |
dc.contributor.department | MECHANICAL & PRODUCTION ENGINEERING | |
dc.description.sourcetitle | Applied Energy | |
dc.description.volume | 28 | |
dc.description.issue | 1 | |
dc.description.page | 35-46 | |
dc.description.coden | APEND | |
dc.identifier.isiut | NOT_IN_WOS | |
Appears in Collections: | Staff Publications |
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