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Development of a methodology for the design and implementation of solar process heat systems in the food industry

机译：开发食品工业中太阳能过程加热系统的设计和实施方法

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The effects of fossil fuel consumption on the climate lead to changes in international climate policy, hence, the introduction of the EU Energy Efficiency Directive and national standards for industrial energy efficiency. This paper focuses on the reduction of energy and CO_2 emissions in the food industry. Much of the energy used by the food industry is low-grade heat. Almost 85 % of this heat is supplied at temperatures below 150 ℃ and most of the heat is raised by the combustion of fossil fuels. The supply of low-grade process heat represents an opportunity for heat recovery systems and solar thermal systems. A review of existing standards, guides for energy efficiency and results of past projects has shown that the integration of solar process heat in the food industry is a complex task with no established methodology. Such a methodology should be valuable to both the engineers responsible for the design of a process heat system and also the energy engineers employed by the industry to run these systems. Both types of decision maker are responsible for the energy systems of food companies. Their expertise varies and covers a broad range. This paper presents the development of a methodology for the integration of solar process heating in the food industry. The first part of the development process was the configuration of the tools and measures for analysis, optimisation and design. This is basis for the structure of the methodology and it addresses the deficiencies of existing guidelines. The second part was the application of the methodology within two case companies in cooperation with the energy engineers. Their feedback was used to evaluate the usability of tools and measures within the methodology from the perspective of the food company energy engineer. The experience of application of the methodology with real case companies demonstrates the necessity of energy engineer feedback. The case study results primary energy savings up to 12.5 % on low-grade heat.
机译：化石燃料消耗对气候的影响导致国际气候政策发生变化，因此引入了欧盟能源效率指令和工业能源效率国家标准。本文着重于减少食品行业的能源和CO_2排放。食品工业使用的大部分能量是低级热量。大约85％的热量是在低于150℃的温度下提供的，大部分热量是通过化石燃料的燃烧而产生的。低品位过程热的供应为热回收系统和太阳能热系统提供了机会。对现有标准，能效指南和过去项目的结果进行的审查表明，食品工业中太阳能过程热量的集成是一项复杂的任务，没有确定的方法。这种方法对于负责过程供热系统设计的工程师以及行业中运行这些系统的能源工程师都应该是有价值的。两种类型的决策者都对食品公司的能源系统负责。他们的专业知识各不相同，涵盖范围广泛。本文介绍了食品工业中太阳能过程供热集成方法的发展。开发过程的第一部分是用于分析，优化和设计的工具和措施的配置。这是该方法结构的基础，并且解决了现有准则的不足。第二部分是该方法论在两家案例公司与能源工程师的合作下的应用。他们的反馈被用来从食品公司能源工程师的角度评估方法论中工具和措施的可用性。该方法在实际案例公司中的应用经验证明了能源工程师反馈的必要性。案例研究结果表明，低品位热量可节省高达12.5％的一次能源。

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