Energy efficiency improvement in the system for drying baker`s yeast
Keywords:heat integration, retrofit process integration, Pinch technology, simulation,
Drying processes are one of the main consumers of heat energy in production. Any decreases in heat consumption during the drying process will considerably decrease production costs. This study analyzes the high consumption of heat in the drying of baker`s yeast. The main task is to minimize the energy demand and lower the price of the final products with partial heat recovery. These changes will require system modifications. One of the most popular and effective methods that can be used in this case is heat process integration with Pinch Technology. In this study, a reference system was simulated with a mathematical model and analyzed for waste heat streams.
This paper suggests the redesigning of a drying system for production of active dry yeast. Selected streams that satisfy conditions for heat process integration were involved in the evaluation for a better solution. Two different scenarios were proposed as possible solutions. The suggested solutions are retrofit designs of Heat Exchanger Networks. These Heat Exchanger Networks include already installed heat exchangers as well as new heat transfer units. The selection of better design was made with economic analysis of investment. The proposed scenarios of the analyzed sub-system give improvement in heat energy recovery. The best determined solution reduces the cost and thus has the highest profitability, but not the highest heat energy recovery.
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