Browsing by Subject "Pasteurization"

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    Application of inductive forced heating as a new approach to food industry heat exchangers: A case study—Tomato paste pasteurization
    (Springer Netherlands, 2018) Başaran A.; Yılmaz T.; Çivi C.
    Heat exchangers are one of the main equipment used in food industry because of their convenience to transfer energy to both auxiliary facilities and various food products. In food industry, there are several reasons for heat transfer such as pre-heating, pasteurizing and sterilizing in which heat exchangers require high amount of energy. On the other hand, as being a unique quality assurance unit heat exchangers should be cleaned easily and extensively. Having high operating costs due to energy consumption and requiring high investment cost due to ensure a reliable hygienic design make heat transfer units an expensive and energy-consuming unit. Therefore, developing new approaches to generate energy and transferring it hygienically with minimum loses will be an opportunity for the food industry. With the view of developing new equipment for industry, induction-driven heating system was investigated in this study and energy and exergy efficiencies were calculated and compared with conventional heat exchanger system. Selected food system was the tomato paste sterilization/pasteurization which is a part of tomato paste production line. After assumptions and theoretical calculations for both conventional application and inductive heating, it was found that inductive heating system has 95.00% energy efficiency and 46.56% second law efficiency while the conventional heating system with electric boiler has 75.43% energy efficiency and 16.63% exergy efficiency. As a consequence, inductive method was found more beneficial compared to a commercial method having higher energy and exergy efficiencies. © 2018, Akadémiai Kiadó, Budapest, Hungary.
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    Experimental investigation and evaluation of the thermodynamical performance of a novel hybrid design for milk pasteurization
    (Elsevier Ltd, 2023) Başaran A.; Yılmaz T.; Çivi C.
    In this study, a novel pasteurization system with an electrical-assisted, waste heat-recovered hybrid design was proposed for more clean and more versatile production. The novel system is designed to recover both the dissipated and extracted heat for milk pasteurization in a single thermodynamic cycle, thus enhancing energy and exergy efficiency. For experimental design, system parameters were selected as an LTLT and the target temperature was set to 65 ± 5 °C. It was experimentally determined that 2.328 kW of heat was recovered in the specifically designed heat exchanger. The novel pasteurization system had 0.71% energy efficiency whereas the pasteurization system without energy recovery shows 0.48% energy efficiency. It is concluded that heat recovery thanks to a specific condenser may increase energy efficiency by about 148%. Considering computed exergy input (4.303 kW) and output (0.3096 kW), the exergy efficiency of the whole pasteurization system was nearly 7.2%. It is found that the compressor had a 0.9884 kW exergy destruction rate corresponding to a 25% exergy destruction percentage. It is followed by the evaporator with 0.5662 kW, the secondary condenser with 0.2297 kW, by condenser with 0.1555 kW, and by expansion valve with 0.08221 kW, respectively. Consequently, the novel system has a promising design by performing good thermodynamic efficiency and recovering waste heat to reduce secondary heating energy requirement which is not valorized in conventional systems. The novel system causes approximately 33% fewer carbon emissions compared to a pasteurization system without energy recovery for the same amount of milk processing. © 2023 Elsevier Ltd