Pollution Reduction in Croatian Food Industry Via Total Site Heat Recovery

Authors: 
Cosic, B., University of Zagreb, Facuty of Mechanical Engineering and Naval Architecture
Duic, N., University of Zagreb, Facuty of Mechanical Engineering and Naval Architecture

The statistic indicates the energy consumption in food industry: to produce 1 J of food energy 10 J of primary energy is required. The population growth and its food supplying are causing the annual energy consumption rise on 24 – 40%. On the other hand it leads to fast deterioration of surrounding environment owing to CO2, NOx, SOx, dust, soot and other industrial emissions. The steep rise of energy prices in recent years, as well as the necessity to curb carbon dioxide emissions, have intensified the need for solutions that are increasing energy efficiency in the food industry.

This paper deals with selection of optimum amount heat to be recovered during Total Site integration and utility targets for external heating, cooling, refrigerating etc. The methodology provides the calculation of minimum capital investment during heat integration of site. The results may be used for minimisation of investments during Site retrofit.