introduction 2013 v3 1pg

7/29/2019 Introduction 2013 v3 1pg

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SustainabilityinFoodandBioprocessing

Chapter1 Introduction

FPE30806

RemkoBoom


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TeachersRemkoBoom

Theoryandexercises

KevinvanKoerten

Exercises

FranciscoRossierTheoryand

exercises

LauravanDonkelaar

Exercises


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Structure

GlobalSetting Situation

Supplyoffoodandnonfood

Emergenceofbiomassbasedfuelsandchemicals

Sustainability

Definitionandprinciples Someissuesinprocessingandsupply

Watshouldwedo?

KeyrequirementsOverviewofthecourse


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Populationgrowth+strongerdemandperperson


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Demographics

Worldpopulationincreasesto9.6blnin2050(6.77blnin2009)

EmergingmiddleclassesinChina,India,SoutheastAsiaandSouthAmerica

Largerdemandforfoodthatrequiresmorereources(meat,fish,dairy,others)

Largerdemandforcattleandpigfeed

Higherqualitystandardsoffoodrequiremoreresources

2050:70%morefoodrequired


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BiochemicalsandBiofuels

Brazil 50%sugarcanecrop 40%nondieselfuel

USA Currently,15%corncrop;2%nondieselfuel

>1/3oildisplacementby2025 EU 6%biofuelby2010

20 30%replacementofoilby2030

China Launchedaprogramtouseethanolasafuel


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Biofuels

1st generationbiofuelsproduction

Producedfromnormalfoodcrops/fields

2nd generation

biofuels Stilllowoverall

efficiency

Mayacceleratedepletionoffields


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Canweproduceallthosecrops?

(UN)1961 2008

1960 1998:Growthofcropacreage0.3%peryear

1998 2008:Growth0.1%peryear

Saturationofavailable,suitableland

Rice

stocksdownto70milliontons, lowestlevelin25years, lessthanhalfof2000

Grain

Downtojust1.7monthsofconsumptionfrom3.5months(2000

2008) EU:wheatinventoriesfrom14to1milliontonsin(20072008)


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Landdegradation


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Globalsituation

Cropswillbescarce

Energyandwaterwillbescarce

Demandwillbehigher

Competinguses:food,chemicals,fuels

Makebestuseofresourcesavailable

Food,materials,fuels

Makeuseofnewfractions

Beasefficientandeffectiveaspossibleintheuseofallresources(water,energy,waste)


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Butareweefficient?

1servingofhamburger,friesandsodarequires7000litresofwater toproduceit

Beeftakes 15,000to70,000litres perkg

Chickentakes 3,000to6,000litres perkg

1kgRicetakes 4500litresperkg1kgWheattakes 1000litresperkg

1kgSugarBeettakes 1000litresperkg

1kgPotatoestakes 550litresperkg


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Wateruseforfoodproduction


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Sustainable?

Foreverykgofbeef,youneed52MJenergy forproducing1kgoflambfromNewZealand?(enoughfor 33 55hotshowers)

Andfor1kgofFrenchfries,60MJ(38 63showers)?

Andforshrimps(shellless)220MJ?(140 230showers)?


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Ourdailyfoodneedsa20xhigherenergyinput(NL)

Biomass635PJ

DutchAgriculture

475PJ

NetImport

160PJ

Fossil575PJ

Greenhouses/Food 100PJ

TransportionFood 100PJ

OtherAgriculture 60PJ

Household 165PJ

FoodIndustry 150PJ

2500kcal/day=55PJ

1PJ =109 MJ= 1015 J


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DirectenergyuseinthefoodproductionchaininEurope

Steadyincreaseintotaldirectenergyconsumption,1.6%p.a.

Decrease inenergyconsumptionforproductionoffertilizers,2%p.a.

Ramirez A. (2005), PhD Thesis, University of Utrecht


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Foodandbioprocessing

Weneedtomakebetteruseofourresources

Wecanmakebetteruseofourresources

Energy

Water

Rawmaterials landusage

Evenwhenalsomaterialsandfuelsareproduced


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Structure


Supplyoffood

and

non

food

SustainabilityDefinitionandprinciples

Someissuesinprocessingandsupply

Watshouldwedo? Keyrequirements

Overviewofthecourse


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Sustainability whatisthat?

Abilitytomaintainaprocessorstateoveralongertime

Developmentthatmeetstheneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstomeet

theirownneeds

People

Planet

Profit


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PforPeople

Theoperationshouldbesustainablefor

Employees

Consumers

Civiliansaroundtheactivities

Maslow:hierarchyofhumanneeds


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PforProfit

Operationshouldenablesustenanceoftheorganisation

Investment

Newequipment,labs,buildings

Operatingcosts

Costsofrawmaterials,auxiliaries(e.g.,cleaning),people

Revenue inthefuture

Salesofproducts

Riskoffailure

Estimatedaspercentage


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Cashflow

Howtofindwhetheraninvestmentiseconomicallysustainable?

Now

1st yr 2nd yr 3rd yr 4th yrExpense

Income


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Netpresentvalue

Discountratei:rateofchangeofmoney

Inflation

Interest

Earnings

Netpresentvalue(NPV)

Theequivalentvaluethatacertainsuminthefuture(timet),wouldhaveinthepresent

10000in2023,hasNPV= 3855

1


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Annualreturn/retornoninvestment

Initialinvstment

Subesquentearningsinnextyears

1

1

1

1 1

If

if 10000, 10, 10%, needstobe1993 ormore.


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Complications:riskmanagement

Riskoffailure

Productisnotpurchasedbyconsumers

TechnologydoesnotworkoutUnexpected,newregulationsorpoliticalchanges

1 1 1

Riskoffailureis50% allreturnsneedtobetwice ashighManyinvestmentsinnewtechnologyhavehigh


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Sustainability whatisthat?

Abilitytomaintainaprocessorstateoveralongertime

Developmentthatmeets

theneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstomeet

theirownneeds People

Planet

Profit


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People

PlanetPros-perity

ImpactPeople

AffluenceTechnology

P2030 =2x P2008P2030 =2x P2008

Technologyimprovementrequiredwithfactor4

Impactonresourceswithin2030yrImpactonresourceswithin2030yr

A2030 =2x A2008A2030 =2x A2008

IFI2030 I2008IFI2030 I2008 T2030 =T2008 /4T2030 =T2008 /4

Factor4movement(VonWeiszacker)

IPATPrinciple whyistechnologyimportant?


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IPATPrinciple KuznetsCurve

Conventionalform(PaulEhrlich)

Proposednewform

T1 :technologyformassproduction

T2 :technologyformoreefficientprocesses

Kuznetscurve(Yandleetal.,2002)

d d h b h


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Weneedmore orneedtochangeourbehaviour


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PhilosophiesofDesigningforSustainability

Strivingforefficiency

Reduce,reuse,recycle

The10Fs Thecirculareconomy

Regenerativedesign

Cradletocradle IndustrialEcology

Biomimicry

Theblueeconomy

...


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1.StrivingforEfficiency

Significantlossofproducttakesplaceateachstageofthechain

Harvesting

Ingredientproduction

Feedmeat

Endproductproduction

Transportation

Retail

Consumption(home)


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FoodLosses(1995,US)

Otherincludeseggs,peanuts,treenuts,drybeans,peas,andlentils,anddairyproducts

otherthanfluidmilk.Source: EconomicResearchService,U.S.DepartmentofAgriculture.


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Plusthefractionsnotusedforfood

Farm Processing Cattle

Stover remainsonthefarm

Furtherprocessedforhumanconsumption

Waste

Meat(app.75%water)

Wheatplan

tdryweight

Waste


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Virtualwatercontent(litres)

Product Size Litre Product Size Litre

Pintofbeer 568ml 170 Cupofcoffee 125ml 140

Glassofmilk 200ml 200 Cup of instantcoffee 125ml 80

Cupoftea 250ml 35 Glassofwine 125ml 120

Sliceofbread 30g 135 Breadwithcheese 30g+10g 90

Egg 40g 135 Tomato 70g 13

Potato 100g 25 Apple 100g 70

Glassoforangejuice 200ml 170 Bagofpotatocrisps 200g 185

Glassofapplejuice 200ml 190 Hamburger 150g 2400

Orange 100g 50 Bovineleathershoes 8000


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Energyconsumption somenumbers

Energyconsumption Unit

Brewery(energy

efficient)

1 1.6 MJ/Lbeer

Marketmilk,

cultured

products 0.09 1.11 MJ/L

milk

Cheeseandwhey 0.22 7.49 MJ/Lprocessedmilk

Milkpowder 3.06 23.3 MJ/Lprocessedmilk

Icecream 2.7 5.8 MJ/kgicecreamFishmealproduction 2.3 MJ/kgrawmaterial

Shrimp 0.35 MJ/kgrawmaterial

Filletproduction 0.018 MJ/kgrawmaterial

Freshfruitand

vegetables

0.11 0.22 MJ/kgfrozenfruitor

vegetables


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2.Reduce,reuse,recycle


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2.The10Fs

Farma

Food

Feed

Functionalchemicals

Fibres

Fermentation Fuel

Fertilizer

Fire FlareorFill

Qualityinproductsandapplications

Linearthinking:resources

arediscardedafteruse


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3.Thecirculareconomyandrelated

Inspiredonnature

Allstreamsfromonefactoryorhome,shouldgotoanother

Nostreamshouldgounused

Processesneedtobechangedsuch,thatallstreamscanbeeasilyusedbysomeoneelse

Appliedtothedesignofproducts:RegenerativeDesign


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Ourcurrentsociety

Currenteconomyisbased

onlinearthinking:fromresourcetowaste

Recyclingofwastetowardsrawmaterialsisan

afterthought

Endofpipesolutions

P.J.Lillford,M.F.Edwards,

A.WagnerSource:Phil.Trans.:

Math.Phys.Eng.Sci.1997

355(1728), 13631371


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6.Cradletocradle towards acirculareconomy

6 C dl dl d i l


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6.Cradletocradle towards acirculareconomy

Healthandnontoxicity

Reusabilityofproduct/materials

Useofrenewableenergy

Waterdischarge

Socialresponsibility

C dl t G C dl t C dl


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CradletoGraveversusCradletoCradle

FoodChainversusFoodCycle

Lessbadvsclosingthecycle

SoyWheat

Feed

Land

Cattle

DairyBeef

Consu-mer

C dl t G C dl t C dl


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CradletoGraveversusCradletoCradle

Shouldwebeefficient?

FoodChainversusFoodCycle

6 Cradle to cradle


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6.Cradletocradle

Designofproducts(includingpackage)thatcanbecompletelyupcycledthroughthebiologicalortechnologicalcycle.

Doesnotconsiderenergyconsumption.

Chemicals(pesticides,solvents,catalysts,etc.)consumedoremitted(NOx,SOx)inthefoodsupplychainshouldnotbeharmfulforthetotalcycle(s)

Mostlyaproductdesignphilosophy

Noanalysisorquantification,butabelief

Other philosophies


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Otherphilosophies

7.Industrialecology

Basedonthecirculareconomy,imitationofnatural

ecology

Combininglocalandglobalecologicalconstrainst

8.Biomimicry

Followingnatureinallaspectsofsocietry

E.g.,studyplantleaffordesighingsolarcell

9.Theblueeconomy

Usingnaturalphysicsasbasis(e.g.,naturalupdraftfor

ventilation)

Methods for quantification of sustainability


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Methodsforquantificationofsustainability

1. Usingenergyandmassbalances(footprinting)

2. Pinchanalysis

3. Lifecycleassessment

4. Exergyanalysisandexergyassistedlifecycleanalysis

1 Footprinting: Food Miles


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1.Footprinting:FoodMiles

Distance

(km)

Fueluse

(L/km)

Totalcapa

city(kg)

kgfuel/

kgfood

Ship 4000 294 41100000 0.0286

Car 10 0.1 20 0.0500

Truck 200 0.5 6850 0.0146

Truck 400 0.5 6850 0.0292

1 Mass and heat flow analysis


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1.Massandheatflowanalysis

Massflow

analysisofa

bioethanolfactory

Sankey diagram

ofabioethanolfactory

1 Mass and heat flow analysis


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1.Massandheatflowanalysis

SankeyheatflowanalysisofaStover to biogasinstallation

1 CO2 (carbon) footprint unambiguous?


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1.CO2 (carbon)footprint unambiguous?

400gCO2/kg

200gCO2/kg

300gCO2/kg

1 CO2 (carbon) footprint unambiguous?


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1.CO2 (carbon)footprint unambiguous?

400gCO2/kg

200gCO2/kg

300gCO2/kg

Howtoassignresourceusagetoaspecificingredientorproduct?

Systemboundariesarecrucial

1. Footprinting (CO2, water, land)


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1.Footprinting(CO2,water,land)

Assignmentofresources:subjectiveOftenonbasisofmass,volume,

Sometimesonbasisofvalue(butwhich?)

WastefractionsOftenallCO2 assignedtothemainproduct waste

producthaszeroCO2 footprint

Untilwhereshouldeachcomponentbefollowed? Systemboundariesareessential,butsubjective

Noinformationaboutwheresystemsareinefficient

Chapter II mass and heat flow analysis


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ChapterII massandheatflowanalysis

Nodirectfootprinting,butvisualisation

Complexprocessesof

supplychains!Where arewastes

generated?Wheredowewaste

energy?Uncoverhiddenwastes

Howcouldweadaptthe

systemstohave

less

waste

andbetteruseofenergy?



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q y


2. Pinchanalysis



Pinchanalysis


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y

Considerthequantityandthequalityofaspecificresource

Heat,water,air,others

Trytokeepthequalityoftheresourceashighaspossible

Trytoreuseasmanytimesaspossible

Quantity

Quality

ChapterIII Pinchtechnology


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p gy

0

50

100

150

200

0 200 400 600

T(C)

H (kW)

PinchHeating

duty

Coolingduty

Graphicalmethodtofindouthowtomakemostoptimaluseofenergyandheat

Applicabletoanyprocessor

supplychain

Canbetranslatedtoother

utilities(e.g.,waterusageina

process)

Canhelpyouinchoosingthe

bestwayofheatingorcooling

Canindicatehowtousenon

conventionalmeans(heatpumps,vapourrecompression,

etc.)

GrandFeed2,80C 145C

60C170C

Heater2Cooler2


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CompositeCurve

(GCC)

Totalheatingandcooling

duties Includingheating/cooling

product

Totalinternalandexternaldutiesfollow

Selfsufficientpocketsemerge

0

50

100

150

200

0 50 100

T(C)

H(kW)

Heatingduty

Pinch

II

I

Coolingduty

Feed1,20C 150C135C 30CCooler1Heater1

HeatreuseFeed2,80C 145C

60C170C

Heater2Cooler2


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CCsorGCCtranslatedintoheat

exchangenetwork

Batchwiseoperationdiscussed

Heatrecoveryoptionsdiscussed

MVC,TVC

Heatpumps

Process

alternatives

2

4

1

Stream

35C

60C

20C9030

60

30C

cp(kW/K)

3.0

1.5

2.0

4.0

90C90C80C

80C 140C

170C

240

90

H

H

20

20

145C135C125C150C

3

0

50

100

150

200

0 50 100

T(C)

H(kW)

Heatingduty

Pinch

II

I

Coolingduty

Feed1,20C 150C135C 30CCooler1Heater1



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2. Pinchanalysis



3.LifeCycle


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Analysis Cradletograve

approach

Addupallresourceuseandemissoins

Defineweighing

factors

Addallamountsxfactorsupintoanoverallimpact

3.LifeCycleAnalysis


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Productionsystem


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Weighingfactorsaresubjective

Where dothelosses

takeplace?

LCAisonlyusfuloveracomplete supplychain

Weighingfactors

Systemboundaries

Multipleproducts

Systemboundarisareessential,andsubjective

Sugar production process


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Massbalancetower 1051.60 t/h

Mass 0 CO2+

S ol ids 0 Wetpulp Electricity F(CO2)= 8

Diffusionstep Juiceproduction Sugar 0 F= 451.75 t/h 79.8 kW F(total)= 48

w = 0.1081948 solids Pulp1

warmed p= 0.09740152 RQ F= 117 t/h

cossetes T= 74 degC w = 0.25 solids

T= 74 degC cp= 3.8519 kJ/(kg.K) p= 0.0355 RQ 52 degC 96 degC

T= 74 K Wetairtoexhaust

P= 5321 kW pressed P= 28856 kW

P= 75646 k W

pressed

Driedpulp

Cossettes Pulp2 F= 16.784 t/h Rawjuice

F= 890.75 t/h F= 50.75 t/h w= 0.89 solids F= 997 t/h

w = 0.233 solids Presswtr w = 0.3 solids p= 0.02764 RQ w = 0.1638 solids

p= 0.726 RQ F= 284 t/h p= 0.02764 RQ T= 90 degC p= 0.915 RQ CO2+

T= 10 degC w = 0.0155 sol ids T= 74 K T= 25 degC F(CO2)= 16

cp= 3.643 kJ/(kg.K) Electricity 150 kW p= 0.75 RQ cp= 3.643 kJ/(kg.K) cp= 3.859 kJ/(kg.K) F(total)= 6

T= 74 degC w(CO2)= 0

T= 71 degC cp= 4.185 dkJ/(kg.K)

Limestone 19.4

Rawjuice P= 18440 kW Cokes 2

F= 997 t/h Nat'lgas Hcomb 2720

w = 0.164 solids Freshwtr P= 21964.476 kW Lime

p= 0.915 RQ F= 274 t/h F= 1976.803 Nm3/h susp.

T= 25 degC w = 0 solids ev= 2260 kJ/kg F= 54.60 t/h Li

cp= 3.859 kJ/(kg.K) p= 0 RQ Heatofcombustion= 40 MJ/Nm3gas w = 0.2910 solidsT= 10 degC p= 0.296049 RQ

cp= 4.185 kJ/(kg.K) 0.75 efficiency cp= 3.859 kJ/(kg.K)

T= 100 degC

Flash

vapourtoair

Exothe

betweenli

Total su gar NSt ot al i ns NS s ol NS w at er

C os se tt es 8 90. 75 15 0. 8432 5 6. 94 0434 73 9. 90 68

Wetp ul p 451. 75 1. 842306 47. 034694 402. 873

Pulp1 117 1.038375 28.211625 87.75

Pulp2 5 0.75 0.420819 14.804181 35.525

Driedpul p 16. 784 0.41288 14.52488 1.84624 To tal s uga r i ns N

Nat'lgas 1977 rawjuice 997 149.38 5.6

Presswtr 284 3.3015 1.1005 279.598 thinjuice 919.8 143.3424

Freshwater 274 274 Limedjuice 1051.60

rawjuice 997 149.384 5.649762 8.861761 833.1045 carbonatedjuice

decantedjuice

precipitatefromdecanter 140.34 4.704 0.1779

solidprecipitate 96.650 0.000 30.927

Waterfromp re cip itate 43.69 4.704

Limesuspe nsion 54.60 4.704

Limestone 19.475

Cokes 2

Combustiongases 16.97 (onlyCO2)

Lime 10.906

DiffusiontowerLiming

NB kalkenencarbonerenzijninwerkelijkheid ingewikkelder.Is versimpeldtoteeneenstapsproces

JuiceClarificationstep



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2. Pinchanalysis



4.ExergyandexergyassistedLCA


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Exergy=quantityxquality

Thermodynamicdefinition

Notsubjectivebutcompletelyobjective

Statevariable:ifyouknowthecomposition,aggregationstate,

pressureandtemperature,youknowtheexergyofastream

Objectivevaluationofeachstream

Systemboundariesaremuchlessimportant

Noproblemwithassignmentoverproducts

Abstract;takesawhiletounderstandtheoutcome

Relativelycomplexcalculations:computernecessary

Chapter4and5 exergyanalysis


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Exergy:qualityofastream(massorenergy)

Notanewconcept,butrecently(re)discovered

Givesthequalityofenergyandmassstreams

Comparingthequalityofin andoutgoingstreamsgivesyouthetruelosses

Ocean: dissolved mat.

exergy = 0

atmosphere: gasesexergy = 0

ores, fossil fuels

exergy >> 0

renewable

exergy (>> 0)

earth's crust solutions exer = 0

Exergyofasystem


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Thetotalamountofworkthatcanbeexertedbyexchangewiththeenvironment

Environment:earthinequilibrium(artificialdefinition)

298K,100kPa,materialsintheirfinalstate

Ocean: dissolved mat.

exergy = 0

atmosphere: gasesexergy = 0

ores, fossil fuels

exergy >> 0

renewable

exergy (>> 0)

earth's crust solutions exer = 0

Exergyanalysis suitableforcompletesupplychains


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prodn.ofraw

mat.1

electricity

production

prodn.ofraw

mat.2

electricitydistribution

Purificationof

water

water

distribution

Factorytransport

ation

transport

ationconsumer

solid

waste

handling

wastewater

treatment

dump

fuels

surf.

water

air

butalsosuitabletoanalysepartsofprocesses


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Condensor

Heater

Dryer

Air

Fuel

Dryproduct

Wetproduct

P= 3.7189 bar normaal=0,550bar

6-stage evaporation plant


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T= 141 degC ca.84graden

Ditkomtrechtstreeksuitflowshe

vapour1 Vapour2 Vapour3 Vapour4 Vapour5 Vapour6

F= 144.3 t/u 141.4 t/u 135.9 t/u 173.2 t/u 74.0 t/u 43.2 t/u

P= 2.43 bar 1.92 bar 1.53 bar 1.311 bar 0.979 bar 0.677 bar

Steam T= 126.5 degC 119 degC 112 degC 107.3 degC 99 degC 89.1 degC

P= 3.719 bar

T= 141 degC

F= 144.3 t/h

t/h

solids

RQ

degC Liquid1 Liquid2 Liquid3 Liquid5

kJ/(kg.K) F= 602.3 t/u 460.9 t/u 325.0 251.0 t/u

p= 23.8 degBrix 31.1 degBrix 44.1 degBrix 57.1 degBrix

hinjuice kW T= 127.1 degC 119.9 degC 113.7 degC 102.1 degC

p x= 0.571 sugars

Sugars P= 23461 kW y= 0.033873 nonsugars

solublenonsugars

Liquid4

P= 15415 kW F= 746.6 t/h

w= 19.2 degBrix P= 11602 kW

T= 107.7 degC

cp= 3.832 kJ/(kg.K)

Thinjuice

F= 919.8 t/h

w= 0.165 solids

P= 79.462 kW 15.6 degBrix

efficiency 10% p= 0.944 RQ

Exergyanalysis visualisation


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6stageevaporationplantinsugarfactoryofCosun partoftheCaseStudyof2012



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2. Pinchanalysis



SustainableFoodandBioprocessing


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ChapterIII MassandHeatinProcessSystems ChapterIII Pinchanalysis

ChapterIV Exergy,introduction

ChapterV Exergy:psychrometricuse

Youwillhavelookedatcompleteproductionsystemsasasystem

Identifyenergyinefficiencyandcansynthesizeheatreuseschemes

Consistentviewonqualityofwatermchemicals,ingredients,

productsandheat

judgeandsuggestimporvementsandworktowardstruesustainabilityinproductionsystems

Courseschedule Week1(11 15February)


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Week 1 Monday13-02-2012 Tuesday14-02-2012 Wednesday15-02-2012 Thursday16-02-2012 Friday17-02-2012

8.30 10.15

10.30 12.15

Introduction(ch. I) & massand heat flowanalysis (ch.

II) (C218)

Working onexercises ofch. II & III(PC602,PC606)

Chapter III:PinchAnalysis I(C218)


Chapter III:PinchAnalysis II(C218)


Discussion &evaluation ofexercises(C218)

Working onexercises ofchapter III(PC19, PC20)

Chapter IV:Exergy(C17)

13.30 15.15

15.30 17.30

Exercises ofchapter II(PC19, PC20)

Continued

Working onexercises ofch. II & III(PC602,

PC606)

Continued

Working onexercises ofchapter III(PC602,

PC606)

Continued

Working onexercises ofchapter III(PC602,

PC606)

Continued

Working onexercises(PC602,PC606)

Continued

Week2(18 22February)

Week 2 Monday Tuesday Wednesday Thursday Friday


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Week 2 Monday

20-02-2012

Tuesday

21-02-2012

Wednesday

22-02-2012

Thursday

23-02-2012

Friday

24-02-2012

8.30 10.15

10.30 12.15

Working onexercises ofchapter IV(PC602,

PC606)

Discussion &evaluation ofexercises

(C218)

Working onexercises ofchapter V(PC602,

PC606)

Chapter V:Exergy andpsychro-

metry C218)

Working onexercises ofchapter V(PC602,

PC606)

Discussionon exercises(C218)

Working onsmall casestudy (PC602,PC606)

Chapter VI:Small casestudies(C218)

Working onsmall casestudy (PC602,PC606)

Chapter VII:Sustainabilityin Food &Bioproduction(C218)

13.30 15.15

15.30 17.30

Working onexercises ofchapter V

(PC602, PC606)

Continued

Working onexercises ofchapter V

(PC602,PC606)

Continued

Working onsmall casestudy

(PC602,PC606)

Continued

Working onsmall casestudy

(PC602,PC606)

Continued

Time to workon case studyand exercises

Week3(27February 2March)

Week 3 Monday Tuesday Wednesday Thursday Friday


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Week 3 Monday

27-02-2012

Tuesday

28-02-2012

Wednesday

29-02-2012

Thursday

01-03-2012

Friday

02-03-2012

8.30 10.15

10.30 12.15

Time to work oncase study andexercises

Introductionto Domo, largecase study,

assembly ofgroups (C17)

Working onDomo case(PC602,PC606)

Continued

Finish andhand inpresentation(PC602,

PC606)

Excursion toDomo

Working onimprovementoptions(PC602,

PC606)

Continued

Finishing andpreparation offinal presen-tation

(PC602,PC606)

Finalpresentations by all

groups (V54)

13.30 15.15

15.30 17.30

Working onDomo case(PC602, PC606)

Continued

Working onDomo case(PC602,PC606)

Continued

Excursion toDomo

Excusion toDomo

Working onimprovementoptions(PC602,PC606)

Continued

Continuationof inalpresentations (V54)

Feedback pergroup

FrieslandCampina DOMOBorculo


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DOMOBorculo:biorefiningofmilk

About220employees


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p y

Weekly:ca240deliveriesofwhey(1.700 1.800tonfinalproduct)

Bioactiveproducts: VivinalGos(prebioticingredientcontaininggalactooligosaccharides)

VivinalAlpha(wheyproteinconcentratesrichinalphalactalbumin)

Pharmaceuticallactose(twodedicatedfacilties) Lactochem(alfamonohydratelactoseforwetgranulation)

Lactopress(beta andspraydriedlactosefordirectcompression) Lactohale(alfamonohydratelactosefordrypowderinhalation)

Refinedlactose LactopureRefined

Wheyproteinconcentrates Hiprotal

Wheybasedpowders

Week4(5 9March)


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Week 4 Monday05-03-2012

Tuesday06-03-2012

Wednesday07-03-2012

Thursday08-03-2012

Friday09-03-2012

8.30 10.15

10.30 12.15

Self study... Self study... Self study...

Opportunityforquestions(C218)

Self study...Examination(C62)

13.30 15.15

15.30 17.30

Self study... Self study... Self study... Self study...

AllinformationonEduweb&BlackBoard


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Attheend...


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Youwillhavelookedatcompleteproductionsystemsasasystem

Youcanidentifyenergyinefficiencyandcansynthesizeheatreuseschemes

Youcanhaveaconsistentviewonqualityofwatermchemicals,ingredients,productsandheat

Youcanjudgeandsuggestimporvementsandworktowards

truesustainabilityinproductionsystems

Structure


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Supplyoffood

SustainabilityDefinitionandprinciples

Someissuesinprocessingandsupplyoffood

Watshouldwedo? Keyrequirements

Overviewofthecourse

introduction 2013 v3 1pg

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