Comparison of drinking milk production with conventional and novel inductive heating in pasteurization in terms of energetic, exergetic, economic and environmental aspects
التفاصيل البيبلوغرافية
العنوان:
Comparison of drinking milk production with conventional and novel inductive heating in pasteurization in terms of energetic, exergetic, economic and environmental aspects
Scarcity of natural resources and global warming increase the importance of environmental awareness while making an economic decision for any kind of industry. The dairy industry is one of the impactful areas with high labor, water and energy demand is responsible for air pollution among other sectors in the food industry. In this study, drinking milk production was investigated for milk pasteurization system and its’ utilities such as steam, air, and water were studied in terms of energetic, exergetic, economic, and environmental aspects. A novel system including inductive heating (IMP) was proposed in this study with the aim of improving energy and exergy efficiencies and reducing environmental impacts. Each system was selected providing a temperature profile for high-temperature short time (HTST) for processing drinking milk. It was found that a novel design could be performed for 10 ton.h−1 milk with 44.35% less energy and less 53.27% exergy input compared to conventional application. In terms of processing cost, just replacing the heating process help reducing expenditure 3.38 EUR to 2.88 EUR per m3 milk. Apart from thermodynamic and economic performance, simplified Life Cycle Assessment (LCA) results showed that the IMP system generated smaller global warming potential (41%) and ozone layer depletion (51%) impact per m3 milk comparing the conventional system.