Overview
ABSTRACT
Europe has committed itself to diminishing its energy consumption by 20% before 2012 in order to decrease its dependence on oil and gas imports and reduce its electricity bill. Significant savings can be achieved within the agrifood industry sector (AIS) through liquid-food heating processes. These processes are globally efficient in terms of heat treatment and on the energetic plane while guaranteeing technical and economic interest (investment and operational costs, maturity of the heating processes). A certain number of fluid heating technologies are used in the agrifood industry and have evolved according to the constraints arising from environmental and energy issues. These technologies must be adapted to the various types of liquids. Indeed, food liquids present various rheological and electric characteristics. Furthermore, the latter are also heat-sensitive and can thus clog exchangers. This point has to be taken into account when choosing the appropriate heating technology.
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Read the articleAUTHORS
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Ismaël ZAÏD: Design engineer - Energy Optimization and Process Expertise Group - EDF R&D
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Lionel MUNCH: Engineering Manager - Energy Department - Mantes-la-Jolie Town Hall
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Nicolas FLACH-MALASPINA: Group Manager - EDF Island Energy Systems
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Christophe COQUELET: Assistant Professor, Mines ParisTech - with the kind collaboration of the Institut Supérieur des Techniques de Mines ParisTech (ISUPFERE, http://isupfere.ensmp.fr)
INTRODUCTION
Europe has pledged to cut its energy consumption by 20% by 2020 in order to reduce its dependence on imported oil and gas and cut its electricity bill, estimated at around €100 billion a year. If it achieves its targets, it will prevent the emission of 780 million tonnes of CO 2 into the atmosphere. The food processing industry (IAA) sector harbors significant savings potential from heating operations for liquid food that are efficient in the overall sense, both in terms of thermal treatment and energy-wise, bearing in mind the technico-economic interest: the investment cost, the operating cost and the maturity of unit heating operations.
Several fluid heating technologies are used in the food industry. These technologies have evolved in response to environmental and energy constraints. They must be adapted to different types of fluid. Agri-food fluids have different rheological and electrical characteristics. What's more, these fluids are also heat-sensitive and, as a result, can foul the various technologies. This last point must be taken into account when choosing the right heating technology.
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