Survey and analysis of secondary heat abundance in food plants

• Autorzy: Adamovsky R. , Kara J.
• Języki publikacji: EN

Abstrakty

EN

This lecture focuses on taking inventory and making energy analyses of the occurrence of secondary heat from technological processes in the food industry. The results of analyzing the occurrence of secondary (waste) heat in 154 factories in the sugar, meat, dairy, beer, and chocolate industries are presented. The production of secondary heat is analyzed according to sector and the type of heat-carrying medium, that is, the overheated and condensate heat of NH3; the palpable heat of steam, condensate, and water; and the palpable heat of air and combustion products. Additionally, the results of operationally metering a large-capacity baker's oven, lines for drying potatoes and root vegetables, and a large-capacity cooling plant were compiled.

Słowa kluczowe

EN

secondary heat; food plant

PL

ciepło wtórne; zakład spożywczy

• Wydawca: Oficyna Wydawnicza Politechniki Białostockiej
• Czasopismo: Zeszyty Naukowe Politechniki Białostockiej. Budowa i Eksploatacja Maszyn
• Rocznik: 2002
• Tom: Z. 9
• Strony: 13--17
• Opis fizyczny: Bibliogr. 1 poz., wykr.

Twórcy

autor

Adamovsky R.

• Czech Agricultural University, Praque, Kamycka 129

autor

Kara J.

• Czech Agricultural University, Praque, Kamycka 129

Bibliografia

• 1. Adamovsky R.: Proposal of energy system for secondary heat usage in baking ovens. In. Energy Efficiency Businnes Week. 4. Praha: SEVEn, 1995. p. 9.5.