| Autor: |
François Maréchal, Damien Muller |
| Přispěvatelé: |
Kim, Jin-Kuk, Smith, Robin, Klemens, Jirik |
| Rok vydání: |
2008 |
| Předmět: |
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| Zdroj: |
Handbook of Water and Energy Management in Food Processing ISBN: 9781420077957 |
| DOI: |
10.1533/9781845694678.2.221 |
| Popis: |
Publisher Summary This chapter focuses on the energy management methods for the food industry. Effective energy management helps to fulfill the strategic goals to conserve water and energy resources in the food industry. A wide range of methods and tools are available to support energy management programs in the field of engineering, but none of these tools and methods can alone meet the objectives of an energy management program. The difficulty is, therefore, to identify when and how to use them in the most appropriate manner within the energy management system. The chapter presents a method for implementing an energy management program and this approach is made in several steps in which the use of the different tools will be discussed. When considering the system analysis, it is necessary to follow a two-step procedure. The first is a top-down approach that aims at identifying how the energy bill is distributed. The second step follows a bottom-up strategy to build up a new energy bill that defines the target to be achieved with the energy saving measures. The top-down approach is used to allocate energy costs to processes sub systems and process unit operations. The bottom-up approach aims at defining the requirement of the process unit operations and analyzing their possible integration. The combined top-down/bottom-up approach has the major advantage of emphasizing energy efficiency actions. Both the top-down and bottom-up approaches have advantages and drawbacks. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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