Heating of production halls in food industry

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1. OBJECTIVE


In several food industries, energy is needed to heat up the production halls, especially during winter months. Depending on the type and the size of the industry, large amounts of heat can be consumed.


2. FIELD OF APPLICATION


Heating of production halls can be applied in the food industries where the product is not heat-sensitive, such as fruit and vegetable, sugar, fat and oil, starch and potato, chocolate and coffee and aroma industries.


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


Heating of production halls can be achieved in different ways, depending on the heat needs of the unit. For small-scale production halls, heat exchangers in the form of heat radiators can provide adequate energy transfer. For larger-scale production halls, air conditioning units can be used to increase the temperature level in the production halls.


4. COMPETITIVE TECHNOLOGIES AND ENERGY SAVING POTENTIALS


a) Changes in the process

No information is available.

b) Changes in the energy distribution system
  • Secondary heat recovery from thermal oxidated waste gases: (BAT in the Food, Drink and Milk Industries, June 2005)
Thermal oxidation is a thermal treatment for waste gases used to remove gaseous pollutants and odours. The waste gas is combusted in a burner in order to eliminate pollutants and the produced gases have high thermal content. Primary heat recovery is conventionally conducted in heat exchangers, where heat is continuously transferred to pre-heat the incoming gas stream. Secondary heat recovery uses the treated exhaust gas, from the first stage heat recovery, for space heating.
  • Re-use of waste streams: (Joanneum Research)
Depending on the energy level required for heating of production halls, re-use of hot waste steams of the production processes can result in significant savings in energy consumption.


c) Changes in the heat supply system

No information is available.


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