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SustainabilityinFoodandBioprocessing
Chapter1 Introduction
FPE30806
RemkoBoom
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TeachersRemkoBoom
Theoryandexercises
KevinvanKoerten
Exercises
FranciscoRossierTheoryand
exercises
LauravanDonkelaar
Exercises
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Structure
GlobalSetting Situation
Supplyoffoodandnonfood
Emergenceofbiomassbasedfuelsandchemicals
Sustainability
Definitionandprinciples Someissuesinprocessingandsupply
Watshouldwedo?
KeyrequirementsOverviewofthecourse
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Populationgrowth+strongerdemandperperson
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Demographics
Worldpopulationincreasesto9.6blnin2050(6.77blnin2009)
EmergingmiddleclassesinChina,India,SoutheastAsiaandSouthAmerica
Largerdemandforfoodthatrequiresmorereources(meat,fish,dairy,others)
Largerdemandforcattleandpigfeed
Higherqualitystandardsoffoodrequiremoreresources
2050:70%morefoodrequired
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BiochemicalsandBiofuels
Brazil 50%sugarcanecrop 40%nondieselfuel
USA Currently,15%corncrop;2%nondieselfuel
>1/3oildisplacementby2025 EU 6%biofuelby2010
20 30%replacementofoilby2030
China Launchedaprogramtouseethanolasafuel
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Biofuels
1st generationbiofuelsproduction
Producedfromnormalfoodcrops/fields
2nd generation
biofuels Stilllowoverall
efficiency
Mayacceleratedepletionoffields
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Canweproduceallthosecrops?
(UN)1961 2008
1960 1998:Growthofcropacreage0.3%peryear
1998 2008:Growth0.1%peryear
Saturationofavailable,suitableland
Rice
stocksdownto70milliontons, lowestlevelin25years, lessthanhalfof2000
Grain
Downtojust1.7monthsofconsumptionfrom3.5months(2000
2008) EU:wheatinventoriesfrom14to1milliontonsin(20072008)
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Landdegradation
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Globalsituation
Cropswillbescarce
Energyandwaterwillbescarce
Demandwillbehigher
Competinguses:food,chemicals,fuels
Makebestuseofresourcesavailable
Food,materials,fuels
Makeuseofnewfractions
Beasefficientandeffectiveaspossibleintheuseofallresources(water,energy,waste)
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Butareweefficient?
1servingofhamburger,friesandsodarequires7000litresofwater toproduceit
Beeftakes 15,000to70,000litres perkg
Chickentakes 3,000to6,000litres perkg
1kgRicetakes 4500litresperkg1kgWheattakes 1000litresperkg
1kgSugarBeettakes 1000litresperkg
1kgPotatoestakes 550litresperkg
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Wateruseforfoodproduction
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Sustainable?
Foreverykgofbeef,youneed52MJenergy forproducing1kgoflambfromNewZealand?(enoughfor 33 55hotshowers)
Andfor1kgofFrenchfries,60MJ(38 63showers)?
Andforshrimps(shellless)220MJ?(140 230showers)?
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Ourdailyfoodneedsa20xhigherenergyinput(NL)
Biomass635PJ
DutchAgriculture
475PJ
NetImport
160PJ
Fossil575PJ
Greenhouses/Food 100PJ
TransportionFood 100PJ
OtherAgriculture 60PJ
Household 165PJ
FoodIndustry 150PJ
2500kcal/day=55PJ
1PJ =109 MJ= 1015 J
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DirectenergyuseinthefoodproductionchaininEurope
Steadyincreaseintotaldirectenergyconsumption,1.6%p.a.
Decrease inenergyconsumptionforproductionoffertilizers,2%p.a.
Ramirez A. (2005), PhD Thesis, University of Utrecht
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Foodandbioprocessing
Weneedtomakebetteruseofourresources
Wecanmakebetteruseofourresources
Energy
Water
Rawmaterials landusage
Evenwhenalsomaterialsandfuelsareproduced
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Structure
GlobalSetting Situation
Supplyoffood
and
non
food
SustainabilityDefinitionandprinciples
Someissuesinprocessingandsupply
Watshouldwedo? Keyrequirements
Overviewofthecourse
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Sustainability whatisthat?
Abilitytomaintainaprocessorstateoveralongertime
Developmentthatmeetstheneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstomeet
theirownneeds
People
Planet
Profit
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PforPeople
Theoperationshouldbesustainablefor
Employees
Consumers
Civiliansaroundtheactivities
Maslow:hierarchyofhumanneeds
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PforProfit
Operationshouldenablesustenanceoftheorganisation
Investment
Newequipment,labs,buildings
Operatingcosts
Costsofrawmaterials,auxiliaries(e.g.,cleaning),people
Revenue inthefuture
Salesofproducts
Riskoffailure
Estimatedaspercentage
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Cashflow
Howtofindwhetheraninvestmentiseconomicallysustainable?
Now
1st yr 2nd yr 3rd yr 4th yrExpense
Income
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Netpresentvalue
Discountratei:rateofchangeofmoney
Inflation
Interest
Earnings
Netpresentvalue(NPV)
Theequivalentvaluethatacertainsuminthefuture(timet),wouldhaveinthepresent
10000in2023,hasNPV= 3855
1
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Annualreturn/retornoninvestment
Initialinvstment
Subesquentearningsinnextyears
1
1
1
1 1
If
if 10000, 10, 10%, needstobe1993 ormore.
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Complications:riskmanagement
Riskoffailure
Productisnotpurchasedbyconsumers
TechnologydoesnotworkoutUnexpected,newregulationsorpoliticalchanges
1 1 1
Riskoffailureis50% allreturnsneedtobetwice ashighManyinvestmentsinnewtechnologyhavehigh
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Sustainability whatisthat?
Abilitytomaintainaprocessorstateoveralongertime
Developmentthatmeets
theneedsofthepresentwithoutcompromisingtheabilityoffuturegenerationstomeet
theirownneeds People
Planet
Profit
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People
PlanetPros-perity
ImpactPeople
AffluenceTechnology
P2030 =2x P2008P2030 =2x P2008
Technologyimprovementrequiredwithfactor4
Impactonresourceswithin2030yrImpactonresourceswithin2030yr
A2030 =2x A2008A2030 =2x A2008
IFI2030 I2008IFI2030 I2008 T2030 =T2008 /4T2030 =T2008 /4
Factor4movement(VonWeiszacker)
IPATPrinciple whyistechnologyimportant?
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IPATPrinciple KuznetsCurve
Conventionalform(PaulEhrlich)
Proposednewform
T1 :technologyformassproduction
T2 :technologyformoreefficientprocesses
Kuznetscurve(Yandleetal.,2002)
d d h b h
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Weneedmore orneedtochangeourbehaviour
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PhilosophiesofDesigningforSustainability
Strivingforefficiency
Reduce,reuse,recycle
The10Fs Thecirculareconomy
Regenerativedesign
Cradletocradle IndustrialEcology
Biomimicry
Theblueeconomy
...
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1.StrivingforEfficiency
Significantlossofproducttakesplaceateachstageofthechain
Harvesting
Ingredientproduction
Feedmeat
Endproductproduction
Transportation
Retail
Consumption(home)
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FoodLosses(1995,US)
Otherincludeseggs,peanuts,treenuts,drybeans,peas,andlentils,anddairyproducts
otherthanfluidmilk.Source: EconomicResearchService,U.S.DepartmentofAgriculture.
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Plusthefractionsnotusedforfood
Farm Processing Cattle
Stover remainsonthefarm
Furtherprocessedforhumanconsumption
Waste
Meat(app.75%water)
Wheatplan
tdryweight
Waste
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Virtualwatercontent(litres)
Product Size Litre Product Size Litre
Pintofbeer 568ml 170 Cupofcoffee 125ml 140
Glassofmilk 200ml 200 Cup of instantcoffee 125ml 80
Cupoftea 250ml 35 Glassofwine 125ml 120
Sliceofbread 30g 135 Breadwithcheese 30g+10g 90
Egg 40g 135 Tomato 70g 13
Potato 100g 25 Apple 100g 70
Glassoforangejuice 200ml 170 Bagofpotatocrisps 200g 185
Glassofapplejuice 200ml 190 Hamburger 150g 2400
Orange 100g 50 Bovineleathershoes 8000
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Energyconsumption somenumbers
Energyconsumption Unit
Brewery(energy
efficient)
1 1.6 MJ/Lbeer
Marketmilk,
cultured
products 0.09 1.11 MJ/L
milk
Cheeseandwhey 0.22 7.49 MJ/Lprocessedmilk
Milkpowder 3.06 23.3 MJ/Lprocessedmilk
Icecream 2.7 5.8 MJ/kgicecreamFishmealproduction 2.3 MJ/kgrawmaterial
Shrimp 0.35 MJ/kgrawmaterial
Filletproduction 0.018 MJ/kgrawmaterial
Freshfruitand
vegetables
0.11 0.22 MJ/kgfrozenfruitor
vegetables
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2.Reduce,reuse,recycle
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2.The10Fs
Farma
Food
Feed
Functionalchemicals
Fibres
Fermentation Fuel
Fertilizer
Fire FlareorFill
Qualityinproductsandapplications
Linearthinking:resources
arediscardedafteruse
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3.Thecirculareconomyandrelated
Inspiredonnature
Allstreamsfromonefactoryorhome,shouldgotoanother
Nostreamshouldgounused
Processesneedtobechangedsuch,thatallstreamscanbeeasilyusedbysomeoneelse
Appliedtothedesignofproducts:RegenerativeDesign
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Ourcurrentsociety
Currenteconomyisbased
onlinearthinking:fromresourcetowaste
Recyclingofwastetowardsrawmaterialsisan
afterthought
Endofpipesolutions
P.J.Lillford,M.F.Edwards,
A.WagnerSource:Phil.Trans.:
Math.Phys.Eng.Sci.1997
355(1728), 13631371
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6.Cradletocradle towards acirculareconomy
6 C dl dl d i l
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6.Cradletocradle towards acirculareconomy
Healthandnontoxicity
Reusabilityofproduct/materials
Useofrenewableenergy
Waterdischarge
Socialresponsibility
C dl t G C dl t C dl
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CradletoGraveversusCradletoCradle
FoodChainversusFoodCycle
Lessbadvsclosingthecycle
SoyWheat
Feed
Land
Cattle
DairyBeef
Consu-mer
C dl t G C dl t C dl
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CradletoGraveversusCradletoCradle
Shouldwebeefficient?
FoodChainversusFoodCycle
6 Cradle to cradle
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6.Cradletocradle
Designofproducts(includingpackage)thatcanbecompletelyupcycledthroughthebiologicalortechnologicalcycle.
Doesnotconsiderenergyconsumption.
Chemicals(pesticides,solvents,catalysts,etc.)consumedoremitted(NOx,SOx)inthefoodsupplychainshouldnotbeharmfulforthetotalcycle(s)
Mostlyaproductdesignphilosophy
Noanalysisorquantification,butabelief
Other philosophies
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Otherphilosophies
7.Industrialecology
Basedonthecirculareconomy,imitationofnatural
ecology
Combininglocalandglobalecologicalconstrainst
8.Biomimicry
Followingnatureinallaspectsofsocietry
E.g.,studyplantleaffordesighingsolarcell
9.Theblueeconomy
Usingnaturalphysicsasbasis(e.g.,naturalupdraftfor
ventilation)
Methods for quantification of sustainability
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Methodsforquantificationofsustainability
1. Usingenergyandmassbalances(footprinting)
2. Pinchanalysis
3. Lifecycleassessment
4. Exergyanalysisandexergyassistedlifecycleanalysis
1 Footprinting: Food Miles
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1.Footprinting:FoodMiles
Distance
(km)
Fueluse
(L/km)
Totalcapa
city(kg)
kgfuel/
kgfood
Ship 4000 294 41100000 0.0286
Car 10 0.1 20 0.0500
Truck 200 0.5 6850 0.0146
Truck 400 0.5 6850 0.0292
1 Mass and heat flow analysis
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1.Massandheatflowanalysis
Massflow
analysisofa
bioethanolfactory
Sankey diagram
ofabioethanolfactory
1 Mass and heat flow analysis
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1.Massandheatflowanalysis
SankeyheatflowanalysisofaStover to biogasinstallation
1 CO2 (carbon) footprint unambiguous?
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1.CO2 (carbon)footprint unambiguous?
400gCO2/kg
200gCO2/kg
300gCO2/kg
1 CO2 (carbon) footprint unambiguous?
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1.CO2 (carbon)footprint unambiguous?
400gCO2/kg
200gCO2/kg
300gCO2/kg
Howtoassignresourceusagetoaspecificingredientorproduct?
Systemboundariesarecrucial
1. Footprinting (CO2, water, land)
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1.Footprinting(CO2,water,land)
Assignmentofresources:subjectiveOftenonbasisofmass,volume,
Sometimesonbasisofvalue(butwhich?)
WastefractionsOftenallCO2 assignedtothemainproduct waste
producthaszeroCO2 footprint
Untilwhereshouldeachcomponentbefollowed? Systemboundariesareessential,butsubjective
Noinformationaboutwheresystemsareinefficient
Chapter II mass and heat flow analysis
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ChapterII massandheatflowanalysis
Nodirectfootprinting,butvisualisation
Complexprocessesof
supplychains!Where arewastes
generated?Wheredowewaste
energy?Uncoverhiddenwastes
Howcouldweadaptthe
systemstohave
less
waste
andbetteruseofenergy?
Methodsforquantificationofsustainability
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q y
1. Usingenergyandmassbalances(footprinting)
2. Pinchanalysis
3. Lifecycleassessment
4. Exergyanalysisandexergyassistedlifecycleanalysis
Pinchanalysis
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y
Considerthequantityandthequalityofaspecificresource
Heat,water,air,others
Trytokeepthequalityoftheresourceashighaspossible
Trytoreuseasmanytimesaspossible
Quantity
Quality
ChapterIII Pinchtechnology
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p gy
0
50
100
150
200
0 200 400 600
T(C)
H (kW)
PinchHeating
duty
Coolingduty
Graphicalmethodtofindouthowtomakemostoptimaluseofenergyandheat
Applicabletoanyprocessor
supplychain
Canbetranslatedtoother
utilities(e.g.,waterusageina
process)
Canhelpyouinchoosingthe
bestwayofheatingorcooling
Canindicatehowtousenon
conventionalmeans(heatpumps,vapourrecompression,
etc.)
GrandFeed2,80C 145C
60C170C
Heater2Cooler2
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CompositeCurve
(GCC)
Totalheatingandcooling
duties Includingheating/cooling
product
Totalinternalandexternaldutiesfollow
Selfsufficientpocketsemerge
0
50
100
150
200
0 50 100
T(C)
H(kW)
Heatingduty
Pinch
II
I
Coolingduty
Feed1,20C 150C135C 30CCooler1Heater1
HeatreuseFeed2,80C 145C
60C170C
Heater2Cooler2
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CCsorGCCtranslatedintoheat
exchangenetwork
Batchwiseoperationdiscussed
Heatrecoveryoptionsdiscussed
MVC,TVC
Heatpumps
Process
alternatives
2
4
1
Stream
35C
60C
20C9030
60
30C
cp(kW/K)
3.0
1.5
2.0
4.0
90C90C80C
80C 140C
170C
240
90
H
H
20
20
145C135C125C150C
3
0
50
100
150
200
0 50 100
T(C)
H(kW)
Heatingduty
Pinch
II
I
Coolingduty
Feed1,20C 150C135C 30CCooler1Heater1
Methodsforquantificationofsustainability
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1. Usingenergyandmassbalances(footprinting)
2. Pinchanalysis
3. Lifecycleassessment
4. Exergyanalysisandexergyassistedlifecycleanalysis
3.LifeCycle
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Analysis Cradletograve
approach
Addupallresourceuseandemissoins
Defineweighing
factors
Addallamountsxfactorsupintoanoverallimpact
3.LifeCycleAnalysis
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Productionsystem
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Weighingfactorsaresubjective
Where dothelosses
takeplace?
LCAisonlyusfuloveracomplete supplychain
Weighingfactors
Systemboundaries
Multipleproducts
Systemboundarisareessential,andsubjective
Sugar production process
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Massbalancetower 1051.60 t/h
Mass 0 CO2+
S ol ids 0 Wetpulp Electricity F(CO2)= 8
Diffusionstep Juiceproduction Sugar 0 F= 451.75 t/h 79.8 kW F(total)= 48
w = 0.1081948 solids Pulp1
warmed p= 0.09740152 RQ F= 117 t/h
cossetes T= 74 degC w = 0.25 solids
T= 74 degC cp= 3.8519 kJ/(kg.K) p= 0.0355 RQ 52 degC 96 degC
T= 74 K Wetairtoexhaust
P= 5321 kW pressed P= 28856 kW
P= 75646 k W
pressed
Driedpulp
Cossettes Pulp2 F= 16.784 t/h Rawjuice
F= 890.75 t/h F= 50.75 t/h w= 0.89 solids F= 997 t/h
w = 0.233 solids Presswtr w = 0.3 solids p= 0.02764 RQ w = 0.1638 solids
p= 0.726 RQ F= 284 t/h p= 0.02764 RQ T= 90 degC p= 0.915 RQ CO2+
T= 10 degC w = 0.0155 sol ids T= 74 K T= 25 degC F(CO2)= 16
cp= 3.643 kJ/(kg.K) Electricity 150 kW p= 0.75 RQ cp= 3.643 kJ/(kg.K) cp= 3.859 kJ/(kg.K) F(total)= 6
T= 74 degC w(CO2)= 0
T= 71 degC cp= 4.185 dkJ/(kg.K)
Limestone 19.4
Rawjuice P= 18440 kW Cokes 2
F= 997 t/h Nat'lgas Hcomb 2720
w = 0.164 solids Freshwtr P= 21964.476 kW Lime
p= 0.915 RQ F= 274 t/h F= 1976.803 Nm3/h susp.
T= 25 degC w = 0 solids ev= 2260 kJ/kg F= 54.60 t/h Li
cp= 3.859 kJ/(kg.K) p= 0 RQ Heatofcombustion= 40 MJ/Nm3gas w = 0.2910 solidsT= 10 degC p= 0.296049 RQ
cp= 4.185 kJ/(kg.K) 0.75 efficiency cp= 3.859 kJ/(kg.K)
T= 100 degC
Flash
vapourtoair
Exothe
betweenli
Total su gar NSt ot al i ns NS s ol NS w at er
C os se tt es 8 90. 75 15 0. 8432 5 6. 94 0434 73 9. 90 68
Wetp ul p 451. 75 1. 842306 47. 034694 402. 873
Pulp1 117 1.038375 28.211625 87.75
Pulp2 5 0.75 0.420819 14.804181 35.525
Driedpul p 16. 784 0.41288 14.52488 1.84624 To tal s uga r i ns N
Nat'lgas 1977 rawjuice 997 149.38 5.6
Presswtr 284 3.3015 1.1005 279.598 thinjuice 919.8 143.3424
Freshwater 274 274 Limedjuice 1051.60
rawjuice 997 149.384 5.649762 8.861761 833.1045 carbonatedjuice
decantedjuice
precipitatefromdecanter 140.34 4.704 0.1779
solidprecipitate 96.650 0.000 30.927
Waterfromp re cip itate 43.69 4.704
Limesuspe nsion 54.60 4.704
Limestone 19.475
Cokes 2
Combustiongases 16.97 (onlyCO2)
Lime 10.906
DiffusiontowerLiming
NB kalkenencarbonerenzijninwerkelijkheid ingewikkelder.Is versimpeldtoteeneenstapsproces
JuiceClarificationstep
Methodsforquantificationofsustainability
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1. Usingenergyandmassbalances(footprinting)
2. Pinchanalysis
3. Lifecycleassessment
4. Exergyanalysisandexergyassistedlifecycleanalysis
4.ExergyandexergyassistedLCA
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Exergy=quantityxquality
Thermodynamicdefinition
Notsubjectivebutcompletelyobjective
Statevariable:ifyouknowthecomposition,aggregationstate,
pressureandtemperature,youknowtheexergyofastream
Objectivevaluationofeachstream
Systemboundariesaremuchlessimportant
Noproblemwithassignmentoverproducts
Abstract;takesawhiletounderstandtheoutcome
Relativelycomplexcalculations:computernecessary
Chapter4and5 exergyanalysis
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Exergy:qualityofastream(massorenergy)
Notanewconcept,butrecently(re)discovered
Givesthequalityofenergyandmassstreams
Comparingthequalityofin andoutgoingstreamsgivesyouthetruelosses
Ocean: dissolved mat.
exergy = 0
atmosphere: gasesexergy = 0
ores, fossil fuels
exergy >> 0
renewable
exergy (>> 0)
earth's crust solutions exer = 0
Exergyofasystem
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Thetotalamountofworkthatcanbeexertedbyexchangewiththeenvironment
Environment:earthinequilibrium(artificialdefinition)
298K,100kPa,materialsintheirfinalstate
Ocean: dissolved mat.
exergy = 0
atmosphere: gasesexergy = 0
ores, fossil fuels
exergy >> 0
renewable
exergy (>> 0)
earth's crust solutions exer = 0
Exergyanalysis suitableforcompletesupplychains
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prodn.ofraw
mat.1
electricity
production
prodn.ofraw
mat.2
electricitydistribution
Purificationof
water
water
distribution
Factorytransport
ation
transport
ationconsumer
solid
waste
handling
wastewater
treatment
dump
fuels
surf.
water
air
butalsosuitabletoanalysepartsofprocesses
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Condensor
Heater
Dryer
Air
Fuel
Dryproduct
Wetproduct
P= 3.7189 bar normaal=0,550bar
6-stage evaporation plant
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T= 141 degC ca.84graden
Ditkomtrechtstreeksuitflowshe
vapour1 Vapour2 Vapour3 Vapour4 Vapour5 Vapour6
F= 144.3 t/u 141.4 t/u 135.9 t/u 173.2 t/u 74.0 t/u 43.2 t/u
P= 2.43 bar 1.92 bar 1.53 bar 1.311 bar 0.979 bar 0.677 bar
Steam T= 126.5 degC 119 degC 112 degC 107.3 degC 99 degC 89.1 degC
P= 3.719 bar
T= 141 degC
F= 144.3 t/h
t/h
solids
RQ
degC Liquid1 Liquid2 Liquid3 Liquid5
kJ/(kg.K) F= 602.3 t/u 460.9 t/u 325.0 251.0 t/u
p= 23.8 degBrix 31.1 degBrix 44.1 degBrix 57.1 degBrix
hinjuice kW T= 127.1 degC 119.9 degC 113.7 degC 102.1 degC
p x= 0.571 sugars
Sugars P= 23461 kW y= 0.033873 nonsugars
solublenonsugars
Liquid4
P= 15415 kW F= 746.6 t/h
w= 19.2 degBrix P= 11602 kW
T= 107.7 degC
cp= 3.832 kJ/(kg.K)
Thinjuice
F= 919.8 t/h
w= 0.165 solids
P= 79.462 kW 15.6 degBrix
efficiency 10% p= 0.944 RQ
Exergyanalysis visualisation
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6stageevaporationplantinsugarfactoryofCosun partoftheCaseStudyof2012
Methodsforquantificationofsustainability
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1. Usingenergyandmassbalances(footprinting)
2. Pinchanalysis
3. Lifecycleassessment
4. Exergyanalysisandexergyassistedlifecycleanalysis
SustainableFoodandBioprocessing
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ChapterIII MassandHeatinProcessSystems ChapterIII Pinchanalysis
ChapterIV Exergy,introduction
ChapterV Exergy:psychrometricuse
Youwillhavelookedatcompleteproductionsystemsasasystem
Identifyenergyinefficiencyandcansynthesizeheatreuseschemes
Consistentviewonqualityofwatermchemicals,ingredients,
productsandheat
judgeandsuggestimporvementsandworktowardstruesustainabilityinproductionsystems
Courseschedule Week1(11 15February)
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Week 1 Monday13-02-2012 Tuesday14-02-2012 Wednesday15-02-2012 Thursday16-02-2012 Friday17-02-2012
8.30 10.15
10.30 12.15
Introduction(ch. I) & massand heat flowanalysis (ch.
II) (C218)
Working onexercises ofch. II & III(PC602,PC606)
Chapter III:PinchAnalysis I(C218)
Working onexercises ofch. II & III(PC602,PC606)
Chapter III:PinchAnalysis II(C218)
Working onexercises ofch. II & III(PC602,PC606)
Discussion &evaluation ofexercises(C218)
Working onexercises ofchapter III(PC19, PC20)
Chapter IV:Exergy(C17)
13.30 15.15
15.30 17.30
Exercises ofchapter II(PC19, PC20)
Continued
Working onexercises ofch. II & III(PC602,
PC606)
Continued
Working onexercises ofchapter III(PC602,
PC606)
Continued
Working onexercises ofchapter III(PC602,
PC606)
Continued
Working onexercises(PC602,PC606)
Continued
Week2(18 22February)
Week 2 Monday Tuesday Wednesday Thursday Friday
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Week 2 Monday
20-02-2012
Tuesday
21-02-2012
Wednesday
22-02-2012
Thursday
23-02-2012
Friday
24-02-2012
8.30 10.15
10.30 12.15
Working onexercises ofchapter IV(PC602,
PC606)
Discussion &evaluation ofexercises
(C218)
Working onexercises ofchapter V(PC602,
PC606)
Chapter V:Exergy andpsychro-
metry C218)
Working onexercises ofchapter V(PC602,
PC606)
Discussionon exercises(C218)
Working onsmall casestudy (PC602,PC606)
Chapter VI:Small casestudies(C218)
Working onsmall casestudy (PC602,PC606)
Chapter VII:Sustainabilityin Food &Bioproduction(C218)
13.30 15.15
15.30 17.30
Working onexercises ofchapter V
(PC602, PC606)
Continued
Working onexercises ofchapter V
(PC602,PC606)
Continued
Working onsmall casestudy
(PC602,PC606)
Continued
Working onsmall casestudy
(PC602,PC606)
Continued
Time to workon case studyand exercises
Week3(27February 2March)
Week 3 Monday Tuesday Wednesday Thursday Friday
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Week 3 Monday
27-02-2012
Tuesday
28-02-2012
Wednesday
29-02-2012
Thursday
01-03-2012
Friday
02-03-2012
8.30 10.15
10.30 12.15
Time to work oncase study andexercises
Introductionto Domo, largecase study,
assembly ofgroups (C17)
Working onDomo case(PC602,PC606)
Continued
Finish andhand inpresentation(PC602,
PC606)
Excursion toDomo
Working onimprovementoptions(PC602,
PC606)
Continued
Finishing andpreparation offinal presen-tation
(PC602,PC606)
Finalpresentations by all
groups (V54)
13.30 15.15
15.30 17.30
Working onDomo case(PC602, PC606)
Continued
Working onDomo case(PC602,PC606)
Continued
Excursion toDomo
Excusion toDomo
Working onimprovementoptions(PC602,PC606)
Continued
Continuationof inalpresentations (V54)
Feedback pergroup
FrieslandCampina DOMOBorculo
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DOMOBorculo:biorefiningofmilk
About220employees
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p y
Weekly:ca240deliveriesofwhey(1.700 1.800tonfinalproduct)
Bioactiveproducts: VivinalGos(prebioticingredientcontaininggalactooligosaccharides)
VivinalAlpha(wheyproteinconcentratesrichinalphalactalbumin)
Pharmaceuticallactose(twodedicatedfacilties) Lactochem(alfamonohydratelactoseforwetgranulation)
Lactopress(beta andspraydriedlactosefordirectcompression) Lactohale(alfamonohydratelactosefordrypowderinhalation)
Refinedlactose LactopureRefined
Wheyproteinconcentrates Hiprotal
Wheybasedpowders
Week4(5 9March)
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Week 4 Monday05-03-2012
Tuesday06-03-2012
Wednesday07-03-2012
Thursday08-03-2012
Friday09-03-2012
8.30 10.15
10.30 12.15
Self study... Self study... Self study...
Opportunityforquestions(C218)
Self study...Examination(C62)
13.30 15.15
15.30 17.30
Self study... Self study... Self study... Self study...
AllinformationonEduweb&BlackBoard
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Attheend...
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Youwillhavelookedatcompleteproductionsystemsasasystem
Youcanidentifyenergyinefficiencyandcansynthesizeheatreuseschemes
Youcanhaveaconsistentviewonqualityofwatermchemicals,ingredients,productsandheat
Youcanjudgeandsuggestimporvementsandworktowards
truesustainabilityinproductionsystems
Structure
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GlobalSetting Situation
Supplyoffood
SustainabilityDefinitionandprinciples
Someissuesinprocessingandsupplyoffood
Watshouldwedo? Keyrequirements
Overviewofthecourse