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Energy and exergy analyses of sugar production stages
Author(s) -
Bayrak Mustafa,
Midilli Adnan,
Nurveren Kemal
Publication year - 2003
Publication title -
international journal of energy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.808
H-Index - 95
eISSN - 1099-114X
pISSN - 0363-907X
DOI - 10.1002/er.916
Subject(s) - exergy , sugar , production (economics) , bagasse , laws of thermodynamics , exergy efficiency , sugar production , thermodynamics , environmental science , process engineering , pulp and paper industry , chemistry , engineering , economics , physics , food science , microeconomics , non equilibrium thermodynamics
This paper presents the energy and exergy analyses of sugar production stages by using the operational data from Bor Sugar Plant, Turkey. For these purposes, all stages of sugar production, considered as a steady‐state open thermodynamic system, were analysed by employing the first and second law of thermodynamics. In this regard, the first and second law efficiencies, the magnitude and place of exergy losses in these production stages were estimated and discussed in detail. It was concluded that the exergy loses took place mostly during the sherbet production process ( η I,sp =96.8% η II,sp =49.3%) because of the irreversibility in the sub‐operation stages, which are vapour production, circulation sherbet mixing and bagasse compression. Therefore, it is generally suggested that the irreversibility, mostly stem from the finite temperature differences at the production stages, should be reduced to conduct more productively the sugar production process. Copyright © 2003 John Wiley & Sons, Ltd.