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September 2018 (published: 27.09.2018)
Number 3(34)
Home > Issue > Estimation of economic and ecological perspectives of management
of low-potential resources by the example of waste water heat from bakeries
Didikov А.Е.
This work is devoted to solving economic and ecological problems of energy saving management at food industry enterprises, by maximizing the extraction of useful energy in material flows of low-potential energy resources. The subject of the study is the existing low-potential heat source, in the form of the volume of waste water discharged from a bakery enterprise. The object for the work was chosen JSC «Zarya», St. Petersburg. This enterprise belongs to medium-sized bakeries and specializes in the production of a wide range of bakery and confectionery products. By its production, economic and technical indicators is characteristic for this level of enterprises, which constitute the basis of the baking industry of the Russian Federation. The essence of the work is to conduct economic and environmental calculations, study the material balances and expenditures of various types of energy carriers used for the needs of heat supply, for the subsequent identification of possible ways to use the low-potential energy of sewage generated during the production of bakery products. It is supposed with the help of heat pump systems to convert the low potential of waste water into useful heat, which is possible for use in hot water supply systems of the enterprise. The result of this implementation is a further reduction in natural gas consumption, an increase in the level of energy and resource saving, and a reduction in the environmental impact on the environment. Based on the calculations performed, it was concluded that it is economically feasible to use heat pumps (HTs) in hot water systems, only when electric energy is used as a heat source. In comparison with gas boiler plants, the most widely used in the baking industry, the use of these devices, at existing energy prices, is not effective.
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Keywords: baking industry, environmental problems, heat pumps, waste water, heating system.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
UDC 338.054.23
Estimation of economic and ecological perspectives of management
of low-potential resources by the example of waste water heat from bakeries
This work is devoted to solving economic and ecological problems of energy saving management at food industry enterprises, by maximizing the extraction of useful energy in material flows of low-potential energy resources. The subject of the study is the existing low-potential heat source, in the form of the volume of waste water discharged from a bakery enterprise. The object for the work was chosen JSC «Zarya», St. Petersburg. This enterprise belongs to medium-sized bakeries and specializes in the production of a wide range of bakery and confectionery products. By its production, economic and technical indicators is characteristic for this level of enterprises, which constitute the basis of the baking industry of the Russian Federation. The essence of the work is to conduct economic and environmental calculations, study the material balances and expenditures of various types of energy carriers used for the needs of heat supply, for the subsequent identification of possible ways to use the low-potential energy of sewage generated during the production of bakery products. It is supposed with the help of heat pump systems to convert the low potential of waste water into useful heat, which is possible for use in hot water supply systems of the enterprise. The result of this implementation is a further reduction in natural gas consumption, an increase in the level of energy and resource saving, and a reduction in the environmental impact on the environment. Based on the calculations performed, it was concluded that it is economically feasible to use heat pumps (HTs) in hot water systems, only when electric energy is used as a heat source. In comparison with gas boiler plants, the most widely used in the baking industry, the use of these devices, at existing energy prices, is not effective.
Read the full article
Keywords: baking industry, environmental problems, heat pumps, waste water, heating system.
DOI 10.17586/2310-1172-2018-11-3-30-34