Investigation and Comparision of Thermal Energy Storage Methods Used in Food Production

Yıl 2020, Cilt: 5 Sayı: 2, 145 - 159, 28.12.2020

Ayşe Kılıç Ebubekir Dişli , Görkem Erdoğan Kadir Doğan Mustafa Aktaş

Öz

Food products must be cooled to maintain product quality in the food industry and to extend shelf life by slowing or stopping the enzymatic activities of food products. Different refrigerants are used in cooling systems to meet cooling loads. The refrigerants in the Hydrofloroclorocarbon (HCFC and clorofluorocarbon (CFC) group used in the cooling system can be caused significant damage to the environment. However, cooling systems which need to work long hours for the preservation of food products cause high energy costs. Efficient use of energy reduces environmental problems and its effects on energy costs are also important.When the cooling loads in food production are high, thermal energy storage is very important in energy systems to meet instantaneous energy loads. In this study, thermal energy storage models in cooling processes used in food production were investigated. The technology used in thermal energy storage models was compared in terms of efficiency, environmental effects, coefficient of performance and risks. By investigating the effects of thermal energy storage methods for cooling purposes in food production costs, appropriate thermal energy storage technologies-systems have been proposed. By explaining the importance of energy storage in the perspective of energy and environment, food producers were provided with practical information about thermal energy ice storage systems.

Anahtar Kelimeler

Food production, ice storage, thermal energy storage, cooling

Proje Numarası

TÜBİTAK TEYDEP 3192217 numaralı proje

Kaynakça

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