low co2 production in european food and beverage industry ... · low co2 production in european...

SHIP WS Brussels 15th March 2013

Brussels March 2013

Christoph Brunner AEE - Institute for Sustainable Technologies (AEE INTEC)

A-8200 Gleisdorf, Feldgasse 19

AUSTRIA

Low CO2 production in European food

and beverage industry - Branch

concepts


1. Methodology for energy efficiency

2. Solar integration

3. SolarFoods – Case studies and branch concept

4. IEE project GREENFOODS

Content

PROCESS

OPTIMIZATION INTEGRATION

Sunmark A/S GEA brewery systems GEA brewery systems


Steps of energy efficiency analysis and

implementation of renewable energy

Collection and measurements of energy relevant data, mass

and energy balance, visualization of the production process

with flow sheet and Sankey diagram


Data acquisition: mass and energy flows


Flow sheet and Sankey diagram




Technology optimization – use of energy efficient process

technologies, optimized heat and mass transfer; lower the

supply temperature





Examples of technology optimization

Maischbottichpfanne

WW Speicher

Malz

13t/Sud

18°C

T [°C]

t [min]

405 hl

58°C

55

75

Max. 3.500 kW

Max. 2.200 kW

Max. 2.200 kW

95°C

70°C

Nachheizung4,384 m

3,5m

3,0 m

0,9

m

420 hl

0,5

m

0,3m

496 hl

0,4

m

2,6m

www.amtechuk.com






supply temperature

System optimization, energy efficent production, heat

recovery, Pinch analysis, storage management





Heat exchanger network and heat storage

management

Minimum energy demand for heat and

cold

Heat exchanger network

Design of heat storages

Optimum integration point for RES

Konzeptrealisierung V1

Brew water

tank 1

93-94°C

Brew water from wort cooler

94°C

Wort preheating

94°C

85°C

District Heat

Energy StorageBrew water

Tank 2

85°C

95°C

District Heat

86°C

District Heat

93°C

District Heat

Process water tank

70-75°C

Liquor for lauter tun

Liquor for mash tun

Packaging

WW

tank

80-

85°C

Heat recovery

cooling installtions

65°C

Vapour condensate recovery

Service water

HR Cooling Compressors

Liquor for mash tun

Liquor for mash tun

Waste water CIP brewhouse

Packaging






supply temperature

System optimization, energy efficent production, heat

recovery, Pinch analysis, storage management

Implementation of renewable energy technologies; waste to energy, solar thermal energy, biomass





Principles of system integration


Development of branch concepts (calculation tool) for

energy efficiency and integration of solar process heat

in the food and beverage industry in Austria

Identification measure and integration concepts which are

typical for the food and drink sector and can be

transferred to other companies

Branch concept SolarFoods (www.solarfoods.at/dokuwiki) Design tool for solar integration:

Guidelines for the sub-sectors

Roadmap for solar process heat in the food and drink industry in Austria

Branch concept : SolarFoods


Case studies

10 companies from the food industry

Meat processing industry including slaughter (3)

Vegetables and fruit processing (3)

Production of fruit juice concentrate (1)

Production of bakery products (1)

Dairies (2)


Integration on supply level – hot water

Feed-in solar energy in heating circuit

High set temperature

Simple system integration

Small number of system layouts


Integration on process level

Solar energy is directly used for the process

Different system layouts possible

Often complex system integration


Comparison of energy price and collector area


Lesson learned

Advantage for solar integration:

• Heating demand of process between 30°C and 150°C for

flat plate and vacuum tube collectors

• Best: constant load profiles over 7 days a week

• Implementation into distribution network (with storage)

• Heating demand during the day

• Existing distribution network on hot water (for flat plate and

vacuum tube collectors)

• Simple integration on the process side

Disadvantage for solar integration:

• Strong fluctuations on the demand side

• Production during night (larger storage)

• Static conditions of the buildings/no space on the ground

• Existing waste heat at similar temperature level (eg waste

heat from cooling devices)


GREENFOODS

The overall objective to lead the European food and

beverage industry to high energy efficiency and

reduction of fossil carbon emissions in order to

ensure and foster the world wide competitiveness,

improve the security of energy supply and guarantee

the sustainable production in Europe.

GREENFOODS will mainly address dairies, the meat

industry, drink industry (breweries and fruit juice),

bakeries, baby food, cereal producer, animal food

and the fish industry.

14 partners from Germany, United Kingdom, Spain,

Poland and Austria

Project start: April 2013


GREENFOODS

GREENFOODS Branch concept Tool for energy and mass balance and evaluation of status quo

Tool for the evaluation of the optimisation of technology and system

Tool for evaluation of the integration of renewable energy

Tool for the evaluation of the optimised alternatives

Information on alternative technologies

GREENFOODS training module (part of EUREM)

Development of special funding schemes

Implementation of 6 virtual energy competence

centres

200 energy audits -> 20 best practice examples

(detailed realization concepts) -> 5 companies will

be selected for a guided implementation process


Thank You for your attention

Christoph Brunner

AEE - Institute for Sustainable Technologies

(AEE INTEC)

A-8200 Gleisdorf, Feldgasse 19

AUSTRIA

PROCESS

OPTIMIZATION INTEGRATION

Sunmark A/S GEA brewery systems GEA brewery systems

low co2 production in european food and beverage industry ... · low co2 production in european...

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