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Étude et conception d'un nouveau système industriel de chauffage et refroidissement de solides intégré par thermo-frigo-pompe

Abstract : In food industry, the blanching process is essential for transforming vegetables into canned or frozen products. To destroy microorganisms the vegetables are heated to 97 °C and cooled to 5 °C. The aim of this thesis is to propose an energy-efficient design of this process. Energy and exergy analysis, coupled to respect of safety requirements, resulted in a new process flow sheet. The largest part of heat is recovered using an intermediate water flow which circulates in counter-current of the solid flow rate. Remaining cooling and heating needs are provided by a heat pump. Thus, designing the liquid-to-solids heat exchangers is the first challenge. To do this, two mains components are modeled: the countercurrent and the crossflow heat exchangers. On the over hand, a usual heat pump is unable to deliver both heating and cooling with variable capacities. To improve flexibility of this thermodynamic system two different options are analyzed. Theses works lead to a new blanching process design, the pilot was made to operate with a solid mass flow rate of 1 t/h. This equipment demonstrates an energy saving of 65 % to 75 % and an exergy saving of 79 %. Moreover water consumption is divided by 5. If this work leads to new questions, it proves that energy efficiency if feasible on solids like vegetables.
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Jérémie Fricker. Étude et conception d'un nouveau système industriel de chauffage et refroidissement de solides intégré par thermo-frigo-pompe. Génie des procédés. Ecole Nationale Supérieure des Mines de Paris, 2014. Français. ⟨NNT : 2014ENMP0084⟩. ⟨tel-02892066⟩

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