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Simulation et optimisation énergétique de procédés agroalimentaires dans un logiciel de génie chimique. Modélisation du séchage convectif d'aliments solides et application à une sucrerie de betteraves

Abstract : To face recent European regulations, the food industry has a critical need for IT tools to simulate their entire factory to reconcile industrial data and optimize energy consumption. Such software exist in the field of chemical engineering. They are limited to mixtures of gases and liquids whose thermo-physical properties can be correctly predicted by thermodynamic models. To date, no commercial software is able to simulate most food unit operations and calculate the required thermophysical properties of foods, especially solid foods. A first part of this Ph.D. is dedicated to the development of a model of hot air drying of solid food. This model is being added to the ProSimPlus® unit operation module database. It has been validated in the laboratory scale for the drying of 4 products of different compositions and geometries. Its simulation time is significantly higher than the one of the other modules of ProSimPlus®. To overcome this issue, an innovative method of drying model reduction has been developed. To facilitate the characterization work of a new product, a new and rapid method for identifying the apparent diffusivity of water by a reverse approach was also developed. A second part of this PhD focuses on the simulation and energy optimization of a sugar beet factory, in collaboration with V.E.R.I. All the unit operations of the factory were modeled with ProSimPlus® using only modules of -food non-specific- unit operations. Data reconciliation has been performed and deviation between simulated and industrial data were below 1 %. Energy optimization of the sugar factory was performed by combining thermal and exergy analyses. In this study, technical solutions were proposed to significantly reduce the total irreversibility, the cold utility requirement and the mass flow-rate of high pressure steam supplying the factory.
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Charlène Lambert. Simulation et optimisation énergétique de procédés agroalimentaires dans un logiciel de génie chimique. Modélisation du séchage convectif d'aliments solides et application à une sucrerie de betteraves. Génie des procédés. Université Paris Saclay (COmUE), 2015. Français. ⟨NNT : 2015SACLA004⟩. ⟨tel-02923626⟩

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