Резерви використання вторинних теплових енергетичних ресурсів у харчовій промисловості України

• Date: 2013
• Main Author: Maistrenko N.Yu.
• Format: Article
• Language: Ukrainian
• Published: General Energy Institute of the National Academy of Sciences of Ukraine 2013
• Subjects: вторинні теплові енергетичні ресурси; економія енергетичних ресурсів; енергозбереження.
• Online Access: https://systemre.org/index.php/journal/article/view/484
• Journal Title: System Research in Energy

The analysis of the state of secondary thermal energy resources use in the food industry on the example of bakery and beer production was carried out. The volumes have been established as significant.The basic factors to determine the saving of power resources and absence of undesirable toxic substances in the final product are the technical level of production, the applied technology, the methods of the drying agent and conditioned air preparation, as well as the level of using the secondary thermal energy resources (STER) and wastes of production. To extend the STER use the acting fuel and energy balances of the corresponding enterprises should be revised in order to maximize the STER involvement and affordable simultaneous supply for the neighboring consumers; production of the economically efficient utilization equipment, the recuperators and the utilization boilers, their spare parts and components must be resumed; the better equipment for STRP sourcing units should be planned; the industrial furnaces of small and middle capacity must be equipped with recuperators to reduce fuel consumption and heat loss with emissions, i.e. the STER output decreasing.The measures to increase usage of STPR as well as the forecast for STPR output in 2015 and 2020 have been proposed.