Exergetic analysis in the food industry

Introduction

Exergy analysis is a quantitative and qualitative methodology for assessing the thermodynamic performance of any system. The results obtained by such an analysis can be useful for identifying processes with low exergetic efficiencies and understanding the reasons that cause those. Exergy analysis has been applied extensively in the energy and the construction sectors however, its potential has not been fully exploited yet within the food industry yet.

Aim

The aim of this work is to extract valuable guidelines for designing sustainable food processes and food chains from a thermodynamic perspective. The outcomes of this research will also contribute in developing a decision making tool for the food industry in close collaboration with the Operation Research & Logistics department of Wageningen University.

Approach

Different food chains of our industrial partners will be assessed by exergy analysis. Furthermore, selected processes will be studied in more detail by finite-time thermodynamics with the ambition to reach conceptually new, more sustainable designs.

Acknowledgements

This research is carried out within the project of the Top Institute of Food & Nutrition “Valorization of raw materials and process efficiency” in close collaboration with the Operations Research & Logistics department and the Food & Biobased Research group of Wageningen University.