Improving heat flow rate and condensate efficiency after dryingby a mass and energy re-usage technique

The drying process is of great importance to the food industry. One of the best techniquesfor food drying is re-using mass and energy of air outlets from dryers. Mass and energy re-usage of waste can reduce carbon emissions and the use of fossil fuelsin industrial food processes. For this purpose, a mass and energy re-usage technique has been developed in a system of heat flow rate and condensate recovery from air outlets after drying. The special benefits of this technique are • Improvements in energy efficiency • Inclusion of condensate recovery • Calculation of the maximal total recovery heat flow rate using spaghetti design • Modification of heating evaporators. The aim of this study was to measure the masses and energies, as available heat flow rate and condensates, in re-usage of air outlets after drying. This technique is based on the use of pinch analysis principles. Mass and energy re-usage of air outlets after drying can significantly reduce energy costswithin the food industry. Besides heat flow rate recovery improvement benefits, condensate recovery is one of the main advantages of the proposed modifications. Our investigation was carried out to evaluate mass and energy re-usage of air outlets from dryinginthe sugar industry and found increases in efficiencyover existing production of 60%.