Multiple energy resources integration in the food industry: A technoeconomic analysis

Abstract

This study focuses on exploring sustainable energy solutions for the industrial sector, with a particular emphasis on meeting the electrical and thermal needs of the local bakery industry. Several alternative energy sources were proposed in this study, including solar irradiation, and the utilization of agricultural residues (such as olive tree pruning and residues of tomato crop). An anaerobic digestion (AD) reactor, a photovoltaic (PV) system, wind turbines (WT), a gasification system, and a combined heat and power (CHP) unit were used as parts of the developed hybrid renewable energy system (HRES). The objective was to optimize the system's performance by considering renewable energy sources (RES) penetration, energy cost, and ecological footprint.Furthermore, this investigation identified research gaps in the supply of thermal energy demand using renewable energy sources in an industrial setting and evaluated the integration of waste-to-energy technologies in HOMER Pro. Through modelling, optimization, and evaluation, different HRES configurations were assessed to determine the most cost-effective and optimal system for the bakery industry. The optimal suggested HRES showed a 65% reduction (from 0.4362 €/kWh to 0.1533 €/kWh) in the levelized cost of electricity (LCOE). Gasification achieved better results than AD, with the addition of a gasifier leading to a 40% decrease in the LCOE. The renewable fraction for the optimal HRES was 87.9%. There was a reduction in carbon dioxide emissions by 63%, while the HRES had a payback time of 3.17 years. Overall, the findings of this study show that utilizing local biomass and waste can play a significant role in the energy transition, leading to cost reduction and improved economic performance.