Abstract
Rising prices on power supply are forcing business owners to search the ways of operating costs reducing. Refrigeration system in the food industry is a major source of power consumption. The utilization of cold accumulation systems allows reducing of refrigeration unit power consumption. In this paper the refrigeration system with a system of cold accumulation and dry cooling tower is considered. The possibility of power consumption reducing due to the organization of the enterprise refrigeration system operation process in the night period according to electricity multiple tariffs has been analyzed.
Highlights
Nowadays, most of the Ukrainian industry is working very energy consuming
An analysis of the refrigeration system for dairy plant shows that the energy consumption as well as energy costs can be greatly reduced by using combined refrigeration unit with ice water accumulation
K By 25 ... 30% more powerful compressors; Correspondingly higher energy demand by 10 ... 15%; the need for a more condenser’s area by 10 ... 15%; There is no way to compensate for peak loads due to energy storage
Summary
Most of the Ukrainian industry is working very energy consuming. According to the Law of Ukraine «On Energy Saving» No 783-XIV of the 1994 energy saving potential in industry in Ukraine is estimated at least as 25% of annual energy consumption. Given that energy costs are constantly rising, the task of implementing energy-saving technology is very relevant especially for the food industry, where there is a constant need for cooling. The main motive of introduction of energy saving technologies in the enterprise is certainly lower operating costs. Another incentive – limits on energy consumption (eg, gas) for enterprises. Milk contains various nutrients that are essential for the life of all living beings It is the perfect growing medium for micro-organisms, at 4 °C micro-organisms cannot duplicate and the microbiological spoilage of milk is avoided. Холодильна техніка followed the right milking and hygienic procedures, quickly cooling milk to 4 – 3°C is the best way to avoid microbiological growth and chemical changes
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