Abstract
In the wake of recent large increases in energy costs the dairy industry, like any other, is looking more urgently to ways and means of conserving energy and its efficiency of utilization. This paper considers aspects of energy conservation in the areas of pasteurization, evaporation and spray drying and a method of reducing the cost of chilled water supply in dairy or food plants. Some new techniques, as well as existing methods, are considered. Operating costs as a function of degree of regeneration in typical HTST pasteurization plant are presented and cost savings which can be achieved by the use of mechanical vapour recompression in evaporators are examined. Single and two‐stage spray‐drying plant costs are compared for the production of skimmed milk powder. The paper concludes with a brief consideration of electrical load spreading by the use of ice‐bank units for provision of chilled water.
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