Minimization of Heat Energy Intensity in Food Production Companies Applying Sustainable Industrial Development Methods

Irina Kliopova, Rasa Lieščinskienė

Abstract


Lithuanian food and drink sector of industry is characterized by high energy intensity, which is 29% higher than the EU average. At the confectionary plant chosen for the experiment, an environmental impact has been controlled and its maximum managed by creating different procedures to reduce pollution. Assessment of the plant's environmental costs has revealed that the energy costs amount to main part of the environmental ones (up to 55.4%). In recent years several energy efficiency projects have been implemented allowing minimizing the plant's energy intensity up to 15%.

An algorithm of feasibility analysis of increasing thermal energy efficiency of the plant was suggested which could also be applied to other food industry plants. Demand for heat energy within the plant was evaluated for each technological process; the fuel and energy balance of the plant boiler-house was drawn up. It was revealed that huge heat energy losses were made during heat energy production and usage. During the research period a control system of significant environmental aspects was suggested, its objective function was estimated. Several environmental alternatives were suggested for optimization of the heat energy production processes. Three projects were chosen for the feasibility analysis. Results of technical, economic and environmental evaluations of Cleaner Production (CP) innovations as well as conclusions made are presented in this article.

Keywords


energy efficiency, energy intensity, food industry, environmental performance, environmental indicators, material and energy balance, sustainable industrial development

Full Text: Kliopova_3(57)_erem

Print ISSN: 1392-1649
Online ISSN: 2029-2139