Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
-
Davide Marchini
and
Federico Solari
Abstract
This paper builds upon the study by Marchini et al. (2014, International Journal of Food Engineering, pp. 557–571) and represents the second part of a research project whose general aim was to analyse and optimize, through simulation, the water distribution system of a dairy company. In the first paper, the authors focused on finding opportunities for recycling water in the distribution system of the targeted company, i.e. a dairy company located near Parma (Italy) and manufacturing Parmigiano Reggiano cheese and butter. In this work, we go ahead by analysing the thermal properties (such as, primarily, the temperature) of the water used inside the distribution system and of that discharged. To this purpose, we add the relevant thermal equations to the MS ExcelTM simulation model developed in the first study. The resulting model is able to derive the temperature trend of water inside all the tanks of the distribution system. Situations where the temperature of the water used for rinsing is higher than the maximum allowed value of approx. 25°C are also highlighted and suggestions for improvement are proposed.
References
1. Gleick PH. Water in crisis: paths to sustainable water use. Ecol Appl 1998;8:571–9.10.1890/1051-0761(1998)008[0571:WICPTS]2.0.CO;2Search in Google Scholar
2. Rogers JW, Louis GE. Conceptualization of a robust performance assessment and evaluation model for consolidating community water systems. J Environ Manage 2009;90:786–97.10.1016/j.jenvman.2008.01.010Search in Google Scholar
3. Poretti M. Quality control of water as raw material in the food industry. Food Contr 1990;1:79–83.10.1016/0956-7135(90)90089-USearch in Google Scholar
4. Almatò M, Espuna A, Puigjaner L. Optimisation of water use in batch process industries. Comput Chem Eng 1999;23:1427–37.10.1016/S0098-1354(99)00302-6Search in Google Scholar
5. Centi G, Perathoner S. Recycle rinse water: problems and opportunities. Catal Today 1999;53:11–21.10.1016/S0920-5861(99)00099-1Search in Google Scholar
6. Lee KP, Cheng TA. A simulation approach for energy efficiency of chilled water system. Energy Build 2012;54:290–6.10.1016/j.enbuild.2012.06.028Search in Google Scholar
7. Rezaei E, Shafiei S, Abdollahnezhad A. Reducing water consumption of an industrial plant cooling unit using hybrid cooling tower. Energy Conver Manage 2010;51:311–19.10.1016/j.enconman.2009.09.027Search in Google Scholar
8. Al-Redhwan SA, Crittenden BD, Lababidi HMS. Wastewater minimization under uncertain operational conditions. Comput Chem Eng 2005;29:1009–21.10.1016/j.compchemeng.2004.11.002Search in Google Scholar
9. De Faria DC, Ulson de Souza AA, Guelli Ulson de Souza SMdA. Optimization of water networks in industrial processes. J Cleaner Prod 2009;17:857–62.10.1016/j.jclepro.2008.12.012Search in Google Scholar
10. Kim JK. System analysis of total water systems for water minimization. Chem Eng J 2012;193–194:304–17.10.1016/j.cej.2012.04.021Search in Google Scholar
11. Casani S, Knochel S. Application of HACCP to water reuse in the food industry. Food Contr 2002;13:315–27.10.1016/S0956-7135(02)00037-3Search in Google Scholar
12. Casani S, Rouhany M, Knochel S. A discussion paper on challenges and limitations to water reuse and hygiene in the food industry. Water Res 2005;39:1134–46.10.1016/j.watres.2004.12.015Search in Google Scholar
13. Bogliolo M, Bottino A, Capannelli G, De Pedro M, Servida A, Pezzi G, et al. Clean water recycle in sugar extraction process: performance analysis of reverse osmosis in the treatment of sugar beet press water. Desalination 1996;108:261–71.10.1016/S0011-9164(97)00034-9Search in Google Scholar
14. Marchini D, Rinaldi M, Montanari R, Bottani E, Solari F. Performance analysis of the water supply system of a dairy company By Means Of an advanced simulation tool. Int J Food Eng 2014;10:557–71. DOI:10.1515/ijfe-2013-0067.DOI:10.1515/ijfe-2013-0067Search in Google Scholar
15. Centro Ricerche Produzioni Animali. Sicurezza e qualità nell’industria lattiero-casearia 2007. ISBN 978-88-901789-4-8. Available at: http://www.crpa.it/media/documents/crpa_www/Pubblicazi/E-book/SiQuILaCa/opuscolo_siquilaca.pdf. Accessed: 4 February 2015.Search in Google Scholar
16. Consorzio del Formaggio Parmigiano Reggiano. Affioramento e maturazione del latte per la produzione di Parmigiano Reggiano: impianti e tecnologie a confronto. 2010. Available at: http://www.siteia.it/media/documents/Siteia/Documenti/Opuscolo_affioramentoi.pdf. Accessed: 4 February 2015.Search in Google Scholar
17. Almatò M, Sanmartì E, Espuna A, Puigjaner L. Rationalizing the water use in the batch process industry. Comput Chem Eng 1997;21:Suppl:S971–S976.10.1016/S0098-1354(97)87628-4Search in Google Scholar
18. Kershaw W, Gaffel J. The Australian dairy manufacturing industry sustainability report 2007/2008 2008. Available at: http://www.dairyinnovation.com.au/DMSC/reports/Report_Dairy-manufacturing-sustainability-report-for-2007-08_DMSC.pdf. Accessed: 1 June 2015.Search in Google Scholar
19. Vergé XPC, Maxime D, Dyer JA, Desjardins RL, Arcand Y, Vanderzaag A. Carbon footprint of Canadian dairy products: calculations and issues. J Dairy Sci 2013;96:6091–104. DOI: http://dx.doi.org/10.3168/jds.2013-6563.http://dx.doi.org/10.3168/jds.2013-6563Search in Google Scholar
20. Sevenster M, De Jong F. A sustainable dairy sector-global, regional and life cycle facts and figures on greenhouse-gas emissions. Delft, CE, 2008. Available at: http://www.milchindustrie.de/fileadmin/Dokumente/Themen/Umwelt_Nachhaltigkeit/eda-studie-sustainability-2008.pdf. Accessed: 1 June 2015.Search in Google Scholar
21. Petermeier H, Benning R, Delgado A, Kulozik U, Hinrichs J, Becker T. Hybrid model of the fouling process in tubular heat exchangers for the dairy industry. J Food Eng 2002;55:9–17.10.1016/S0260-8774(01)00223-0Search in Google Scholar
22. Nema PK, Datta AK. A computer based solution to check the drop in milk outlet temperature Due To fouling in a tubular heat exchanger. J Food Eng 2005;71:133–42.10.1016/j.jfoodeng.2004.10.025Search in Google Scholar
23. Lazarova V, Levine B, Sack J, Cirelli G, Jeffrey P, Muntau H, et al. Role of water reuse for enhancing integrated water management in Europe and Mediterranean countries. Water Sci Tech 2001;43:25–33.10.2166/wst.2001.0571Search in Google Scholar
24. Xu T, Flapper J. Energy use and implications for efficiency strategies in global fluid-milk processing industry. Energy Policy 2009;37:5334–41.10.1016/j.enpol.2009.07.056Search in Google Scholar
25. European Environment Agency. Water resources across Europe—confronting water scarcity and drought. EEA Report No 2/2009. EEA, Copenhagen (DK), 2009. ISSN 1725–9177, DOI: http://dx.doi. org/10.2800/16803. Available at: http://www.eea.europa.eu/publications/water-resources-across-europe/at_download/file. Accessed: 3 June 2015.http://dx.doi. org/10.2800/16803Search in Google Scholar
26. European Commission. Milk and milk products 2015. Available at: http://ec.europa.eu/agriculture/milk/index_en.htm. Accessed: 1 June 2015.Search in Google Scholar
27. Bellesia F, Pinetti A, Pagnoni UM, Rinaldi R, Zucchi C, Caglioti L, et al. Volatile components of Grana Parmigiano- Reggiano type hard cheese. Food Chem 2003;83:55–61. DOI: http://dx.doi. org/10.1016/S0308-8146(03)00037-2http://dx.doi. org/10.1016/S0308-8146(03)00037-2Search in Google Scholar
28. Zannoni M. Evolution of the sensory characteristics of Parmigiano-Reggiano cheese to the present day. Food Qual Preference 2010;21:901–5. DOI: http://dx.doi.org/10.1016/j.foodqual.2010.01.004.http://dx.doi.org/10.1016/j.foodqual.2010.01.004Search in Google Scholar
29. De Roest K, Menghi A. Reconsidering ‘traditional’ food: the case of Parmigiano Reggiano cheese. Sociologia Ruralis 2000;40:439–51. DOI: http://dx.doi.org/10.1111/1467-9523.00159.http://dx.doi.org/10.1111/1467-9523.00159Search in Google Scholar
30. Regione Emilia-Romagna. La filiera del Parmigiano Reggiano - Latte, produzione, mercato 2014. Available at: http://www.regione.emilia-romagna.it/urp/allegati/SpecAgric_Giugno_2014Web.pdf (in Italian).Search in Google Scholar
31. Jialina B, Mingqianga W, Zhonglina L, Cheswortha JM. The milking performance of dual-purpose crossbred yaks. Anim Sci 1998;66:471–3. DOI: http://dx.doi.org/10.1017/S1357729800009632.http://dx.doi.org/10.1017/S1357729800009632Search in Google Scholar
32. Smith PR, Sarfaty R. 1993. Creating a strategic plan for configuration management using Computer Aided Software Engineering (CASE) tools. Available at: http://www.osti.gov/scitech/servlets/purl/10160331. Accessed: 1 June 2015.Search in Google Scholar
33. Thomas A, Sathian CT. Cleaning-in-place (CIP) system in dairy plant- review. IOSR-JESTFT 2014;8:41–4. Available at: http://www.iosrjournals.org/iosr-jestft/papers/vol8-issue6/Version-3/H08634144.pdf. Accessed: 3 June 2015.10.9790/2402-08634144Search in Google Scholar
34. Sarkar B, Chakrabarti PP, Vijaykumar A, Kale V. Wastewater treatment in dairy industries - possibility of reuse. Desalination 2006;195:141–52.10.1016/j.desal.2005.11.015Search in Google Scholar
©2015 by De Gruyter
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
Articles in the same Issue
- Frontmatter
- Selected Papers from MAS2014 Workshop
- Special Section “Selected papers from the workshop on Modeling and Simulation of Food Processing and Operations of the MAS 2014 conference (Bordeaux, September 10–12, 2014)”
- Three-Dimensional CFD Simulation of a “Steam Water Spray” Retort Process for Food Vegetable Products
- Temperature Analysis of the Water Supply System of a Dairy Company by Means of a Simulation Model
- Multi-Product Inventory-Routing Problem in the Supermarket Distribution Industry
- Decision Support System, Based on the Paradigm of the Petri Nets, for the Design and Operation of a Dairy Plant
- Critical Reviews
- Rice: Parboiling and Milling Properties
- A Review of Drying Processes in the Production of Pumpkin Powder
- Original Research Articles
- Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments
- Evaluation of Viscosity of Non-Newtonian Liquid Foods with a Flow Tube Instrument
- Characterization of Pyrolysis Products Obtained from Desmodesmus sp. Cultivated in Anaerobic Digested Effluents (DADE)
- The Effects of Nano-SiO2 on Mechanical, Barrier, and Moisture Sorption Isotherm Models of Novel Soluble Soybean Polysaccharide Films
- Adsorption and Desorption Studies of Anthocyanins from Black Peanut Skins on Macroporous Resins
- Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles
- Microwave-Assisted Extraction of Trigona Propolis: The Effects of Processing Parameters
