Institutional Repository
Technical University of Crete
Technical University of Crete
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| URI: | http://purl.tuc.gr/dl/dias/E1AFAB24-6DA3-4309-96D6-CB70325C65F5 | ||
| Year | 2022 | ||
| Type of Item | Diploma Work | ||
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| Bibliographic Citation | Xenofon Kotakidis, "Integration of multiple local energy resources in a food industry - a techno-economic analysis", Diploma Work, School of Production Engineering and Management, Technical University of Crete, Chania, Greece, 2022 https://doi.org/10.26233/heallink.tuc.92898 | ||
| Appears in Collections |
Energy consumption in the food industry is heavily dependent on fossil fuels resulting in high greenhouse gas (GHG) emissions. Concurrently, the annual energy consumption in the food sector is expected to increase further due to the continuous global population growth. In this light, the integration of Renewable Energy Sources (RES) and the adoption of energy efficiency measures in every stage of product development can be recognized as of crucial importance. This Diploma Thesis is focused on the investigation and development of a hybrid energy system (HES) to meet the energy needs of a local bakery industry. Specifically, the proposed energy solution enables the higher penetration of RES (e.g., solar irradiation potential) as well as the exploitation of the residues from the rural activities (e.g., olive-trees pruning, tomato crops waste) taking place in the study area. The developed HES consists of technologies such as an anaerobic digestion reactor, PV system, wind turbines, gasification and CHP units. Moreover, this study aims to examine the operational aspects of the proposed system to achieve an optimal balance between RES penetration, energy cost and ecological footprint. In this context, a holistic approach was designed for a local Bakery Industry, with total annual electricity and heat consumption of 1,058 MWh and 3,036 MWh, respectively. To this end, a proper methodological framework was developed to formulate and model alternative scenarios correlating the data collected for the production processes, climatic conditions, biomass potential in the study area, as well as the data of energy consumption. Following, the developed energy-based scenarios for the HES were simulated, analysed and compared using commercially available software. The obtained results indicate that the evolved energy solution could realise the green energy transition in the food industry taking advantage of high-RES penetration to minimise the energy costs and ecological footprint.
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