کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4991542 | 1457112 | 2017 | 49 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Exergy analysis of wine production: Red wine production process as a case study
ترجمه فارسی عنوان
تجزیه و تحلیل اگزرژی تولید شراب: فرآیند تولید شراب قرمز به عنوان یک مطالعه مورد
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کلمات کلیدی
شراب قرمز، تجزیه و تحلیل ترمودینامیکی، اگزرژی، پایداری،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
جریان سیال و فرایندهای انتقال
چکیده انگلیسی
This paper performs exergy analysis of a red wine production line and defines the exergy destruction rates to assess the system performance in terms of sustainability. A model study with necessary data is chosen for the calculations. The total exergy destruction rate of the overall system was determined to be 344.08Â kW while the greatest destruction rate of the exergy in the whole system occurred in the open fermenter (333.6Â kW). The system thermal efficiency was obtained to be 57.2% while the exergy efficiency was calculated as 41.8%. The total exergy destruction rate of the overall system increases with the increase both in the grape flow rate and the reference temperature when the reference pressure is assumed as 101.325Â kPa. Furthermore, the chemical exergy of streams was found much higher than the physical exergy for each stream. The exergy results were illustrated through the Grassmann diagram. Furthermore, cumulative exergy loss and specific exergy loss values were determined as 2692.51Â kW/1Â kg/s grape processed and 5080.20Â kW/kg wine, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Applied Thermal Engineering - Volume 117, 5 May 2017, Pages 511-521
Journal: Applied Thermal Engineering - Volume 117, 5 May 2017, Pages 511-521
نویسندگان
Mahmut Genc, Seda Genc, Yekta Goksungur,