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<p>Pasteurization of orange juice is a critical food safety measure commonly achieved through heat treatment of the same at 92&#xa0;°C for 20&#xa0;s so as to secure microbial inactivation to provide better shelf life. Pasteurization, being an energy intensive process, consumes 0.932&#xa0;MJ/kg of thermal energy which causes considerable amount of exergetic degradation. In light of this, the objective of present research endeavor is to get in – depth understanding of energy, exergy and exergo-economic aspects of pasteurization activity by way of unearthing all associated derivatives such as energy efficiency, exergy efficiency, energy improvement potential, exergy improvement potential and sustainability index of the Orange Juice Pasteurization Plant. The specific application of second law of thermodynamics along with its integration with economic formulations from Specific Exergy Costing Method (SPECO) generates a platform where thermodynamic and thermo-economic outcomes are summarized for better diagnosis of operational deficiencies. Further, the exergy efficiency, specific exergy destruction and specific exergy improvement potential were computed as 75.97%, 125.22&#xa0;kJ/kg and 74.88&#xa0;kJ/kg while, thermo-economic derivatives such as levelized cost rates, specific cost of exergy destruction, cost rate of exergy destruction, total operating cost rate and specific manufacturing cost, were computed as 44.89 Rs./hr., 0.026 Rs./kJ, 1700.06 Rs./hr., 1744.95 Rs./hr. and 3.29 Rs./kg respectively. The present assessment develops a clear picture of energy related degradation along with detailed information about energy saving potentials available with the plant. It is pertinent to mention that a systematic approach aimed at energy conservation would consequently lead to improvement in sustainability as well as economic characteristics of plant.</p>

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Exergetic and exergo-economic assessment of orange juice pasteurization unit

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月30日

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  • Munish Kumar,
  • Gurjeet Singh,
  • S. K. Mangal,
  • Sumit Taneja

摘要

Pasteurization of orange juice is a critical food safety measure commonly achieved through heat treatment of the same at 92 °C for 20 s so as to secure microbial inactivation to provide better shelf life. Pasteurization, being an energy intensive process, consumes 0.932 MJ/kg of thermal energy which causes considerable amount of exergetic degradation. In light of this, the objective of present research endeavor is to get in – depth understanding of energy, exergy and exergo-economic aspects of pasteurization activity by way of unearthing all associated derivatives such as energy efficiency, exergy efficiency, energy improvement potential, exergy improvement potential and sustainability index of the Orange Juice Pasteurization Plant. The specific application of second law of thermodynamics along with its integration with economic formulations from Specific Exergy Costing Method (SPECO) generates a platform where thermodynamic and thermo-economic outcomes are summarized for better diagnosis of operational deficiencies. Further, the exergy efficiency, specific exergy destruction and specific exergy improvement potential were computed as 75.97%, 125.22 kJ/kg and 74.88 kJ/kg while, thermo-economic derivatives such as levelized cost rates, specific cost of exergy destruction, cost rate of exergy destruction, total operating cost rate and specific manufacturing cost, were computed as 44.89 Rs./hr., 0.026 Rs./kJ, 1700.06 Rs./hr., 1744.95 Rs./hr. and 3.29 Rs./kg respectively. The present assessment develops a clear picture of energy related degradation along with detailed information about energy saving potentials available with the plant. It is pertinent to mention that a systematic approach aimed at energy conservation would consequently lead to improvement in sustainability as well as economic characteristics of plant.