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Esta dissertação foi realizada no âmbito da unidade curricular Dissertação do 2º ano de Mestrado em Engenharia Química do ramo Energia e Biorrefinaria Do Instituto Superior de Engenharia do Porto (ISEP).
O principal objetivo do presente trabalho centra-se na avaliação do consumo de energia na indústria vinícola no sentido de contribuir para uma unidade produtiva mais sustentável.
A sustentabilidade está relacionada com os fatores sociais, económicos, ambientais e energéticos que devem ser sempre considerados quando da necessidade de adotar medidas ao nível dos processos industriais. A produção e a utilização da energia são fatores que têm enorme importância na sustentabilidade no planeta sendo cada vez mais evidente a necessidade de recorrer a formas limpas e renováveis de produção de energia. Assim, torna-se importante a sensibilização para analisar e quantificar a forma como as empresas utilizam a energia, procurando soluções que permitam aumentar a eficiência energética dos seus processos produtivos de modo a promover a economia de energia, redução de custos e, assim uma melhor utilização dos recursos.
Para avaliar a forma de utilização da energia na empresa vinícola em estudo realizou-se um levantamento energético a toda unidade de produção tendo-se verificado que os equipamentos com maior consumo de energia são essencialmente a refrigeração, a produção de azoto e o equipamento utilizado para a estabilização tartárica. Os consumos de energia elétrica e de combustível permitiram chegar a um valor de 85,8 tep para o ano de 2016. Como este valor é inferior a 500 tep/ano conclui-se que a empresa não é considerada uma instalação consumidora intensiva de energia (CIE), não sendo abrangida pelo Sistema de Gestão dos Consumos Intensivos de Energia (SGCIE).
Face ao levantamento energético efetuado, propõe-se a redução de consumo de energia na estabilização tartárica comparando duas possibilidades: a integração energética da estabilização tartárica contra a permuta iónica.
Como forma alternativa de produção de energia, também se propõe o recurso à implementação de um sistema fotovoltaico em regime autoconsumo com objetivo de minimizar o recurso à rede de energia elétrica. Este sistema apresenta um VAL ------€, Payback de 7,9 anos e um TIR de 13,6 %. Concluiu-se que o sistema é um investimento compensador.
Foi ainda dimensionado um permutador de calor utilizado para integrar o calor no processo de estabilização tartárica. Neste projeto, o calor envolvido foi de 48 872,6 W, com um coeficiente global de transferência de calor de 2105 W/m2.ºC. Sendo o número de placas necessárias de 94 placas.
A alternativa proposta à estabilização tartárica já existente consiste na permuta iónica com resinas catiónicas que apresenta custo total de investimento de ------€..
This dissertion was developed within the ambit of the curricular unit Dissertation of the 2ndyear of Master Degree Chemical Engineering of the branch Energy and Biorefinery at the Engineering Institute of Porto (ISEP). The main objective of this work is to evaluate the energy consumption of the wine industry to contribute for a better sustainability production unit. Sustainability is related with the social, economic, environmental and energy factors that should always be considered when it has necessary to take measures in industrial processes. The production and use of energy is a factor that has enormous importance in the sustainability of the planet being more and more evident the need to appeal to clean and renewable forms of energy production. Therefore, it’s important to be aware to analyse and quantify the way companies use energy and search solutions to increase the energy efficiency of their production processes to promote energy savings, cost reduction and a better use of resources. To evaluate energy efficiency in the wine company, it was necessary to carry out an energy study of the entire production unit and then analyse the improvements to reduce energy consumption. Was verified that the equipment with higher consumption of energy are essentially the refrigeration, the nitrogen production and the equipment used for the tartaric stabilization. With the consumption of electric energy and fuel, it was possible to calculate the consumption, obtaining a value of 85,8 tep. As this value is less than 500 tep / year, it is concluded that the company is not considered an Intensive energy consumption (CIE), so it is not covered by the Management System for Intensive Energy Consumption SGCIE. Considering the energetic study carried out, it is proposed to reduce energy consumption in tartaric stabilization by comparing two possibilities: the energy integration of the tartaric stabilization against the ion exchange. As an alternative form of energy production, it is also proposed the use of a photovoltaic system in a self-consumption regime in order to minimize the use of the electric power grid. This system has a VAL ------ €, Payback of 7,9 years and a TIR of 13,6%. It was concluded that is a compensating investment. It was also dimensioned a heat exchanger used to integrate the heat in the process of tartaric stabilization. In the project, the heat involved was 48 872,6 W and the coefficient of heat transfer was 2105 W / m2 ° C. With this, the number of plates needed are 94 plates. The alternative proposed for existing tartaric stabilization consist of the ionic exchange with cationic resins which has a total investment cost of ----- €.
This dissertion was developed within the ambit of the curricular unit Dissertation of the 2ndyear of Master Degree Chemical Engineering of the branch Energy and Biorefinery at the Engineering Institute of Porto (ISEP). The main objective of this work is to evaluate the energy consumption of the wine industry to contribute for a better sustainability production unit. Sustainability is related with the social, economic, environmental and energy factors that should always be considered when it has necessary to take measures in industrial processes. The production and use of energy is a factor that has enormous importance in the sustainability of the planet being more and more evident the need to appeal to clean and renewable forms of energy production. Therefore, it’s important to be aware to analyse and quantify the way companies use energy and search solutions to increase the energy efficiency of their production processes to promote energy savings, cost reduction and a better use of resources. To evaluate energy efficiency in the wine company, it was necessary to carry out an energy study of the entire production unit and then analyse the improvements to reduce energy consumption. Was verified that the equipment with higher consumption of energy are essentially the refrigeration, the nitrogen production and the equipment used for the tartaric stabilization. With the consumption of electric energy and fuel, it was possible to calculate the consumption, obtaining a value of 85,8 tep. As this value is less than 500 tep / year, it is concluded that the company is not considered an Intensive energy consumption (CIE), so it is not covered by the Management System for Intensive Energy Consumption SGCIE. Considering the energetic study carried out, it is proposed to reduce energy consumption in tartaric stabilization by comparing two possibilities: the energy integration of the tartaric stabilization against the ion exchange. As an alternative form of energy production, it is also proposed the use of a photovoltaic system in a self-consumption regime in order to minimize the use of the electric power grid. This system has a VAL ------ €, Payback of 7,9 years and a TIR of 13,6%. It was concluded that is a compensating investment. It was also dimensioned a heat exchanger used to integrate the heat in the process of tartaric stabilization. In the project, the heat involved was 48 872,6 W and the coefficient of heat transfer was 2105 W / m2 ° C. With this, the number of plates needed are 94 plates. The alternative proposed for existing tartaric stabilization consist of the ionic exchange with cationic resins which has a total investment cost of ----- €.
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Keywords
Indústria vinícola Sustentabilidade Eficiência energética Estabilização tartárica Painel fotovoltaico Wine industry Sustainability Energy Energy efficiency Tartaric stabilization Photovoltaic solar panel