Publication

Identification of optimal measurement points for energy monitoring of industrial processes: The case of milk powder production

2021
Journal paper
Abstract

Meaningful energy analysis of industrial processes requires the installation of energy monitoring systems. However, a lack of systematic methods for identifying the required measurement points, joint to scarce information on the related benefits, results in reluctance from companies in investing in such systems. The paper presents a method for identifying necessary measurement points in industrial processes. It is applied on four milk powder production plants. It combines Pinch Analysis with uncertainty analysis (Monte Carlo simulations), global sensitivity analysis (standardised regression coefficients) and optimisation procedures to solve the "Factor Fixing" and "Variance Cutting" problems. In this way it identifies a limited number of parameters whose precise and accurate measurement is paramount to meaningfully characterise the plant from an energy perspective. Comparing the results obtained from the four case studies it was possible to infer some general traits of milk powder production processes. In particular, 15 out of 60-66 parameters were identified as generally important, their position in the plant was highlighted and the minimum accuracy level required for their measurement was estimated. Such information could subsequently be used for designing an energy monitoring system and giving proof of its benefits to the involved company, by quantifying them in terms of uncertainty reduction in the outcome of the energy analysis. (C) 2020 Published by Elsevier Ltd.

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Related concepts (33)
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system and thus reduce the risk of many diseases. Milk contains many nutrients, including protein and lactose.
Coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era. Coconut milk is differentiated into subtypes based on fat content.
Plant milk
Plant milk is a plant beverage with a color resembling that of milk. Plant milks are non-dairy beverages made from a water-based plant extract for flavoring and aroma. Plant milks are consumed as alternatives to dairy milk, and may provide a creamy mouthfeel. As of 2021, there are about 17 different types of plant milks; almond, oat, soy, coconut, and pea are the highest-selling worldwide. Production of plant-based milks, particularly soy, oat, and pea milks, can offer environmental advantages over animal milks in terms of greenhouse gas emissions, land and water use.
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