Thermodynamic analysis of the thermal-technological complex of sugar production: the energy and entropy characteristics of an enterprise

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dc.contributor.authorVasylenko, Sergei
dc.contributor.authorSamiilenko, Serhii
dc.contributor.authorBondar, Vladimir
dc.contributor.authorBilyk, Olena
dc.contributor.authorMokretskyy, Vitaliy
dc.contributor.authorPrzybylski, Wlodzimierz
dc.date.accessioned2023-11-27T10:41:02Z
dc.date.available2023-11-27T10:41:02Z
dc.date.issued2020
dc.description.abstractThis paper reports the approbation of a procedure of thermodynamic analysis of the thermal-technological complex of sugar production using the analysis of an enterprise of typical configuration as an example. Currently, the thermodynamic analysis of sugar production systems is mainly performed on the basis of a classical energy method. Minor attempts to exploit the potential of the second law of thermodynamics in the form of the adaptation of an exergy method are not systemic. Underlying the applied procedure is a joint analysis of general synthetic and analytical balances of mass, energy, and entropy. Such a procedure makes it possible to quantify the level of perfection of the existing and proposed thermal circuits, as well as the impact exerted on their perfection by energy efficiency measures, and it could be applied both to optimize the energy characteristics of the existing ones and in designing new enterprises of the sugar industry. It has been shown that the thermodynamic analysis of the thermal-technological complex of sugar production as a single system makes it possible to analyze the main factors of influence on the energy efficiency of the complex disregarding the course of the processes implemented therein. Such an approach can also be effectively used for the quick evaluation of the thermodynamic perfection of an enterprise and for determining its «energy-saving potential». Based on the results of energy analysis, the relationship has been established between the fuel and energy resources, supplied to the system, and the sources of their losses; a set of measures has been proposed to reduce the impact of each of these factors on resource consumption. Entropy analysis has revealed the internal and external causes of the irreversibility of processes; the principle of «energy irreversibility compensation» has made it possible to compile a rating of major imperfections and determine the optimal sequence of resource-saving measures. The results of the analysis have confirmed the efficiency of the procedure, which allows a comprehensive study, while operating only with the fundamental laws and the principles of classical thermodynamics, as opposed to procedures, based on energy-exergy characteristicsuk_UA
dc.identifier.citationThermodynamic analysis of the thermal-technological complex of sugar production: the energy and entropy characteristics of an enterprise / S. Vasilenko, S. Samiilenko, V. Bondar, O. Bilyk, V. Mokretskyy, W. Przybylski // Eastern-European Journal of Enterprise Technologies. – 2020. – Vol. 3 (8-105). – Рp. 24-31uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/41663
dc.language.isoenuk_UA
dc.subjectsugar productionuk_UA
dc.subjectthermodynamic analysisuk_UA
dc.subjectentropy methoduk_UA
dc.subjectenergy efficiencyuk_UA
dc.subjectresource-saving measuresuk_UA
dc.subjectкафедра технології хлібопекарських і кондитерських виробівuk_UA
dc.subjectкафедра теплоенергетики та холодильної технікиuk_UA
dc.subjectцукрове виробництвоuk_UA
dc.subjectтермодинамічний аналізuk_UA
dc.subjectентропійний методuk_UA
dc.subjectенергетична ефективністьuk_UA
dc.subjectресурсозбережні заходиuk_UA
dc.titleThermodynamic analysis of the thermal-technological complex of sugar production: the energy and entropy characteristics of an enterpriseuk_UA
dc.typeArticleuk_UA

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