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La
presente
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una
evaluacin
exergtica
ABSTRACT
This research involves assessment and exergy of the evaporator plant Thermoeconomic
stick water rotatubos dryers and food technology SA fishing company - Chimbote ,
having obtained a percentage to improve the exergy efficiency by this analysis ,
performing their respective mass balances , energy balance , balance of exergy , exergy
efficiency and balance Thermoeconomic which was verified through reasonable results.
Therefore this research allowed knowing the Exergy behavior rotatubos dryers and
evaporator water plant tail and its exergy costs associated with the process, they work to
values below or above the normal operating point thereof, causing the irreversibilitys
increase or decrease. These results lead to low values in improving the potential of the
system, while at higher temperatures to the point of operation, the effect is opposite. On
drying and evaporation, lower temperatures increase the operating point of the process
irreversibility. This creates a greater potential to improve the process.
Consequently, the exergy and evaluation in Rotatubos Thermoeconomic Dryers and
Water Evaporator Cola Plant Esquire SA- Food Technology Chimbote, to identify
potential areas for improvement of the process for greater efficiency of these two
systems. This study failed to appreciate the behavior of these devices and possible
improvements from the point of view of exergy and Thermoeconomics.
INTRODUCCION
Las plantas de produccin alrededor del mundo comparten una situacin en comn, la
necesidad de mejorar da con da en sus procesos productivos as como el ahorro y uso
eficiente de la energa y saben que la nica forma de realizarlo es por medio de estudios
y anlisis profundos de la situacin actual. Las plantas de harina y aceite de pescado son
grandes consumidores de energa, siendo el 95 % de aporte trmico (combustible) y 5%
de energa elctrica (Fuente: CENERGIA), siendo sta proporcin variable para cada
empresa en particular.
Lista de figuras
Figura 2.1
Figura 2.2
Figura 2.3
Figura 2.4
21
Figura 2.5
23
Figura 2.6
Figura 2.7
27
30
Figura 3.1
37
Figura 3.2
38
Figura 3.3
40
Figura 3.4
46
Figura 3.5
51
Figura 3.6
56
Figura 3.7
59
Figura 3.6
60
Figura 5.1
72
Figura 5.2
80
Figura 5.3
84
Figura 5.4
92
Figura 5.5
93
Figura 6.1
94
97
107
Lista de cuadros
Cuadro 2.1 Caractersticas del empaque de exportacin
10
Cuadro 2.3 Composicin de la harina de pescado, segn las especificaciones tcnicas del producto
Norma Tcnica Peruana (NTP)
16
17
Cuadro 2.5 Composicin del contenido vitamnico de la harina de pescado, materia prima
Anchoveta, como mg/Kg de la harina
18
21
23
Cuadro 2.8 Secadores Rotadisc, primera etapa de Secado para la obtencin de harina de pescado
25
Cuadro 2.9 Secadores Rotatubos (Tipo Araa), segunda etapa de Secado para la obtencin
de harina de pescado
26
Cuadro 2.10 Condiciones estndares de la Empresa del producto final de exportacin de harina
Sper Prime
31
73
74
79
83
85
87
Cuadro 5.7 Resultados obtenidos en la planta evaporadora agua de cola WHE 3148
88
91
102
105
104