ITATSITATS

Journal of Applied Sciences, Management and Engineering TechnologyJournal of Applied Sciences, Management and Engineering Technology

The food industry requires high-quality products, including shortening oil, widely used in bread and cake production. The production process depends heavily on refrigeration system efficiency to maintain temperature stability and ensure product consistency. This study evaluates the performance of refrigeration systems in shortening oil production and examines how suction pressure affects energy consumption and product quality. Simulations using Aspen Plus® and CoolPack were conducted to analyze cooling capacity (Qe), heat rejection capacity (Qc), compressor work (W), and Coefficient of Performance (COP). Increasing suction pressure from 1.2 bar to 1.6 bar improved Qe and reduced W in both software. Aspen Plus® showed Qe increased from 201.01 kJ/kg to 203.98 kJ/kg, while CoolPack showed an increase from 201.50 kJ/kg to 203.36 kJ/kg. Heat rejection (Qc) remained relatively stable, slightly decreasing from 225.81 kJ/kg to 225.57 kJ/kg in Aspen Plus® and from 262.12 kJ/kg to 258.12 kJ/kg in CoolPack. Compressor work dropped from 25.28 to 22.86 kJ/kg in Aspen Plus® and from 60.58 kJ/kg to 54.76 kJ/kg in CoolPack. COP improved significantly, from 7.95 to 8.92 in Aspen Plus® and from 3.33 to 3.71 in CoolPack. Furthermore, product quality improved as shown by an increase in penetration value from 272 mm/s to 314.4 mm/s, indicating a softer texture due to changes in the fat crystallization process. These findings highlight the importance of optimizing suction pressure to enhance refrigeration performance and maintain desired quality in shortening oil production.

Based on the simulation results of shortening oil production, it can be concluded that there is a significant relationship between energy and temperature parameters at various stages of the process.Energy analysis of the refrigeration system indicates that compressor suction pressure significantly affects system performance, as demonstrated by changes in Qe, Qc, and W.6 bar led to decreased cooling and heat rejection capacities in simulations using Aspen Plus® and CoolPack software.Overall, this study provides important insights into optimizing operational parameters for shortening production, emphasizing the need to balance energy efficiency and product quality.

Penelitian lebih lanjut dapat dilakukan untuk mengeksplorasi penggunaan refrigeran alternatif yang lebih ramah lingkungan dalam sistem pendingin produksi shortening oil, dengan mempertimbangkan dampak terhadap efisiensi energi dan kualitas produk. Selain itu, studi komprehensif mengenai integrasi sistem pemulihan panas dari proses pendinginan ke dalam proses pemanasan awal bahan baku dapat dilakukan untuk mengurangi konsumsi energi secara keseluruhan. Terakhir, pengembangan model prediktif yang akurat untuk memprediksi pengaruh variasi parameter operasional terhadap kualitas shortening oil, seperti nilai penetrasi dan kandungan lemak padat, dapat membantu mengoptimalkan proses produksi dan memastikan konsistensi kualitas produk secara berkelanjutan.

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Pages8
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