Rojas-Gordillo, Iván

Profile Picture

Filters

20051
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Análisis de exergía en dos puntos críticos en una industria productora de harina de pescado
    (2005) Rojas-Gordillo, Iván; Coutín-Rodicio, Sandra; College of Engineering; Venkataraman, Nellore; Benítez, Jaime; Department of Mechanical Engineering; Alston, Dallas
    This research consists in the application of an exergy analysis method to the fishmeal production process. A mathematical expression for the enthalpy of fish as function of temperature and weight fraction of proteins, fats and water was developed and used to obtain expressions for the entropy and exergy respectively. The enthalpy, entropy and exergy expressions for fish were effectively applied in the exergy analysis. This was verified through reasonable and realistic results of this analysis. Parameters such as: the exergy losses, destruction ratios, the exergetic efficiency, effectiveness, the irreversibility and the potential improvement of the system were included in the exergy analysis. This analysis revealed that the process of coking is highly irreversible and, the loss and destruction of exergy ratios in the drying process are high. A parametric study was also performed. This study allowed to model the exergy performance of the cooker and dryer, when working at temperatures below the point of normal operation of the equipments. The results of this analysis in the cooking process demonstrated that at temperatures under the operation point, the irreversibilities of the process diminished. These results produced low values for the potential improvement of the system, whereas at temperatures over to the operation point, the opposite was obtained. In the drying process, low temperatures, below to the operation point, increase the irreversibility of the process. This generated a major opportunity for improvement of the process. The opposite effect occurred when the product leaving the dryer had temperatures over the normal operation point. Therefore, the application of this parametric study to critical processes as the cooking and drying processes, allowed to identity critical parameters for optimal performance of these equipments. This provided insight of the functioning of these equipments and the possibilities of further improvement from the standpoint of the second law of thermodynamics.