Thermoeconomic analyse of a liqourice production plant

Because of increase at energy costs, studies about energy quality has become one of the mostimportant thermodynamic applications. At this study, exergies of water, liquorice and syrupwere studied according to various points including different properties, and as a result of thesevalues, energy efficiencies of all machinery that uses these fluids were calculated.Exergy analyse were made separately for each point, using thermodynamic principles.Economic outputs that exergy caused were calculated depending on the principles which werepresented in Thermal Design and Optimization book (Bejan, Tsatsaronis and Moran, 1996) .After total exergies of all points according to their properties were calculated, avarage exergycosts of each equipment was determined, destruction and loss exergies were found, findingexergy ratios exergoeconomic factor was calculated. At the direction of all these datas, resultsthat were evaluated was illustrated as graphics and equipments were compared with eachother. Points that can be corrected and solution suggestions were underlined.