Use of ground source heat pumps system as different application in yogurt production

Dairy product productions increase day by day as a consequence of the increment in the demand for dairy products. Considering the consumer population, there seems a considerable enhancement in the numbers of dairy producing factories. Increment in the demand for energy in recent years necessitates the production by making economic restrictions in the dairy industry. That the yoghurt is the most consumed species in all the products leads to increase the studies on the energy-efficiency policy related to the yoghurt production of industries. In the present study, a mechanical vapor cycle-plate heat pump system, working on the liquid-liquid basis, is used to provide the required energy for the heating of milk to be produced in the yogurt, fermentation and cooling. Moreover, the energy consumption values in the units of kWh and TL for 1 kg yoghurt production in the industry were found, and the coefficient of performance (COP) values (related to a ratio of useful heating or cooling and the parameter of operating cost) for the whole system and heat pump were determined in case 1 kg of yoghurt was produced by the heat pump. As a result of this study, the primary energy rate used in yoghurt production with TKIP system compared to other systems was found to be 1.3 and the energy recovery rate of system was calculated as %46. This efficiency will further be increased with the aid of more advanced and less energy-consumption heat pumps in the heating and cooling stages of yogurt production.