27/11/2022

Presented by:
Engr. Glen Mark A. Enloran

• The ability to do work or cause a change.

• Whenever work is done energy is transferred to
that object.
• Power is the rate at which the energy is
transferred.

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Chemical energy is energy that is stored within the

connections (the bonds) between tiny parts of a substance
(molecules). Some common examples of chemical energy
are contained in fuels such as coal, gasoline, natural gas
and even sugar! When our bodies burn sugar during
exercise, the sugar components are “reorganized” and
release the energy that was in the chemical bonds of the
original substance.

Electrical energy is energy from moving electrons. All

matter is made up of atoms, and atoms are made up of
smaller particles, called protons (which have positive
charge), neutrons (which have neutral charge), and
electrons (which are negatively charged). Protons and
neutrons are found in the center, or nucleus of an atom.
Electrons orbit around the nucleus, like the moon orbits the
Earth.

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Radiant energy is the form of energy associated with the

movement of light, electromagnetic waves or particles.
Radiant energy includes visible light as well as other things
that are not visible to the unaided eye like x-rays, gamma
rays and radio waves.

Mechanical energy is the energy possessed by an object

due to its movement or position. In other words, an object
possesses mechanical energy when it has the ability to do
work due to its position or motion. Mechanical energy can
take the form of either kinetic energy, which is energy due
to an object's motion, or potential energy, which is stored
energy due to an object's position.

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Nuclear energy is the energy released when the nuclei of

atoms are split or fused.

Thermal energy is heat energy, or the energy of moving

or vibrating molecules. Heat and thermal energy are
directly related to temperature. Adjacent objects that are
different temperatures will spontaneously transfer heat to
try to come to the same temperature.

All energy can be in one of two states: potential energy or kinetic energy.

Potential energy is stored energy – energy that is ready to go. Potential

energy can be used in combination with other terms like “gravitational
potential energy,” which is the energy an object has due to height in
comparison to a lower elevation.

Kinetic energy, simply put, is energy something has because of its motion.
A more complex concept for kinetic energy is that it is equal to one half the
product of the mass of the object and the square of its velocity (KE=1/2
mv²).

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The following are forms of energy used in food

processing:
• Electricity is used as a utility to power many
motors and related equipment throughout food
processing.
• Heated air and water are used for a variety of
purposes, with energy provided from several fuel
sources, including natural gas, coal, or oil.

The following are forms of energy used in food

processing:
• Refrigeration or cooling is a much used utility throughout
the food industry, with most applications involving
conversion of electrical energy into cold air.
• Steam is a utility similar to refrigeration, in that its
availability is dependent on generating facilities at a
location near the point of use.

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The following are forms of energy used in food

processing:
• Fuel Energy- Fuels are dense repositories of energy that
are consumed to provide energy services such as heating,
transportation and electrical generation.

Electrical Energy

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Electric Power Utilization

Electrical Terms and Units
• Direct current is the type of electrical current flow in a simple
electrical circuit. By convention, current is considered to flow
from a positive to a negative terminal of a voltage generator.
• Alternating current describes the type of voltage generated
by an AC (alternating current) generator.
• Watt is the unit used to express electrical power or the rate of
work.
• Conductors are materials used to transmit electrical energy
from source to use.

Electric Power Utilization

Ohm's Law and Electric Circuit
The most basic relationship in electrical power use is Ohm’s law, expressed as:
V=IR Eq. 7.1
Power= [(I)^2]*R Eq 7.2
where V is the voltage, I is the current in amperes, and R is the resistance in ohms
Example 7.1 A 12-volt battery is being used to operate a small DC motor
with an internal resistance of 2 Ω . Compute the current flow in the system
and the power required to operate the motor.

Given
Battery with voltage - 12 V
DC motor with resistance - 2 Ω

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Electric Power Utilization

Ohm's Law and Electric Circuit
Solution
1. Using Equation (7.1),

V=IR
I=V/R ; I= (12/2) ; I= 6A

2. The power required can be obtained using Eq. 7.2

Power= [(I)^2]*R ; Power= (6^2)*2; Power= 72 Watts

Electric Power Utilization

Ohm's Law and Electric Circuit
The manner in which conductors are used to connect the electric power source to
the point of use is the electrical circuit.

There are three types of electric circuit:

⚬ Series- this type of circuit is recognized as having the resistances
connected in series with the power source.
⚬ Parallel- the resistance or loads connected in parallel with the power
source
⚬ Combination of series and parallel

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Electric Power Utilization

Electric Motors
• The basic component of an electric energy utilization system is the electric
motor.
• This component converts electrical energy into mechanical energy to be used in
operation of processing systems with moving parts.
• Although there are numerous types of electric motors, they operate on these
same basic principles. The most popular motor in the food processing plant is
the single-phase, alternating current motor.
• The selection of the proper motor for a given application is of importance when
ensuring that efficient conversion of electrical to mechanical energy occurs.

Electric Motor Parts and Components

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Electric Power Utilization

Electric Lighting
• Another primary use of electric power in food processing plants is to provide
illumination of work spaces.
• Light can be defined as visually evaluated radiant energy. Light is a small
portion of the electromagnetic spectrum and varies in color depending on the
wavelength.
• Two types of light sources are used in food processing plants:
⚬ incandescent lamp
⚬ fluorescent lamp.

Refrigeration

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Refrigeration
• Cooling is a fundamental operation in food processing and preservation.
• Removal of heat could involve either the transfer of heat from one fluid to
another or from a solid to a fluid, or it could be accomplished by vaporization of
water from a material under adiabatic conditions.
• The rate of heat removal from a system necessary to maintain the temperature
is the refrigeration load.
• The operation requires energy, and a well-designed system will allow the
maximum removal of heat at minimum energy cost.
• is the removal of unwanted heat from a selected object, substance, or space
and its transfer to another object, substance, or space. Removal of heat lowers
the temperature and may be accomplished by use of ice, snow, chilled water or
mechanical refrigeration.

Refrigeration Cycle

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Refrigeration Cycle
Compression is the first step in the refrigeration cycle, and a
compressor is the piece of equipment that increases the
pressure of the working gas. Refrigerant enters the compressor
as low-pressure, low-temperature gas, and leaves the
compressor as a high-pressure, high-temperature gas.
Types of compressors
1. Reciprocating compressors
2. Scroll compressors
3. Rotary compressors

Compressor

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Refrigeration Cycle
The condenser, or condenser coil, is one of two types of heat
exchangers used in a basic refrigeration loop. This component is
supplied with high-temperature high-pressure, vaporized
refrigerant coming off the compressor. The condenser removes
heat from the hot refrigerant vapor gas vapor until it condenses
into a saturated liquid state, a.k.a. condensation.

After condensing, the refrigerant is a high-pressure, low-

temperature liquid, at which point it’s routed to the loop’s
expansion device.

Condenser

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Refrigeration Cycle
Expansion Valve-create a drop in pressure after
the refrigerant leaves the condenser. This pressure
drop will cause some of that refrigerant to quickly
boil, creating a two-phase mixture.

This rapid phase change is called flashing, and it

helps tee up the next piece of equipment in the
circuit, the evaporator, to perform its intended
function.

Refrigeration Cycle
The evaporator is the second heat exchanger in a standard
refrigeration circuit, and like the condenser, it’s named for its basic
function. It serves as the “business end” of a refrigeration cycle,
given that it does what we expect air conditioning to do – absorb
heat.
This happens when refrigerant enters the evaporator as a low
temperature liquid at low pressure, and a fan forces air across the
evaporator’s fins, cooling the air by absorbing the heat from the
space in question into the refrigerant.

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Evaporator

Heat Energy
(Steam)

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Steam Utilization
• Steam represents the vapor state of water and becomes a source of energy
when the change-of-state is realized. This energy can be used for increasing
the temperature of other substances, such as food products, and results in
production of a water condensate as the energy is released.

• The systems for generation of steam can be divided into two major
classifications: fire-tube and water-tube. Both systems are used in the food
industry, but water-tube systems are designed for the more modern
applications.
• The boiler vessel is designed to contain the steam and to withstand the
pressures resulting from the change of state for water.

Steam Utilization
• Steam boilers function by creating a combustion reaction by electrical
ignition between air and fuel. This causes tubes within the boiler that are
immersed in water to heat up. The heat raises the water temperature to
about 212°F, the highest temperature at which water can still exist in liquid
form at this pressure. This causes the water which the tubes are submerged
in to turn into steam. The steam travels from the boiler through piping to the
radiators throughout the building to provide indoor heating. After the steam
in the pipes and radiators has cooled, it becomes liquid water and flows
through the pipes back to the boiler water heating chamber and repeats the
cycle.

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Steam Utilization
Fire-tube steam
generator

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Steam Utilization Water-tube steam

generator

Steam Utilization
• The capacity of the steam generation system in a food processing plant is
established by requirements of the individual operations using steam. The
requirements are expressed in two ways:
• (1) the temperature of steam needed as a heating medium, and
• (2) the quantity of steam required to supply the demands of the operation.

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Applications
• Hot Water Generation for Sanitation
• Hot Water for Facilities
• Steam Power for Machinery
• Heating Requirement for Facility
• Steam for Batching
• Steam for Processing
• Steam for Cooking
• Reducing Microbiological Risks in
Food
• Steam for Drying Food
• Steam & Heat for Packaging

Fuel Energy

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Fuel Energy
To release the energy available from natural gas and petroleum
products, they are exposed to a combustion process. This is a rapid
chemical reaction involving fuel components and oxygen. The
primary fuel components involved in the reaction include carbon,
hydrogen, and sulfur, with the last being an undesirable component.
The oxygen for the reaction is provided by air, which must be mixed
with fuel in the most efficient manner.

Fuel Energy Utilization Systems

The burner is the primary component of the system
required for combustion of natural gas or petroleum
products. Burners are used to produce the hot gases
required in steam generation or the heated air for space
heating in a building. Burners are designed to introduce
fuel and air into the combustion chamber in a manner
leading to maximally efficient generation of energy.

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