2016
DOI: 10.1016/j.egypro.2016.06.247
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Solar Assisted Absorption Machine for the Fermentation Cooling and Maceration Heating Processes in the Winemaking Industry

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Cited by 7 publications
(4 citation statements)
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“…The BM-SC-TES-ABS system was also evaluated for restaurants in China with four possible configurations that reached solar fractions between 17% and 32% [175]. Furthermore, preheating the fluid before entering the ABS allows energy savings of 30% in summer and 60% in winter, minimizing the use of BM [175,176]. The reason is that BM provides heat during climate variability without oversizing SC-TES systems, which is attractive when considering penalties for CO 2 production from the electricity grid [174].…”
Section: Cooling Heat/electricity Generation (Ch/e)mentioning
confidence: 99%
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“…The BM-SC-TES-ABS system was also evaluated for restaurants in China with four possible configurations that reached solar fractions between 17% and 32% [175]. Furthermore, preheating the fluid before entering the ABS allows energy savings of 30% in summer and 60% in winter, minimizing the use of BM [175,176]. The reason is that BM provides heat during climate variability without oversizing SC-TES systems, which is attractive when considering penalties for CO 2 production from the electricity grid [174].…”
Section: Cooling Heat/electricity Generation (Ch/e)mentioning
confidence: 99%
“…Supermarket applications require cooling demands of more than 100 kW, comparable to medium-scale winemaking processes. However, the advantage in winemaking processes is the possibility to take advantage of the heat of the solar field, even when the sorption chiller is not in operation [176]. Solar systems have only been evaluated on a small scale for fermentation processes and storage in white wine warehouses.…”
Section: Refmentioning
confidence: 99%
“…Many studies have been presented for the use of solar heat for various subsectors of food industry such as brewery (Eiholzer, Olsen, Hoffmann, Sturm, & Wellig, 2017; Lauterbach, Schmitt, & Vajen, 2014; Mauthner, Hubmann, Brunner, & Fink, 2014; Mueller & Greenough, 2016; Müller, 2016; Müller, Brandmayr, & Zörner, 2014; Muster‐Slawitsch, Brunner, & Fluch, 2014), beverages (Alizadeh, Mortezapour, Akhavan, & Balvardi, 2019), dairy products (Nandi & De, 2007; Atkins, Walmsley, & Morrison, 2010; Quijera, Alriols, & Labidi, 2011; Wayua, Okoth, & Wangoh, 2013; Müller et al, 2014; Bühler, Van Nguyen, Elmegaard, & Modi, 2016; Kizilkan, Kabul, & Dincer, 2016; Mueller & Greenough, 2016; Müller, 2016; Allouhi et al, 2017; Möllenkamp, Beikircher, Rittmann‐Frank, & Häberle, 2018; Biencinto, Bayón, González, Christodoulaki, & Rojas, 2021), fish products (Oosthuizen, Goosen, & Hess, 2020; Quijera, Alriols, & Labidi, 2014), meat products (Ben Hassine, Cotrado, Pietruschka, & Söll, 2015; Cotrado, Dalibard, Söll, & Pietruschka, 2014; Liu, Chang, Lin, & Chung, 2015; Pag, Schmitt, & Vajen, 2016; Pietruschka, Hassine, Cotrado, Fedrizzi, & Cozzini, 2016), pasta (Buscemi, Panno, Ciulla, Beccali, & Lo Brano, 2018), vegetable products (Silva, Berenguel, et al, 2014; Silva, Cabrera, et al, 2014; Sturm et al, 2015), and winery (Cardemil et al, 2015; Murray, Quiñones, Cortés, Escobar, & Cardemil, 2016). Also, there are few studies on solar process heat for food industry in general (El Ghazzani et al, 2017; Ramos, Ramirez, & Beltran, 2013; Schmitt, 2016; Silva, Berenguel, et al, 2014; Silva, Cabrera, et al, 2014).…”
Section: Introductionmentioning
confidence: 99%
“…Usually, it is accomplished with the use of thermally driven sorption machine, driven by thermal energy produced by non-concentrating solar thermal collectors (e.g. flat plate, evacuated tubes) (Murray et al, 2016). Nevertheless, this approach suffers of some weaknesses: first, when renewable source (i.e.…”
Section: Introductionmentioning
confidence: 99%