Matouk, A., EL-Kholy, M., EL. Mashed, H. (2002). ENERGY CONSUMPTION IN GHEE PROCESSING. Journal of Soil Sciences and Agricultural Engineering, 27(9), 6331-6311. doi: 10.21608/jssae.2002.255358
A.M. Matouk; M.M. EL-Kholy; H. EL. Mashed. "ENERGY CONSUMPTION IN GHEE PROCESSING". Journal of Soil Sciences and Agricultural Engineering, 27, 9, 2002, 6331-6311. doi: 10.21608/jssae.2002.255358
Matouk, A., EL-Kholy, M., EL. Mashed, H. (2002). 'ENERGY CONSUMPTION IN GHEE PROCESSING', Journal of Soil Sciences and Agricultural Engineering, 27(9), pp. 6331-6311. doi: 10.21608/jssae.2002.255358
Matouk, A., EL-Kholy, M., EL. Mashed, H. ENERGY CONSUMPTION IN GHEE PROCESSING. Journal of Soil Sciences and Agricultural Engineering, 2002; 27(9): 6331-6311. doi: 10.21608/jssae.2002.255358
1Agrlc. Eng. Dept., Faculity of Agric., Mansoura Univ .
2Agric. Eng. Res. Institute (AEnRI), Dokkl, Giza
Abstract
An energy accounting study was conducted and the energy intensive operations were Identified during the manulacture steps of ghee at a typical processing plants. The energy analysis presented in this study included three types of direct energy namely electrical, thermal and human energy. The accounting process was proceeded for the specifiC energy consumption in reception, pasteurization and clarification sections of the plant. The results indicated that in reception and pasteurization sections, electric energy operations are significanlly more energy consumptive than those of thermal ~nergy operations. It also indicated that in these sections separation, forewarmlng Bnd cooling are the most energy consumptive operations. The results also showed that these operations required 46.15, 30.36 and 14.69 % of the specinc total energy requirement respectively. The results also indicated that total specifiC energy consumption during cream clarification in (direc! cream method) decreased with the increase of both cream fat content and amount of processed ghee. In butter method, the results revealed similar trend as direct cream method, in which tolal specific energy consumption was decreased with the Increase in the amount of ghee during clarification process. On the other hand, In clarifICation process (of bolh methods) thermal energy operations are significantly more energy consumptive than those 01 electrical energy operations. Thermal energy consumption during clarification represent 98.25 and 98.31% of th~ total specific energy consumption for direct cream method and butter melhod respectively.
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