A Roaster Heat Recovery Process to Reduce Energy Consumption and Waste in the food supply chain

咖啡是最有价值、交易最广泛的热带农产品。过去40年，全球黄金消费量几乎翻了一番，预计到2019年将达到909万吨。焙烧和加力燃烧过程每年大约消耗11.2x10(12)千焦耳的燃料能量。在咖啡豆烘焙过程中，只有40%的能源消耗增加了最终产品的价值，60%的能源作为热空气排放。预计咖啡消费量的增长将在未来5年加剧这一问题。我们建议开发一种新的热回收方案，该方案将在焙烧过程中回收30%的输入能量，将能源效率提高到70%，并将能源成本降低33%。我们正在提议的技术可以集成到现有的制造系统中，并在140摄氏度下生产可用于咖啡豆烘焙过程的高温水。该项目是雀巢Spirax和国家食品工程卓越中心的合作，旨在为咖啡烘焙行业建立一个可传播到多种食品和饮料工艺的制造示范。

Coffee is the most valuable and widely traded tropical agricultural product. Global consumption has almost doubled in the last 40 years and is forecast to reach 9.09 m tonnes by 2019. Roasting and afterburning processes use roughly 11.2x10(12) kJ fuel energy/year. In coffee bean roasting processes only 40% of energy used adds value to the final product with 60% being discharged as hot air emissions. The forecast increase in coffee consumption will exacerbate this problem over the next 5 years. We propose to develop a novel heat recovery solution that will recover 30% of the input energy in a roasting process, increase energy efficiency to 70% and reduce energy costs by 33%. The technology we are proposing can be integrated into existing manufacturing systems and produce high temperature water at 140 degC that can be used in coffee bean roasting processes. This project is a collaboration between Nestle Spirax & the National Centre of Excellence in Food Engineering to build a manufacturing demonstrator for the coffee roasting industry that can be disseminated to multiple food & drink processes.