Energy data

Energy data

What for?

PhD student

Riccardo Bergamini

Introduction

Industry

Introduction

Industry

DON’T HAVE

Energy data

Introduction

Industry

DON’T HAVE Energy data

Energy data HAVE

Introduction

Industry

DON’T HAVE Energy data

Energy data HAVE

How to use it KNOW

Main questions

What can we do with energy data?

Which data are we talking

about?

1.1 What to use data for?

First principle

models Exergy

analysis Pinch

Analysis Energy

audit

High detail

Low detail

1.2 PINCH ANALYSIS

PINCH ANALYSIS Process

Data

Hot utility target Cold utility

target

Pinch point

1.3 PINCH ANALYSIS – Grand Composite Curve

Hot Utility

1.4 Case study

1.5 Application of Pinch analysis – Energy targeting

63%

37%

Savings potential Minimum

consumption

1.6 Application of Pinch Analysis – Retrofit results

63%

37%

1.6 Application of Pinch Analysis – Retrofit results

63%

37%

24%

1.6 Application of Pinch Analysis – Retrofit results

63%

37%

24%

41 Mdkk

2.1 Which data are we talking about?

REQUIRED

DATA

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Fluids

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Fluids

Water

content

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Fluids

Time schedules Water

content

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Fluids

Time schedules Water

content

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Fluids

Time schedules Water

content

2.1 Which data are we talking about?

REQUIRED DATA

Schemes

Pressures

Fluids

Time schedules Water

content

2.2 Data acquisition – measurements involved

Weigh out Akafa/Arinco Raw milk

tank UF-plant RO-plant

Weigh out Whole milk

5°C Wash-

plant 80°C

Buffertank Rinse water

Centrifuge 65°C 39/49°C54/61°C

Buffertank Cream 65°C

93°C 83°C

Cream tank

Weigh out Cream 62/51°C

6°C

8°C

Weigh in Veg. oil Homogenizer MF-plant

Ice water Vand

Condensate Steam

Retained Permeated

ID-tank 120°C

60/59°C 10°C

10°C

48°C 57/56°C 22/11°C 15°C 94°C

Culture- tank

Culture-tank

Culture- tank

Culture-tank

Culture- buffer 98°C

44°C

44°C

5°C 74°C

25°C 69°C

35°C 35°C

Cheese tank

Process water from 588

Drain Whey 343-345Tank

Salt whey collectingTank 362

Gensmelt Stretching

Water, salt

Forming 41°C

41°C 62°C 53°C

Cooling basins

75°C Water

75°C

Water 12°C

13°C 6°C 4°C

Packing / stock

Weigh out Cheese 74°C

23°C 70°C

39°C 35°C

Cheese tank

Process water from 588

Drain WheyTank 343-345

Salt whey collecting Tank 362

Stretching Water, salt

Forming 40°C

40°C 62°C 57°C Cooling

basins

75°C Water

3°C 6°C

Cooling spiral

WheyTank

343-345 Centrifuge Centrifuge

Decanter Weigh out Vallesnus

collectionRest

73°C

UF-plant Centrifuge

73°C BuffertankWhey

cream

Storage

UF-Retained Weigh out

UF-Retained 4°C

Weigh in Raw milk

7°C

90°C Storage

Whey cream Weigh out

Whey cream

9°C 7°C

No cooling

203/223

463

213/233

HTT

583/585

683

433

483/493 373

Whey 343-345Tank

65°C 122°C

113°C

(only one at a time) 52°C

Steam

Steam

583/585 1250/1550 1350/1650

1950 65°C

95°C Storage process water 18°C 65°C

588

24°C42°C

70°C 67°C

183

48°C No cooling

82°C 47°C

21°C 78°C

25°C

70°C 47°C

Buffertank RO-water RO-water Whey

15°C 18°C

77°C

Rinse water to CIP

65°C

48/55°C 56/52°C

60/64°C

10°C 30°C 16°C

72°C

9°C

72°C

35°C

9°C

72°C

9°C

42°C

Ingen køling

36°C

15°C Culture

Weigh in

Milk treatment

Cheese line 1 (large)

Cheese line 2 (small)

Whey handling Dry whey

Stock 1

2 4

18

23

25 26

27 29

31 33

34

35

37

39

45/46 49

HW 90 °C HW 90 °C

HW 112 °C

HW 112 °C

HW 112 °C

HW 90 °C

HW 112 °C

HW 90 °C

HW 90 °C HW 90 °C

HW 90 °C HW 90 °C HW 90 °C

HW 90 °C

HW 90 °C HW 112 °C

HW 90 °C HW 90 °C

12°C HW 112 °CHW 112 °C

HW 112 °C

WL

WL

WL 250

6,7°C 4,4°C

WL

WL

3 5

6/7

8/9

10/11 12/13

14/15 60/61 16/17

19

20

21

24

28 30

32

36

38

40 47/48

50

Cold utility Water loop cooler Hot utility Water loop heater Microsoft PostScript Printer Driver

Data complexity:

• 33 mass flow rates

• 104 temperatures

• 62 total solids contents

2.2 Data acquisition – measurements involved

Weigh out Akafa/Arinco Raw milk

tank UF-plant RO-plant

Weigh out Whole milk

5°C Wash-

plant 80°C

Buffertank Rinse water

Centrifuge 65°C 39/49°C54/61°C

Buffertank Cream 65°C

93°C 83°C

Cream tank

Weigh out Cream 62/51°C

6°C

8°C

Weigh in Veg. oil Homogenizer MF-plant

Ice water Vand

Condensate Steam

Retained Permeated

ID-tank 120°C

60/59°C 10°C

10°C

48°C 57/56°C 22/11°C 15°C 94°C

Culture- tank

Culture-tank

Culture- tank

Culture-tank

Culture- buffer 98°C

44°C

44°C

5°C 74°C

25°C 69°C

35°C 35°C

Cheese tank

Process water from 588

Drain Whey 343-345Tank

Salt whey collectingTank 362

Gensmelt Stretching

Water, salt

Forming 41°C

41°C 62°C 53°C

Cooling basins

75°C Water

75°C

Water 12°C

13°C 6°C 4°C

Packing / stock

Weigh out Cheese 74°C

23°C 70°C

39°C 35°C

Cheese tank

Process water from 588

Drain WheyTank 343-345

Salt whey collecting Tank 362

Stretching Water, salt

Forming 40°C

40°C 62°C 57°C Cooling

basins

75°C Water

3°C 6°C

Cooling spiral

WheyTank

343-345 Centrifuge Centrifuge

Decanter Weigh out Vallesnus

collectionRest

73°C

UF-plant Centrifuge

73°C BuffertankWhey

cream

Storage

UF-Retained Weigh out

UF-Retained 4°C

Weigh in Raw milk

7°C

90°C Storage

Whey cream Weigh out

Whey cream

9°C 7°C

No cooling

203/223

463

213/233

HTT

583/585

683

433

483/493 373

Whey 343-345Tank

65°C 122°C

113°C

(only one at a time) 52°C

Steam

Steam

583/585 1250/1550 1350/1650

1950 65°C

95°C Storage process water 18°C 65°C

588

24°C42°C

70°C 67°C

183

48°C No cooling

82°C 47°C

21°C 78°C

25°C

70°C 47°C

Buffertank RO-water RO-water Whey

15°C 18°C

77°C

Rinse water to CIP

65°C

48/55°C 56/52°C

60/64°C

10°C 30°C 16°C

72°C

9°C

72°C

35°C

9°C

72°C

9°C

42°C

Ingen køling

36°C

15°C Culture

Weigh in

Milk treatment

Cheese line 1 (large)

Cheese line 2 (small)

Whey handling Dry whey

Stock 1

2 4

18

23

25 26

27 29

31 33

34

35

37

39

45/46 49

HW 90 °C HW 90 °C

HW 112 °C

HW 112 °C

HW 112 °C

HW 90 °C

HW 112 °C

HW 90 °C

HW 90 °C HW 90 °C

HW 90 °C HW 90 °C HW 90 °C

HW 90 °C

HW 90 °C HW 112 °C

HW 90 °C HW 90 °C

12°C HW 112 °CHW 112 °C

HW 112 °C

WL

WL

WL 250

6,7°C 4,4°C

WL

WL

3 5

6/7

8/9

10/11 12/13

14/15 60/61 16/17

19

20

21

24

28 30

32

36

38

40 47/48

50

Cold utility Water loop cooler Hot utility Water loop heater Microsoft PostScript Printer Driver

Data complexity:

• 33 mass flow rates

• 104 temperatures

• 62 total solids contents

2.2 Data acquisition simplification strategy

Step 1: Rough data acquisition Step 2: Uncertainty analysis

Step 3: Sensitvity analysis

Step 4: Allowed uncertainty maximization

2.2 Data acquisition simplification strategy

Step 1: Rough data acquisition Step 2: Uncertainty analysis

Step 3: Sensitvity analysis

Step 4: Allowed uncertainty maximization

No ad-hoc

measurements

2.2 Data acquisition simplification strategy

Step 1: Rough data acquisition Step 2: Uncertainty analysis

Step 3: Sensitvity analysis

Step 4: Allowed uncertainty maximization

No ad-hoc measurements

Acceptable

uncertainty

2.2 Data acquisition simplification strategy

Step 1: Rough data acquisition Step 2: Uncertainty analysis

Step 3: Sensitvity analysis

Step 4: Allowed uncertainty maximization

No ad-hoc measurements

Acceptable uncertainty

Important

parameters

2.2 Data acquisition simplification strategy

Step 1: Rough data acquisition Step 2: Uncertainty analysis

Step 3: Sensitvity analysis

Step 4: Allowed uncertainty maximization

No ad-hoc measurements

Acceptable uncertainty

Important parameters

Required

2.3 Data acquisition simplification strategy

Step 1: Rough data acquisition measurements ^{No ad-hoc}

205 process values taken from:

• Existing measurement system

• Expert review

2.4 Data acquisition simplification strategy

Step 2: Uncertainty analysis Acceptable uncertainty

High uncertainty

assigned to the

rough data

2.5 Data acquisition simplification strategy

Step 3: Sensitvity analysis _parameters ^Important

Of the 205 required values…

…only 44 need precision in their definition!

2.6 Data acquisition simplification strategy

Step 4: Allowed uncertainty maximization ^Required _precision

44 parameters 205 parameters

uncertainty What we have on

the results

Which data need to be determined with precision

2.7 Data acquisition simplification strategy

uncertainty What we have on

the results

Which data need to be determined with precision

2.7 Data acquisition simplification strategy

values 44

Main questions

What can we do with energy data?

Which data are we talking

about?

Main questions

What can we do with energy data?

Which data are we talking

about?

Pinch

Analysis

Main questions

What can we do with energy data?

Which data are we talking

about?

Pinch Analysis

Not all

Main questions

What can we do with energy data?

Which data are we talking

about?

Pinch Analysis

Not all

Energy data

What for?

PhD student

Riccardo Bergamini

QUESTIONS?