Energy and exergy analyses of sugar production stages

This paper presents the energy and exergy analyses of sugar production stages by using the operational data from Bor Sugar Plant, Turkey. For these purposes, all stages of sugar production, considered as a steady-state open thermodynamic system, were analysed by employing the first and second law of thermodynamics. In this regard, the first and second law efficiencies, the magnitude and place of exergy losses in these production stages were estimated and discussed in detail. It was concluded that the exergy loses took place mostly during the sherbet production process (η_I.sp = 96.8% η_II.sp = 49.3%) because of the irreversibility in the sub-operation stages, which are vapour production, circulation sherbet mixing and bagasse compression. Therefore, it is generally suggested that the irreversibility, mostly stem from the finite temperature differences at the production stages, should be reduced to conduct more productively the sugar production process.