Dehydration is routinely employed as a cooking process by the food and beverage industry. It uses significant amounts of energy and results in substantial lost heat to the atmosphere in the form of vapor clouds.
The presence of atmospheric air, up to 30% by mass, in the air-steam reduces the possibility of waste heat recovery. As a non-condensing gas, it remains in a thin insulating layer at the condensate surface; this layer increases the partial pressure of the air and considerably reduces the heat transfer efficiency between the waste heat (steam) and any recovery medium. Separating the air from the steam significantly enhances the waste heat recovery opportunity.
We wish to improve their waste heat recovery systems by implementing innovative technology to separate the desirable waste steam from the air-steam mixture.
A successful technology will:
Technologies that can perform the separation at atmospheric pressure are preferred.
Possible solution areas
Discarted solutions
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