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The intelligent control strategy of frozen cooked shrimp production process and energy step utilisation
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Energy Procedia 00 (2017) 000–000 Available online www.sciencedirect.com Available online atatwww.sciencedirect.com Energy Procedia 00 (2017) 000–000
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www.elsevier.com/locate/procedia www.elsevier.com/locate/procedia
Energy Procedia Procedia 00 123(2017) (2017)000–000 10–14 Energy www.elsevier.com/locate/procedia
1st International Conference on Sustainable Energy and Resource Use in Food Chains, 1st International Conference on Sustainable and Resource ICSEF 2017, 19-20 AprilEnergy 2017, Berkshire, UK Use in Food Chains, ICSEF 2017, 19-20 April 2017, Berkshire, UK
The intelligent control strategy of frozen cooked shrimp The intelligent controlSymposium strategyonofDistrict frozen cooked shrimp The 15th International Heating and Cooling production process and energy step utilisation production process and energy step utilisation Assessing the feasibility of using the heat demand-outdoor XueJiang Laiaa, zhiFu Libb, Biao Yeaa ** XueJiang , zhiFu Li district , Biao Yeheat demand forecast temperature function for a Lai long-term School of Mechanical and Power Engineering, Guangdong Ocean University,Zhanjiang (524088), Guangdong Province, China. a a
b Guangdong qiuEngineering, aquatic food Guangdong limited company Province, China. School of Mechanical andHuan Power Ocean, Zhanjiang(524088), University,ZhanjiangGuangdong (524088), Guangdong Province, China. a,b,c a a b c c b Guangdong Huan qiu aquatic food limited company , Zhanjiang(524088), Guangdong Province, China.
I. Andrić
*, A. Pina , P. Ferrão , J. Fournier ., B. Lacarrière , O. Le Corre
a IN+ Center for Innovation, Technology and Policy Research - Instituto Superior Técnico, Av. Rovisco Pais 1, 1049-001 Lisbon, Portugal Abstract b Veolia Recherche & Innovation, 291 Avenue Dreyfous Daniel, 78520 Limay, France Abstract c Département Énergétiques et Environnement - IMTin Atlantique, 4 rue Alfred Kastler, 44300 Nantes, By the investigation of theSystèmes frozen cooked shrimp production process Zhanjiang area of Guangdong, China, it isFrance found that Most By theproduction investigation the frozen production process Zhanjiang it is some foundindividual that Most of the of of frozen cookedcooked shrimpshrimp production process controlinstrategy willarea notof beGuangdong, considered. China, Therefore, of the production of frozen cooked shrimp production processwould control be considered. Therefore, individual processing sometimes may be caused repeat. Product quality be strategy affected will and not increase the processing energysome use. Intelligent processing sometimes may be caused repeat.strategy Product would be affectedthe and increase the processing energywould use. Intelligent control of frozen cooked shrimp processing asquality processing instructions, quality of frozen cooked shrimp be better, Abstract control of frozen to cooked shrimp processing strategy processing instructions, the quality of frozen cooked shrimp would be better, more conducive energy saving, water saving and as improve the production processing environment. more conducive to energy saving, water saving and improve the production processing environment. District heating networks are commonly addressed in the literature as one of the most effective solutions for decreasing the © 2017 The Authors. Published by Elsevier Ltd. gas emissions fromby theElsevier building sector. These systems require high investments which are returned through the heat ©greenhouse 2017 The Authors. Published Ltd. © 2017 The under Authors. Published by Ltd. committee of the 1st International Conference on Sustainable Energy and Peer-review responsibility of Elsevier the scientific Peer-review of theconditions scientific committee of the 1st International on Sustainable Energy anddecrease, sales. Due under to theresponsibility changed climate and building renovation policies,Conference heat demand in the future could Peer-review responsibility Resource Use Useunder in Food Food Chains. of the scientific committee of the 1st International Conference on Sustainable Energy and Resource in Chains. prolonging the investment return period. Resource Use in Food Chains. The main scope of this paper is to assess the feasibility of using the heat demand – outdoor temperature function for heat demand Keywords: Frozen Cooked Shrimp; Control Strategy ; Energy Step Utilize forecast. The district of Alvalade, located in Lisbon (Portugal), was used as a case study. The district is consisted of 665 Keywords: Frozen Cooked Shrimp; Control Strategy ; Energy Step Utilize buildings that vary in both construction period and typology. Three weather scenarios (low, medium, high) and three district renovation scenarios were developed (shallow, intermediate, deep). To estimate the error, obtained heat demand values were 1. Introduction compared with results from a dynamic heat demand model, previously developed and validated by the authors. 1. Introduction The results showed that when only weather change is considered, the margin of error could be acceptable for some applications Penaeus vannamei shrimps' highfornutritional so its selling price is not low. preservation does (theBecause error in of annual demand was lower than 20% all weathervalue, scenarios considered). However, after If introducing renovation Because of Penaeus vannamei shrimps' high nutritional value, so its selling price is not low. If preservation does not good, it will cause the Penaeus vannamei shrimp turn rot, economic value will be greatly reduced. Market for scenarios, the error value increased up to 59.5% (depending on the weather and renovation scenarios combination considered). not good, it will cause the Penaeus vannamei shrimp turn rot, economic value will be greatly reduced. Market frozen cooked shrimp requires not only good quality, good taste and good appearance. Food processing and production The value of slope coefficient increased on average within the range of 3.8% up to 8% per decade, that corresponds tofor the frozen cooked shrimp requires nothours only of good quality, good taste and good appearance. Food and production processes to meet health standards, also taking into account low-carbon production. Low carbon decrease innot theonly number of heating 22-139h during the heating season (depending on theprocessing combination oftechnology weather and processes only toconsidered). meet healthOnstandards, intointercept accountincreased low-carbon production. carbon technology renovationnot scenarios the other also hand,taking function for 7.8-12.7% perLow decade (depending on the coupled scenarios). The values suggested could be used to modify the function parameters for the scenarios considered, and improve the accuracy of heat demand estimations.
*© Corresponding author. Tel.: +86-759-2383223. 2017 The Authors. Published by Elsevier Ltd. E-mail address:under [email protected] *Peer-review Corresponding author. Tel.: +86-759-2383223. responsibility of the Scientific Committee of The 15th International Symposium on District Heating and E-mail address: [email protected] Cooling. 1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the scientific committee 1876-6102 2017demand; The Authors. Published bychange Elsevier Ltd. of the scientific committee of the 1st International Conference on Sustainable Energy Keywords:©Heat Forecast; Climate and Resourceunder Use in Food Chains. Peer-review responsibility of the scientific committee of the scientific committee of the 1st International Conference on Sustainable Energy and Resource Use in Food Chains.
1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the Scientific Committee of The 15th International Symposium on District Heating and Cooling. 1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the scientific committee of the 1st International Conference on Sustainable Energy and Resource Use in Food Chains. 10.1016/j.egypro.2017.07.278
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XueJiang Lai et al. / Energy Procedia 123 (2017) 10–14 Lai XueJiang et al./ Energy Procedia 00 (2017) 000–000
11
uses in the food chain of food production, processing, packaging, storage, transport, sale and consumption links. These links must be in favor of "low carbon" comprehensive measures. It can be seen from Table 1, Guangdong Zhanjiang aquatic product output was increasing year after year, marine products and deep processing export value reached a high value by 2014 and drop 29.4% from the peak by 2015. Zhanjiang is China's largest shrimp processing base, if aquatic product processing enterprise does not change from rough mode to deep and fine mode, then the export of aquatic products output would be difficult to improve. Inquire into frozen cooked shrimp's processing links' the intelligent control strategy and low carbon process technology will benefit the development of the industry. Table 1. Data for Guangdong Zhanjiang aquatic product output, marine products and deep processing export value [1] year
aquatic product output
marine products and deep processing export value
（kiloton）
（hundred million U.S.dollar）
2012
1163.1
6.34
2013
1246.2
8.29
2014
1271.0
8.44
2015
1283.9
5.96
2. 2. The intelligent control strategy of frozen cooked shrimp production process Currently frozen cooked shrimp processing is usually: raw shrimp --classify--cooking-- cool-- quick frozen-- Spray water again frozen-- weigh-- inner package-- metal detector--outer package-- cold storage. Penaeus vannamei shrimp has the general aquatic products characteristics, which are fresh shrimp in the muscle contents high water moisture, tissue fragility, natural immune substances less, unsaturated fatty acids easy to oxidant and soluble protein content is high. So, its meat tissue is more susceptible to corruption than usually animal meat tissue, not easy to store [2]. Foreign and domestic markets requirement the higher quality of frozen cooked shrimp, black head and broken head means bad quality. On the processing technology of frozen cooked shrimp, key nodes for fresh shrimp acquisition and transport, cooked, frozen need control strategies. Detailed control policy described in the following. 2.1 Fresh shrimp acquisition and transportation to processing plants adopt slurry ice or ice-temperature retention policy Spray cooled brine on the fishing shrimp surface, making shrimp surface rapid freezing, rapid cooling in the shrimp body (but not frozen), and then places into the refrigerated vessel which temperature keeps at -2℃~-3℃. This method can significantly inhibit the action of enzymes and micro-organisms, and can significantly reduce moisture loss, less juice loss when it is thawed, is widely used in offshore fishing fresh-keeping [3, 4]. Using the chilled Penaeus vannamei shrimp as the object of study, by comparing using the refrigerated (blank), traditional crush ice and slurry ice three preservation methods, study on Penaeus vannamei's changes of physicchemical and muscle texture properties. Results show that in 0~16 days refrigerated period, slurry ice preserves the shrimp body senses quality, colour and texture characteristic of muscle to the best, and muscle pH value, TVBN and TBA were significantly lower than the refrigerated (blank)and traditional crush ice preservation groups. It is obvious that using the slurry ice preservation technology in chilled shrimp storage, transportation and sale process can effectively slow down the pace of quality fissile and keep its freshness indicators and organic quality and extend product shelf life [5]. Therefore, the freshness of Penaeus vannamei acquisition, storage and transportation to processing plants by slurry ice or ice-temperature storage is frozen cooked shrimp's high quality top control strategies.
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XueJiang Lai et al. / Energy Procedia 123 (2017) 10–14 Lai XueJiang et al./ Energy Procedia 00 (2017) 000–000
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2.2 Fine grade the fresh Penaeus vannamei shrimp Fresh shrimps are graded exactly. After grading different specifications shrimps, then which are kept separately and are set the specifications labels, and wash the shrimp with 5℃ cold water. Classification purposes in addition to the price factor, more important is shrimp size directly influences the duration of the follow-up process. 2.3 Through the heat distribution and heat penetration testing, establishing a database of shrimp size and cooking time, to provide the cooking time for the cooking process[6] To establish a scientific cooking program can eliminate or reduce their number of pathogens to acceptable levels, and each unit product accepts a minimum of heat, to make the product's water loss rate is low and can maintain product inherent commercial quality. In order to achieve the above objectives, test data between shrimp size and cooking time is got by the adjusting the cooking process parameter test. Current Penaeus vannamei shrimp specifications are: 8~12piece/pound、13~15p/pd、16~20 p/pd、21~25 p/pd 、26~30 p/pd、31~40 p/pd、41~50 p/pd、51~60 p/pd、61~70 p/pd、70~90 p/pd、90~120 p/pd. Usually cooking machine inlet valves are fully open within the cooking process, Cooking condition of ambient temperatures inside the tunnel reaches 99℃, when a specification Penaeus vannamei shrimp's core temperature is at the relatively low point (LC3) ,the process needs the time called processing time, and lasting time is 6D handle time of using Listeria monocytogenes as the target pathogen, the cooked shrimp can ensure to sterilization requirements and in accordance with hygienic standards. So, a specification Penaeus vannamei shrimp's cooking time is processing time adding lasting time. If the lasting time is shorter than the 6D handle time which shrimp body internal temperature matches in the cooking process, then the speed of the cooking machine conveyor belt can adjust to slow down to meet effective sterilization requirements. Increasing the number of steam distribution pipes, steam nozzle quantity and size are to speed shrimp body temperature up, so the duration of sterilization increases for the purpose of effective sterilization temperature and time [6]. Through setting the certain cooking temperature, the database based on specification shrimp, cooking machine conveyor belt speed and cooking time is set up. Make cooking process get an effective control to ensure the hygienic standards of the cooked shrimp, and avoid the cooked shrimp is cooked deeply, thus affecting the taste of the finished product. Establishment of the database may require a large amount of experimental work, but it is conducive to quality control of the product and the production process control. Current testing mode and testing equipment can realize. 2.4 Through experiment, the database relating the cooling machine conveyor belt speed to specifications shrimp is established to ensure the cooling effect Cooked shrimp came from the cooking machine will get into cooling conveyors with 5℃ cold water spraying to cool, shrimp body core temperature at the cooling conveyor belt export reaches about 10 ℃ . Spraying water temperature is fixed at 5℃ in this process. If spraying water volume is fix, the cooling conveyors belt speed can adjust to ensure shrimp body core temperature reaches about 10℃. Through experiment, the database relating the cooling machine conveyor belt speed to specifications shrimp is established. That cooled shrimp body core temperature reaches 10℃ ensures the frozen products quality. 2.5 Through experiment, the database relating double spiral freezer conveyor belt speed to specifications shrimp is established The shrimp evenly placed in a double spiral freezer conveyor belt by vibrator will be frozen. When the double spiral freezer room temperature drops to -45℃ (temperature dropping time about 40 minutes), double spiral freezer conveyor belt begins feeding, the shrimp body core temperature drops to -18℃ at double spiral freezer conveyor belt export. Frozen shrimp process control parameter is -18℃ in the shrimp body core. Because of the double spiral freezer temperature is lower, the energy consumption of refrigeration is higher. If the double spiral freezer inner's temperature
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at -40℃ can ensure the shrimp body core temperature to -18℃, double spiral frozen refrigeration system may save energy about 10% as same quality of frozen cooked shrimp is quickly frozen. But if the process task is heavy, the double spiral freezer temperature down to -45℃, process capacity will increase. So, experiments to find the optimal control strategy should be taken as the shrimp body core temperature at -18℃ is control parameter, with changing the frozen cooked shrimp quality, double spiral freezer inner temperature, double spiral freezer conveyor belt speed related with cooked shrimp the size. Through experiment, the database relating double spiral freezer conveyor belt speed to specifications shrimp and other parameter is established. Due to the double spiral freezer energy-use is a large proportion of the frozen cooked shrimp processing's whole energy-use account, it is necessary to build the database of this step for the enterprise. 2.6 Ice coating specifications Ice coating on the frozen cooked shrimp body is a technology of keeping fresh and anti-weight loss. Ice coating technology rulers are: ①Ice coating process lane speed moves steady, shrimp does not agglomerate as standard.② Cool water temperature for ice coating process is at 5℃. ③ Tunnel cooler indoor temperature requires to maintain in -15℃ to -20℃.④ Cool water for ice coating process is clear and meets drinking water standards. As technology rulers, ice coating is no crack and bright look. Ice coating quality is usually 10%~25% of the frozen cooked shrimp quality. Tunnel cooler indoor temperature control is as control point in this process. 3. Production for 100℃ and 5℃ water using in the frozen cooked shrimp process, and energy step utilize for energy saving goals Annual average daily solar radiation in Zhanjiang is 11.69MJ/m2d, belonging to the solar energy resource-rich areas. Water production process see Fig. 1.
Fig. 1. 100°C and 5°C water production process using in the cooked shrimp process and energy step utilize
Solar energy preheats the tap-water, the preheat hot water is send into gas-fired boiler, so the gas consumption is reduced. Processing cooked shrimp in the summer peak season, using solar energy to preheat the tap-water from room temperature 25℃to about 55℃, selecting the plate solar water heater collector 320m2, day hot water production capacity is approximately 320*80=25600 litre. Saving heat to provide fuel gas is about 117Kw in a day. Solar collector
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products the hot water in a non-cooked shrimp production that can be used as the living hot water and hot water for other hot water users. Accessing to gas boiler hot water heat there are a few of the hot water heat is discharged from the cooking equipment. Processing technology of frozen cooked shrimp needs 100℃ hot water and 5℃ cold water. Production design for 100℃ and 5℃ water is energy step utilize for energy saving goals. 5℃ cold water meeting the drinking standard is obtained by boiling tap water and cooling it. Cooling the heat released in the process is recovered by two stage heat recover. Cooling process is: first stage is cooled to 45℃ from 100℃ water, second stage is cooled to 5℃ from 45℃ water, glycol solution tank by using glycol solution is cooled the water from the drinking water tank. Its cooling capacity is produced by the evaporator of the refrigeration system. After the glycol solution tank, the water temperature is down to 5℃. The evaporator temperature in the glycol solution tank is near the freezing point of water. The water inlet temperature of 5℃ cooling water tank controls the frequency of compressor to ensure 5℃ cooling water temperature is a constant. The cooling water cooling the cooked shrimp is recycled use. Not only it can save energy and water, and overcomes the shipping ice and adding ice problems with room temperature water and ice to cool the cooked shrimp. Due to the cooling water is recycle, an additional filter is install in cooling water circuit, which should be replaced on a regular basis to keep the water clean to meet the sanitary standards. The condensation heat from refrigeration systems is recovered, condensing temperature is 48℃. By using R134A as refrigerant, compressor compression ratio is about 4.5, the system is in efficient working condition. All heat recovers and solar system can be efficient and makes the production process with low carbon. If the weather is bad, no solar, solar hot water loop pump stops run, and two valves of the sending water in and out hot water tank 1 are closed. Gas boilers can only use fuel gas to produce 100℃ hot water. 4. Conclusion Through to the frozen shrimp processing each link accumulation database and energy step utilize, the processing strategy is formulated, the production process would be more economical, at the same time the energy conservation is also the low-carbon. References [1] URL: http://www.gd-info.gov.cn/shtml/zjs/lanmu04/zjnj/ [2] Su Yong-ling, Xie Jing, Research Progress on Frozen Storage of White Shrimp (Penaeus vannamei), Journal of Anhui Agri.Sci.2011, 39(4):2286-2288 [3] Zhang Juan, Lou Yong-Jiang. Controlled Freezing-Point Technique and Its Applications in Food Fresh- Keeping, Journal of Food Research and Development, 2006, 27(8):150-152. [4] Wang Liang, Zeng Ming-yong. Current Situation and Development Trend of Shrimp Fresh-keeping Technology, Journal of Food and Fermentation Industries, 2009, 35(9):111~115. [5] Wang Qiang, ZHANG Bin, MA Lu-kai, WANG Bin. Effect of Slurry Ice Treatment on the Quality of Fresh Lito penaeus vannamei. Modern Food Science and Technology. 2014, Vo1.30 (10):134-140 [6] Zhao Guilin. Test and Evaluation of Heat Distribution and Heat Penetration in the Steaming of Individual Quick Frozen (IQ.F.)Cooked Shrimp. Journal of Chinese Institute of Food Science and Technology.2006,6(1):367-371
ScienceDirect ScienceDirect
Energy Procedia 00 (2017) 000–000 Available online www.sciencedirect.com Available online atatwww.sciencedirect.com Energy Procedia 00 (2017) 000–000
ScienceDirect ScienceDirect
www.elsevier.com/locate/procedia www.elsevier.com/locate/procedia
Energy Procedia Procedia 00 123(2017) (2017)000–000 10–14 Energy www.elsevier.com/locate/procedia
1st International Conference on Sustainable Energy and Resource Use in Food Chains, 1st International Conference on Sustainable and Resource ICSEF 2017, 19-20 AprilEnergy 2017, Berkshire, UK Use in Food Chains, ICSEF 2017, 19-20 April 2017, Berkshire, UK
The intelligent control strategy of frozen cooked shrimp The intelligent controlSymposium strategyonofDistrict frozen cooked shrimp The 15th International Heating and Cooling production process and energy step utilisation production process and energy step utilisation Assessing the feasibility of using the heat demand-outdoor XueJiang Laiaa, zhiFu Libb, Biao Yeaa ** XueJiang , zhiFu Li district , Biao Yeheat demand forecast temperature function for a Lai long-term School of Mechanical and Power Engineering, Guangdong Ocean University,Zhanjiang (524088), Guangdong Province, China. a a
b Guangdong qiuEngineering, aquatic food Guangdong limited company Province, China. School of Mechanical andHuan Power Ocean, Zhanjiang(524088), University,ZhanjiangGuangdong (524088), Guangdong Province, China. a,b,c a a b c c b Guangdong Huan qiu aquatic food limited company , Zhanjiang(524088), Guangdong Province, China.
I. Andrić
*, A. Pina , P. Ferrão , J. Fournier ., B. Lacarrière , O. Le Corre
a IN+ Center for Innovation, Technology and Policy Research - Instituto Superior Técnico, Av. Rovisco Pais 1, 1049-001 Lisbon, Portugal Abstract b Veolia Recherche & Innovation, 291 Avenue Dreyfous Daniel, 78520 Limay, France Abstract c Département Énergétiques et Environnement - IMTin Atlantique, 4 rue Alfred Kastler, 44300 Nantes, By the investigation of theSystèmes frozen cooked shrimp production process Zhanjiang area of Guangdong, China, it isFrance found that Most By theproduction investigation the frozen production process Zhanjiang it is some foundindividual that Most of the of of frozen cookedcooked shrimpshrimp production process controlinstrategy willarea notof beGuangdong, considered. China, Therefore, of the production of frozen cooked shrimp production processwould control be considered. Therefore, individual processing sometimes may be caused repeat. Product quality be strategy affected will and not increase the processing energysome use. Intelligent processing sometimes may be caused repeat.strategy Product would be affectedthe and increase the processing energywould use. Intelligent control of frozen cooked shrimp processing asquality processing instructions, quality of frozen cooked shrimp be better, Abstract control of frozen to cooked shrimp processing strategy processing instructions, the quality of frozen cooked shrimp would be better, more conducive energy saving, water saving and as improve the production processing environment. more conducive to energy saving, water saving and improve the production processing environment. District heating networks are commonly addressed in the literature as one of the most effective solutions for decreasing the © 2017 The Authors. Published by Elsevier Ltd. gas emissions fromby theElsevier building sector. These systems require high investments which are returned through the heat ©greenhouse 2017 The Authors. Published Ltd. © 2017 The under Authors. Published by Ltd. committee of the 1st International Conference on Sustainable Energy and Peer-review responsibility of Elsevier the scientific Peer-review of theconditions scientific committee of the 1st International on Sustainable Energy anddecrease, sales. Due under to theresponsibility changed climate and building renovation policies,Conference heat demand in the future could Peer-review responsibility Resource Use Useunder in Food Food Chains. of the scientific committee of the 1st International Conference on Sustainable Energy and Resource in Chains. prolonging the investment return period. Resource Use in Food Chains. The main scope of this paper is to assess the feasibility of using the heat demand – outdoor temperature function for heat demand Keywords: Frozen Cooked Shrimp; Control Strategy ; Energy Step Utilize forecast. The district of Alvalade, located in Lisbon (Portugal), was used as a case study. The district is consisted of 665 Keywords: Frozen Cooked Shrimp; Control Strategy ; Energy Step Utilize buildings that vary in both construction period and typology. Three weather scenarios (low, medium, high) and three district renovation scenarios were developed (shallow, intermediate, deep). To estimate the error, obtained heat demand values were 1. Introduction compared with results from a dynamic heat demand model, previously developed and validated by the authors. 1. Introduction The results showed that when only weather change is considered, the margin of error could be acceptable for some applications Penaeus vannamei shrimps' highfornutritional so its selling price is not low. preservation does (theBecause error in of annual demand was lower than 20% all weathervalue, scenarios considered). However, after If introducing renovation Because of Penaeus vannamei shrimps' high nutritional value, so its selling price is not low. If preservation does not good, it will cause the Penaeus vannamei shrimp turn rot, economic value will be greatly reduced. Market for scenarios, the error value increased up to 59.5% (depending on the weather and renovation scenarios combination considered). not good, it will cause the Penaeus vannamei shrimp turn rot, economic value will be greatly reduced. Market frozen cooked shrimp requires not only good quality, good taste and good appearance. Food processing and production The value of slope coefficient increased on average within the range of 3.8% up to 8% per decade, that corresponds tofor the frozen cooked shrimp requires nothours only of good quality, good taste and good appearance. Food and production processes to meet health standards, also taking into account low-carbon production. Low carbon decrease innot theonly number of heating 22-139h during the heating season (depending on theprocessing combination oftechnology weather and processes only toconsidered). meet healthOnstandards, intointercept accountincreased low-carbon production. carbon technology renovationnot scenarios the other also hand,taking function for 7.8-12.7% perLow decade (depending on the coupled scenarios). The values suggested could be used to modify the function parameters for the scenarios considered, and improve the accuracy of heat demand estimations.
*© Corresponding author. Tel.: +86-759-2383223. 2017 The Authors. Published by Elsevier Ltd. E-mail address:under [email protected] *Peer-review Corresponding author. Tel.: +86-759-2383223. responsibility of the Scientific Committee of The 15th International Symposium on District Heating and E-mail address: [email protected] Cooling. 1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the scientific committee 1876-6102 2017demand; The Authors. Published bychange Elsevier Ltd. of the scientific committee of the 1st International Conference on Sustainable Energy Keywords:©Heat Forecast; Climate and Resourceunder Use in Food Chains. Peer-review responsibility of the scientific committee of the scientific committee of the 1st International Conference on Sustainable Energy and Resource Use in Food Chains.
1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the Scientific Committee of The 15th International Symposium on District Heating and Cooling. 1876-6102 © 2017 The Authors. Published by Elsevier Ltd. Peer-review under responsibility of the scientific committee of the 1st International Conference on Sustainable Energy and Resource Use in Food Chains. 10.1016/j.egypro.2017.07.278
2
XueJiang Lai et al. / Energy Procedia 123 (2017) 10–14 Lai XueJiang et al./ Energy Procedia 00 (2017) 000–000
11
uses in the food chain of food production, processing, packaging, storage, transport, sale and consumption links. These links must be in favor of "low carbon" comprehensive measures. It can be seen from Table 1, Guangdong Zhanjiang aquatic product output was increasing year after year, marine products and deep processing export value reached a high value by 2014 and drop 29.4% from the peak by 2015. Zhanjiang is China's largest shrimp processing base, if aquatic product processing enterprise does not change from rough mode to deep and fine mode, then the export of aquatic products output would be difficult to improve. Inquire into frozen cooked shrimp's processing links' the intelligent control strategy and low carbon process technology will benefit the development of the industry. Table 1. Data for Guangdong Zhanjiang aquatic product output, marine products and deep processing export value [1] year
aquatic product output
marine products and deep processing export value
（kiloton）
（hundred million U.S.dollar）
2012
1163.1
6.34
2013
1246.2
8.29
2014
1271.0
8.44
2015
1283.9
5.96
2. 2. The intelligent control strategy of frozen cooked shrimp production process Currently frozen cooked shrimp processing is usually: raw shrimp --classify--cooking-- cool-- quick frozen-- Spray water again frozen-- weigh-- inner package-- metal detector--outer package-- cold storage. Penaeus vannamei shrimp has the general aquatic products characteristics, which are fresh shrimp in the muscle contents high water moisture, tissue fragility, natural immune substances less, unsaturated fatty acids easy to oxidant and soluble protein content is high. So, its meat tissue is more susceptible to corruption than usually animal meat tissue, not easy to store [2]. Foreign and domestic markets requirement the higher quality of frozen cooked shrimp, black head and broken head means bad quality. On the processing technology of frozen cooked shrimp, key nodes for fresh shrimp acquisition and transport, cooked, frozen need control strategies. Detailed control policy described in the following. 2.1 Fresh shrimp acquisition and transportation to processing plants adopt slurry ice or ice-temperature retention policy Spray cooled brine on the fishing shrimp surface, making shrimp surface rapid freezing, rapid cooling in the shrimp body (but not frozen), and then places into the refrigerated vessel which temperature keeps at -2℃~-3℃. This method can significantly inhibit the action of enzymes and micro-organisms, and can significantly reduce moisture loss, less juice loss when it is thawed, is widely used in offshore fishing fresh-keeping [3, 4]. Using the chilled Penaeus vannamei shrimp as the object of study, by comparing using the refrigerated (blank), traditional crush ice and slurry ice three preservation methods, study on Penaeus vannamei's changes of physicchemical and muscle texture properties. Results show that in 0~16 days refrigerated period, slurry ice preserves the shrimp body senses quality, colour and texture characteristic of muscle to the best, and muscle pH value, TVBN and TBA were significantly lower than the refrigerated (blank)and traditional crush ice preservation groups. It is obvious that using the slurry ice preservation technology in chilled shrimp storage, transportation and sale process can effectively slow down the pace of quality fissile and keep its freshness indicators and organic quality and extend product shelf life [5]. Therefore, the freshness of Penaeus vannamei acquisition, storage and transportation to processing plants by slurry ice or ice-temperature storage is frozen cooked shrimp's high quality top control strategies.
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XueJiang Lai et al. / Energy Procedia 123 (2017) 10–14 Lai XueJiang et al./ Energy Procedia 00 (2017) 000–000
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2.2 Fine grade the fresh Penaeus vannamei shrimp Fresh shrimps are graded exactly. After grading different specifications shrimps, then which are kept separately and are set the specifications labels, and wash the shrimp with 5℃ cold water. Classification purposes in addition to the price factor, more important is shrimp size directly influences the duration of the follow-up process. 2.3 Through the heat distribution and heat penetration testing, establishing a database of shrimp size and cooking time, to provide the cooking time for the cooking process[6] To establish a scientific cooking program can eliminate or reduce their number of pathogens to acceptable levels, and each unit product accepts a minimum of heat, to make the product's water loss rate is low and can maintain product inherent commercial quality. In order to achieve the above objectives, test data between shrimp size and cooking time is got by the adjusting the cooking process parameter test. Current Penaeus vannamei shrimp specifications are: 8~12piece/pound、13~15p/pd、16~20 p/pd、21~25 p/pd 、26~30 p/pd、31~40 p/pd、41~50 p/pd、51~60 p/pd、61~70 p/pd、70~90 p/pd、90~120 p/pd. Usually cooking machine inlet valves are fully open within the cooking process, Cooking condition of ambient temperatures inside the tunnel reaches 99℃, when a specification Penaeus vannamei shrimp's core temperature is at the relatively low point (LC3) ,the process needs the time called processing time, and lasting time is 6D handle time of using Listeria monocytogenes as the target pathogen, the cooked shrimp can ensure to sterilization requirements and in accordance with hygienic standards. So, a specification Penaeus vannamei shrimp's cooking time is processing time adding lasting time. If the lasting time is shorter than the 6D handle time which shrimp body internal temperature matches in the cooking process, then the speed of the cooking machine conveyor belt can adjust to slow down to meet effective sterilization requirements. Increasing the number of steam distribution pipes, steam nozzle quantity and size are to speed shrimp body temperature up, so the duration of sterilization increases for the purpose of effective sterilization temperature and time [6]. Through setting the certain cooking temperature, the database based on specification shrimp, cooking machine conveyor belt speed and cooking time is set up. Make cooking process get an effective control to ensure the hygienic standards of the cooked shrimp, and avoid the cooked shrimp is cooked deeply, thus affecting the taste of the finished product. Establishment of the database may require a large amount of experimental work, but it is conducive to quality control of the product and the production process control. Current testing mode and testing equipment can realize. 2.4 Through experiment, the database relating the cooling machine conveyor belt speed to specifications shrimp is established to ensure the cooling effect Cooked shrimp came from the cooking machine will get into cooling conveyors with 5℃ cold water spraying to cool, shrimp body core temperature at the cooling conveyor belt export reaches about 10 ℃ . Spraying water temperature is fixed at 5℃ in this process. If spraying water volume is fix, the cooling conveyors belt speed can adjust to ensure shrimp body core temperature reaches about 10℃. Through experiment, the database relating the cooling machine conveyor belt speed to specifications shrimp is established. That cooled shrimp body core temperature reaches 10℃ ensures the frozen products quality. 2.5 Through experiment, the database relating double spiral freezer conveyor belt speed to specifications shrimp is established The shrimp evenly placed in a double spiral freezer conveyor belt by vibrator will be frozen. When the double spiral freezer room temperature drops to -45℃ (temperature dropping time about 40 minutes), double spiral freezer conveyor belt begins feeding, the shrimp body core temperature drops to -18℃ at double spiral freezer conveyor belt export. Frozen shrimp process control parameter is -18℃ in the shrimp body core. Because of the double spiral freezer temperature is lower, the energy consumption of refrigeration is higher. If the double spiral freezer inner's temperature
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at -40℃ can ensure the shrimp body core temperature to -18℃, double spiral frozen refrigeration system may save energy about 10% as same quality of frozen cooked shrimp is quickly frozen. But if the process task is heavy, the double spiral freezer temperature down to -45℃, process capacity will increase. So, experiments to find the optimal control strategy should be taken as the shrimp body core temperature at -18℃ is control parameter, with changing the frozen cooked shrimp quality, double spiral freezer inner temperature, double spiral freezer conveyor belt speed related with cooked shrimp the size. Through experiment, the database relating double spiral freezer conveyor belt speed to specifications shrimp and other parameter is established. Due to the double spiral freezer energy-use is a large proportion of the frozen cooked shrimp processing's whole energy-use account, it is necessary to build the database of this step for the enterprise. 2.6 Ice coating specifications Ice coating on the frozen cooked shrimp body is a technology of keeping fresh and anti-weight loss. Ice coating technology rulers are: ①Ice coating process lane speed moves steady, shrimp does not agglomerate as standard.② Cool water temperature for ice coating process is at 5℃. ③ Tunnel cooler indoor temperature requires to maintain in -15℃ to -20℃.④ Cool water for ice coating process is clear and meets drinking water standards. As technology rulers, ice coating is no crack and bright look. Ice coating quality is usually 10%~25% of the frozen cooked shrimp quality. Tunnel cooler indoor temperature control is as control point in this process. 3. Production for 100℃ and 5℃ water using in the frozen cooked shrimp process, and energy step utilize for energy saving goals Annual average daily solar radiation in Zhanjiang is 11.69MJ/m2d, belonging to the solar energy resource-rich areas. Water production process see Fig. 1.
Fig. 1. 100°C and 5°C water production process using in the cooked shrimp process and energy step utilize
Solar energy preheats the tap-water, the preheat hot water is send into gas-fired boiler, so the gas consumption is reduced. Processing cooked shrimp in the summer peak season, using solar energy to preheat the tap-water from room temperature 25℃to about 55℃, selecting the plate solar water heater collector 320m2, day hot water production capacity is approximately 320*80=25600 litre. Saving heat to provide fuel gas is about 117Kw in a day. Solar collector
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products the hot water in a non-cooked shrimp production that can be used as the living hot water and hot water for other hot water users. Accessing to gas boiler hot water heat there are a few of the hot water heat is discharged from the cooking equipment. Processing technology of frozen cooked shrimp needs 100℃ hot water and 5℃ cold water. Production design for 100℃ and 5℃ water is energy step utilize for energy saving goals. 5℃ cold water meeting the drinking standard is obtained by boiling tap water and cooling it. Cooling the heat released in the process is recovered by two stage heat recover. Cooling process is: first stage is cooled to 45℃ from 100℃ water, second stage is cooled to 5℃ from 45℃ water, glycol solution tank by using glycol solution is cooled the water from the drinking water tank. Its cooling capacity is produced by the evaporator of the refrigeration system. After the glycol solution tank, the water temperature is down to 5℃. The evaporator temperature in the glycol solution tank is near the freezing point of water. The water inlet temperature of 5℃ cooling water tank controls the frequency of compressor to ensure 5℃ cooling water temperature is a constant. The cooling water cooling the cooked shrimp is recycled use. Not only it can save energy and water, and overcomes the shipping ice and adding ice problems with room temperature water and ice to cool the cooked shrimp. Due to the cooling water is recycle, an additional filter is install in cooling water circuit, which should be replaced on a regular basis to keep the water clean to meet the sanitary standards. The condensation heat from refrigeration systems is recovered, condensing temperature is 48℃. By using R134A as refrigerant, compressor compression ratio is about 4.5, the system is in efficient working condition. All heat recovers and solar system can be efficient and makes the production process with low carbon. If the weather is bad, no solar, solar hot water loop pump stops run, and two valves of the sending water in and out hot water tank 1 are closed. Gas boilers can only use fuel gas to produce 100℃ hot water. 4. Conclusion Through to the frozen shrimp processing each link accumulation database and energy step utilize, the processing strategy is formulated, the production process would be more economical, at the same time the energy conservation is also the low-carbon. References [1] URL: http://www.gd-info.gov.cn/shtml/zjs/lanmu04/zjnj/ [2] Su Yong-ling, Xie Jing, Research Progress on Frozen Storage of White Shrimp (Penaeus vannamei), Journal of Anhui Agri.Sci.2011, 39(4):2286-2288 [3] Zhang Juan, Lou Yong-Jiang. Controlled Freezing-Point Technique and Its Applications in Food Fresh- Keeping, Journal of Food Research and Development, 2006, 27(8):150-152. [4] Wang Liang, Zeng Ming-yong. Current Situation and Development Trend of Shrimp Fresh-keeping Technology, Journal of Food and Fermentation Industries, 2009, 35(9):111~115. [5] Wang Qiang, ZHANG Bin, MA Lu-kai, WANG Bin. Effect of Slurry Ice Treatment on the Quality of Fresh Lito penaeus vannamei. Modern Food Science and Technology. 2014, Vo1.30 (10):134-140 [6] Zhao Guilin. Test and Evaluation of Heat Distribution and Heat Penetration in the Steaming of Individual Quick Frozen (IQ.F.)Cooked Shrimp. Journal of Chinese Institute of Food Science and Technology.2006,6(1):367-371