o:1277 Mapiranje i iskorišćenje otpadne toplote u prehrambenoj industriji Mapping and utilization of waste heat in the food processing industry : doctoral dissertation sr Food and beverage industry, as an important global branch of industry, consume considerable amounts of energy. This sector predominantly uses energy for the recuperation of thermal processes in which the significant amounts of energy are irreversibly wasted as waste heat. The identification of potential sources of waste heat and the estimations for their possible utilization can be an extremely challenging undertaking. Also, the relatively small share of energy costs with respect to total production costs, in addition to high initial investments, are the main reason for the low implementation of a waste heat utilization technology. In this regard, the doctoral dissertation aims at defining the methodology for determining waste heat potentials in food industry and for the selection of an optimal technology for its utilization based on desired goal functions. The dissertation develops a new methodology that is based upon the comprehensive energy audit of production facility and the application of mathematical optimization in the selection of an optimal technology for waste heat utilization. The audit follows the ISO 50002 standard and is conducted aiming at the collection of data on energy and raw material flows in a facility and at mapping waste heat sources and their potentials. The mathematical model applied here is originally developed for the purposes of this dissertation and it completely based on multivariate mixed integer nonlinear programming. The mathematical model incorporates the equations of the most commonly used technologies for waste heat utilization that are suitable for the temperature levels of waste heat sources in food industry. The equations describe the economic and ecological indicators of investment justification. The maximization or minimization of any among these indicators most commonly represents a goal function. The methodology developed here is tested on a case study, a facility operating within the milk and dairy production sector. According to the results obtained in this study, in both basic scenarios and with multiple different goal functions, the best way to use waste heat is its direct utilization whenever possible. Also, the most beneficial scenario for the analyzed dairy, in addition to the direct utilization of process heat, is the implementation of a mechanical compression heat pump for the utilization of waste heat from the condensers of refrigeration equipment. ID=24515081 ; D-3372 91552101 7712 91552100 24515081 2020-11-04T09:48:59.053Z 45 no 46 mentor Mladen, 1988-, 24122471 Josijević 2020 63 mentor Vanja, 1967-, 13551975 Šušteršič 2020 63 predsednik komisije Dušan, 1970-, 13546599 Gordić 2020 63 član komisije Davor, 1979-, 24112743 Končalović 2020 63 član komisije Danijela, 1971-, 17674599 Nikolić 2020 63 član komisije Mirko M., 1980-, 9736807 Stojiljković 2020 63 član komisije Vladimir, 1986-, 24120679 Vukašinović 2020 XI, 185 listova 9762024 http://phaidrabg.bg.ac.rs/o:1277 no yes 6 2020-11-04T09:48:59.320Z 70 energy efficiency, food industry, waste heat, optimization. 536.7:662.614.4 (043.3) Energetska efikasnost - Prehrambena industrija - Proračun 1738 34A03 2020