黄花菜烘干工艺能耗及碳排放研究

Energy Consumption and Carbon Emission of Drying Technology of Day Lily

随着能源的消耗和资源的短缺,在“双碳”目标背景下,中国各行各业面临着减碳的压力。食品工业碳排放占到总碳排放的20%左右,仅次于电力能源和交通运输行业,食品生产加工还有巨大的减排空间。以黄花菜加工为例,重点研究了在空气源热泵烘干工艺、空气源热泵加红外线烘干工艺、恒温干燥箱烘干工艺等不同的黄花菜烘干工艺的能源消耗,基于每种烘干工艺的能耗数据分析黄花菜加工过程中的碳排放。结果表明,空气源热泵加红外线烘干工艺的烘干效率最高,恒温干燥箱烘干工艺CO_(2)排放量最少。综合比较整个烘干过程,恒温干燥箱烘干工艺最优。

With the energy consumption and resource shortage,under the background of carbon peaking and carbon neutrality goals,all walks of life in China are facing the pressure of carbon reduction.The carbon emission of the food industry accounts for about 20%of the total carbon emissions,which is second only to the power energy industry and the transportation industry.There is still huge room for emission reduction in food production and processing.Taking the processing of day lily as an example,this paper focused on studying the energy consumption of different drying technology of day lily,such as air source heat pump drying technology,air source heat pump plus infrared drying technology and constant temperature drying oven drying technology,and analyzed the carbon emission of day lily processing process through the energy consumption data of each drying technology.The results show that the drying efficiency of air source heat pump plus infrared drying technology is the highest,and the CO_(2) emission of constant temperature drying oven drying technology is the lowest.Compared with the whole drying process,the constant temperature drying oven drying technology is the best.