Thermodynamic analysis of an ice cream production process integrated with ground heat exchangers in hot climate regions

Abstract

Ice cream production typically increases during the summer in response to higher consumer demand. In hot climate regions, rising extreme ambient temperatures lead to a significant reduction in the coefficient of performance (COP) of refrigeration systems. This study offers a potential solution for the refrigerated food industry to address these adverse effects and enhance overall system efficiency. This study examines the thermodynamic performance of an ice cream production process combined with renewable energy systems, focusing on applications in hot climate regions. A novel configuration combining evacuated tube solar collectors (ETSC) for thermal energy supply and a vertical helix ground heat exchanger (VHGHE) for cooling is projected. The VHGHE integration aims to reduce the condensation temperature of the refrigeration cycles, thereby increasing COP and overall energy efficiency of the proposed system. A comparative thermodynamic analysis is performed for two operational scenarios, which are single-shift (daytime) and three-shift. The analyses show that the integration of VHGHE leads to a 21 % and 5 % improvement in overall system efficiency for single-shift and three-shift operations, respectively, in Batman city where hot, arid climate zone. Under the same operational scenarios, the electric energy consumption per ton of products (EECP) decreases by 30 % and 9 %, respectively. To the best of the authors' knowledge, this is the first study to present an energy and exergy analysis of a conventional ice cream producing process coupled with ETSC and VHGHE. The analysis's findings highlight the potential of ground-based and solar energy systems in enhancing energy efficiency and sustainability in industrial food processing, particularly in hot climates.