555 61 10110 2 29340 document 10110 Analysis_of_energy_saving_potential_of_HTHP_in_UK_food_and_drink.xlsx application/vnd.openxmlformats-officedocument.spreadsheetml.sheet 59659327deaee5080eb0c5b94b14acdc MD5 1213114 2018-12-10 14:50:55 https://researchdata.bath.ac.uk/555/2/Analysis_of_energy_saving_potential_of_HTHP_in_UK_food_and_drink.xlsx 555 2 2 application/vnd.openxmlformats-officedocument.spreadsheetml.sheet other Analysis of energy-saving potential of high temperature heat pumps in UK food and drink en public cc_by

Analysis_of_energy_saving_potential_of_HTHP_in_UK_food_and_drink.xlsx

data archive 2733 disk0/00/00/05/55 2018-12-19 14:38:02 2026-01-24 05:52:45 2018-12-19 14:38:02 data_collection show Cooper Sam S.Cooper2@bath.ac.uk 0000-0002-3229-3026 University of Bath TRUE ED0070 ED0120 EP0030 GM0070 dept_mech_eng Spreadsheet is in Microsoft Excel 2007+ format. This dataset contains data, analysis and results generated in research reported in "Energy saving potential of high temperature heat pumps in the UK Food and Drink sector" in Energy Procedia and presented at the International Conference on Sustainable Energy & Resource Use in Food Chains (17-19 October 2018, Paphos, Cyprus). This includes performance data for heat pumps, parameters and calculations for selected dairy processes, energy use data for the UK Food and Drink sector and calculation steps used in the analysis. The heat pump performance data consists of the nominal Coefficient of Performance (COP) that can be achieved at specified temperature conditions by several high-temperature heat pumps (HTHPs) that are considered representative for the study. The dairy processes selected are pasteurisation of liquid milk, cheese production, yogurt production, milk drying and cleaning in place. For each process, a representative diagram is provided and temperature bounds for each sub-process are used to calculate the COP that the HTHPs would achieve. UK air temperature data is provided and binned into seven 5K bands to enable these calculations. Data on the relative energy uses within the dairy processes (from the Useable Energy Database and other referenced sources) are used with these COP results, to estimate the overall energy savings that are possible. This is repeated at a more aggregated level for the UK Food and Drink sector. The GHG and fuel cost implications of these energy savings are presented in table and graphical format. 2018-12-19 University of Bath public RightsHolder University of Bath Engineering and Physical Sciences Research Council https://doi.org/10.13039/501100000266 EP/N022645/1 CIE-MAP The dairy process data was collected through literature review. The heat pump data was based on expert review of published test data. The results were based on calculations described in spreadsheet. Please see the references in the spreadsheet for the sources of the background data used. en 1 10.15125/BATH-00555 https://researchportal.bath.ac.uk/en/publications/98536695-333d-4cc8-8b4e-c26c81db3ac9 pub https://doi.org/10.1016/j.egypro.2019.02.073 pub open