|Location||City, Country & Regions||Location Type|
El Agua Nos Une - SuizAgua Latinoamérica
Includes Sustainable Development Goals from the project and its locations.
|Water Use Efficiency (SDG 6.4)|
Includes tags from the project and its locations.
|Water Recycling and Reuse|
|Services Needed:||No services needed/offered|
|Start & End Dates:||Jun. 2018 » Sep. 2018|
|Tech Provider:||Ingeniería Interna|
|Project Source:||El Agua nos Une|
El equipo es un pre-cocedor de vegetales, consta de 3 etapas: pre-escaldado, escaldado y enfriado. El proceso de escaldado se realiza por aspersión de agua caliente y el enfriamiento por aspersión de agua fría. El agua caliente que se utiliza en el proceso de escaldado, se obtiene con la inyección de vapor saturado, proveniente de la caldera. El producto se trasporta en contracorriente al agua, para aumentar la eficiencia del proceso, y el agua caliente obtenida en la z...
El equipo es un pre-cocedor de vegetales, consta de 3 etapas: pre-escaldado, escaldado y enfriado. El proceso de escaldado se realiza por aspersión de agua caliente y el enfriamiento por aspersión de agua fría. El agua caliente que se utiliza en el proceso de escaldado, se obtiene con la inyección de vapor saturado, proveniente de la caldera. El producto se trasporta en contracorriente al agua, para aumentar la eficiencia del proceso, y el agua caliente obtenida en la zona de enfriamiento, se reutiliza para calentar el producto en la etapa de pre-escaldado. Las mejoras realizadas fueron:
Conectar la alimentación de agua fría del equipo a un chiller que entrega el agua a 5-7°C. Esto permite enfriar el producto con menos agua.
Modificar la zona de intercambio agua-vapor, mejorando la eficiencia del proceso y reduciendo el consumo de vapor. Dado a que es un equipo antiguo, no contaba con una zona de intercambio de energía agua-vapor, la inyección de vapor se realizaba de forma directa al agua. Por esto la transferencia de energía era ineficiente.
Mejoras en el sistema de control del equipo. Esto permitió estandarizar la operación.
Reducción estimada del 10 % de agua que utiliza el equipo: aprox 1.000 m3/año
Reducción estimada del 20% de vapor (agua caldera): aprox 400 m3/año
Reducción del 30 % en gas natural requerido por la caldera para abastecer con vapor al equipo y 5% del total utilizado en planta. Aprox. 20.000 m3/año.
Otros beneficios: Se obtendrá un ahorro aprox de $ 8.000.000 por temporada, por disminución de uso de gas natural en la caldera.
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Any action that involves water creates the most benefit and impact for society, environment and economy if these factors are considered: Stewardship, conservation, sustainability, responsibility, long-termism, responsible investing, stakeholder versus shareholder value. In 2010, the United Nations General Assembly recognized ...
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