Pinch Method of a Moroccan Milk Pasteurization Process

Abstract

This paper discusses the results of ananalysis of the energy consumption of a Moroccan industrial plant located inthe region of Beni-Mellal/Khnefra. The study was conducted using the pinchmethod on a pasteurized milk production process. The pinch method is used byidentifying the hot and cold streams, as well as the minimal requirement of hotand cold utilities. The energy and economic targets are calculated usingsupertargeting, and the maximum recovery network corresponding to an optimal <tex xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink">$\Delta \text{Tmin}$</tex> value is identified. In this study, the reduction of hot utility isapproximately 51% for the pasteurized milk production process, while thereduction of cold utility is approximately 7%.