Improvement Potential for Energy Consumption in Discrete Part Production Machines

Author(s):  
Tom Devoldere ◽  
Wim Dewulf ◽  
Wim Deprez ◽  
Barbara Willems ◽  
Joost R. Duflou
Author(s):  
Devi K. Kalla ◽  
Samantha Corcoran ◽  
Janet Twomey ◽  
Michael Overcash

It is widely recognized that industrial production inevitably results in an environmental impact. Energy consumption during production is responsible for a part of this impact, but is often not provided in cradle-to-gate life cycles. Transparent description of the transformation of materials, parts, and chemicals into products is described herein as a means to improve the environmental profile of products and manufacturing machine. This paper focuses on manufacturing energy and chemicals/materials required at the machine level and provides a methodology to quantify the energy consumed and mass loss for simple products in a manufacturing setting. That energy data are then used to validate the new approach proposed by (Overcash et.al, 2009a, and 2009b) for drilling unit processes. The approach uses manufacturing unit processes as the basis for evaluating environmental impacts at the manufacturing phase of a product’s life cycle. Examining manufacturing processes at the machine level creates an important improvement in transparency which aids review and improvement analyses.


2014 ◽  
Vol 10 (2) ◽  
pp. 269-280 ◽  
Author(s):  
Hosain Darvishi ◽  
Mohammad Zarein ◽  
Saied Minaei ◽  
Hamid Khafajeh

Abstract The energy and exergy analysis, drying characteristics and mathematical modeling of the thin-layer drying kinetics of white mulberry using microwave drying were investigated. Results indicated that values of exergy efficiency (33.63–57.08%) were higher than energy efficiency (31.85–55.56%). Specific energy consumption increased with increasing microwave power while improvement potential decreased. The specific energy consumption and improvement potential varied from 3.97 to 6.73 MJ/kg water and 0.71 to 2.97 MJ/kg water, respectively. Also, energy efficiency decreased with decrease in moisture content and microwave power level. The best exergy and energy aspect was obtained by drying at 100 W microwave power. Drying took place mainly in warming up, constant rate and falling rate periods. The Page model showed the best fit to experimental drying data. Effective diffusivity increased with decreasing moisture content and increasing microwave power. It varied from 1.06 × 10−8 to 3.45 × 10−8 m2/s, with an energy activation of 3.986 W/g.


Author(s):  
Diomidis Spinellis ◽  
Michael J. Vidalis ◽  
Michael E. J. O'Kelly ◽  
Chrissoleon T. Papadopoulos

Author(s):  
Chrissoleon T. Papadopoulos ◽  
Michael J. Vidalis ◽  
Michael E. J. O’Kelly ◽  
Diomidis Spinellis

Author(s):  
Shahzeen Z. Attari ◽  
Michael L. DeKay ◽  
Cliff I. Davidson ◽  
Wandi Bruine de Bruin

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