Overview

Join us for a webinar with three speakers on the opportunities and advances in the food, water and energy sectors.

The three talks are:

Heat Pumps Technological Advances and Opportunities for the Food Manufacturing Sector

Heat pump (HP) opportunities for decarbonisation of process heating in the food processing sector will be examined from both technical and economic perspectives through case studies. Below 120°C, existing technologies such as water MVR systems, ammonia high temperature HPs and trans-critical CO₂ HPs are suitable and available, and will become more economically attractive as carbon prices rise.

Cost and complexity of both the enhanced electricity supply and HP technology remain significant barriers plus there is a paucity of experience with design and operation of such higher temperature HP systems. To be successful, HPs will need to be closely integrated with other heat recovery and thermal storage systems. The talk explores the challenges and opportunities when applying advanced Heat Pump technologies.

Novel Desalination Opportunities for Ground Water Remediation

This presentation will focus on the unique challenges faced by the Water, Food and Agricultural sectors with respect to ground water salinity. In many areas of the world this issue becoming a significant challenge. There will be an increasing need for remediation.

Low-cost desalination processes would be a valuable tool in delivering remediation and maintaining balance in the agriculture and food production processes. The talk will explore a novel method for the development of Capacitive De-Ionisation (CDI) a low-cost water desalination process and the potential application in the food and agricultural production sectors.

Spray Drying Advances from a Food Industry Perspective

The presentation will explore the potential of utilising counter current spray drying for food products. Potential applications leading to energy savings resulting from this more efficient drying process will be discussed. The control of the powder properties such as crystallization when using counter current spray drying will be considered.

The second part of the talk will highlight recent developments in the potential use of superheated steam for food spray drying applications. The superheated steam drying process being able to impart unique powder properties and functionality. In this latter part of the presentation the technological challenges when using superheated steam in spray dryers will be reviewed.

Speakers

• Don Cleland, Professor, School of Food and Advanced Technology, Massey University
• Peter Kovalsky, Senior Lecturer, University of Waikato
• Meng Wai Woo, Associate Professor, Auckland University

The material presented has not been peer-reviewed. Any opinions are the presenters' own and do not necessarily represent those of IChemE or the New Zealand Member Group. The information is given in good faith but without any liability on the part of IChemE.

Webinar archive

This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you will need to be a member of the New Zealand Member Group or Food & Drink Special Interest Group.