MODELING AND OPTIMIZATION OF ENERGY CONSUMPTION IN ENERGY-INTENSIVE GRINDING PROCESSES

Abstract

This study addresses the challenge of reducing energy consumption in flour milling operations, leveraging insights from a preliminary energy audit. The audit identified the most energy-intensive processes, including grain moistening, milling, transportation, grain cleaning, as well as the operation of ventilation and microclimate control systems. The research focuses on energy consumption during grain processing at a flour mill, employing mathematical modeling and linear programming techniques to achieve this objective. A mathematical model of grain hydration was developed and implemented in a two-dimensional framework using numerical methods. The optimization of energy-intensive processes was further refined through the application of the simplex method in linear programming, incorporating constraints relevant to key stages of grain milling. The grain moistening process was optimized via a mathematical model of water diffusion, ensuring uniform hydration, eliminating the risks of over-moistening or drying, and thereby minimizing energy expenditure. By analyzing energy consumption, resources were systematically redistributed among processes, enhancing the overall energy efficiency of the enterprise. The proposed optimization measures resulted in significant reductions in energy consumption, decreased electricity costs, and improved the stability and environmental sustainability of technological operations. The findings demonstrate that combining preliminary energy audits with advanced mathematical modeling and optimization techniques constitutes an effective strategy for enhancing energy efficiency in the food processing industry.