Modelling and optimization of operating parameters for improved steam energy production in the food and beverage industry in a developing country.

Efficient steam energy production was essential for reducing energy consumption and operational costs while enhancing productivity, particularly in industrial settings prone to explosions due to boiler parameter control issues. This challenge was especially acute in the food and beverage industry amid rising energy costs and stricter environmental regulations, highlighting the importance of optimizing steam energy production. This study focused on refining operational parameters in a steam production plant to maximize steam energy output. It utilized mathematical models and optimization tools to identify ideal operational conditions and investigate extreme scenarios. Design-Expert version 13.0 statistical software and Response Surface Methodology (RSM) via Centre Composite Design (CCD) were employed to create a comprehensive design matrix encompassing key variables like time, pressure levels, temperature, mass flow rate, and steam energy production across three experimental levels. The research revealed that increased pressure and time significantly boosted steam energy production by leveraging water's energy content rise under initial conditions, thus improving efficiency by reducing required water mass circulation. Moreover, elevated temperature and extended operation enhanced economizer efficiency, leading to increased heat recovery and reduced steam generation. Steam generation also increased with temperature and time due to the pressure rise during boiling, necessitating more energy for steam conversion. An optimum yield of steam energy of 620 Cal was attained at a time, pressure, temperature, and mass flow rate of 1 h, 16.97 MPa, 249.5°C, and 59.85 kg/s, respectively. The mathematical model developed is accurate, reliable, responsive, and can replicate the experimental data due to the high F-value (24.48), low CV (0.94) low p -value (< 0.005), and high R ² (0.9821) value close to 1. This research promises to enhance the efficiency of steam energy production in the food and beverage industry by reducing the need for resource-intensive experimental procedures, thus lowering costs and resource consumption. [ABSTRACT FROM AUTHOR]