Browsing by Author "Goksungur, Yekta"

Now showing 1 - 2 of 2

Evaluation of Energy and Exergy Analysis of Apple Juice Production and Waste Valorization Processes
(Frontiers Media SA, 2025) Goksungur, Yekta; Cabuk Kok, Duygu; Genc, Seda
Apple juice production is an essential part of the global beverage industry with notable implications for sustainable development. However, the process generates significant exergy destruction and waste by-products. A systematic evaluation of process efficiency and valorization of by-products is necessary to support resource optimization and sustainability. This study applied exergy analysis to assess the sustainability of apple juice production processes. Two common methods were examined: aseptic filling and glass bottle filling. Exergy destruction, energy efficiency, and exergy efficiency were calculated for each stage. Additionally, the by-product apple pomace was processed into value-added products (apple jam and dietary fiber) to evaluate the impact on overall system efficiency. Sankey-Grassmann diagrams were used to visualize exergy flows. The total exergy destruction was 608.15 kW for aseptic filling and 538.27 kW for glass bottle filling. Energy efficiencies were determined as 80.8% and 98.8%, while exergy efficiencies were 58.9% and 59.9%, respectively. The mixing tank caused the highest exergy destruction (307.1 kW), followed by the second pressing stage (80.82 kW) and the cooling-1 stage (75.97 kW). When apple pomace was valorized, the exergy efficiency of aseptic filling increased to 82.5% (jam) and 72.4% (dietary fiber), while glass bottle filling improved to 83.5% (jam) and 73.4% (dietary fiber). The findings highlight the crucial role of chemical exergy in evaluating process sustainability. Valorization of apple pomace into jam and dietary fiber significantly improves exergy efficiency while reducing waste. This approach enhances resource utilization, decreases environmental burden, and supports the transition toward a more sustainable beverage production model.
Citation - WoS: 49
Citation - Scopus: 55
Exergy analysis of wine production: Red wine production process as a case study
(Elsevier Ltd, 2017) Mahmut Genç; Seda Genc; Yekta Göksungur; Goksungur, Yekta; Genc, Mahmut; Genc, Seda
This paper performs exergy analysis of a red wine production line and defines the exergy destruction rates to assess the system performance in terms of sustainability. A model study with necessary data is chosen for the calculations. The total exergy destruction rate of the overall system was determined to be 344.08 kW while the greatest destruction rate of the exergy in the whole system occurred in the open fermenter (333.6 kW). The system thermal efficiency was obtained to be 57.2% while the exergy efficiency was calculated as 41.8%. The total exergy destruction rate of the overall system increases with the increase both in the grape flow rate and the reference temperature when the reference pressure is assumed as 101.325 kPa. Furthermore the chemical exergy of streams was found much higher than the physical exergy for each stream. The exergy results were illustrated through the Grassmann diagram. Furthermore cumulative exergy loss and specific exergy loss values were determined as 2692.51 kW/1 kg/s grape processed and 5080.20 kW/kg wine respectively. © 2018 Elsevier B.V. All rights reserved.