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Sorghum liquor is a famous and popular liquor in Taiwan, and is also the primary economy of Kinmen. Production of sorghum liquor has to undergo fermentation that needs temperature and fresh air control to ensure the productivity and quality. Therefore optimal air-conditioning design is important and is the major investigation in this research.
Field tests of the operation of the air-conditioning system were conducted for evaluation of energy conservation and proper control. This study has found through field tests that the CO2 concentration varied significantly for the different fermentation chambers. However, temperature distribution was found to be rather uniform. This study analyzed the heat release of the fermentation using the respective bio-chemical processes in the fermentation. The results can be used for energy saving design and control parameters of the production of sorghum liquor.
The air-conditioning design will affect the selection of equipment. Primarily screw type of water chillers will be used, and refrigerant systems can be selected for high energy efficiency operation and lower running cost. This would compliant to the policy of the government to reduce energy consumption and the release of CO2.
This study monitored the operation of the air-conditioning system. Collection of data on was done for the fermentation temperature, humidity, and CO2 concentration. This results of this data collection would be used in the requirements of air-conditioning system and for the use of annual comparison. The fermentation chamber temperature is required to be less than 16℃. There are stages in the fermentation with aerobic and anaerobic bio-chemical processes, and would produce heat, CO2 and different other gases. These have to be considered in the air-conditioning design for heating and cooling load. Moreover, CO2 level has to be control by introducing fresh air. The optimal design of air-conditioning would integrate the fermentation requirement and would lower the power requirement of the factory.
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