WVU Today | WVU researchers develop hydrogen technology to curtail greenhouse gases from food, beverage industry

Engineers and Scientists at West Virginia University Developing Advanced Hydrogen Flexible Boiler to Decarbonize Food and Beverage Industry

The engineers and scientists at West Virginia University (WVU) are working on the development of an advanced hydrogen flexible boiler. This innovative technology aims to decarbonize the food and beverage industry and ultimately eliminate greenhouse gas emissions.

Project Overview

The project, led by Professor Hailin Li from the Department of Mechanical and Aerospace Engineering at the Benjamin M. Statler College of Engineering and Mineral Resources, is funded by a $3 million grant from the U.S. Department of Energy. It is one of 40 projects aligned with the Biden administration’s goal of achieving net-zero emissions by 2050.

Sustainable Development Goals (SDGs)

1. SDG 7: Affordable and Clean Energy
2. SDG 9: Industry, Innovation, and Infrastructure
3. SDG 13: Climate Action

Objective

The food and beverage industry currently relies on traditional fossil fuels, such as natural gas, for electricity and heat, resulting in the release of greenhouse gases like carbon dioxide and methane. The goal of this project is to develop a flexible fuel furnace that can burn pure hydrogen, a cleaner alternative, to produce hot water and steam for product processing. This transition from fossil fuels to hydrogen will help achieve the industry’s target of reducing CO2 emissions.

Fuel Flexibility

Since hydrogen is not yet widely available, the flexible fuel furnace can also run on natural gas or a mixture of natural gas and hydrogen at any ratio. This flexibility will support the industry’s transition to hydrogen as it becomes more accessible and economically viable.

Efficiency and Emissions Reduction

The target for the flexible operation is to achieve an energy utilization efficiency of up to 98% and nitrogen oxides emissions of less than three parts per million. By burning hydrogen produced from green energy sources, the project aims to achieve zero carbon emissions in the food industry.

The Economizer

In addition to the flexible fuel furnace, the research team has incorporated an economizer into the system. This device recovers waste heat from the exhaust gas, making the overall system more efficient.

Collaboration with Local Businesses

The WVU research team has partnered with Mountaintop Beverage, a local aseptic beverage manufacturing facility, to gather data on furnace operation. Mountaintop Beverage extends the shelf life of dairy products and dairy alternatives using thermal processing technology. The facility will provide access to their operations for sampling and testing the hydrogen boiler technology.

WVU will also collaborate with Neighborhood Kombuchery, another local beverage production facility, to identify approaches for reducing energy consumption and greenhouse gas emissions.

Quality Control and Food Safety

Professor Kristen Matak from the Davis College of Agriculture, Natural Resources and Design is working alongside Professor Hailin Li on the project. She will focus on verifying the safety and quality of the final product using microbial testing and sensory analysis. The goal is to optimize the sterilization process, minimize energy consumption, and maintain or improve food quality.

Multi-Disciplinary Collaboration

The project involves collaboration between faculty members from the Statler College of Engineering and Mineral Resources, the Davis College of Agriculture, Natural Resources and Design, the Oak Ridge National Laboratory, GTI Energy, Convergent Science Inc., and industrial partners. This collaboration exemplifies WVU’s commitment to decarbonization efforts and marks the beginning of a joint project with Oak Ridge National Laboratory.

Contact Information

For media inquiries, please contact:

Paige Nesbit

Marketing and Communications Director

WVU Statler College of Engineering and Mineral Resources

304-293-4135; paige.nesbit@mail.wvu.edu

Or

Laura Roberts

Research Writer

WVU Research Communications

304-215-1019; laura.roberts@mail.wvu.edu

For the latest West Virginia University news and information, call 1-855-WVU-NEWS or visit WVUToday. Follow @WVUToday on Twitter.

SDGs, Targets, and Indicators

1. Which SDGs are addressed or connected to the issues highlighted in the article?

The SDGs addressed or connected to the issues highlighted in the article are SDG 7: Affordable and Clean Energy, SDG 9: Industry, Innovation, and Infrastructure, and SDG 13: Climate Action.

2. What specific targets under those SDGs can be identified based on the article’s content?

The specific targets under those SDGs that can be identified based on the article’s content are:

1. SDG 7.2: Increase the share of renewable energy in the global energy mix
2. SDG 9.4: Upgrade infrastructure and retrofit industries to make them sustainable
3. SDG 13.2: Integrate climate change measures into national policies, strategies, and planning

3. Are there any indicators mentioned or implied in the article that can be used to measure progress towards the identified targets?

Yes, there are indicators mentioned or implied in the article that can be used to measure progress towards the identified targets. These include:

• The use of clean fuel (hydrogen) instead of traditional fossil fuels in the food and beverage industry as an indicator of progress towards SDG 7.2
• The development of an advanced hydrogen flexible boiler to decarbonize the food and beverage industry as an indicator of progress towards SDG 9.4
• The reduction of greenhouse gas emissions in the food and beverage industry by burning clean fuel (hydrogen) as an indicator of progress towards SDG 13.2

Behold! This splendid article springs forth from the wellspring of knowledge, shaped by a wondrous proprietary AI technology that delved into a vast ocean of data, illuminating the path towards the Sustainable Development Goals. Remember that all rights are reserved by SDG Investors LLC, empowering us to champion progress together.

Source: wvutoday.wvu.edu

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