Exergy analysis of wine production: Red wine production process as a case study

dc.contributor.author	Genc, M.
dc.contributor.author	Genc, S.
dc.contributor.author	Goksungur, Y.
dc.date.accessioned	2021-01-25T19:33:23Z
dc.date.available	2021-01-25T19:33:23Z
dc.date.issued	2017
dc.identifier	10.1016/j.applthermaleng.2017.02.009
dc.identifier.issn	1359-4311
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7667
dc.description.abstract	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 dest
dc.language.iso	English
dc.publisher	PERGAMON-ELSEVIER SCIENCE LTD
dc.title	Exergy analysis of wine production: Red wine production process as a case study
dc.type	Article
dc.relation.firstpage	511
dc.relation.lastpage	521
dc.relation.volume	117
dc.description.woscategory	Thermodynamics; Energy & Fuels; Engineering, Mechanical; Mechanics
dc.description.wosresearcharea	Thermodynamics; Energy & Fuels; Engineering; Mechanics
dc.identifier.wosid	WOS:000397690700051

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