Resources and potential for utilization of low-exergy heat from mung bean sprouts cultivation – case study

Abstract

Poland is a significant producer of vegetable sprouts, which, due to the high content of nutrients, are produced for food purposes. The cultivation cycle of these plants, especially the mung beans (Vigna radiata), is associated with significant exploitation of natural resources (as much as 275 dm3 of water per 1 kg of dry seeds) and requires appropriate temperature conditions. However, since producing of vegetable sprouts is an exothermic process, there are reasons to organize the growth conditions of these plants in a quasi-autonomous manner. Estimated preliminary studies show that during the entire period of sprout growth, as much as 2.86 MJ of heat from 1 kg of dry seeds can be used, which, taking into account the scale of production of these plants, places them among the significant sources of low-temperature waste heat. The paper presents the results of temperature measurements carried out in a growth chamber used for the industrial production of the mung bean vegetable sprouts. Based on the prepared energy balance, the total amount of heat generated (4.9 GJ) and recovered (3.3 GJ) in the seed germination process was determined. The amount of energy lost in the process of imbibition and the amount of heat needed to ensure optimal plant growth conditions were determined. The study shows that the use of low-temperature heat generated by plants allows for a significant reduction in the energy consumption of the production process.