Data supporting article: Energy saving potential of high temperature heat pumps in the UK food and drink sector

This dataset contains data, analysis and results generated in research reported in "Energy saving potential of high temperature heat pumps in the UK Food and Drink sector" in Energy Procedia and presented at the International Conference on Sustainable Energy & Resource Use in Food Chains (17-19 October 2018, Paphos, Cyprus). This includes performance data for heat pumps, parameters and calculations for selected dairy processes, energy use data for the UK Food and Drink sector and calculation steps used in the analysis. The heat pump performance data consists of the nominal Coefficient of Performance (COP) that can be achieved at specified temperature conditions by several high-temperature heat pumps (HTHPs) that are considered representative for the study. The dairy processes selected are pasteurisation of liquid milk, cheese production, yogurt production, milk drying and cleaning in place. For each process, a representative diagram is provided and temperature bounds for each sub-process are used to calculate the COP that the HTHPs would achieve. UK air temperature data is provided and binned into seven 5K bands to enable these calculations. Data on the relative energy uses within the dairy processes (from the Useable Energy Database and other referenced sources) are used with these COP results, to estimate the overall energy savings that are possible. This is repeated at a more aggregated level for the UK Food and Drink sector. The GHG and fuel cost implications of these energy savings are presented in table and graphical format.The dairy process data was collected through literature review. The heat pump data was based on expert review of published test data. The results were based on calculations described in spreadsheet. Please see the references in the spreadsheet for the sources of the background data used.Spreadsheet is in Microsoft Excel 2007+ format