The Legend Of Boggy Creek
An installation on the west coast of Victoria is using a CO2 cascade refrigeration system to recondense CO2 vapour that would otherwise be lost to atmosphere. Sound complicated? Sean McGowan takes a look at this one-of-a-kind solution and why it is about to be implemented elsewhere.
While the world looks to reduce its CO2 emissions in a bid to thwart climate change, the food, beverage and industrial markets can’t get enough of the stuff.
That’s not to say these industries are not doing their bit to reduce their carbon footprint. Rather, they need CO2 to produce the products we enjoy on a daily basis.
For example, whenever you buy a carbonated drink you are also likely buying a couple of grams of CO2. And when you consider there are 1.7 billion servings of Coca-Cola a day worldwide, a lot of CO2 is required to give Coca-Cola its familiar fizz.
In Australia, CO2 for the food, beverage and industrial markets is sourced from multiple sources and sites around the country. One of the largest lies beneath the fertile dairy farms of western Victoria, not far from the iconic Great Ocean Road.
BOC’s Boggy Creek facility (part of The Linde Group) pipes transcritical CO2 gas from a gas-field located about one kilometre below the surface.
The CO2 vapour is separated from other elements at ground level, before being purified and condensed into CO2 liquid. This liquid is then stored on site in two storage vessels, ready for transport.
However, when tankers attend the site to fill up, they increase the standing pressure in the storage vessels, which results in a controlled release of CO2 vapour.
To eliminate this release to atmosphere, the industry has long had a practice of re-condensing the CO2 vapour in the storage vessels by using refrigeration as a means of keeping the standing pressure down.
In doing so, a significant amount of money in lost product and revenue has been saved.