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Abstract(s)
Têm existido um aumento na preocupação da redução do desperdício alimentar e das
emissões de CO2 geradas por este. Neste trabalho é apresentada uma nova abordagem
para reduzir o consumo de energia e as flutuações de temperatura durante os
procedimentos de carga e descarga de transporte refrigerado. Esta abordagem envolve a
integração de células Peltier em embalagens secundárias e terciárias para minimizar as
variações de temperatura durante este período crítico, ao mesmo tempo que reduz a
energia e as emissões associadas à manutenção de baixas temperaturas dos alimentos.
Este estudo experimental consistiu em três testes principais. O primeiro teste envolveu
o funcionamento contínuo do sistema Peltier, enquanto que o segundo e o terceiro testes
envolveram uma operação intermitente para reduzir a temperatura do lado quente das
células Peltier. No segundo teste, o sistema teve períodos sequenciais de cinco minutos
para ligar e desligar, enquanto no terceiro teste, o sistema foi ligado durante ¾ dos 10
minutos e desligado durante os restantes. Todos os testes tiveram a duração de uma hora.
O terceiro teste foi o mais eficaz, reduzindo a temperatura média final dos alimentos de
3,2°C (teste de referência) para 2,8°C, representando uma diminuição de 12,5%.
Estes resultados sugerem que o efeito Peltier integrado nas embalagens pode ser uma
estratégia promissora para reduzir o desperdício alimentar durante o transporte
refrigerado na cadeia de abastecimento alimentar, minimizando ao mesmo tempo o
consumo de energia e as emissões. Assim, esta investigação está relacionada com a
conceção sustentável dirigida ao fabrico, aplicação e controlo de atuadores para melhorar
o desempenho dos sistemas de transporte.
Currently, there has been an increasing concern for the reduction of food waste and the CO2 emissions generated by it. Therefore, in this dissertation, a new approach is presented to reduce energy consumption and temperature fluctuations during refrigerated transport loading and unloading procedures. This approach involves integrating Peltier cells into secondary and tertiary packaging to minimize temperature variations during this critical period while decreasing the energy and emissions associated with the maintenance of low food temperatures. This experimental study consisted of three main tests. The first test involved running the Peltier system continuously, while the second and third tests involved an intermittent operation to reduce the temperature of the Peltier cells’ hot side. In the second test, the system had sequential five-minute on-and-off periods, while in the third test, the system was turned on for ¾ of the 10 minutes and turned off for the remainder. All tests lasted for one hour. The third test was the most effective, reducing the average final food temperature from 3.2°C (reference test) to 2.8°C representing a decrease of 12,5%. These results suggest that the Peltier effect integrated into packaging boxes may be a promising strategy to reduce food waste during refrigerated transport in the food supply chain while minimizing energy consumption and emissions. Thus, this research is related to sustainable design for the manufacture, application, and control of actuators to improve the performance of transport systems.
Currently, there has been an increasing concern for the reduction of food waste and the CO2 emissions generated by it. Therefore, in this dissertation, a new approach is presented to reduce energy consumption and temperature fluctuations during refrigerated transport loading and unloading procedures. This approach involves integrating Peltier cells into secondary and tertiary packaging to minimize temperature variations during this critical period while decreasing the energy and emissions associated with the maintenance of low food temperatures. This experimental study consisted of three main tests. The first test involved running the Peltier system continuously, while the second and third tests involved an intermittent operation to reduce the temperature of the Peltier cells’ hot side. In the second test, the system had sequential five-minute on-and-off periods, while in the third test, the system was turned on for ¾ of the 10 minutes and turned off for the remainder. All tests lasted for one hour. The third test was the most effective, reducing the average final food temperature from 3.2°C (reference test) to 2.8°C representing a decrease of 12,5%. These results suggest that the Peltier effect integrated into packaging boxes may be a promising strategy to reduce food waste during refrigerated transport in the food supply chain while minimizing energy consumption and emissions. Thus, this research is related to sustainable design for the manufacture, application, and control of actuators to improve the performance of transport systems.
Description
Keywords
Embalagens Terciárias Células Peltier Consumo de Energia Desperdício Alimentar Embalagens Secundárias Transporte Refrigerado