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Orientador(es)
Resumo(s)
In Portugal the meat sector occupies the highest rank within the food industry having its electricity
consumption grown at a high pace mainly due to the intense use of refrigeration systems. This paper assesses
the electric energy consumption profile of Portuguese meat industries and estimates the potential savings with a set of simple energy efficiency measures which result from the best practices in the sector. Taking in account
the fieldwork, some of the most relevant measures carried out are: to improve production process management
in order to avoid the use of cold chambers partially loaded; to improve thermal resistance of the buildings
envelope, cold chambers and refrigeration pipes; to avoid installation of condensation groups in warm places
(exposed to solar radiation or in non-ventilated attics). The results show a potential reduction in electricity
consumption of 24% for slaughterhouses (474 MWh), 13% for sausage houses (322 MWh), and 8% for ham
production (708 MWh).
Descrição
Palavras-chave
Energy consumption Energy efficiency Electrical energy Refrigeration Cold chambers Meat industry
Contexto Educativo
Citação
Editora
8th International Conference on Energy and Development, Environment and Biomedicine (EDEB'14)