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Advisor(s)
Abstract(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).
Description
Keywords
Energy consumption Energy efficiency Electrical energy Refrigeration Cold chambers Meat industry
Pedagogical Context
Citation
Publisher
8th International Conference on Energy and Development, Environment and Biomedicine (EDEB'14)