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Advisor(s)
Abstract(s)
This paper presents the results of audits performed in 60 companies of the food processing
industry, specifically of meat, dairy, horticultural and bread products. The refrigeration volume, type
of refrigeration system, refrigerant, building and insulation materials of infrastructure and
refrigeration chambers, average air temperature and humidity, and the energy consumption are
presented, compared and discussed per sector. The analysis allows to provide several measures
and best practices aimed for the improvement of the thermal performance and energy efficiency of
the food processing industry. The implementation of simple and very cost-effective transversal
electricity savings measures such as awareness and/or training of operators, proper maintenance
and monitoring tasks can benefit the sector. Tailored energy efficiency measures by sector, which
may offer savings on several levels, are discussed. These best practices may increase productivity
and competitiveness and reduce the environmental impact, and thus improve the global
sustainability of the Portuguese food sector.
Description
This study is within the activities of Project “PrunusPÓS - Optimization of processes for the
storage, cold conservation, active and/or intelligent packaging and food quality traceability in
post-harvested fruit products”, project n.º PDR2020-101-031695, Partnership n.º 87, initiative
n.º 175, promoted by PDR 2020 and co-funded by FEADER within Portugal 2020.
Keywords
Food Processing Industry Characterization Refrigeration System Audit Best Practices
Citation
Publisher
The 25th IIR International Congress of Refrigeration (ICR 2019)