Assessment of the energy consumption and technologies in the bakery and pastry sector

Morais, Diogo Cerqueira; Gaspar, Pedro Dinis; Silva, Pedro Dinho da; Santos, Fernando Charrua; Andrade, Luís P.; Nunes, José

Publication

Assessment of the energy consumption and technologies in the bakery and pastry sector

2018Journal article

dc.contributor.author	Morais, Diogo Cerqueira
dc.contributor.author	Gaspar, Pedro Dinis
dc.contributor.author	Silva, Pedro Dinho da
dc.contributor.author	Santos, Fernando Charrua
dc.contributor.author	Andrade, Luís P.
dc.contributor.author	Nunes, José
dc.date.accessioned	2019-10-25T16:23:49Z
dc.date.available	2019-10-25T16:23:49Z
dc.date.issued	2018
dc.description.abstract	Nowadays, all industry, including the agri-food sector, faces the urgent need to increase its competitiveness in order to survive in a global market. In this context, it is vital to ensure a strong, renewed and innovative industrial base throughout all stages of the value chain, capable of competing internationally and differentiating itself by the quality of its products and services. Since wealth generation cannot be dissociated from productivity, which in turn is closely related to the trinomial: processes, technologies and quality, it is concluded that the implementation of this strategy requires a commitment to the qualification of organizational management, operational management, project management and processes and productive systems themselves and associated technologies. This paper presents the characterization of the energy consumption and technologies in bakery and pastry sector, one of the most significant in the Portuguese agri-food sector, by the analysis of the existing knowledge and information as well as from audits conducted in 17 companies distributed along North, Center and Alentejo regions. The results of this characterization aim to support the guidelines for training the SMEs of this sector in energy efficiency and for the adoption of new technologies in the production process based on Information and Communication Technologies & Electronics (ICTE).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.uri	http://hdl.handle.net/10400.6/7413
dc.language.iso	eng	pt_PT
dc.publisher	2nd International Conference on Sustainable Energy and Resource Use in Food Chains 2018 (ICSEF 2018)	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/	pt_PT
dc.subject	Refrigeration	pt_PT
dc.subject	Technologies	pt_PT
dc.subject	Energy Efficiency	pt_PT
dc.subject	Bakery and Pastry sector	pt_PT
dc.subject	ICTE	pt_PT
dc.title	Assessment of the energy consumption and technologies in the bakery and pastry sector	pt_PT
dc.title.alternative	The Portuguese case study	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.title	Energy Procedia	pt_PT
person.familyName	Morais
person.familyName	Gaspar
person.familyName	Silva
person.familyName	Charrua Santos
person.givenName	Diogo Cerqueira
person.givenName	Pedro Dinis
person.givenName	Pedro
person.givenName	Fernando
person.identifier.ciencia-id	6111-9F05-2916
person.identifier.ciencia-id	3C14-B985-13A1
person.identifier.ciencia-id	891F-446B-B649
person.identifier.orcid	0000-0001-7758-3804
person.identifier.orcid	0000-0003-1691-1709
person.identifier.orcid	0000-0003-2204-3397
person.identifier.orcid	0000-0002-2038-0237
person.identifier.rid	N-3016-2013
person.identifier.rid	A-6638-2016
person.identifier.scopus-author-id	57419570900
person.identifier.scopus-author-id	7203088999
rcaap.embargofct	Copyright cedido à editora no momento da publicação
rcaap.rights	closedAccess	pt_PT
rcaap.type	article	pt_PT
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