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Authors
Abstract(s)
Os elevados níveis de desperdício alimentar motivaram o Parlamento Europeu a considerar o ano
de 2014 como o ano Europeu contra o desperdício alimentar. A maior parcela do desperdício
alimentar encontra-se a nível doméstico, sendo que mais de 50% desse valor podia ser evitado.
Apesar dos frigoríficos serem um eletrodoméstico de baixo risco para a saúde pública, é nestes
que ocorre grande parte do desperdício alimentar existente a nível doméstico. Os fatores que
conduzem a este desperdício podem decorrer do desempenho térmico do equipamento em
questão, da má gestão dos alimentos nele conservados ou até à própria utilização indevida do
equipamento.
A presente dissertação descreve a avaliação do desempenho térmico dos frigoríficos usados pela
comunidade estudantil da Universidade da Beira Interior (Covilhã). Os resultados experimentais
são analisados e comparados com os resultados de inquéritos aplicados aos utilizadores de uma
amostra de 51 equipamentos. Os equipamentos da amostra possuem em média uma potência
elétrica de 126 W. No que respeita à volumetria do frigorífico, o valor médio da amostra é de
205 litros (0,205 m3). O cruzamento destes dados permite relacionar o comportamento dos
estudantes com o desperdício alimentar, sendo que o desempenho térmico geral dos
equipamentos não é o mais adequado, pois a temperatura de conservação média é de 5.53ºC,
valor superior ao limite de referência para garantia da adequada segurança alimentar, podendo
incorrer em riscos para a saúde pública. Este valor resulta em grande medida aos
comportamentos indevidos por parte dos estudantes, nomeadamente ao número elevado de
vezes que se abre a porta do frigorífico sem necessidade, causando desta forma um aumento da
carga térmica no interior do frigorífico. Os resultados desta dissertação, para além de
providenciarem resultados sobre o desempenho térmico de frigoríficos numa comunidade não
estudada até ao momento, pretendem contribuir como uma chamada de atenção a boas práticas
que permitam reduzir o desperdício alimentar e simultaneamente assegurar a segurança
alimentar dos produtos perecíveis conservados nos frigoríficos domésticos.
High levels of food waste prompted the European Parliament to consider the year 2014 as the European year against food waste. The largest share of food waste is produced by households, and more than 50% of this amount can be avoided. Despite the refrigerator being a low-risk appliance to the public health, it is in these appliances that occur much of the existing food waste at household level. The factors leading to this waste can result from the thermal performance of the equipment, the mismanagement of food stored in it or the misuse of the equipment. This work describes the evaluation of the thermal performance of refrigerators used by the student community at the University of Beira Interior (Covilhã). The experimental results are analyzed and compared with the results of investigations applied to a sample of 51 equipment users. The equipment of the test sample has an average electric power of 126 W. Regarding volumes of the refrigerator, the average value of the test sample is 205 liters (0,205 m3). The join analysis of these data allow to relate the behaviour of students with the food waste. The overall thermal performance of the equipment is not the most appropriate, since the average storage temperature is 5,53ºC, higher than the reference level to ensure an adequate food security. If food is not stored properly, risks to public health may incur. This figure is largely due to improper behaviour by students, in particular the high number of times that the refrigerator door is open unnecessarily. This condition increases the thermal load inside the refrigerator. The results of this work, apart from offering results about the thermal performance of refrigerators in a community not studied so far, aim to contribute as an awareness of good practices for reducing food waste and simultaneously ensuring food security of the perishable food products stored in domestic refrigerators.
High levels of food waste prompted the European Parliament to consider the year 2014 as the European year against food waste. The largest share of food waste is produced by households, and more than 50% of this amount can be avoided. Despite the refrigerator being a low-risk appliance to the public health, it is in these appliances that occur much of the existing food waste at household level. The factors leading to this waste can result from the thermal performance of the equipment, the mismanagement of food stored in it or the misuse of the equipment. This work describes the evaluation of the thermal performance of refrigerators used by the student community at the University of Beira Interior (Covilhã). The experimental results are analyzed and compared with the results of investigations applied to a sample of 51 equipment users. The equipment of the test sample has an average electric power of 126 W. Regarding volumes of the refrigerator, the average value of the test sample is 205 liters (0,205 m3). The join analysis of these data allow to relate the behaviour of students with the food waste. The overall thermal performance of the equipment is not the most appropriate, since the average storage temperature is 5,53ºC, higher than the reference level to ensure an adequate food security. If food is not stored properly, risks to public health may incur. This figure is largely due to improper behaviour by students, in particular the high number of times that the refrigerator door is open unnecessarily. This condition increases the thermal load inside the refrigerator. The results of this work, apart from offering results about the thermal performance of refrigerators in a community not studied so far, aim to contribute as an awareness of good practices for reducing food waste and simultaneously ensuring food security of the perishable food products stored in domestic refrigerators.
Description
Keywords
Análise Experimental Conservação Desempenho Térmico Desperdício Alimentar Frigorífico Inquérito Potência Elétrica Temperatura Volume