Potential of energy savings in Portuguese meat industry
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.6/7345 |
Resumo: | 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). |
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Potential of energy savings in Portuguese meat industryEnergy consumptionEnergy efficiencyElectrical energyRefrigerationCold chambersMeat industryIn 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).8th International Conference on Energy and Development, Environment and Biomedicine (EDEB'14)uBibliorumNunes, JoséSilva, Pedro Dinho daAndrade, Luís P.Gaspar, Pedro Dinis2019-10-23T11:07:43Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.6/7345enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-15T09:46:36Zoai:ubibliorum.ubi.pt:10400.6/7345Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:47:53.009530Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Potential of energy savings in Portuguese meat industry |
title |
Potential of energy savings in Portuguese meat industry |
spellingShingle |
Potential of energy savings in Portuguese meat industry Nunes, José Energy consumption Energy efficiency Electrical energy Refrigeration Cold chambers Meat industry |
title_short |
Potential of energy savings in Portuguese meat industry |
title_full |
Potential of energy savings in Portuguese meat industry |
title_fullStr |
Potential of energy savings in Portuguese meat industry |
title_full_unstemmed |
Potential of energy savings in Portuguese meat industry |
title_sort |
Potential of energy savings in Portuguese meat industry |
author |
Nunes, José |
author_facet |
Nunes, José Silva, Pedro Dinho da Andrade, Luís P. Gaspar, Pedro Dinis |
author_role |
author |
author2 |
Silva, Pedro Dinho da Andrade, Luís P. Gaspar, Pedro Dinis |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
uBibliorum |
dc.contributor.author.fl_str_mv |
Nunes, José Silva, Pedro Dinho da Andrade, Luís P. Gaspar, Pedro Dinis |
dc.subject.por.fl_str_mv |
Energy consumption Energy efficiency Electrical energy Refrigeration Cold chambers Meat industry |
topic |
Energy consumption Energy efficiency Electrical energy Refrigeration Cold chambers Meat industry |
description |
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). |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2014-01-01T00:00:00Z 2019-10-23T11:07:43Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.6/7345 |
url |
http://hdl.handle.net/10400.6/7345 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
8th International Conference on Energy and Development, Environment and Biomedicine (EDEB'14) |
publisher.none.fl_str_mv |
8th International Conference on Energy and Development, Environment and Biomedicine (EDEB'14) |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799136374105833472 |