Active Demand Response Strategies to Improve Energy Efficiency in the Meat Industry

Manuel Alcázar-Ortega
Universidad Politåcnica de Valencia, Institute for Energy Engineering, Valencia, Spain

Guillermo Escrivá-Escrivá
Universidad Politåcnica de Valencia, Institute for Energy Engineering, Valencia, Spain

Carlos Álvarez-Bel
Universidad Politåcnica de Valencia, Institute for Energy Engineering, Valencia, Spain

Alexander Domijan
University of South Florida, Dept. Of Engineering, Tampa, USA

Ladda ner artikelhttp://dx.doi.org/10.3384/ecp11057976

Ingår i: World Renewable Energy Congress - Sweden; 8-13 May; 2011; Linköping; Sweden

Linköping Electronic Conference Proceedings 57:30, s. 976-983

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Publicerad: 2011-11-03

ISBN: 978-91-7393-070-3

ISSN: 1650-3686 (tryckt), 1650-3740 (online)


This paper is focused on the evaluation and assessment of different energy efficiency strategies applied to electrical appliances related to cool production and ventilation in industrial facilities which manufacture different types of meat products. Two strategies have been analyzed. Firstly; speed variation of fans in drying chambers; which implies modification of the on-off sequences in a way that the fans work for a longer time at a lower speed. A reduction of 1.65% in the total consumption of electricity is achieved. Lastly; use of flexibility in drying rooms based on the interruption of the electricity supply for the cooling production. Using this strategy saves of 5% in the total cost of electricity are achieved. Such results are very promising and demonstrate the effectiveness of these techniques; opening the gate to an innovative point of view about the management of this type of infrastructures to get significant energetic; economic and environmental savings with reduced and acceptable impact in the production process.


Full Food Industry; Power Demand; Energy Conservation; Electric Variables Control; Load Modeling


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