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This study proposes an innovative approach to reduce temperature fluctuations in refrigerated transport during loading and unloading, aiming to minimize food waste and optimize energy consumption in the food supply chain. The solution involves integrating Peltier cells into secondary and tertiary packaging to improve system efficiency and minimize temperature variations. Four distinct tests were conducted: a reference test, continuous Peltier system operation, and two intermittent cooling tests for the hot side of the cells. The results highlight the effectiveness of this approach, particularly in the fourth test where the average final food temperature decreased from 3.2 °C (reference test) to 2.8 °C. Integrating Peltier cells into packaging shows potential benefits in minimizing food waste, reducing energy consumption, and associated emissions during refrigerated transport. This research contributes to the sustainable design and manufacturing of packaging systems, specifically in the context of refrigerated transport. By maintaining a consistent temperature environment during the critical loading and unloading phases, incorporating Peltier cells enhances the overall performance and efficiency of refrigerated transport system. These results point out the significance of exploring innovative solutions for sustainable food preservation and the decrease of waste all along the food supply chain. [ABSTRACT FROM AUTHOR]

Atmospheric water generation (AWG) is a technological innovation that facilitates the extraction of water from the atmosphere using various techniques. In response to mounting concerns regarding water scarcity in multiple regions globally, AWG has emerged as a promising solution for providing potable water in areas where conventional water sources are limited or contaminated. AWG systems can be implemented across diverse settings, ranging from individual households to large-scale industrial operations, and can be powered by renewable energy sources. Despite the inherent challenges associated with upscaling AWG technology to ensure its affordability and reliability, it possesses the potential to make a significant contribution towards meeting the water requirements of communities in both developed and developing nations. This study aimed to investigate the performance and limitations of a commercially available dehumidifier, namely, the Trotec TTK140S (Heinsberg, Germany), through experimental analysis. Additionally, the feasibility of integrating this dehumidifier with a photovoltaic energy source was explored. Initially, the dehumidifier's water production and energy consumption were assessed under specific conditions. Subsequently, a comparison was conducted across three different locations (Lisbon, Pretoria, and Riyadh) to evaluate the dehumidifier's operation and ascertain the photovoltaic module area necessary for it to function independently. This approach effectively addresses one of the main drawbacks of the technology, namely, its substantial energy consumption. [ABSTRACT FROM AUTHOR]

Simple energy surveys and audits were performed in 60 processing industries of meat, dairy, horticultural and bread and pastry products, located in the North, Center, and Alentejo regions of Portugal. The number of refrigeration chambers, building infrastructure, and energy consumptions of the equipment used in the manufacturing processes were evaluated. The energy consumption of different manufacturing processes of regional food products were compared. The study aims to present several measures and best practices for the improvement of energy efficiency of the food sector. 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 this sector. The tailored energy efficiency measures by sector are discussed. These energy efficient practice measures can offer savings at several levels, increasing productivity and competitiveness and improving the environmental impact, and thus the global sustainability of the Portuguese food sector. Practical applications: The adoption of efficiency measures by SMEs provides them the necessary instruments to become more competitive and dynamic in the market, due to the reduction of the energy costs. This condition allows funds to be redirected to areas such as logistics, ensuring an expansion to international markets. This paper presents several measures of energy efficiency, many of which require small investments. The objective of this study is to provide a reference guide, with the purpose of qualifying SMEs for the adoption of strategies to increase their competitiveness, productivity, and efficiency. [ABSTRACT FROM AUTHOR]

Abstract In an increasingly competitive society with an unfavourable economic environment, it is necessary for Small and Medium Enterprises (SMEs) to update themselves, thereby increasing their efficiency. Companies increasingly use computational tools to support the development of predictive scenarios in order to facilitate decision-making. However, the tools developed for SMEs are not always expedite and simple to use. The tool presented in this article intends to support the management of energy sources used by agro-industrial companies. It aims to facilitate and promote the implementation of a new culture of business management, in this sector so important at national level. The computational part is directed to support the decision-making on the selection of fossil or renewable energy sources to be used in a particular agroindustry, by presenting the average values of the energy consumption, cost and emissions associated with each selected energy source. [ABSTRACT FROM AUTHOR]

Sausage is an ancient food type that is nowadays considered as a delicatessen. Sausages are categorized within the deli sector as meat sub products. It is a food product preferred by consumers due to its nutritional value and organoleptic characteristics (wide range of flavors and textures). The heating and cooling processes during sausages production are indispensable technologies to ensure both the specific organoleptic characteristics and properties conservation through time. Energy is a major cost in the operation of these facilities. This paper starts with a review of the research related to energy consumption, energy efficiency measures and energy indicators in the food industry. Additionally it describes the major cost-effective electricity savings (improved door protection, defrost optimization, control settings and repairs) that can be applied to this industry. Later a case study that characterizes the production process and the energy consumption of sausages processing industry in Portugal (20 industries) is presented. The results from this case study show that energy consumption of this type of industries is mainly of electricity (82%). The annual average specific energy consumption (SEC) of electricity is 660 kWh e per tonne of raw material. Correlations were developed that show the relationships between tons of raw material and electricity consumption, volume of cold stores and compressors nominal power. A strong relationship between SEC and the usage of cold rooms was determined. Several electricity savings, estimated in 24%, can be achieved by implementing simple practice measures in the refrigeration systems. [ABSTRACT FROM AUTHOR]

Abstract: High energy demand associated to the massive use of air conditioning systems requires careful consideration of passive cooling strategies, with evaporative cooling being recognized as a useful possibility for that purpose. One important factor that influences the performance of evaporative cooling systems is the media material that supports water evaporation process. In this work evaporative cooling capabilities of different building and textile materials were experimentally determined. The major purpose of the study was to select an evaporative cooling material to be used in a more complex passive cooling unit under research development. A test tunnel was constructed for this particular work and the behavior of several samples was analyzed. Results show that among the studied materials a polyester spacer fabric with honeycomb structure presents best performance. [Copyright &y& Elsevier]

Food processing and conservation represent decisive factors for the sustainability of the planet given the significant growth of the world population in the last decades. Therefore, the cooling process during the manufacture and/or storage of food products has been subject of study and improvement in order to ensure the food supply with good quality and safety. A predictive tool for assessment of the energy performance in agrifood industries that use cold storage is developed in order to contribute to the improvement of the energy efficiency of this industry. The predictive tool is based on a set of characteristic correlated parameters: amount of raw material annually processed, annual energy consumption and volume of cold rooms. Case studies of application of the predictive tool consider industries in the meat sector, specifically slaughterhouses. The results obtained help on the decision-making of practice measures for improvement of the energy efficiency in this industry. [ABSTRACT FROM AUTHOR]