No abstract

No abstract

No abstract

Basing on the results of energy consumption monitoring during greenhouse vegetables and fish products production possibilities to reduce energy consumption have been determined. It can be done by investing into additional energy saving equipment, design changes in the main equipment stock, improving technological processes automation at the enterprises and utilization of local power sources. Fish processing manufacture modernization allows reducing energy consumption during cold production and in heat processes by 20-30 %. The identity of vegetable production energy-output ratio in Siberian sheltered ground and in innovative greenhouse complexes of countries with severe climate have been determined. Here changes in energy-output ratio by 1% with specific energyefficiency measures results in vegetable products cost reduction by 0.5-2%. The most effective measures are: glass transparency increase, application of artificial supplementary lightning of plants.

No abstract