Analysis of fish refrigeration electricity consumption

Terehovics, Edvins; Soloha, Raimonda; Veidenbergs, Ivars; Blumberga, Dagnija

doi:10.1016/j.egypro.2018.07.084

Cited by 6 publications

(4 citation statements)

References 5 publications

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“…Nas empresas processadoras de pescado os principais consumidores de energia estão associados à cadeia do frio (Terehovics, et al, 2018 O relatório da Siemens (2011) apresenta 10 sugestões para economia de energia, entre elas o uso de motores eficientes, sistemas de controle de iluminação, automação de processos, otimização da voltagem e cogeração.…”

Section: O Relatório Perspectivas Agrícolas De 2017-2026 Da Organizaçunclassified

“…Ainda que individualmente pouco representativas em termos de consumo de energia, devido ao grande número de indústrias processadoras de alimentos, o setor como um todo possui um grande potencial de economia de energia (Terehovics, et al, 2018;Campton, et al, 2018). De acordo com o Centro de Estudos em Sustentabilidade da Fundação Getúlio Vargas (GVces, 2016), a indústria de alimentos e bebidas é uma das que mais demanda energia, representando 25,38% do consumo energético do setor industrial.…”

Section: Introductionunclassified

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Energias Renováveis: Oportunidades Para O Processamento De Pescado No Estado Do Rio Grande Do Sul – Brasil

Sobreiro¹,

Lima

2020

R. gest. sust. ambient.

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A indústria de alimentos sofre com a precariedade no fornecimento de energia e poderia se beneficiar de formas de geração de energia independentes, como por fontes renováveis. O presente trabalho teve como objetivo averiguar os desafios encontrados pela indústria de processamento de alimentos relativos ao consumo de energia e levantar as oportunidades de utilização de energias renováveis para o atendimento das demandas do setor, sendo avaliada com maior cuidado a indústria de processamento de pescado, vislumbrando a realidade do estado do Rio Grande do Sul. Verificou-se que este segmento possui um enorme potencial para utilização de fontes renováveis na geração de energia, formando um sistema mais seguro em termos de fornecimento de energia e eletricidade, com custos reduzidos e sustentável.

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Section: O Relatório Perspectivas Agrícolas De 2017-2026 Da Organizaçunclassified

Section: Introductionunclassified

Energias Renováveis: Oportunidades Para O Processamento De Pescado No Estado Do Rio Grande Do Sul – Brasil

Sobreiro¹,

Lima

2020

R. gest. sust. ambient.

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“…Based on this, we can act in two ways to improve the fish waste management system and to develop high-value processed ingredients or to develop techniques that can deliver quality fish products to consumers with extended shelf life. On the other hand, it is necessary to look for new innovative approaches to the technology of fish refrigeration [13], which helps preserve high quality for as long as possible with the best carbon footprint ratio. Superchilling of food products comes as an alternative to offering high-quality fresh fish on the market with significantly extended shelf life [14].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology

Kitanovski,

Dragoev,

Nikolov

et al. 2023

Applied Sciences

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Temperatures below the cryoscopic point help to partially freeze most of the water in the fish muscle tissue. This reduces water activity and makes the remaining free water hardly accessible to microorganisms. The objective of this study was to determine the best process regime of ultra-fast air-superchilling, giving us the optimal quality of golden rainbow trout. Two hundred and thirty-four live golden rainbow trout (Oncorchynchus mykiss, Stevanovski) (18 groups of 13 fish in a group) were caught and immediately stunned by an electric current (P = 42 W). The stunned fish was placed in styrofoam cans and covered with flaked ice. The sensory analysis, total nitrogen volatile bases (TVB-N), total number of microorganisms (TVC), and presence of biogenic amines were determined. According to the optimized values for TVB-N, TVC, and sensory scores, giving us a better quality of ultra-fast air-superchilled golden rainbow, the process regime has been found at the following parameters: air temperature T = −11.3 °C; airflow velocity υ = 6.5 m s−1; and packaging layer thickness D = 79.2 μ. The superchilled golden rainbow trout processed by this regime has the lowest degree of proteolytic degradation, delayed development of the microflora, and retains the best possible sensory properties and freshness.

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“…Reducing electricity consumption can be achieved using the best available technology, but often these technologies are much more expensive than less efficient freezers. However, there are also low investment solutions, such as improving the system efficiency using automated control systems [7]- [9]. The food industry has a common tendency, whereby energy costs are only of secondary importance, unlike other production costs, resulting in minimal monitoring of energy consumption [10].…”

Section: Introductionmentioning

confidence: 99%

Parameters that Affect Electricity Consumption in Fish Freezing. Case Study

Terehovics

Veidenbergs

Blumberga

2019

Environmental and Climate Technologies

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Reducing energy consumption in industry has become an important aspect on a global scale. Energy efficiency is one way of reducing energy consumption and promoting competitiveness. Increasing energy costs, security of energy supply, emissions from energy production have shown that current freezer design solutions are not sustainable. The food industry has a common tendency, whereby energy costs are only of secondary importance, unlike other production costs, resulting in minimal monitoring of energy consumption. Electricity consumption for freezer operation amounts to 20 % of total electricity consumption. Within the framework of this study, electricity consumption for fish freezing and storing frozen fish and finished products, as well as the coefficient of performance (COP) for compressors and parameters affecting COP were analyzed. From the results it can be concluded that the specific consumption of electricity in freezing of fish is lower than that of frozen fish storage. The two-stage compressor COP ranges from 2.4 to 3.7, but the single-stage compressor COP ranges from 3.7 to 5.5. The pressure in the condenser and ammonia vapor temperature after the compressor is affected by the temperature of the water used to cool the condenser and compressors. As the temperature of the water used for cooling increases, the condenser and ammonia vapor temperature after the compressor increase, which in turn reduces the compressor COP.

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Analysis of fish refrigeration electricity consumption

Cited by 6 publications

References 5 publications

Energias Renováveis: Oportunidades Para O Processamento De Pescado No Estado Do Rio Grande Do Sul – Brasil

Energias Renováveis: Oportunidades Para O Processamento De Pescado No Estado Do Rio Grande Do Sul – Brasil

Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology

Parameters that Affect Electricity Consumption in Fish Freezing. Case Study

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