Optimization of Energy Consumption in Cold Chambers in the Dairy Industry

Present work intends to apply a mathematical methodology to estimate energy savings resulting from the application of energy efficiency measures in cold chambers from the dairy industry. Thermodynamic equations are applied to calculate the penetrating heat and actual consumption. By optimizing entry data, the optimum consumption is determined as well as the most appropriate measures of efficiency.The methodology developed was applied in real cold chambers from the dairy industry, more specifically in the cheese area of Nisa, Portugal. Results obtained substantiate reductions in the consumption of energy of 67% with a return of investment in the defined measures of 4 years.