Real-Time Data Collection to Improve Energy Efficiency in Food Manufacturing.pdf (445.31 kB)
Real-time data collection to improve energy efficiency in food manufacturing
conference contributionposted on 2018-10-01, 14:15 authored by Sandeep Jagtap, Shahin RahimifardShahin Rahimifard
The demand for energy is on the rise which is caused by a combination of global economic progress and population growth. The food sector is a significant consumer of energy at each stage of the supply chain, i.e. from farm to fork. Hence, improving efficiency and recognizing potentials for energy conservation has become essential in order to address the challenges faced by the food sector. However, most food manufacturing businesses, especially small and medium scale enterprise, have limited awareness of significant potentials offered through the recent technological advancements in real-time energy monitoring. In this context, the concept of ‘Internet of Things’ (IoT) has investigated to increase the visibility, transparency and awareness of various resource usage, thanks to the availability of inexpensive and smart sensing devices. This paper presents a case study of a beverage factory where the implementation of IoT-powered sensors and smart meters is based on the embodied product energy (EPE) modelling. This arrangement enabled the collection of real-time data on energy consumption within a food production system to support more informed engineering and operational decisions, leading to an improved energy monitoring and management, as well as substantial cost savings.
This work was supported by the Engineering and Physical Sciences Research Council (EPSRC) Centre for Innovative Manufacturing in Food [Reference: EP/K030957/1].
- Mechanical, Electrical and Manufacturing Engineering
Published inInternational Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood Industry
CitationJAGTAP, S. and RAHIMIFARD, S., 2018. Real-time data collection to improve energy efficiency in food manufacturing. Presented at the International Congress on Organizational Management, Energy Efficiency and Occupational Health and Safety in Agrifood Industry (+AGRO 2018), Castelo Branco, Portugal, 3-4 October 2018.
- AM (Accepted Manuscript)
Publisher statementThis work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/
NotesThis is a conference paper.