Food Processing Preservation - 2019 - Jagtap - Real‐time data collection to improve energy efficiency A case study of food.pdf (929.26 kB)
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Real-time data collection to improve energy efficiency: A case study of food manufacturer

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journal contribution
posted on 26.08.2022, 15:34 authored by Sandeep Jagtap, Shahin RahimifardShahin Rahimifard, Linh Duong

The rising price and demand for energy are significant issues for the food sector, which consumes a substantial amount of energy throughout the supply chain. Hence, improving energy efficiency has become an essential priority for the food sector. However, most food businesses have limited awareness of the recent technological advancements in real-time energy monitoring. Thus, the concept of ‘Internet of Things’ (IoT) has been investigated to increase the visibility, transparency and awareness of various energy usage levels. This paper presents a case study of a beverage factory where the implementation of an IoT-enabled sensing technology based on the embodied product energy (EPE) model helped to reduce the energy consumption. This arrangement made provision for the collection of real-time energy data within a food production system to support an informed and energy-aware operational decisions, which lead to an optimised energy consumption and significant savings of approximately 163,000 kWh in the year 2017.

Practical applications

Given the importance of energy efficiency and IoT, especially in the food manufacturing industry, this research reports a baseline application at a beverage company in India. The results allowed the company to use energy more efficiently to have an advantage over its competitors and better market positioning. More data could be incorporated into the energy management system with the use of IoT. The availability and accuracy of such valuable data would help managers make better energy efficient decisions.

Funding

EPSRC Centre for Innovative Manufacturing in Food

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Published in

Journal of Food Processing and Preservation

Volume

46

Issue

8

Publisher

Wiley

Version

VoR (Version of Record)

Rights holder

© The Authors

Publisher statement

This is an Open Access Article. It is published by Wiley under the Creative Commons Attribution 4.0 Unported Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/4.0/

Acceptance date

17/11/2019

Publication date

2019-12-11

Copyright date

2019

ISSN

0145-8892

eISSN

1745-4549

Language

en

Depositor

Sandeep Jagtap Deposit date: 20 November 2019

Article number

e14338