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Energy savings in refrigeration in the food sector.

Economies d'énergie dans le froid alimentaire.

Author(s) : MICHINEAU T.

Summary

According to IIR estimations, the refrigeration sector uses 15% of all electricity produced worldwide. It is estimated that most of the impact (around 80%) of refrigeration on global warming is due to energy consumption, and 20% is due to direct emissions. Reducing energy consumption is therefore the best solution to lower the impact of refrigeration installations on global warming. Enhancing energy efficiency is one of the IIR's priorities. Undeniable progress has been achieved in this field: in commercial refrigeration, COPs of around 2.5 in the 1960s now reach 4. However, progress still needs to be achieved. As an example, in a supermarket, refrigeration systems consume around 30-50% of the overall electricity consumed. Food-sector cooling is an important energy consumer; however, simple means would make it possible to limit the consumption of existing installations, in particular by reducing refrigeration needs, by improving maintenance or by optimizing operating conditions. As far as new installations are concerned, it is crucial to improve their design by selecting less energy-consuming technology. Solutions exist at the compressor level, but also at that of heat exchangers, etc. The IIR contributes to the expansion of knowledge of cutting-edge technologies, thanks to its many publications, to the setting up of working parties and to its conferences on all refrigeration fields.

Details

  • Original title: Economies d'énergie dans le froid alimentaire.
  • Record ID : 2009-1352
  • Languages: French
  • Subject: Figures, economy
  • Source: Journée française du froid : économie d'énergie en agroalimentaire. Recueil des conférences.
  • Publication date: 2008/11/19

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