PartagerModélisation de la consommation énergétique dans un supermarché vendant des aliments surgelés (en anglais)
Une étude présente une simulation qui modélise la consommation énergétique d'un supermarché vendant des aliments surgelés au Royaume-Uni.
In an article1 to be published in June 2017 in the magazine Energy and Buildings, a British team of researchers presents a simulation conducted thanks to the EnergyPlus program. This program is generally used to model energy consumption and water use in buildings.
In the Energy and Buildings study, the energy consumption has been modelled in a small frozen food supermarket: the EnergyPlus program was especially calibrated with operational data for this kind of supermarket. Indeed, energy use in supermarkets is higher than in other kind of buildings because of the refrigeration needed for the preservation of chilled or frozen food.
The developed model is supposed to predict hourly energy consumption with a low margin of error (around 2kWh). According to the authors, "the building model also has the ability to demonstrate air temperature prediction accuracies with average error of -0.14 °C in the tills area and an average of -0.52 °C for the display area."
The EnergyPlus model was also used to simulate the interaction of subsystems and provide predictions on intervention strategies for the building envelope, HVAC system and its control/operation and lighting system. A significant interdependence was found with the highest energy reduction (4%) when the HVAC is operating during trading hours only. These interactions will be examined in future work.
To consult the article, please follow the link below.
1Zoi Mylona et al. "Frozen food retail: Measuring and modelling energy use and space environmental systems in an operational supermarket".Energy and Buildings Volume 144 (2017): 129-143. DOI: 10.1016/j.enbuild.2017.03.049
In the Energy and Buildings study, the energy consumption has been modelled in a small frozen food supermarket: the EnergyPlus program was especially calibrated with operational data for this kind of supermarket. Indeed, energy use in supermarkets is higher than in other kind of buildings because of the refrigeration needed for the preservation of chilled or frozen food.
The developed model is supposed to predict hourly energy consumption with a low margin of error (around 2kWh). According to the authors, "the building model also has the ability to demonstrate air temperature prediction accuracies with average error of -0.14 °C in the tills area and an average of -0.52 °C for the display area."
The EnergyPlus model was also used to simulate the interaction of subsystems and provide predictions on intervention strategies for the building envelope, HVAC system and its control/operation and lighting system. A significant interdependence was found with the highest energy reduction (4%) when the HVAC is operating during trading hours only. These interactions will be examined in future work.
To consult the article, please follow the link below.
1Zoi Mylona et al. "Frozen food retail: Measuring and modelling energy use and space environmental systems in an operational supermarket".Energy and Buildings Volume 144 (2017): 129-143. DOI: 10.1016/j.enbuild.2017.03.049