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Document IIF

Étude de l'amélioration de l’efficacité énergétique des petits supermarchés par la modélisation des interactions entre le bâtiment, les équipements de CVC et de froid, et les produits mis en vente.

A study of improving energy efficiency of small supermarkets by modelling interactions between building, HVAC, refrigeration and display product.

Numéro : pap. 4

Auteurs : MYLONA Z., KOLOKOTRONI M., TASSOU S. A.

Résumé

There is evidence that food retail has shifted towards smaller stores and food products requiring less time for cooking. Small supermarkets (<400m2) usually located within urban areas have higher energy intensity than larger supermarkets because of the high ratio of food against non-food products. An energy and thermal small supermarket model was developed based on EnergyPlus using a coupling approach on the interdependence of subsystems andverifiedwith operational data. Simulations ofenergy efficient retrofits indicate savings of up to 17% with integrated improvements of building design, lighting, refrigeration and HVAC systems. Analysis of refrigeration type and food ratios indicates reduction of total and refrigeration energy consumption with decreasing frozen foods, but increase for the HVAC system making its choice more critical. Location within the urban heat island also has a small impact on the total energy use more pronounced for the HVAC and depending on the refrigeration system.

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Format PDF

Pages : 9

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Détails

  • Titre original : A study of improving energy efficiency of small supermarkets by modelling interactions between building, HVAC, refrigeration and display product.
  • Identifiant de la fiche : 30023345
  • Langues : Anglais
  • Source : 5th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Beijing, Chine, 6-8 avril 2018
  • Date d'édition : 06/04/2018
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2018.0004

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