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Publicação
Optimizing Energy Efficiency in Cheese Ripening Chambers Through the Integration of Renewable Energy Sources
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Orientador(es)
Resumo(s)
This research explores the combination of renewable energy sources, such as wind, solar thermal, and photovoltaic, with Phase Change Materials (PCMs) to improve energy efficiency and decrease CO2 emissions in the production of traditional ewe’s cheese. The main focus is on enhancing the cooling system of cheese ripening chambers, a key stage in the production process. Giving the growing global concerns about climate change and the European Union's commitment to sustainable energy, shifting to renewable energy is crucial. Furthermore, the escalating prices of fossil fuels highlight the urgency for alternative solutions. Conducted as part of the CASEUS project, this research examines key variables influencing temperature stability and energy consumption during the pasteurization, coagulation, and ripening phases. It assesses energy performance to enhance the utilization of electrical (photovoltaic and wind) and thermal (solar hot water and biomass) energy. PCMs play a pivotal role in stabilizing ripening chamber temperatures and improving thermal energy storage efficiency.
Descrição
Publisher Copyright: © The Author(s), under exclusive license to Springer Nature Switzerland AG 2026.
Palavras-chave
Energy efficiency Refrigeration Ripening cheese chambers Business and International Management Safety, Risk, Reliability and Quality Organizational Behavior and Human Resource Management Industrial and Manufacturing Engineering SDG 7 - Affordable and Clean Energy SDG 13 - Climate Action
Contexto Educativo
Citação
Editora
Springer, Cham