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Optimizing Energy Efficiency in Cheese Ripening Chambers Through the Integration of Renewable Energy Sources

2026Capítulo de livro Acesso embargado
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dc.contributor.authorGarcia, João
dc.contributor.authorDias, João
dc.contributor.authorTeixeira, Tiago
dc.contributor.authorCalvo, Francisco
dc.contributor.authorSemedo, Arian
dc.contributor.institutionGeoBioTec - Geobiociências, Geoengenharias e Geotecnologias
dc.contributor.institutionDEMI - Departamento de Engenharia Mecânica e Industrial
dc.coverage.spatialSwitzerland
dc.date.accessioned2026-07-27T09:11:01Z
dc.date.available2026-07-27T09:11:01Z
dc.date.embargoedUntil2028-06-03
dc.date.issued2026
dc.descriptionPublisher Copyright: © The Author(s), under exclusive license to Springer Nature Switzerland AG 2026.
dc.description.abstractThis 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.en
dc.description.versionauthorsversion
dc.description.versionpublished
dc.format.extent7
dc.format.extent352021
dc.identifier.doi10.1007/978-3-032-21853-7_41
dc.identifier.isbn9783032218520
dc.identifier.isbn9783032218537
dc.identifier.issn2522-5022
dc.identifier.otherPURE: 166470361
dc.identifier.otherPURE UUID: f0c78c5f-7551-4212-985c-bd867832238d
dc.identifier.otherScopus: 105040555004
dc.identifier.urihttp://hdl.handle.net/10362/204850
dc.identifier.urlhttps://www.scopus.com/pages/publications/105040555004
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer, Cham
dc.subjectEnergy efficiency
dc.subjectRefrigeration
dc.subjectRipening cheese chambers
dc.subjectBusiness and International Management
dc.subjectSafety, Risk, Reliability and Quality
dc.subjectOrganizational Behavior and Human Resource Management
dc.subjectIndustrial and Manufacturing Engineering
dc.subjectSDG 7 - Affordable and Clean Energy
dc.subjectSDG 13 - Climate Action
dc.titleOptimizing Energy Efficiency in Cheese Ripening Chambers Through the Integration of Renewable Energy Sourcesen
dc.title.subtitleSolar, Wind, Biomass, and Phase Change Materials (PCMs)en
dc.typebook part
degois.publication.firstPage469
degois.publication.lastPage475
degois.publication.titleICoWEFS 2025 Sustainability Proceedings
dspace.entity.typePublication
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