Potential of Supermarket Refrigeration Systems for Grid Balancing by Demand Response

Månsson, Tommie; Ostermeyer, York

doi:10.5220/0007749401510156

Cited by 4 publications

(2 citation statements)

References 8 publications

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“…The use of precooling can increase industrial process efficiency and reduce production costs [19] . Precooling is an effective strategy to increase energy consumption efficiency in food stores, preserve the environment, and reduce greenhouse gas emissions associated with these processes [20] . Precooling methods are essential in preserving the quality of food products during storage and distribution.…”

Section: Introductionmentioning

confidence: 99%

Preservation and storage of fresh foods by pre-cooling

Ajaj,

Danismaz,

Al-Bayati

2024

Int. J. Adv. Electr. Eng.

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The high demand for fresh perishable food products and the need to preserve them has led to an increase in the need for pre-cooling. pre-cooling is the first step in cooling after harvesting, slaughtering, picking, and before storage and transportation to markets, in which the food products are cooled to low temperatures to remove the field or slaughter heat in this study, we experimentally analyse heat transfer during pre-cooling, which is conducted in a rectangular channel where air is recycled through a secondary channel connected to the primary one. Different food products, such as cantaloupe, red cabbage, and eggplant, are studied during the cooling process. the food products are placed in a dedicated place called a food package inside the rectangular air channel (length = 2 m, width = 0.3 m, and height = 0.3 m) connected to a smaller secondary channel used for air recycling, which is made of polyurethane material coated with a layer of aluminium with a thickness of (25-200) micrometres. The test results were calculated at ambient temperature ranging from 25.8-29.5 and three air flow rates (1.8, 3.6, 4.8) to calculate their effect on the cooling process dual thermocouples were inserted halfway into the food products to measure their temperature. The effect of the air velocity on the temperature change of the food product was studied, and it was found that choosing the appropriate air velocity reduces the cooling time and thus saves energy based on temperature without dimension, it is possible to save 27.5% of the cooling time in cantaloupe and 26.7% in red cabbage when using the highest velocity, while in eggplant, the lower air velocity is most appropriate for reducing dimensionless temperature and saving time and energy.

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Section: Introductionmentioning

confidence: 99%

Preservation and storage of fresh foods by pre-cooling

Ajaj,

Danismaz,

Al-Bayati

2024

Int. J. Adv. Electr. Eng.

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“…On the national level of Sweden, the UK and Germany, 3% of the national electricity is used by supermarkets (Arias 2005;Tassou et al 2010;Månsson 2019) where off about 50% origins from the refrigeration system (Little 1996;Tahir and Bansal 2005;Statens Energimyndighet 1990, 2010. Thus supermarket refrigeration represents approximately 1.5% of the nation's electrical energy demand, making it a very interesting sector to approach for energy efficiency measures on a national level.…”

Section: Introductionmentioning

confidence: 99%

Exploratory investigation of return air temperature sensor measurement errors in refrigerated display cabinets

2020

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By introducing doors on refrigerated display cabinets, the energy demand is substantially decreased. However, there exist significant discrepancies in temperature readings between visually identical refrigerated display cabinets equipped with doors. This study explores the cause and consequences of these differences. The exploratory methodology used within the study has used CFD simulations combined with laboratory experiments to conclude that there exists a thermal gradient in the area of the return air temperature sensor causing these discrepancies to occur. Thus, the temperature sensors position within the thermal gradient affects the perceived temperature of the control system and thereby the refrigeration strategy adopted by it. To follow up on the consequences of this observed issue, two field studies were performed to investigate the effects and occurrence of temperature sensors within the thermal gradient. Through this, it was concluded that by moving the return air sensors away from the thermal gradient, the refrigerated display cabinets were performing more uniformly as well as with a reduced heat extraction demand. Additionally, from the field study investigating the occurrence, it was found that 80.5% of the 221 reviewed refrigerated display cabinets had sensors placed in a zone where a thermal gradient exists.

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