Metodología para la reducción de la demanda energética basada en medida y verificación, eficiencia energética y energías renovables. Aplicación a procesos de frío en la industria stars

Résumé

Energy is present in all human activities, exponentially growing energy needs with the development of mankind. Energy sources used on a large scale have traditionally been based on fossil fuels: coal, oil and natural gas. Fossil fuels have several limitations. His finite nature causes limitations on supply capacity and economic and geopolitical instabilities. In addition, fossil fuels are the main source of greenhouse gas effect wintered. That is causing negative effects and changes in global weather. The current energy situation, with forecasts of continued price increases, reduces the competitiveness of organizations and destabilizing the economies of countries. It's necessary a globally change of the way humanity is facing its energy needs, to cover their needs in a more sustainable and rationa way. Improving efficiency in energy consumption has to be made at all levels, preventing wastage and inefficient consumption. In adition, energy generation must be made from renewable sources, able to recover unlimited and reduced environmental impact. The present work develops a methodology for reduction of the energetic demand based on measuing and verification demand, energy efficiency and renewable energy. The joint work on the generation and the energetic demand, with the suitable control from the information of the process allow to optimize globally the energetic system, reducing the economic and environmental impacts in the major possible degree. Joint action on the three items indicated allows to maximize the obtained results, working from the actual information of the process itself. Individual actions only will allow to solve partially the problem and the best results are not being reached. Three practical cases of application of the developed methodology applied to cooling processes in the wine industry are developed. Cooling processes are the main energy consumption in the wine industry. The practical applications are developed on fermentation processes, cold maceration and cold stabilization.