Energy Efficiency Performance Metrics for Industrial Food Processing
Industrial customers can be motivated to adopt comprehensive energy efficiency improvements by developing energy efficiency performance metrics as a function of production. This paper provides energy efficiency performance metrics and evaluation results for two of the largest industrial fruit and tomato processing facilities in California. The fruit facility processes 35220 tonnes of apricots and peaches annually and the tomato facility processes 476272 tonnes of tomatoes annually. Each facility implemented comprehensive energy efficiency projects including installation of energy efficient motors, equipment, lighting, and controls. The International Performance Measurement &Verification Protocols and Six Sigma strategies were used to develop energy efficiency performance metrics as a function of production based on historical utility billing data and engineering analyses. The performance metrics were used to evaluate energy and peak demand savings. The measured savings for each site range from 20 to 50 percent of the baseline kWh and kW usage. The ex post evaluation savings for the fruit processing facility are 838477±121370kWh/y and 907±41kW with realization rates of 1.16 for kW savings and 0.69 for kWh savings. The ex post evaluation savings for the tomato processing facility are 2377768±328490kWh/y and 1592±220kW with a realization rate of 1.47±0.2 for the kW savings. These industrial customers indicated a willingness to continue monitoring the energy efficiency performance metrics of their industrial processes to maintain, control, and improve energy and peak demand savings from motor systems, equipment, and controls.
Robert J Mowris
Associate RobertMowris & Associates
国际会议
北京
英文
916-931
2007-06-10（万方平台首次上网日期，不代表论文的发表时间）