Quantifying energy savings during cheese ripening after implementation of sequential air ventilation in an industrial cheesemaking plant

Energy

Volumn 46, Issue 1, 2012, Pages 248-258

  Mirade, Pierre Sylvain ^a   Perret, Bruno ^b   Guillemin, Hervé ^b   Picque, Daniel ^b   Desserre, Béatrice ^c   Montel, Marie Christine ^c   Corrieu, Georges ^b  

^a UR370 QuaPA   (France)

^b Université Paris Saclay   (France)

^c Institut National de la Recherche Agronomique   (France)

Author keywords

Electrical energy; Industrial cheese ripening room; Sequential air ventilation

Indexed keywords

ENERGY CONSERVATION; ENERGY UTILIZATION; INDUSTRY; NEONATAL MONITORING;

AIR VENTILATION; BIOCHEMICAL CHARACTERISTICS; CHEESE QUALITY; CHEESE RIPENING; CHEESE-MAKING; ELECTRICAL ENERGY; ELECTRICAL ENERGY SAVINGS; MICROBIAL FLORA; RESPIRATORY ACTIVITY; SPECIFIC ENERGY CONSUMPTION; VENTILATION STRATEGY;

AIR;

ANIMAL PRODUCT; ELECTRICAL POWER; ELECTRICITY SUPPLY; ENERGY CONSERVATION; INDUSTRIAL PRODUCTION; MICROBIAL ACTIVITY; QUANTITATIVE ANALYSIS; RIPENING; VENTILATION;

EID: 84867233304     PISSN: 03605442     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.energy.2012.08.026     Document Type: Article

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