MODELACIÓN DE SISTEMAS DE PRODUCCIÓN DE FRIO PARA DETERMINAR LAS TEMPERATURAS DE PRERREFRIGERACIÓN Y CONSERVACIÓN ÓPTIMAS PARA DISTINTOS PRODUCTOS HORTOFRUTÍCOLAS

Abstract

The main objective of the Master final report was the development of a decision support system tool (DSS) for the optimal design and dimensioning of cooling systems (hydrocooling and cooling rooms) for vegetables and fruits. The aim was minimizing the total cost (investment + operation), with special analysis of energy consumption and carbon footprint of the process. Two case studies were analyzed (cherries and broccoli) with different locations and harvesting dates, which demonstrated the functionality of the tool under different conditions. The main obtained conclusions were the following: - Heat transference values were more limited under the current energy cost context.- The optimal temperature after the hydrocooling usually is different than the traditional of 7/8.- The profitability of the hydrocooling depends on the energy price and the product.- The developed DSS tool can be applied to any case study with different energy and investment costs.