This study focuses on the experimental and numerical characterization of the food temperature and energy consumption of cold facilities in a food processing plant. An event based framework was used to model the main components of the production line (kneader, conveyor, cooling spiral and cold room). Plant self-control data obtained by measurement in plant were used to inform and validate the model. Different scenarios were tested to evaluate the impact of modified operating conditions (thermostat setting temperature and duration) and refrigerating equipment outages on energy consumption and food temperatures. Up to 18% of energy savings could be achieved by increasing thermostat setting temperature of the process room and the storage room with a limited impact on the product temperature.

This methodology can help manufacturers in decision making to optimize operating conditions and reduce energy consumption with a limited impact on food waste and safety.

这项研究侧重于食品加工厂的食品温度和冷设施能耗的实验和数值表征。基于事件的框架用于模拟生产线的主要组件（捏合机，输送机，冷却螺旋和冷室）。通过在工厂中的测量获得的工厂自控数据被用于告知和验证模型。测试了不同的场景，以评估修改后的操作条件（恒温器设定温度和持续时间）以及制冷设备中断对能耗和食品温度的影响。通过提高工艺室和储藏室的恒温器设定温度，对产品温度的影响有限，可以节省多达18％的能源。

这种方法可以帮助制造商做出决策，以优化操作条件并减少能耗，而对食物浪费和安全性的影响有限。