Potential of Climate Change Mitigation Associated with the Utilization of Solar Thermal Energy in the Ice Cream Industry

The negative environmental impact associated with the generation of thermal energy in the Brazilian industrial sector has become an increasing concern due to its contribution to global warming. The implementation of solar thermal energy, through flat collectors, has been studied to minimize negative environmental impacts. This can reduce atmospheric emissions associated with the installation and generation of thermal energy for use in industrial processes. The pasteurization process of ice cream was analysed herein, using the Life Cycle Assessment (LCA) methodology. SimaPro software v. was utilized, with the EcoInvent database. The environmental impact assessment method chosen was IPCC 2013 GWP 100y, which expresses the environmental impact in terms of kg CO2-eq (carbon footprint). An ice cream factory located in João Pessoa (Northeast Brazil) was selected to represent the case study: the existing system (LPG burner) was compared with a solar thermal energy system. The carbon footprint of the existing system was 2172 kg CO2-eq/year while the impact of the solar system (flat collectors) was only 117.9 kg CO2-eq/year, demonstrating a reduction of 2054 kg CO2- eq/year (-95%). These results highlight the introduction of solar thermal energy as an environmentally viable alternative.

2 Replies to “Potential of Climate Change Mitigation Associated with the Utilization of Solar Thermal Energy in the Ice Cream Industry”

  1. Elson Avallone says: Reply

    Our research group studies solar energy. We are initiating a new research applied to solar hybrid air conditioning.
    I would like to know more information about the constructive details of your equipment and how solar energy is used for cooling (freezing) the ice cream.
    Also, I invite you to visit the work developed by our research group and make your comments (Low Cost Cup Electronic Anemometer – Quality Management of Sugarcane focused on Efficient Bioelectricity, Ethanol and Sugar Production – Range of Porosity in Typical Regenerators for an Appropriate Balance Between Heat Exchange and Pressure Drop).
    Thank you very much.

    1. DANIEL DE PAULA DINIZ says: Reply

      Our study is focused on solar thermal energy. We study industrial processes that require heat in the form of steam or hot water. In ice cream we focus on the pasteurizing process. Our group does not have any line of research with air conditioning, but I find it very interesting, in Brazil this technology has very useful.

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