Investigation into air distribution systems and thermal environment control in chilled food processing facilities

Abstract

Air flow distribution in chilled food facilities plays a critical role not only in maintaining
\nthe required food products temperature but also because of its impact on the facility energy
\nconsumption and CO2 emissions. This paper presents an investigation of the thermal environment
\nin existing food manufacturing facilities, with different air distribution systems
\nincluding supply/return diffusers and fabric ducts, by means of both in-situ measurements
\nand 3D CFD simulations.
\nMeasurements and CFD simulations showed that the fabric duct provides a better environment
\nin the processing area in terms of even and low air flow if compared to that with
\nthe diffusers. Moreover, temperature stratification was identified as a key factor to be improved
\nto reduce the energy use for the space cooling. Further modelling proved that air
\ntemperature stratification improves by relocating the fabric ducts at a medium level. This
\nresulted in a temperature gradient increase up to 4.1 °C in the unoccupied zone.