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Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador

1
Facultad de Ingeniería y Ciencias Aplicadas, Universidad de las Américas—Ecuador, Quito 170122, Ecuador
2
Institute for Energy Engineering, Universitat Politècnica de València, 46022 València, Spain
*
Authors to whom correspondence should be addressed.
Academic Editors: Tomonobu Senjyu and Ingliang Wong
Sustainability 2021, 13(9), 5209; https://doi.org/10.3390/su13095209
Received: 13 April 2021 / Revised: 24 April 2021 / Accepted: 28 April 2021 / Published: 7 May 2021
This paper evaluates the energy efficiency in the bakery industry toward competitiveness and sustainability through energy audits that were carried out on six bakeries located in Quito, Ecuador. Firstly, an initial meeting was held. After this, an energy survey was carried out in all areas of the bakeries. The information of the energy consumption of the facilities was collected. This was based on electricity bills, power data, equipment usage time, habits, and monthly consumption. With the energy balances, the critical points were identified, resulting in the baking process and the production activity, as those with the highest energy consumption within each establishment. Subsequently, with the indicator of electrical energy consumed per unit produced, the energy consumption by production processes and the bakery’s total energy consumption were determined. Several improvement proposals were generated for the bakery industry based on the results. Finally, it is concluded that the consumption of electrical energy in the bakery industry in Quito is efficient when compared to other bakeries, since they use less energy per unit of mass processed to produce products. View Full-Text
Keywords: eco-efficiency; emission reduction; energy efficiency; energy management; energy saving strategies; power analysis eco-efficiency; emission reduction; energy efficiency; energy management; energy saving strategies; power analysis
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MDPI and ACS Style

Briceño-León, M.; Pazmiño-Quishpe, D.; Clairand, J.-M.; Escrivá-Escrivá, G. Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador. Sustainability 2021, 13, 5209. https://doi.org/10.3390/su13095209

AMA Style

Briceño-León M, Pazmiño-Quishpe D, Clairand J-M, Escrivá-Escrivá G. Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador. Sustainability. 2021; 13(9):5209. https://doi.org/10.3390/su13095209

Chicago/Turabian Style

Briceño-León, Marco, Dennys Pazmiño-Quishpe, Jean-Michel Clairand, and Guillermo Escrivá-Escrivá. 2021. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador" Sustainability 13, no. 9: 5209. https://doi.org/10.3390/su13095209

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