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SUPERMARKET ENVIRONMENT, THERMAL COMFORT, ENERGY AND FOOD QUALITY EFFICIENCY

Ulla Lindberg (Institutionen för energi och miljö) ; Per Fahlén (Institutionen för energi och miljö) ; Monica Axell (Institutionen för energi och miljö) ; L. Rolfsman ; Niklas Fransson
4th Iir International Conference on Sustainability and the Cold Chain (0151-1637). p. 391-398. (2016)
[Konferensbidrag, refereegranskat]

In a supermarket setting, customers likely feel the chilled air from refrigerated units displaying their contents to passing customers. Supermarkets, by their nature, contain a diverse range of perishable goods stored in different designed units within one large building, whose distinct storage temperatures result in the unusual thermal environment that customers encounter when shopping. Unfortunately, this open environment results in huge amounts of wasted cold air from display units, the reduction of thermal comfort for customers, and a reduction in the quality of the food. A possible solution to improve comfort for customers, reduce cold air waste, help preserve foods, and save money for retailers includes innovative doors for open display cabinets. Such doors will save money for the retailer by lowering the costs for energy in supermarkets. Doors should, therefore, be viewed as an option and solution for not only the merchandiser, but also for the customer.

Nyckelord: supermarket, environment, thermal comfort, food, quality, retail


Article Number: 0051



Denna post skapades 2016-07-29. Senast ändrad 2016-08-19.
CPL Pubid: 239656

 

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Institutioner (Chalmers)

Institutionen för energi och miljö

Ämnesområden

Geovetenskap och miljövetenskap

Chalmers infrastruktur