Estrategias para la Gestión Energética y propuesta de mejoramiento a la medición del consumo de energía eléctrica de una planta de yogurt en Cajicá Cundinamarca.

Abstract

Food industries are continually seeking new ways to improve efficiency and energy management and maintaining or increasing their production from the optimal operation of their equipment; for this, it is necessary to create a maintenance plan, with strategies that provide greater reliability and durability, energy efficiency is the cornerstone for these strategies, providing the lowest possible energy consumption without affecting the availability of machines and production equipment. The methodology proposed was to identify the areas of study, diagnose the current situation of the plant, create a database of the daily energy consumption of the plant specifying the equipment and its consumption and a comprehensive analysis of these; this will seek to establish a plan to improve energy efficiency, as well as good manufacturing practices, reducing costs and influencing key factors for improving the environmental impact due to emissions of greenhouse gases, gases responsible for climate change. As part of the energy management strategies, an alternative measurement system was developed, from which information was obtained that led to new initiatives aimed at mitigating the consumption of equipment that have a high impact on energy consumption. Another strategy was the proposal of an automatic measurement system, based on control, measurement, analysis, evaluation and energy reviews that strengthen the commitment to energy management and the environment, the rational use of energy and maintaining the quality of production. One of the strategies was the criticality analysis, which apart from its contribution to energy efficiency by showing the criticality classification of the equipment in production, its impact on the environment and the frequency of failures, is a tool that reinforces decisionmaking in maintenance management, prioritizing the intervention of preventive maintenance for the optimal operation of the equipment in the Yogurt Plant.