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Ground Thermal Inertia for Energy Efficient Building Design: A Case Study on Food Industry

Author

Listed:
  • Fernando R. Mazarrón

    (Rural Engineering Department, E.T.S. Agronomics Engineering, Polytechnic University of Madrid, Avda. Complutense s/n. 28040 Madrid, Spain)

  • Jaime Cid-Falceto

    (Construction and Rural Roads Department, E.T.S. Agronomics Engineering, Polytechnic University of Madrid, Avda. Complutense s/n. 28040 Madrid, Spain)

  • Ignacio Cañas

    (Construction and Rural Roads Department, E.T.S. Agronomics Engineering, Polytechnic University of Madrid, Avda. Complutense s/n. 28040 Madrid, Spain)

Abstract

The search for energy efficient construction solutions is still pending in the agro-food industry, in which a large amount of energy is often consumed unnecessarily when storing products. The main objective of this research is to promote high energy efficiency built environments, which aim to reduce energy consumption in this sector. We analyze the suitability of using the thermal inertia of the ground to provide an adequate environment for the storage and conservation of agro-food products. This research compares different construction solutions based on the use of ground thermal properties, analyzing their effectiveness to decrease annual outdoor variations and provide adequate indoor conditions. The analysis undertaken is based on over five million pieces of data, obtained from an uninterrupted four year monitoring process of various constructions with different levels of thermal mass, ranging from high volume constructions to others lacking this resource. It has been proven that constructive solutions based on the use of ground thermal inertia are more effective than other solutions when reducing the effects of outdoor conditions, even when these have air conditioning systems. It is possible to reach optimal conditions to preserve agro-food products such as wine, with a good design and an adequate amount of terrain, without having to use air conditioning systems. The results of this investigation could be of great use to the agro-food industry, becoming a reference when it comes to the design of energy efficient constructions.

Suggested Citation

  • Fernando R. Mazarrón & Jaime Cid-Falceto & Ignacio Cañas, 2012. "Ground Thermal Inertia for Energy Efficient Building Design: A Case Study on Food Industry," Energies, MDPI, vol. 5(2), pages 1-16, February.
    • Handle: RePEc:gam:jeners:v:5:y:2012:i:2:p:227-242:d:15917
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    References listed on IDEAS

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    1. Kontoleon, K.J. & Eumorfopoulou, E.A., 2008. "The influence of wall orientation and exterior surface solar absorptivity on time lag and decrement factor in the Greek region," Renewable Energy, Elsevier, vol. 33(7), pages 1652-1664.
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    Cited by:

    1. Andrea Salandin & Alberto Quintana-Gallardo & Vicente Gómez-Lozano & Ignacio Guillén-Guillamón, 2022. "The First 3D-Printed Building in Spain: A Study on Its Acoustic, Thermal and Environmental Performance," Sustainability, MDPI, vol. 14(20), pages 1-20, October.
    2. Francesco Nocera & Rosa Caponetto & Giada Giuffrida & Maurizio Detommaso, 2020. "Energetic Retrofit Strategies for Traditional Sicilian Wine Cellars: A Case Study," Energies, MDPI, vol. 13(12), pages 1-17, June.
    3. Ariadna Carrobé & Lídia Rincón & Ingrid Martorell, 2021. "Thermal Monitoring and Simulation of Earthen Buildings. A Review," Energies, MDPI, vol. 14(8), pages 1-47, April.

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