Factors impact of energy consumption in Thailand’s frozen seafood industry

• Main Authors: Wongkot Wongsapai, Parida Malakrong, Tanapat Kanjananirin
• Format: Journal
• Published: 2019
• Subjects: Computer Science; Energy; Engineering
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85065084621&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/65513
• Institution: Chiang Mai University

© 2019, Engineering and Technology Publishing. All rights reserved. The industrial sector, which has brought about a large demand for energy, totally consumed accounting for 37% of total energy consumption. This research accessed ten designated factories in Thailand’s frozen seafood industry and evaluate the energy baseline for selected frozen raw shrimp and boiled shrimp products in Thailand based on energy data in 2016. This study focused on factor impacts of energy consumption by multiple regression method. The frozen products consist of raw frozen shrimp and boiled frozen shrimp frozen in IQF using direct contact and indirect contact. The result shows factors affecting energy consumption were freshwater production, ice production, working hour, waste water system, finished good management (only frozen raw shrimp or frozen boiled shrimp) and ambient temperature. The energy baseline of these factories have been developed.