Comparison of demand response strategies using active and passive thermal energy storage in a food processing plant

Demand side management holds potential for improving energy efficiency and cutting energy consumption within the food industry. This research introduces a demand response approach tailored for an industrial food processing facility, utilizing a chilled water buffer as active thermal energy storage and the plant building as passive thermal energy storage. The plant building and production process are modeled using transient thermal energy balances and the demand side management problem is formulated as a linear program. Model predictive control is employed to manage uncertainties in the optimization process. A simulated case study of an Austrian food processing plant shows reductions in electrical power consumption by up to 18%, electricity costs by up to 24%, and peak load by up to 36% in three distinct optimization scenarios. Simple prediction approaches via averaging historical data already lead to nearly optimal results concerning energy consumption and cost reduction. Highly accurate predictions are necessary for peak load reduction, as considering the simple prediction method only roughly a third of the potential reductions are achieved.