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Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the Pandemic

Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the Pandemic

Paulo Ferreira, Nuno Teixeira, Joao Mestre Dias, Maria Clara Pires, Graça P. Carvalho, Rute Santos, Francisco Mondragão Rodrigues, João C. Martins, José Caeiro, Nuno Alvarenga, João Garcia, Luis Coelho
Copyright: © 2021 |Pages: 19
ISBN13: 9781799869269|ISBN10: 1799869261|EISBN13: 9781799869276
DOI: 10.4018/978-1-7998-6926-9.ch024
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MLA

Ferreira, Paulo, et al. "Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the Pandemic." Handbook of Research on Reinventing Economies and Organizations Following a Global Health Crisis, edited by Teresa Gomes da Costa, et al., IGI Global, 2021, pp. 442-460. https://doi.org/10.4018/978-1-7998-6926-9.ch024

APA

Ferreira, P., Teixeira, N., Dias, J. M., Pires, M. C., Carvalho, G. P., Santos, R., Rodrigues, F. M., Martins, J. C., Caeiro, J., Alvarenga, N., Garcia, J., & Coelho, L. (2021). Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the Pandemic. In T. Costa, I. Lisboa, & N. Teixeira (Eds.), Handbook of Research on Reinventing Economies and Organizations Following a Global Health Crisis (pp. 442-460). IGI Global. https://doi.org/10.4018/978-1-7998-6926-9.ch024

Chicago

Ferreira, Paulo, et al. "Automated Remote Control of Cheese Ripening Chambers: Increasing Economic Value Added While Reducing the Risk of Transmission During the Pandemic." In Handbook of Research on Reinventing Economies and Organizations Following a Global Health Crisis, edited by Teresa Gomes da Costa, Inês Lisboa, and Nuno Miguel Teixeira, 442-460. Hershey, PA: IGI Global, 2021. https://doi.org/10.4018/978-1-7998-6926-9.ch024

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Abstract

A new prototype of a ripening chamber was proposed aiming to evaluate the application of computational fluid dynamics in the optimization of traditional cheeses ripening conditions. With the purpose of evaluating the possible impact in the production of cheese in three Portuguese regions, the potential economic benefits of the prototype were demonstrated. The proposed automation process would imply higher production efficiency, increasing sales, decreasing stock levels and a significant reduction in the consumption of water and electricity. Based on average values, it was estimated potential increases of 133 010 € in sales and an individual net present value of almost 560 000 €. In addition to the economic impact in firms, which are mostly small and medium firms, the results also contribute to an increase on the sustainable use of natural resources. However, it is important to highlight the contribution of the project in a pandemic situation to develop a better financial situation of the firms based on a higher margin of the business.

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