THERMAL MANAGEMENT AIMED AT MINIMIZING TEMPERATURE LOSS AND MAXIMIZING ENERGY EFFICIENCY FOR REFRIGERATING FOOD IN SUPERMARKETS

Abstract

The preservation of food products through refrigeration and freezing in supermarket chains is essential to ensure food quality and safety. However, thermal fluctuations in these systems lead to excess energy consumption, which increases operating expenses and impairs equipment performance. Therefore, this research aims to investigate the correlation between thermal losses and increased energy expenditure in commercial refrigeration systems. Methodologically, this is qualitative research, with an exploratory and descriptive character, based on a literature review focused on thermal engineering works and energy management. The findings demonstrate that the frequency of door openings, sealing problems, lack of preventive maintenance, and incorrect machine sizing are the main causes of cold dissipation and consequent electrical waste. It was also observed that the implementation of modern technologies, coupled with good operational practices, can mitigate such losses and improve system performance. In conclusion, rigorous thermal management combined with the rational use of energy not only promotes sustainability but also increases the sector's competitiveness, highlighting the need for investments in maintenance and continuous monitoring of these facilities.