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Supermarket environment, thermal comfort, energy and food quality efficiency
University of Borås, Faculty of Textiles, Engineering and Business. SP Sveriges Tekniska Forskningsinstitut. (SIIR/ Sustainable consumption research group)ORCID iD: 0000-0001-8323
SP Sveriges Tekniska Forskningsinstitut.
SP Sveriges Tekniska Forskningsinstitut.
SP Sveriges Tekniska Forskningsinstitut.
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2016 (English)In: 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016., 2016Conference paper (Other academic)
Sustainable development
The content falls within the scope of Sustainable Development
Abstract [en]

In a supermarket setting, customers likely feel the chilled air from refrigerated units displaying their contents to passing customers. Supermarkets, by their nature, contain a diverse range of perishable goods stored in different designed units within one large building, whose distinct storage temperatures result in the unusual thermal environment that customers encounter when shopping. Unfortunately, this open environment results in huge amounts of wasted cold air from display units , the reduction of thermal comfort for customers, and a reduction in the quality of the food. A possible solution to improve comfort for customers, reduce cold air waste, help preserve foods, and save money for retailers includes innovative doors for open display cabinets. Such doors will save money for the retailer by lowering the costs for energy in supermarkets. Doors should, therefore, be viewed as an option and solution for not only the merchandiser, but also for the customer.

Place, publisher, year, edition, pages
2016.
Keyword [en]
supermarket, environment, thermal comfort, food, quality, retail
National Category
Engineering and Technology
Identifiers
URN: urn:nbn:se:hb:diva-11690DOI: 10.18462/iir.iccc.2016.0051OAI: oai:DiVA.org:hb-11690DiVA: diva2:1062976
Conference
4th IIR International Conference on Sustainability and the Cold Chain, Auckland, April 7-9, 2016.
Available from: 2017-01-09 Created: 2017-01-09 Last updated: 2017-01-09Bibliographically approved

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Citation style
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