Eco-Efficiency in Mushroom Production: A Study on HVAC Equipment to Reduce Energy Consumption and CO₂ Emissions

Abstract

The mushroom market has seen accelerated growth in today’s world. Despite advances in technology, harvesting is a more artisanal procedure. Countries such as Portugal and Brazil are not self-sufficient in mushroom production. Among the difficulties in the production of mushrooms is the question of acclimatization using temperature and relative humidity control. An experimental study was conducted. Energy analyzers were placed in the lighting, acclimatization, and water pumping system to produce 2200 kg of mushrooms in an acclimatized shed with an area of 100 m2. Energy consumptions of 48 kWh for lighting, 1575 kWh for air conditioning, and 9 kWh for pumping water were determined. A TEWI index of 0.7515 kWh/kg of Paris-type mushroom (Agaricus bisporus) was found. With equipment using R-454 B as a refrigerant, the estimated TEWI using the proposed HVAC equipment model was 0.537 kWh/kg, and CO2 emissions were reduced from 18,219 to 5324.81, a reduction of 70%. Thus, the proposed HVAC equipment model can potentially decrease greenhouse gas emissions and energy consumption in mushroom production, making a step towards achieving sustainability and mitigating climate change.

Keywords

• TEWI
• direct and indirect emissions
• refrigerant gas
• mushroom air conditioning
• sustainability in agriculture