Energy Consumption and Energy Costs Based on Time-of- Day Tariffs in Seafood Processing Units in Kerala, India: Energy Consumption and Cost in seafood processing units in Kerala

Mary Saniya Stephen; Shibu Arkkakadavil Valsalan; Harikrishnan Mahadevan

doi:10.56093/ft.v61i4.152970

Authors

Mary Saniya Stephen School of Industrial Fisheries, Cochin University of Science and Technology, Lakeside Campus, India
Shibu Arkkakadavil Valsalan School of Industrial Fisheries, Cochin University of Science and Technology, Lakeside Campus, India
Harikrishnan Mahadevan School of Industrial Fisheries, Cochin University of Science and Technology, Lakeside Campus, India

https://doi.org/10.56093/ft.v61i4.152970

Keywords:

Energy consumption, energy efficiency, seafood processing units, time of day tariff, electrical energy

Abstract

Energy conservation in seafood processing is crucial due to the highly energy-intensive nature of its main stages such as pre-processing, processing, and storage, which must operate under cold chain conditions. The variability of energy tariffs based on Time of Day (TOD) significantly impacts the economic sustainability of these operations. This study evaluates the electrical energy consumption patterns of seafood processing units in South India, categorized by production capacity. Primary data were collected from 10 seafood processing units, assessing energy consumption during Normal Load Time (NLT), Peak Load Time (PLT), and Off-Peak Load Time (OLT) over a one-year period. Results
revealed that smaller capacity units (<30 T/D) accounted for 56% of total production during PLT, despite energy tariffs being highest during this time.
These low-capacity units also exhibited higher mean energy consumption and costs compared to larger units, suggesting inefficiencies. The findings highlight the need for optimized energy management strategies, such as rescheduling production to lower-tariff periods and adopting more energy-efficient technologies. Implementing such measures could reduce energy costs and improve the overall profitability of seafood processing operations, particularly for smaller units.