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Mr. Marco Briceño-Leon
Universidad de las Américas - UDLA

Basic Info

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Research Keywords & Expertise

0 Climate Change
0 Energy Efficiency
0 Energy Optimization
0 Renewable Energy
0 Heat Transfer

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Career Timeline

Universidad de las Américas Ecuador

University Lecturer

01 September 2017 - 01 May 2021




Short Biography

Marco Briceño-León (Student Member, IEEE) was born in Quito, Ecuador, in 1986. He received the bachelor’s degree in mechanical engineering from the Universidad de las Fuerzas Armadas (ESPE), Ecuador, in 2006, and the M.Sc. degree in renewable energy from the Carl Von Ossietzky Universität Oldenburg, Germany, in 2015. He is currently pursuing the Ph.D. degree in industrial production engineering with the Universitat Politècnica de València, Spain. He worked at the energy sector in EPC companies, from 2011 to 2013. He has been a Lecturer with Universidad de las Américas, Quito, since 2017. His research interests include renewable energy and energy efficiency.

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Journal article
Published: 07 May 2021 in Sustainability
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This paper evaluates the energy efficiency in the bakery industry toward competitiveness and sustainability through energy audits that were carried out on six bakeries located in Quito, Ecuador. Firstly, an initial meeting was held. After this, an energy survey was carried out in all areas of the bakeries. The information of the energy consumption of the facilities was collected. This was based on electricity bills, power data, equipment usage time, habits, and monthly consumption. With the energy balances, the critical points were identified, resulting in the baking process and the production activity, as those with the highest energy consumption within each establishment. Subsequently, with the indicator of electrical energy consumed per unit produced, the energy consumption by production processes and the bakery’s total energy consumption were determined. Several improvement proposals were generated for the bakery industry based on the results. Finally, it is concluded that the consumption of electrical energy in the bakery industry in Quito is efficient when compared to other bakeries, since they use less energy per unit of mass processed to produce products.

ACS Style

Marco Briceño-León; Dennys Pazmiño-Quishpe; Jean-Michel Clairand; Guillermo Escrivá-Escrivá. Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador. Sustainability 2021, 13, 5209 .

AMA Style

Marco Briceño-León, Dennys Pazmiño-Quishpe, Jean-Michel Clairand, Guillermo Escrivá-Escrivá. Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador. Sustainability. 2021; 13 (9):5209.

Chicago/Turabian Style

Marco Briceño-León; Dennys Pazmiño-Quishpe; Jean-Michel Clairand; Guillermo Escrivá-Escrivá. 2021. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador." Sustainability 13, no. 9: 5209.

Review
Published: 06 March 2020 in IEEE Access
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The industry sector has a significant responsibility for the depletion of fossil fuels and emission of carbon dioxide. Thus, several initiatives have been implemented by the industry sector to mitigate those issues. One initiative corresponds to the implementation of energy efficiency strategies. In particular, the food industry is heavily dependent on fossil fuels, and the food demand is expected to grow significantly in the coming years. Therefore, developing energy efficiency strategies for this particular industrial sector is crucial. This paper investigates the different opportunities for energy efficiency in the food industry. It first provides a brief overview of the various food industries and related energy consumption. Then, the different options for energy efficiency in the thermal and electric sector are discussed. New trends and opportunities, arising from industry 4.0 and demand response, are also presented.

ACS Style

Jean-Michel Clairand; Marco Briceno-Leon; Guillermo Escriva-Escriva; Antonio Marco Pantaleo. Review of Energy Efficiency Technologies in the Food Industry: Trends, Barriers, and Opportunities. IEEE Access 2020, 8, 48015 -48029.

AMA Style

Jean-Michel Clairand, Marco Briceno-Leon, Guillermo Escriva-Escriva, Antonio Marco Pantaleo. Review of Energy Efficiency Technologies in the Food Industry: Trends, Barriers, and Opportunities. IEEE Access. 2020; 8 (99):48015-48029.

Chicago/Turabian Style

Jean-Michel Clairand; Marco Briceno-Leon; Guillermo Escriva-Escriva; Antonio Marco Pantaleo. 2020. "Review of Energy Efficiency Technologies in the Food Industry: Trends, Barriers, and Opportunities." IEEE Access 8, no. 99: 48015-48029.