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A design procedure for energy efficient meat carton freezing systems.

Sistemas de congelación energéticamente eficientes para envases de carne: procedimiento de diseño.

Author(s) : VISSER K.

Type of article: Article

Summary

This article is the Spanish translation of an article presented at the IIR conference in Ohrid, Macedonia (see the Bulletin of the IIR, reference 2009-1724). Freezing is an attractive method of food presentation compared to other methods like salting, canning, drying, fermentation, irradiation, etc. Freezing also preserves more desirable attributes such as nutrition, taste, texture and shelf life than other methods in a relatively straight forward manner. However, freezing is a relatively costly exercise because of high purchase and operating costs. A design procedure to achieve minimum energy consumption when freezing cartons of meat is discussed by varying the time-temperature relationship. The freezing energy subsidy expressed as a percentage of nutritional energy preserved in the frozen food is given for frozen meat and some other foods at the primary production stage. It is demonstrated that an energy efficient freezer design does not necessarily require a higher capital investment and frequently less. It is also shown that selection of the refrigeration compression plant on the basis of compressor COP is frequently poor practice in air blast freezing systems. Rather, it is best practice to select equipment for the freezer operating conditions where the total energy input into the system is a minimum. Total energy inputs into the system are for boosters, high stage compressors, air circulating fan, liquid refrigerant pumps and some other loads like refrigerant condensers and/or cooling towers and cooling water pumps. It is recommended that the sum of the energy consumption of the air circulating fans plus the compressor energy to remove the heat generated by the fans, does not exceed 15%.

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Format PDF

Pages: pp. 26-36 (9 p.)

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Details

  • Original title: Sistemas de congelación energéticamente eficientes para envases de carne: procedimiento de diseño.
  • Record ID : 2010-0520
  • Languages: Spanish
  • Source: IIF-IIR/Frío Calor Aire acond. - vol. 38 - n. 421
  • Publication date: 2010/01

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