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Air cycle combined heating and cooling for the food industry.

Author(s) : FOSTER A., BROWN T., GIGIEL A., et al.

Summary

It is difficult to link commercial food cooking and cooling processes because the heat generated by the commonly used direct expansion refrigeration systems is not at a high enough temperature to be useful in cooking. Cooking requirements are therefore met by separate equipment. Air cycle refrigeration systems can generate heat at temperatures above 200°C and produce cold air below -100°C. In comparison with other low temperature technologies such as liquid nitrogen or cascade systems, air cycle can be competitive in terms of energy efficiency for the freezing process. If all of the high temperature heat can be usefully employed for cooking or water heating, an attractive solution to cooking and cooling of foods becomes possible. This paper discusses the development of an air cycle system for combined food heating and cooling and presents coefficient of performance measurements for heating and cooling.

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Pages: 2010-1

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Details

  • Original title: Air cycle combined heating and cooling for the food industry.
  • Record ID : 2010-0447
  • Languages: English
  • Source: 1st IIR International Conference on Sustainability and the Cold Chain
  • Publication date: 2010/03/29

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