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Comparison of performances of drying techniques of surfaces in agro food premises.

Number: pap. n. 724

Author(s) : GUILPART J., TCHAIKOWSKI A., LECOQ L.

Summary

Cleaning and disinfection (C&D) are among the most important hazard control measures in ready-to-eat food plants. The C&D process requires a huge volume of water that wets the surfaces of the food processing premises. The water remaining on these surfaces are susceptible to be the source of a microbial reservoir as wet media are favorable to microbial growth. To face this problem, a rapid drying after C&D is to be sought. For this purpose, the humidity control of the air in the premises is to be obtained. In this purpose, three technologies could be employed: (i) a classical one based on dew point air treatment, (ii) the use of liquid desiccant and (iii) the use of desiccant wheels. This paper compares the energy consumption of these three techniques for typical premises which can be found in agrofood industry. The energy consumptions of these techniques are assessed with simplified approaches which may sometimes be open to discussion. Nevertheless, the results indicate some major tendencies and allow supporting interesting conclusions.

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Pages: 8 p.

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Details

  • Original title: Comparison of performances of drying techniques of surfaces in agro food premises.
  • Record ID : 30015452
  • Languages: English
  • Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Publication date: 2015/08/16
  • DOI: http://dx.doi.org/10.18462/iir.icr.2015.0724

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