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Development of integrated, rapid heating and cooling systems for the food industry using air cycle technologies.

Author(s) : EVANS J., GIGIEL A., BROWN T.

Summary

The market for convenience meals is increasing. Most food of this type is cooked and then cooled or frozen. Very few processes in the food industry use heating and cooling from one common source. Unlike conventional direct expansion refrigeration systems air cycle has the ability to produce high grade heat and low temperature cooling and could therefore provide an economic and energy efficient means to cook and cool food. The feasibility of using air cycle as a means to cook and cool food was studied. Theoretical models showed that air cycle could successfully cook, chill or freeze food and could compete economically against conventional technologies such as gas fired ovens, spiral chillers or freezers and liquid nitrogen freezers. Depending on the application of the technology the optimum pressure ratio at which to operate the air cycle system depended on the required freezing/chilling rate and whether additional heat generated by the air cycle system could be usefully used in the food processing plant.

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Pages: 2006-2

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Details

  • Original title: Development of integrated, rapid heating and cooling systems for the food industry using air cycle technologies.
  • Record ID : 2008-0259
  • Languages: English
  • Source: 7th IIR-Gustav Lorentzen Conference on Natural Working Fluids (GL2006). Proceedings
  • Publication date: 2006/05/29

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