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Forced-air cooling of dairy product in pallets: influence of process parameters on energy and quality.

Number: pap. n. 1478

Author(s) : HAVET M., GRIVIER V., BATICLE F., et al.

Summary

Forced-air cooling of food products in pallets is a common refrigeration process. It is applied to quickly lower the temperature of dairy product from their fermentation temperature to their storage temperature. It leads to high energy consumption due to pressure drop and to heterogeneity of temperature due to the complex airflow pattern. To reduce this heterogeneity we designed a new apparatus where air is blown through the pallet alternatively by two sides. To improve energy efficiency, air velocity is adapted to pressure drop with EC fans. Experiments were conducted to evaluate the cooling rate, the heterogeneity and the energy consumption for various process parameters (fan velocity, alternation time). With the experimental design methodology, we show that short alternation time should be favored for optimal results with a drastic reduction of the heterogeneity index. Then, we propose a model and a strategy to control the cooling rate according to production constraints and energy aspects.

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Pages: 8

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Details

  • Original title: Forced-air cooling of dairy product in pallets: influence of process parameters on energy and quality.
  • Record ID : 30026352
  • Languages: English
  • Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Publication date: 2019/08/24
  • DOI: http://dx.doi.org/10.18462/iir.icr.2019.1478

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