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Numerical and experimental analysis of food products in a batch freezing tunnel.

Number: pap. ID: 592

Author(s) : WIDELL K. N., EIKEVIK T.

Summary

This paper presents models and assumptions for simulating freezing of fish in a freezing tunnel. The results are compared with measured data from a processing plant. A finite difference method has been used to calculate the transient temperature development inside the product during freezing. The product model is two-dimensional and includes latent heat release around the freezing point. The thermophysical properties for both the air and the product are dependent on temperature. The studied refrigeration system consists of 5 air blast freezing tunnels with total capacity of 625 tonnes of fish per day. The system contains 30 tonnes of ammonia as the working fluid. Modelling is an important part of developing the freezing processes and a tool to improve the energy efficiency of the refrigeration system. Reliable models and simulation programs can be further extended by adding models for improving freezing systems, thus decreasing energy consumption.

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Pages: 8 p.

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Details

  • Original title: Numerical and experimental analysis of food products in a batch freezing tunnel.
  • Record ID : 30002207
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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