Summary
Spiral blast freezing is a common unit operation used in food processing facilities for rapidly freezing a variety of foodstuffs. The purpose of a blast freezer is to generate high velocity, low temperature air flow over food products being conveyed within refrigerated enclosures to accomplish the freezing process. However, air flow patterns observed within field operating blast freezers are often suboptimal, resulting in diminished system performance. This paper applies a Monte Carlo simulation technique to a food product freezing simulation in order to identify velocity profiles that optimize the freezing process. A one-dimensional food product model is used to evaluate the interplay between the time variation in the magnitude of the air velocity over food products conveyed through the freezing system and the resulting dwell time needed to achieve a target product core temperature at the blast freezer exit. Temporal heat transfer coefficients derived from field measurements made in a newly installed spiral blast freezer serve as a basis to calibrate the one-dimensional product model.
The results of the Monte Carlo analysis show freezing system performance is improved when high and stable air velocities over the product are achieved early in the freezing process dwell time. Air flow patterns within a freezing system that result in high air velocity later in the freezing process dwell time are suboptimal. Field-measured data on a newly installed spiral blast freezer showed this suboptimal air flow pattern and the use of baffling within the spiral enables improved airflow leading to an estimated 10 % increase in production throughput.
Available documents
Format PDF
Pages: 177-184
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: Optimizing airflow in spiral blast freezers.
- Record ID : 30032799
- Languages: English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 167
- Publication date: 2024/11
- DOI: http://dx.doi.org/10.1016/j.ijrefrig.2024.07.015
Links
See other articles in this issue (22)
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Freezing; Food application; Flux; Optimization; Simulation
-
Modélisation des champs thermiques dans quelque...
- Author(s) : AUDHUY-PEAUDECERF M., LEFEUVRE S.
- Date : 1993/06/14
- Languages : French
- Source: Ademe/Coll. interuniv. fr.-qué., Toulouse - Ademe-93-35-DOC; 141-148; 5 ref.
View record
-
OPTIMIZATION OF FIXED AND FLUIDIZED BED FREEZIN...
- Author(s) : KHAIRULLAH A., SINGH R. P.
- Date : 1991/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 14 - n. 3
- Formats : PDF
View record
-
Methods for the freezing times of ellipses.
- Author(s) : ILICALI C., CETIN M., CETIN S.
- Date : 1996/05
- Languages : English
- Source: J. Food Eng. - vol. 28 - n. 3-4
View record
-
Numerical and perturbations methods for predict...
- Author(s) : MORAGA N. O., MORALES BLANCAS E. F.
- Date : 1992/09/07
- Languages : English
- Source: Proposals for the generation and use of refrigeration in the 21st century.
- Formats : PDF
View record
-
Freezing time prediction for foods using the ne...
- Author(s) : KLUZA F., SPIESS W. E. L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record