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Quality of frozen foods and energy savings in bulk storage.

[In Spanish. / En espagnol.]

Author(s) : LONDAHL G., LINDBORG A.

Type of article: Article

Summary

After a short comparison between energy consumption for different processes (freezing, freeze-drying, canning) with a certain advantage for freezing, the author examines several possibilities to reduce the energy consumption of the freezing processes and frozen food storage. For frozen food storage it is possible to reduce energy used when using higher storage temperatures (from -30 to -25, -20 or -15 deg C), taking in consideration the quality of the product and the losses in weight. It is also possible to improve the performance of refrigerating plant, mainly with use of the waste heat of the condenser, eventually with a heat pump added to the main circuit, the heat being used for heating the offices or for producing hot water for washing process rooms. Other examples of energy savings are given. Due to the cost of energy in Spain, many of these possibilities are worth to be used. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-0925
  • Languages: Spanish
  • Source: Aliment., Equipos Tecnol. - vol. 12 - n. 9
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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