Share

IIR document

Rapid freezing of food in an open air cycle freezer.

Author(s) : GIGIEL A., POLONARA F., DI NICOLA G.

Summary

An open air cycle freezer with a capacity of 15 kW was installed at the Ancoopesca factory, Italy. This was used to gain freezing data for cylinders of surimi which were then used in a mathematical model to predict freezing times over a range of freezing conditions, from -100 to -30 °C, that could be achieved in the freezer. This paper uses a method of combining mathematical modelling and empirical data developed by Gigiel and Ketteringham to produce cost effective design data for cooling processes. The thermal properties were calculated by the model from the composition of the surimi and the initial freezing point. The surface heat transfer coefficients were measured in the freezer using aluminium cylinders. The weight loss from the surimi was measured during freezing and used to estimate the mass transfer coefficient. The predicted freezing times were not significantly different from the measured freezing times. Freezing in the open air cycle freezer was faster than freezing in conventional freezers and comes close to the freezing times that could be obtained using liquid nitrogen.

Available documents

Format PDF

Pages: 2004-2

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: Rapid freezing of food in an open air cycle freezer.
  • Record ID : 2005-2705
  • Languages: English
  • Source: Natural Working Fluids 2004: 6th IIR-Gustav Lorentzen Conference
  • Publication date: 2004/08/01

Links


See other articles from the proceedings (105)
See the conference proceedings

Indexing