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Technical and economic evaluation of food freezing with carbon dioxide thermal storage.

Author(s) : BEVILACQUA M., GIACCHETTA G., POLONARA F., PUCA G.

Summary

A method to evaluate the economic profitability ranges of different food freezing systems, previously proposed by the authors, is applied to a couple of systems which use CO2 as cooling fluid and storage medium. The two systems studied utilize, respectively, CO2 at triple point conditions and CO2 at a temperature a few degrees C over the triple point. The method applied provides the freezing cost functions (both for investments and operations) which allow an evaluation of the economic profitability ranges of the two systems at various production capacities. A numerical comparison was also carried out on strawberries and fish fillets, foods with different base prices and sizes.

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Pages: p 163-170

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Details

  • Original title: Technical and economic evaluation of food freezing with carbon dioxide thermal storage.
  • Record ID : 1994-0930
  • Languages: English
  • Source: Proposals for the generation and use of refrigeration in the 21st century.
  • Publication date: 1992/09/07
  • Document available for consultation in the library of the IIR headquarters only.

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