• Accueil
  • Publications

  • Forced-air cooling of dairy product in pallets:...

Document IIF

Forced-air cooling of dairy product in pallets: influence of process parameters on energy and quality.

Refroidissement par air forcé de produits laitiers en palettes : influence des paramètres du processus sur l’énergie et la qualité.

Numéro : pap. n. 1478

Auteurs : HAVET M., GRIVIER V., BATICLE F., et al.

Résumé

Forced-air cooling of food products in pallets is a common refrigeration process. It is applied to quickly lower the temperature of dairy product from their fermentation temperature to their storage temperature. It leads to high energy consumption due to pressure drop and to heterogeneity of temperature due to the complex airflow pattern. To reduce this heterogeneity we designed a new apparatus where air is blown through the pallet alternatively by two sides. To improve energy efficiency, air velocity is adapted to pressure drop with EC fans. Experiments were conducted to evaluate the cooling rate, the heterogeneity and the energy consumption for various process parameters (fan velocity, alternation time). With the experimental design methodology, we show that short alternation time should be favored for optimal results with a drastic reduction of the heterogeneity index. Then, we propose a model and a strategy to control the cooling rate according to production constraints and energy aspects.

Documents disponibles

Format PDF

Pages : 8

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Forced-air cooling of dairy product in pallets: influence of process parameters on energy and quality.
  • Identifiant de la fiche : 30026352
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.1478

Liens


Voir d'autres communications du même compte rendu (632)
Voir le compte rendu de la conférence