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Congélation sous vide de produits alimentaires dans un nouveau conteneur destiné à l’entreposage d’aliments équipé d’un système de stockage d’énergie thermique.

The vacuum freezing of food products in a novel food storage container equipped with a thermal energy storage system.

Numéro : 0541

Auteurs : PALACZ M., CHROBAK J., HULAK D., SMOLKA J., TOLSTOREBROV I.

Résumé

The various freezing methods are extensively used to extend the goods' shelf life or guarantee their safe transportation. The temperature of these products needs to be maintained significantly lower than the ambient temperature by the refrigeration systems during storage or transport. To reduce the energy input requirements of the refrigeration system, passive cooling methods based on phase change materials (PCMs) can be utilised. The scope of the conducted fundamental research is to numerical and experimentally analyse the vacuum freezing system for the food products and the PCM freezing inside the novel storage container. The preliminary analysis was based on the mathematical modelling of the vacuum freezing process. The sensitivity analysis of that model is presented in this paper. In addition, the design of the PCM-aided container and its instrumentation is discussed in this paper. The detailed experimental and modelling results will be presented during the 25th ICR conference.

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Pages : 9

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    20 €

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Détails

  • Titre original : The vacuum freezing of food products in a novel food storage container equipped with a thermal energy storage system.
  • Identifiant de la fiche : 30031348
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Date d'édition : 21/08/2023
  • DOI : http://dx.doi.org/10.18462/iir.icr.2023.0541

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