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[Optimization of the freezing process by load]

J A Barreiro Méndez, S A Antunes, E Saíz

    Archivos Latinoamericanos De Nutricion
    |September 1, 1981
    PubMed
    Summary
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    This study presents a model to optimize batch freezing in plate freezers, determining the ideal product thickness for maximum daily output. Experimental validation confirmed the model

    Area of Science:

    • Food science and engineering
    • Thermodynamics and heat transfer
    • Process optimization

    Context:

    • Plate freezers are crucial for efficient food preservation.
    • Optimizing batch freezing processes is essential for maximizing production capacity.
    • Accurate prediction of freezing times and product thickness impacts operational efficiency.

    Purpose:

    • To develop and validate a mathematical model for optimizing batch freezing in plate freezers.
    • To determine the optimal product thickness that maximizes daily production.
    • To provide an equation for predicting optimal product thickness.

    Summary:

    • A model was developed to optimize batch freezing for plate freezers, yielding an equation for optimal product thickness.
    • Experimental evaluation using a bentonite food model in a one-plate freezer confirmed the model's predictive accuracy for freezing times and thickness.

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  • An optimal product thickness of 0.0142 m was identified, enabling five batches per day and a maximum daily production of 3.152 kg.

    • Impact:

    • Provides a tool for enhancing the efficiency and productivity of industrial plate freezing operations.
    • Contributes to reducing food spoilage and improving the quality of frozen products through optimized freezing cycles.
    • Enables food manufacturers to achieve higher throughput and potentially lower operational costs.