Setembro 2018 vol. 1 num. 5 - XXII Congresso Brasileiro de Engenharia Química

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CONTINOUS MODIFICATION IN THE FREEZING OF FOOD PRODUCTS AIMING ENERGY ECONOMY

GONÇALVES, M. P. ; SILVEIRA JUNIOR, V. ; , ;

ORAL:

Aiming to reduce energy consumption, a modified method for freezingfood products in tunnel was proposed, based on a continuous variation of airtemperature after product temperature change through the process. The process wassimulated in 3 conditions of air temperature: a) constant; b) variable by levels and c)continuously variable. The simulation showed the behavior of product temperature,electric power and compressor rotation through time. Considering the continuouslyvariable process, energy economy of 1.7% was obtained, comparing to the constantprocess, and of 1.0%, comparing to the variable by levels one. The modificationshowed potential to reduce energy economy.

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Palavras-chave: FREEZING,

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DOI: 10.5151/cobeq2018-CO.049

Referências bibliográficas
  • [1] GONÇALVES MP, Congelamento modificado de alimentos: alteração das condições de processo
  • [2] e do consumo energético (Master’s Dissertation). Campinas: Faculty of Food Engineering, State
  • [3] University of Campinas, 2017.
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  • [6] PHAM, Q.T. Extension to Planck’s equation for predicting freezing times of foodstuff of simple
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  • [8] ZARITZKY NE, Factors affecting the stability of frozen foods. In: KENNEDY CJ, Managing
  • [9] frozen foods. Cambridge: Woodhead Publishing Limited, 2000.
Como citar:

GONÇALVES, M. P.; SILVEIRA JUNIOR, V.; , ; "CONTINOUS MODIFICATION IN THE FREEZING OF FOOD PRODUCTS AIMING ENERGY ECONOMY", p. 4263-4266 . In: . São Paulo: Blucher, 2018.
ISSN 2359-1757, DOI 10.5151/cobeq2018-CO.049

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