Tekhnologicheskiy raschet innovatsionnogo flyuidizatsionnogo skoromorozil'nogo apparata dlya plodoovoshchnoy produktsii

If the company is faced with the problem of freezing quickly a large batch of smallsized products such as berries, fruits and vegetables of small size (or cut into small pieces), mushrooms, shrimps, etc., then the best solution can not be found than the use of fluidized quickfreezing machines. Of course, the cost of this equipment is slightly higher than, for example, freezing chambers, however, the reduction of freezing duration several times improves considerably the final product quality as regards both its appearance and nutrient content. These machines may differ by sizes, performances and capacities. It is these characteristics that form their final value. But, purchasing this equipment one should focus, first of all, not on the price but on the tasks to be solved. An innovation fluidized quickfreezing machine has been computed and designed for freezing smallsized and smallfraction products in a dense suspended air flow. The calculation of operational parameters for freezing green pears, as an example, is given. The thermophysical properties of pears have been investigated, a machine for pears shock freezing have been designed. The results from studies testified the influence of product properties and the entire technological process on the freezing process as well as on the power efficiency of the fluidized machine as a whole. The calculation method offered allows determining the optimal rate of air motion in the loading compartment, the duration of product freezing, the area and sizes of the grid, the capacity and sizes of the machine, the coefficient of heat transfer from the freezable product, as well as the volumetric air flow rate through the grid and the heat load on the refrigeration equipment of the machine.

shock freezing, fluidized apparatus, refrigeration equipment, fluidization process, heat transfer