Abstract
Temperature difference between the evaporator and the product during a freezing process is one of the sources of irreversibility. Application of three-steps evaporator temperature during the freezi...
Highlights
Food preservation by freezing is preferred when compared to other methods, such as curing and canning
On conducting steps-temperature experiments on a freezer, the results show that coefficient of performance (COP) increases
The objective of this research is to perform an exergy analysis on a vapor-compression refrigerator when it is used in a three-step temperature of freezing process
Summary
Food preservation by freezing is preferred when compared to other methods, such as curing and canning. Most of the freezers used in food freezing industry are vapor-compression system (Yumrutas, Kunduz, & Kanoglu, 2002). Such a freezing system is an energy-intensive process (Barbosa-Cánovas, Altunakar, & Mejía-Lorio, 2005). Luo and Wang (2010) recommended a model of low-temperature freezer which is able to save energy in the freezing process. It is a necessary effort to improve energy efficiency. For this purpose, Chen, Yan, and Yu (2017) and Belman-Flores, Barroso-Maldonado, Rodríguez-Muñoz, and Camacho-Vázquez (2015,) during the past decades, have developed a variety of energy-saving methods for freezer
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