Info

4,3

6,4

T =

6 min

12 min

2,sh

5,sh

Figure 7. Heat to be extracted during freezing of different package sizes (where V = volume, F = surface, I = inverted specific surface, T = practical holding time, F/V = specific surface).

Figure 7. Heat to be extracted during freezing of different package sizes (where V = volume, F = surface, I = inverted specific surface, T = practical holding time, F/V = specific surface).

As a practical example a simple rack tunnel with a capacity of one ton per hour of spinach purée in 45-mm-thick packages can be taken. It may have the following capacities:

Spinach, packaged, 45-mm layer 1 ton/h

Peas, unpackaged, 30 mm layer 1.5 ton/h

Peas, packaged, 45 mm layer 0.6 ton/s

Parsley, packaged, 45 mm layer 0.4 ton/h

TV-dinner, packaged, 35 mm layer 0.2 ton/h

In the case of parsley and TV dinners the capacity is reduced primarily because of the low volume weight and secondarily because of the poor heat transfer inside the packages.

Packaging

Design operatior importan working i

Desigi ume per feed is er will be fli by fluctu;

have to b the desig flow will

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design ca To obtain

Packaging

Raw material

Processing, handling

Heat treatment

Cooling

Freezing

Raw material

Processing, handling

Heat treatment

Inline

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