Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb1194fbba14f78570be 10.12737/5454 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY Analysis of the Energy Efficiency of the Fast Freezing of Blackcurrant Berries Analysis of the Energy Efficiency of the Fast Freezing of Blackcurrant Berries https://orcid.org/0000-0002-7623-0940 Короткий Игорь Алексеевич Korotkiy Igor A. Кемеровский государственный университет Кемерово Россия Kemerovo State University Kemerovo Russian Federation 01 09 2014 01 09 2014 3 14 © 2014 Короткий И.А. © 2014 Korotkiy I.A. 2014 Короткий Игорь Алексеевич Korotkiy Igor A. https://jsocnet.ru/en/nauka/publications/6a84bb1194fbba14f78570be/view

In this paper, some results of studying the energy efficiency of the fast freezing of different varieties of blackcurrant berries in a fluidized-bed fast freezer were reported. A method of calculating the energy expenditures on the fast freezing of different varieties of blackcurrant berries in an air fast freezer was proposed. The energy expenditures on the circulation of air at a rate required to create fluidization were determined depending on the air temperature. The energy consumption in the production of artificial cold for the provision of required heat-withdrawing air medium temperatures was calculated. The performed studies were used as a basis to determine the energy-efficient regimes of the low-temperature treatment of blackcurrant berries in an air fast freezer and also the types of a refrigerating machine and a refrigerant, which provided the least energy-consuming fast freezing of blackcurrant berries.

In this paper, some results of studying the energy efficiency of the fast freezing of different varieties of blackcurrant berries in a fluidized-bed fast freezer were reported. A method of calculating the energy expenditures on the fast freezing of different varieties of blackcurrant berries in an air fast freezer was proposed. The energy expenditures on the circulation of air at a rate required to create fluidization were determined depending on the air temperature. The energy consumption in the production of artificial cold for the provision of required heat-withdrawing air medium temperatures was calculated. The performed studies were used as a basis to determine the energy-efficient regimes of the low-temperature treatment of blackcurrant berries in an air fast freezer and also the types of a refrigerating machine and a refrigerant, which provided the least energy-consuming fast freezing of blackcurrant berries.

 blackcurrant fast freezing energy efficiency of freezing processes

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