Comparison of refrigeration cycles with natural refrigerants for very rapid food freezing

Alessia Arteconi; Caterina Brandoni; Giovanni Di Nicola; Fabio Polonara

Comparison of refrigeration cycles with natural refrigerants for very rapid food freezing

Alessia Arteconi, Caterina Brandoni, Giovanni Di Nicola, Fabio Polonara

Faculty Of Computing, Eng. & Built Env.

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

In the industrial refrigeration natural refrigerants are gaining more and more importance, mainly because of increasing environmental concerns. In this work food processing applications are considered, with particular reference to very rapid freezing refrigeration, for which a temperature of -70°C is needed. Two alternative technologies are presented: (i) an open air cycle freezer; (ii) a cascade cycle using CO2 or blends of CO2 and natural refrigerants as low temperature working fluid. A comparison between the two technologies is performed. The purpose of the paper is to outline the main features of each system, comparing them on a technical point of view on the basis of theoretical models and experimental results on existing prototype units.

Original language	English
Title of host publication	Unknown Host Publication
Publisher	International Institute of Refrigeration
Number of pages	8
ISBN (Print)	978-29131-49908
Publication status	Published (in print/issue) - Jun 2012
Event	10th Gustav Lorentzen Conference on Natural Refrigerants - Delft, The Netherlands Duration: 1 Jun 2012 → …

Conference

Conference	10th Gustav Lorentzen Conference on Natural Refrigerants
Period	1/06/12 → …

Cite this

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title = "Comparison of refrigeration cycles with natural refrigerants for very rapid food freezing",

abstract = "In the industrial refrigeration natural refrigerants are gaining more and more importance, mainly because of increasing environmental concerns. In this work food processing applications are considered, with particular reference to very rapid freezing refrigeration, for which a temperature of -70°C is needed. Two alternative technologies are presented: (i) an open air cycle freezer; (ii) a cascade cycle using CO2 or blends of CO2 and natural refrigerants as low temperature working fluid. A comparison between the two technologies is performed. The purpose of the paper is to outline the main features of each system, comparing them on a technical point of view on the basis of theoretical models and experimental results on existing prototype units.",

author = "Alessia Arteconi and Caterina Brandoni and {Di Nicola}, Giovanni and Fabio Polonara",

year = "2012",

month = jun,

language = "English",

isbn = "978-29131-49908",

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note = "10th Gustav Lorentzen Conference on Natural Refrigerants ; Conference date: 01-06-2012",

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T1 - Comparison of refrigeration cycles with natural refrigerants for very rapid food freezing

AU - Arteconi, Alessia

AU - Brandoni, Caterina

AU - Di Nicola, Giovanni

AU - Polonara, Fabio

PY - 2012/6

Y1 - 2012/6

N2 - In the industrial refrigeration natural refrigerants are gaining more and more importance, mainly because of increasing environmental concerns. In this work food processing applications are considered, with particular reference to very rapid freezing refrigeration, for which a temperature of -70°C is needed. Two alternative technologies are presented: (i) an open air cycle freezer; (ii) a cascade cycle using CO2 or blends of CO2 and natural refrigerants as low temperature working fluid. A comparison between the two technologies is performed. The purpose of the paper is to outline the main features of each system, comparing them on a technical point of view on the basis of theoretical models and experimental results on existing prototype units.

AB - In the industrial refrigeration natural refrigerants are gaining more and more importance, mainly because of increasing environmental concerns. In this work food processing applications are considered, with particular reference to very rapid freezing refrigeration, for which a temperature of -70°C is needed. Two alternative technologies are presented: (i) an open air cycle freezer; (ii) a cascade cycle using CO2 or blends of CO2 and natural refrigerants as low temperature working fluid. A comparison between the two technologies is performed. The purpose of the paper is to outline the main features of each system, comparing them on a technical point of view on the basis of theoretical models and experimental results on existing prototype units.

M3 - Conference contribution

SN - 978-29131-49908

BT - Unknown Host Publication

PB - International Institute of Refrigeration

T2 - 10th Gustav Lorentzen Conference on Natural Refrigerants

Y2 - 1 June 2012

ER -

Comparison of refrigeration cycles with natural refrigerants for very rapid food freezing

Abstract

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