ON FROST FORMATION IN FREEZER ENTRYWAYS

摘要

One of the problems that contribute to high operating expenses in industrial freezers is the formation of frost both inside and around the freezer door. This problem is especially acute in high-usage walk-in freezers where there is a high volume of traffic in and out of the freezer. Walk-in freezers are generally classified according to traffic flow as: (1) "normal," usually around 10 pass-through per hour; (2) "normally high," up to approximately 40 pass-through per hour; and (3) "very high," more than 40 pass-through per hour. Since, more often than not, the formation of frost in freezer entryways takes place under supersaturated conditions, the mechanisms of frost formation in both the subsaturated and supersaturated zones will be discussed and compared.