Thermal optimization of an ice cream hardening process

摘要

The conservation of energy is an essential step that can be taken towards mitigating the issues of energy crisis and environmental degradation. Excessive use of energy and energy loss are usually associated with many industrial establishments worldwide-specially in the food processing industry, where a substantial amount of energy is consumed. Enormous potential exists for the cost effective improvement in existing energy consuming equipment. In the present work, an ice cream hardening machine for batch production is taken into consideration. The system consists of shell and tube condenser and evaporator coils as a part of primary refrigeration cycle along with the air blower. The optimization for the shape of ice cream boxes during hardening process is done. The combined effect of various parameters like velocity and temperature of blowing air, orientation of ice cream box and spacing between the ice cream boxes on the freezing time is studied to find the energy efficient and economic option. The results obtained by the theoretical model are evaluated by comparing with the experimental data.