THERMAL DESIGN CALCULATIONS FOR FOOD FREEZING EQUIPMENT - PAST, PRESENT AND FUTURE

The literature on methods for thermal design of food freezing equipmen t is reviewed with emphasis on two questions: what do those who design , build and commission freezers most need from researchers in terms of improved design calculation methods, and what are the most limiting f actors in determining whether a particular freezer design will satisfa ctorily freeze the product at the required throughput rate? Freezing t ime prediction methods have been significantly improved over the last two decades and are now infrequently the factor most limiting accurate design. There is a much greater need for more accurate thermophysical properties and better information on heat transfer coefficients for a variety of practical situations. The failure of many industrial freez ers to deliver the design conditions to product in all parts of the fr eezer is also important. Future research should address the full range of factors limiting accurate freezer design, which may mean less emph asis on freezing time prediction. (C) 1998 Elsevier Science Ltd and II R. All rights reserved.