Abstract

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.

Keywords

blackcurrant, fast freezing, energy efficiency of freezing processes

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