| Autors: Moerman F., Fikiin, K. A., Evans J., Foster A.M. Title: Air infiltration control to reduce hygiene hazards in refrigerated food processing and storage facilities Keywords: Food refrigeration, Cold chain, Refrigerated processing Abstract: Infiltration of warm, humid air in refrigerated food processing and preservation facilities (such as industrial chilling and freezing equipment or storage warehouses) is a common phenomenon with a number of substantial detrimental effects. First of all, infiltrating air is a major source of incoming heat which increases the refrigeration load and the resulting power consumption, thereby worsening the energy efficiency. Secondly, the incoming moisture enhances frost formation on the cold heat transfer surfaces (in evaporators, low-temperature heat exchangers, etc.), which also creates heavy operational and efficiency issues. Furthermore, infiltration is a potential source of contamination of a different nature, which subjects the chilled or frozen food to a safety hazard. While the energy aspects of the infiltration have been studied and analysed comparatively well, current information about the hygiene-driven engineering and design of air infiltration preventing devices is still extre References Issue
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Вид: книга/глава(и) от книга, публикация в реферирано издание, индексирана в Scopus
