Production Scheduling in Food Freezing Process Under the Effect of Freezer-Door Opening

2014 ◽  
pp. 353-362
Author(s):  
Pachara Chatavithee ◽  
Supachai Pathumnakul
Keyword(s):  
Production Scheduling ◽  
Freezing Process ◽  
Door Opening ◽  
Food Freezing

scholarly journals Influence of Airflow Field on Food Freezing and Energy Consumption in Cold Storage

2018 ◽  
Vol 53 ◽  
pp. 01038
Author(s):  
Guiqiang Wang ◽  
Xiaohang Cheng ◽  
Zhiqiangè Kang ◽  
Guohui Feng
Keyword(s):  
Energy Consumption ◽  
Field Distribution ◽  
Cold Storage ◽  
Food Products ◽  
Lumped Parameter Model ◽  
Freezing Process ◽  
Load Factor ◽  
Freezing Time ◽  
Food Freezing ◽  
Airflow Field

Currently most food products are cooled and frozen in air-blast cold storage to prolong storage time. The airflow field distribution in storage has a great impact on the process of food freezing and energy cost by that. In this paper, a transient model of food freezing considering airflow field was developed to simulation the temperature profile of air and food products during freezing process. A lumped parameter model was used to predict the temperature and moisture profile of air, which connected all other components together, such as air coolers, food products, envelop enclosure and refrigeration system. A finite difference method was employed to model the heat transfer inside food products during freezing, where the mass transfer was neglected as the food products were wrapped with polystyrene films. Unit load factor method was applied to calculate the sensible heat refrigeration capacity and thus the total capacity of air coolers. The simulation was conducted on a large cold storage filled with large quantities of packaged food products. Results show that there are great differences in airflow field distribution at different locations in cold storage, which lead to spacial differences in freezing time required. Inappropriate set point of freezing time prolongs freezing process unnecessarily and leads to extra energy consumption. Operational mode of air coolers has a great impact on the total energy consumption, as they consume energy themselves and release equivalent heat into storage simultaneously.

scholarly journals Air-impingement freezing of peeled shrimp: Analysis of flow field, heat transfer, and freezing time

2019 ◽  
Vol 11 (3) ◽  
pp. 168781401983504 ◽  
Author(s):  
Dazhang Yang ◽  
Jing Xie ◽  
Wan Tang ◽  
Jinfeng Wang ◽  
Zhitao Shu
Keyword(s):  
Heat Transfer ◽  
Natural Convection ◽  
Flow Field ◽  
Jet Flows ◽  
Freezing Process ◽  
Freezing Time ◽  
Air Jet ◽  
Food Freezing ◽  
Air Impingement ◽  
Set Up

The air-impingement freezing technique is a fast and efficient freezing method, which is widely used in food freezing and electronic industry. A novel air-impingement freezing machine was set up to investigate the food freeze. The freezing process of peeled shrimps by air-impingement freezing technique was studied experimentally and numerically. The freezing time of shrimp (150 count/lb) from +11°C to −18°C was about 100–140 s. The flow field and temperature distribution of peeled shrimp were studied by the solidification and melting model in FLUENT 6.3. The results show that the air jet flows away from the surface of the shrimp after the separation points so that the flow field and heat transfer were bad in the separation resign. In addition, the food freezing time of natural convection and air-impingement was compared, and the result shows that the air-impingement freezing time is about one-tenth than the natural convection freezing in freezer. In order to optimize the air-impingement freezing, H/D’s value was adjusted in the range of 4–8. The result indicates that the freezing time was increasing with the increase in H/D value, and H/D was recommended to be 6 in the impingement freezing.

scholarly journals Optimal Operation Strategy and Energy Consumption of Food Freezing Process in Cold Store

2018 ◽  
Vol 189 (4) ◽  
pp. 042022
Author(s):  
Guiqiang Wang ◽  
Yin Zheng ◽  
Zhiqiang Kang ◽  
Huixing Li ◽  
Guohui Feng
Keyword(s):  
Energy Consumption ◽  
Optimal Operation ◽  
Freezing Process ◽  
Operation Strategy ◽  
Food Freezing ◽  
Cold Store

scholarly journals Determination of food freezing conditions

2020 ◽  
Vol 82 (2) ◽  
pp. 17-24
Author(s):  
N. S. Nikolaev ◽  
V. N. Kornienko ◽  
P. I. Plyasheshnik ◽  
A. G. Doneczkikh
Keyword(s):  
Energy Saving ◽  
Power Efficiency ◽  
Raw Materials ◽  
Deep Understanding ◽  
Engineering Calculation ◽  
Developed Countries ◽  
Freezing Process ◽  
Industrial Complex ◽  
Food Freezing ◽  
Selection Of

Power inputs into production of farm products in Russia are much larger as compared to such inputs in EU developed countries. The increase of energy saving and power efficiency of technological processes of food factories is the basis for enhancing their competitiveness. Refrigeration processing of foods is one of the main links in the technological chain of food industrial production. Improvement and intensification of refrigeration processing are of great importance in preservation of agricultural raw materials and food products. Hence, the efficient selection of equipment providing energy saving conditions for the thermal treatment of raw materials is a topical problem for the specialists of the agro-industrial complex. The rational selection of equipment is founded on a science-based engineering methodology for calculating thermal processes, which is based on balance relations or differential equations describing the process in question. The application of these mathematical equations, in turn, implies a deep understanding of phenomena running in the processed product and their dependence on the thermophysical, geometric and flow parameters of the product and the cooling medium. It is shown in the work that one of the main characteristics of the product processing is its size, which influences deeply on the scale of the changes, expressed in the duration of the process on condition that the desired result is achieved. This work provides the mathematical models describing the freezing process, and the possibility of applying them for various foods. The criteria of choosing food freezing conditions were determined based on the features of the heat and mass transfer processes as well as industrial experiments. The classification of freezing processes according to their duration was offered. Nomograms for engineering calculation of freezing processes and selection of refrigeration equipment were developed.

Numerical modelling of the food freezing process in a quasi-hydrofluidisation system

2021 ◽  
Vol 74 ◽  
pp. 102834
Author(s):  
Michal Stebel ◽  
Jacek Smolka ◽  
Michal Palacz ◽  
Edyta Piechnik ◽  
Michal Halski ◽  
...  
Keyword(s):  
Numerical Modelling ◽  
Freezing Process ◽  
Food Freezing

Penjadwalan Produksi Menggunakan Metode Simulated Annealing pada Unit Produksi Daun Pintu di PT. ML

2019 ◽  
Vol 2 (2) ◽  
Author(s):  
Rosnani Ginting ◽  
Chairul Rahmadsyah Manik
Keyword(s):  
Simulated Annealing ◽  
Problem Solving ◽  
Production Scheduling ◽  
Production Control ◽  
Delivery Time ◽  
Production Schedule ◽  
A Company ◽  
Predetermined Time ◽  
Factory Floor

Penjadwalan merupakan aspek yang sangat penting karena didalamnya terdapat elemen perencanaan dan pengendalian produksi bagi suatu perusahaan yang dapat mengirim barang sesuai dengan waktu yang telah ditentukan, untuk memperoleh waktu total penyelesaian yang minimum. Masalah utama yang dihadapi oleh PT. ML adalah keterlambatan penyelesaian order yang mempengaruhi delivery time ke tangan costumer karena pelaksanaan penjadwalan produksi dilantai pabrik belum menghasilkan makespan yang sesuai dengan order yang ada. Oleh kaena itu dituntut untuk mencari solusi pemecahan masalah optimal dalam penentuan jadwal produksi untuk meminimisasi total waktu penyelessaian (makespan) semua order. Dalam penelitian ini, penjadwalan menggunakan metode Simulated Annealing (SA) diharapkan dapat menghasilkan waktu total penyelesaian lebih cepat dari penjadwalan yang ada pada perusahaan.   Scheduling is a very important aspect because in it there are elements of planning and production control for a company that can send goods in accordance with a predetermined time, to obtain a minimum total time of completion. The main problem faced by PT. ML is the delay in completing orders that affect delivery time to customer because the implementation of production scheduling on the factory floor has not produced the makespan that matches the existing order. Therefore, it is required to find optimal problem solving solutions in determining the production schedule to minimize the total time of elimination (makespan) of all orders. In this study, scheduling using the Simulated Annealing (SA) method is expected to produce a total time of completion faster than the existing scheduling in the company.

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