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1. Load data Time units days Product Stocking density Refrigerant properties Refrigerant R600a GWP of refrigerant 3 Total mass Refrigerant charge 1 Storage duration Europe kg kWh Country CO2 from Energy Use Life time Refrigerant leak i Region 0 46 For non refrigerated processes such as storage on shelf or transport the user is required only to provide ambient conditions and duration without any need for information on the technology Cold chain block settings Ambient storage Anbient condition Temperature Humidity Weather Still no wind Y Storage duration 5 Product properties Geometry Sphere Dimensions length m Humidity Weather Still no wind m Storage duration 0 25 days v Product properties Geometry Dimensions Sphere length m Once all changes have been made select OK to apply changes This action will close the Properties window When the chain has been built completely you can save the cold chain using the Save chain button Cold chain simulation Chain Assembling A New chain 27 Load chain HK Delete chain 16 95 FRISBEE tool e The save dialogue box opens asking you to give a name to your chain and also to select a location to Save chain Save in Coldchain settings te E Ej Eg Name Date modified Apple reference cold c
2. stil no wind A Off cycle Electromotor efficiency 0 95 A opening duration Traffic through door Door protection Refrigeration capacity 352 117 kw Low No protection X n Load data Time unit days Storage room enclosures Area m insulation Thick mm Wal 855 Poystyrene foam mj Roof 200 Polystyrene foam 14 Floor 2100 Concrete uu mm Total volume of room 9000 e For Domestic fridge Display cabinets Super market and non refrigerated processes the Properties windows are different from the other standard blocks 15795 FRISBEE tool Cold chain block settings Display cabinet Cabinet specifications ype T pi rt e A E ES horizontal island with lid Set temperature sE Height Depth Length m m m 1 1 5 25 Remote Refrigeration units Integral Use Temperation profile Load data Time units days Product Stocking density Refrigerant properties Refrigerant GWP of refrigerant R404A 3900 Total mass Refrigerant charge 1 Storage duration Europe kg kWh Country CO2 from Energy Use Life time Refrigerant leak 0 46 Cold chain block settings Domestic fridge Appliance specifications Type _____________ Frost free fridge freezer Z Efficiency label Fridge Freezer Use Temperation profile
3. Quality indicator Model structure 5L monocytogenes dN 0 if t lt lag dt dN N p_ N 1 ift lag dt No em P kg m3 P kg m3 T C M kg I Pa X Ww t d Model variables Variable N log CFU g T c h ks 0 0014 m 0 2 E Di 35323 J mol E m 119080 J mol E 25 71403 J mol R 8 314 J mol K 10 C im d 11 55 94 3 07 water vapour 0 1825 d 1 C to 25 C density of apple water vapour A 0 02 m2 0 to 100 RH density of surrounding atmosphere Temperature My o 18 x 10 2 Unit mass of apple R 8 314 J molt K1 Saturated vapour pressure Moisture content Time Model parameter Model validity range Meaning Paramete Estimate r Ham P t Population LL 0 7525 h 0 7537h pH for ham 6 31 0 04 count T 1 aw for ham 0 980 0 005 Temperatur gg 3 55h 1 17h pH for pate 6 45 0 01 e zum aw for p t 0 986 0 003 Time y pH 0 9329 0 9574 gt C to 15 C 0 6212 0 7902 y a U mnax tr W T y pH y a yGnt lag min lag n T y pH y a yGnt ST USE y T 4 T 7 lr 7 7 T AT T 2 7 27 0 Lc mesenteroides 74 aN E dt dN N if t gt lag if t lt lag dt H nax yT lag lag yT Hor E y T 4 T 7 T 7 7 T AT T M2 7 27 0 Lb sakei 1322 dN ES y dt dN N P s ed if t gt lag if t lt lag dt max H max Mon YT for T T
4. Gis The research leading to these results has received funding from the European Community s Seventh Framework Programme FP7 2007 2013 under grant agreement n 245283 Monte Carlo simulation window Select a link to modify its temperature and residence time distribution 9 Ternperature 10 Residence time distribution parameters distribution parameters P Cold chain blocks Random block prc Pre cooting j Select to edt random properties Room temperature Residence time J 1 Cold chain vens vats a links Nen refr transport Detrbutos Normal Distrbutea Exsonertal 11 Type of distribution Reta Mean mu 108 Mews mu 2s Get 12 Parameter 1 House hold refrigeratce Nl Std devista sigma 042 ifl 13 Parameter 2 270 m 14 Parameter 3 0 15 Parameter 4 2 Number of Simulation options Random properties Qualty indicat d 177 Quality indicator n 18 Threshold value simulation runs mp alee P 121 19 Ivbdel parameters 4 Dissociation 795 distribution of cold chain e E AME links 20 Mbdel parameters C ol a L 5 Cancel study Di figures interface 6 Start simulation se 7 Reset all parameters 32 95 Classical Analysis Accept and reject algorithm The simulation is performed from the first to the last equipment for 2000 food products Note the number of simulation runs can be changed num
5. JPEI JPEG Image pq MATLAB Figures fig Portable Network Graphics file png TIFF Image tif Hide Folders All Files Print figure Send a print command for the plot by selecting Print figure 25195 FRISBEE tool frisbee The following new and emerging technologies have been implemented in the FRISBEE tool e Simulations of superchilling and supercooling processes The use of Vacuum Insulation Panels VIPs in the walls of cold rooms e The use of Phase Change Materials PCMs covering around food 26 95 FRISBEE tool frisbee Superchilling and supercooling A product heat and mass transfer model has been implemented in the FRISBEE tool To achieve superchilling and supercooling the user can play around the cooling rate To achieve this in the FRISBEE tool the user can specify different values for the heat transfer coefficient and air temperature using the properties window Cold room Refrigeration system Storage conditions Room air tempers c Room air humidty 9S Storage duration 7 days v Weather Stil no wind v Off cycle Superchilling Select chain block Superchilinig Core Temperature C Update plot Graphical output from FRISBEE tool chain simulations showing product enano 27 95 FRISBEE tool frisbee Vacuum Insulation Panel VIP in walls VIP in wal
6. To be able to run the FRISBEE tool you must first install the MCRInstaller In the unlikely event of having already an older versions of the MCRInstaller on your PC this older version should be removed first Please verify with your IT manager how to properly remove it Go to the website http www mathworks nl products compiler mcr index html Download the 2014a version corresponding to 64 bit Benelux A MathWorks Accelerating the pace of engmeenng and science Products Solutions Academia Support Community Events Company MATLAB Compiler Overview Features Videos Webinars Related Products Whats New Product Trial MATLAB Runtime Run compiled MATLAB applications or components without installing MATLAB The MATLAB Runtime is a standalone set of shared libraries that enables the execution of compiled MATLAB applications or components on computers that do not have MATLAB installed When used together MATLAB MATLAB Compiler and the MATLAB Runtime enable you to create and distribute numerical applications or software components quickly and securely To download and install the MATLAB Runtime 1 Click the version and platform that corresponds to the application or component you are using Note you can find this information in the readme txt file that accompanies the application or component Release MATLAB Runtime Version Windows Linux Mac R2015a 8 5 32 bit 64 bit 64 bit Intel 64 bit R2014b 8 4 32 bit 64 bit
7. 78 1 kJ molt Tref 18 C tan 0 76 5 C to 30 C indicator Variable Meaning Spoilage lactic N Ne N Inoculum acid bacteria d qiu i cO MEL k 0 9732e C P T d Time A 5 5573le Ice cream Quality Model structure Model variables indicator Variable Meaning Sensory S Score for overall acceptability 1 9 perception S suus S0 a 1 exp kt T C Temperature t d Time a a X a E ref p R T T E 1 1 k K eg exp e R T T Viscoelasticity tan _ C Ce tan P Damping factor E ud at Damping factor ref reference temperature 8 C T C Temperature C 0 76 Firmness Spinach leaves Quality indicator 6Vitamin C content 6Chlorophyll content 6Sensory evaluation F n F otk f t k k exp a E R T T Model structure C p E 1 1 lat E VOR DP l CSC a e a ref Xp T uw S x So E CORR i t d F g T C d Time Firmness Temperature Time Model variables Variable C mg 100g I c d C mg 100g T C d Meaning Vitamin C L ascorbic acid content Temperature Time Total chlorophyll content mg 100g Temperature Time Score for overall acceptability 1 9 3 0 40 0 0211 K ef E 23 1 kJ mol Tref 18 C Fto 873 g Ff 6000 g E 47 5 kJ mol 23 2d1 K ef Pree 12 C R 8 314 J molt K1 Model parameter Paramete Values E 25 89 mg 100g C 7 77 mg 100g E 132 0 kJ mol K ef 0 00
8. T Otherwise N log Population CFU g count T C Temperatur e t h Time for T T lt T Otherwise N log Population CFU g count I6 Temperatur e t h Time opt 1 9 11 log CFU g 2 47 C 38 2 C 43 3 C 0 6029 ht 0 17 h 9 07 log CFU g 0 53 C 28 04 C 36 05 C 1 3408 h1 0 58 h 8 91 log CFU g 0 25 C 33 02 C 9 18 log CFU 2 47 C 38 2 C 43 3 C 0 6521 h 1 0 79 h 9 18 log CFU 0 53 C 28 04 C 36 05 C 1 1804 h 1 3 0 h 8 67 log CFU 0 25 C 33 02 C pH for ham 6 43 0 04 aw for ham 0 980 0 006 pH for p t 6 45 0 01 aw for pat 0 984 0 004 5 C to 15 C Pop includes pH and aw effects pH for ham 6 43 0 04 aw for ham 0 980 0 006 pH for p t 6 45 0 01 aw for pat 0 984 0 004 5 C to 15 C Pop includes pH and aw effects ner y pcr T 39 12 C S9 12 56 tn A OK for RT ON Ud A O A ol 0 Otherwise Frozen pork neck cutlet Quality Model structure Model variables Model validity range indicator Variable Meaning Drip loss dY 026076010967 Y Drip loss 18 C to 1 C dt T C Temperature d Time Salmon fillets Quality Model structure Model variables Model validity range 1 7 C to 2 C Model parameter Model validity range Parameter Value So 1 5 C to 30 C Sf 6 5 Ea a T 51 4 kJ mol dref 2 10 kref 0 0082 d t Ea k T
9. p m u AT d H nd out m f R ef T Lg erant T omit our As earlier mentioned the condenser outlet and the evaporator inlet were assumed to be isenthalpic hence the evaporator inlet enthalpy and the condenser outlet enthalpy are equal H ig evap in cond out The COP is defined as the ratio of the heat load removed to the electrical power consumed as work by the compressor A higher COP will mean a lower operating cost for the system The efficiency of the compressor motor ef fnotor also influences the COP The higher the ef wu the higher COP and vice versa The COP was calculated from the changes in enthalpy in the evaporator and compressor and the motor efficiency Aevap_out fevap_in n COF uu X f ano tor Acond in Hevap out C F denoted the COP of the compressor which involved solely removal of the heat load within the storage rooms Generally the COP should include all addition loads incurred from ancillary components such as the condenser fans pump and evaporator fans Hence the equation for computing the overall COP is written thus 1 COP 4 Where is the sum of the power of all ancillary components in kW W consistutes the evaporator fan power E evap condenser fan power P cond and pump power 5 pump This determines the amount of heat load which is removed from the system as work electrical power Total Energy The energy used was calculated from the heat load together with the
10. taken in reliance on the information provided by the FRISBEE tool or for any consequential special or similar damages By downloading the FRISBEE Tool you accept to indemnify and hold harmless the FRISBEE Tool Consortium its Partners or their employees against any claim of a third party against the FRISBEE Tool Consortium or against any one of the Partners or its employees in as far such claim results from your use of the FRISBEE Tool On publishing or presenting the results obtained with the FRISBEE tool the following citation should be included S G Gwanpua P Verboven D Leducq T Brown B E Verlinden E Bekele W Aregawi J Evans A Foster S Duret H M Hoang S van der Sluis E Wissink L J A M Hendriksen P Taoukis E Gogou V Stahl M El Jabri J F Le Page I Claussen E Indergard B M Nicolai G Alvarez and A H Geeraerd 2015 Journal of Food Engineering Volume 148 Pages 2 12 doi 10 1016 j jfoodeng 2014 06 021 Additional research publications related to specific parts of the FRISBEE tool that you may be using should be referenced using the appropriate citation s A full list of bibliographic references is provided in the FRISBEE Tool User Manual and on the FRISBEE Tool website Questions remarks and suggestions regarding the FRISBEE Tool are welcomed at info frisbeetool eu FRISBEE tool frisbee The FRISBEE tool is fully tested only in Windows 64 bit environment Install the freeware MCR Installer
11. 64 bit Intel 64 bit R2014a 8 3 sat Gust 64 bit Intel 64 bit R2013b 8 2 32 bit 64 bit 64 bit Intel 64 bit R2013a 8 1 32 bit 64 bit 64 bit Intel 64 bit R2012b 8 0 32 bit 64 bit 64 bit Intel 64 bit R2012a 7 17 32 bit 64 bit 32 bit 64 bit Intel 64 bit 2 Save the MATLAB Runtime installer file on the computer on which you plan to run the application or component Follow the instructions on the website and on the installer Please note that you need to have administrator rights on your PC to enable installation The whole process may take 10 minutes or even more depending on your system specifications 11 95 NS Y frisbee Functionalities Functionalities The user can select between a number of representative food products The user can select a reference cold chain for each product The user can build a tailor made cold chain using representative cold chain blocks made Simulation of static energy use in kWh kg is possible for a selected cold chain reference or tailor made chain reference or tailor made A user can change properties of a selected product and also settings of cold chain block technologies Heat and mass transfer models are available for describing temperature and moisture heterogeneity The user can simulate alternative cold chains using representative cold chain blocks The following new technologies are implemented superchilling supercooling VIP in walls PCM VIP in walls and PC
12. Cin 1 7 C out a EEEIHTII 1717111717 EERE ERE EERE RE EERE REE EEE ERR REEL ELE LE LER LE EERE ibbrmtbbbbbkbhbkbkl FRISBEE tool Tien aT na Common NH compress ion system 2 stage for air cooling to production room fresh Evaporator temp production 5 C Evaporator temp fresh storage S C Evaporator temp freezing storage 35 C HRRERREREREREFRRERERERERERERRERERERERER Super chiller JBT Faadtech impingment freezer Separate NH compression system for surface freezing Heat transfer coeff approx 200 W m K Evaparatortemp 35 C Condensing temperature Seawater PE OOOO CCC Cee oe ooo 1 Packing material A Expanded polystyrene boxes Vartdal Standard 4306 6 product 3 kg Measure outside 4OCx 300x100 mm Measure inside 3602 606 5 mm Heat resistance 1 5 2 0 m K W rT eT TTT TT Seca rT TT TTTTTTITITTTTTTTTTTTTTTITI TTT ge l i Vapour compression refrigeration Diesel powered 67 95 FRISBEE tool Spinach cold chain Frozen spinach reference cold chain Processing step Refrigerating Equipment Harvesting period April to end of October Ambienttemperature 2 to 25 C Spinach is harvested and partially cleaned mechanically and by air cleaner inthe field Harvesting is done 24 hours perday Transport to processing plant Spinach is transferred by truck batch of 10 to 20 tons to the plant Transport duration 15 mi
13. E FE HE EEEEEKT m as eae eee sess 52 95 17 18 19 20 21 22 23 Ambient temperature 56 68 OC Duration 15 hours Ham weight 5 6 kg Core temperature end 66 C Reduces core temperature to 10PC in less than 2 hour Conditions Air 0 19C high airspeed Removal from casting Process conditions Air 29C 290 Cutting amp slicing Process conditions Air 29C 29C Duration 30 min 1 hour Packaging Modified atmosphere 50 50 CON lt 0 9 residual 02 Process conditions Air 44 C 290 Duration 10 minutes Storage ready to eat products Process conditions Air 29C 290 Duration 3 hours 1 night FRISBEE tool Vli karm a hiesrt Refrigeration with Indirect distillution of cold by means of glycol The reference cold chain for another ready to eat pork meat product pate generally follows the same process route as the cooked ham cold chain and the process equipment for refrigeration is exactly the same Ready to eat pork products Reference cold chain PAT 53 95 FRISBEE tool g Equipment 1 12 13 14 15 16 17 54 95 18 19 20 21 22 23 24 25 Reduces core temperature to 10 C in less Conditions Air PC 1 C high airspeed Duration 30 min 1 hour Duratian 10 minute s FRISBEE tool Cooke pas Cons Ap 1356 Cooling rate Beige cof pag b keg ce
14. E AP A 13 Modifying cold chain DIOCK S properties commercial icidnas 15 Simulating quality evolution from temperature profile ocoocconnoocicnncoccnccnnonocnnnnnonnnonconnnnnnonnnnnronnnnnnonnnnncrnnnnnnnns 18 Adding WE WCC ANS OO PARO AEEPO UN o0 m A QA DM MedcaRK MINA UN UR A SNR EMIRURMNNMHESN EERE EEEE 20 Modi ine product proper BS ascitis apolein Dira siii aisla 21 Ras IMA CONS ge 22 e ro EE Bo e e o A 23 Plotting cham simulations OOOO CO ODE 23 BIBEFEIHP tecanblo ONS S sara aiii 26 Supercard SUE LC OO UI PER TT PPI 27 Superchilling and supercooling oocccocccncncnnnconnnonnnenncnnncnn rre RR CEECEE EE EEEE EEEE EEn 27 Use of Vacuum Insulation Panels VIPS anaconda 28 Vacuum Insulation Panel VIP in WANS cita 28 Phase Change Materials PCMS COVETS acsi euedeitad eset US A rud ssncenactoaneatecoatecateoenensscoansesceeceereatee tase taseeracsatencent RERAN 29 PrastsCnaasge Materials PCI mr O M 29 Monte Cario SMM AIO WS madrina cre onioal condi FUN UD Un dS PbI ita 31 Running Monte Carlo simulations nicol puc ideaada 32 Mome Carne SIEHE POS e E E emacs 34 Mulktiobjective opimis QUOD aaa 38 implementacion inthe QEEA Teenei RAEAN EEEE RER 38 Running multi objective optimisation sisecssesciecsscssneesvovencantdienedstndateas sacuneesdocencestseeeads PU ebeauindceansemocenneavaweebecateese 39 Rorre e aO RR TT TOTO Tcr 42 Referens CONG
15. RRR RRR RRR RRR RR PRR RRR RRR Re iF NH seawater cooled refrigeration system Common NH compression system 2 stage for air cooling to production room fresh storage and freezing storage Evapaorator temp production S C Evaporator temp fresh storage S C Evaporator temp freezing storage 35 Condensing tem perature Seawater PC Expanded polystyrene boxes Vartdal Standard 4306 6 product 3 kg Measure outside 40003000100 mm Measure inside 360x260x65 mm Heat resistance 1 5 2 0 m K W 64 95 FRISBEE tool 65 95 FRISBEE tool Super chilled salmon cold chain Super chilled Salmon reference cold chain Processing step Refrigerating Equipment 3 Fish Farm no temperature control saw ater normal temperatures 1 16 C Living transport fish carrier boat to net cages outside slaughterhouse Pumping from net cages to drum chiller Production amp hours per day 12 rum Chiller outside ambient temperature RSW Refrigerated Sea Water Drum Chiller Living chilling in refrigerated sea water Drum chiller 40 m Duration 50 min Refrigerated sea water 2 C Temp salmon in 10 C out 4 C 5 amp continuously replacement of seawater 10 C is average variation from 11016 C RSW Bleeding chiller 30 m Mass in mass out 15000 kg h Refrigerated sea water 1 5 C Unit weight 4 kg 15 continuously replacement of seawater 2 Joint NH compression system Bleeding Chiller inside factory a
16. additional load incurred from the ancillary components such as the condenser fans pump and evaporator fans Converting this to electrical energy terms was attained by dividing the heat load by the COP The energy used was kWh measured in E _ Heat Load used COP FRISBEE tool frisbee TEWI stands for Total Equivalent Warming Impact The concept was developed as a comparative index of the global warming impacts of applications by accounting for both the direct contributions from refrigerants and the indirect contributions from energy consumption It provides a useful tool to compare various technologies The calculation and definition of the TEWI value is TEWI GWP L 100 n m GWP m l a n E mat p ar eee EEG Leakage Recovery losses OS consumption can iia DIA AAA a ag ee n Direct emissions Indirect emissions where e GWP Global Warming Potential of the refrigerant GWP values depend on the infrared absorption properties of the gas and the elapsed time before it is purged from the atmosphere e L leakage rate per year year e n operating life years e m refrigerant charge kg e a recycling factor e Eannual energy consumption per year kWh e b CO2 emission per kWh kg CO2 kWh 88 95 frisbee Superchilling and supercooling Introduction Fresh foods demand good methods to keep food products at an acceptable low temperature all through the production line trans
17. benefits are envisaged due to reduced heat loads and higher storage temperatures compared to frozen food During superchilling and supercooling factors such as cooling rate and temperature will be of great importance to achieve the defined ice level superchilling ortemperature without freezing supercooling in the final product The degree of superchilling that will improve the shelf life sufficiently whilst fulfilling the demands regarding process ability and quality attributes need to be determined for the set product groups Efficient and flexible superchilling processes that preserve premium product quality must be designed and basic data for calculation of chilling time and temperature and refrigeration load must be found Effective technical tools for measuring the amount and distribution of ice inside the product on line are required Superchilling is a conservation method for foods where some of the water in the food product is frozen The product is then held at a temperature between 0 5 and 4 C The concept of superchilling has been under continuous development for the last 10 20 years Even today superchilling of foods is performed in different ways superchilled storage of foods without any pre treatment and superchilled storage after initial surface freezing followed by temperature equalization FRISBEE tool WE os COR UAE Figure 1 Shell freezing of pork neck in impingement freezer for superchilling Pract
18. nine project partners Partners that have contributed to its development KU Leuven Belgium Irstea France TNO The Netherlands LSBU UK NTUA Greece VCBT Belgium ADRIA France Afverial France SINTEF Norway collectively called the FRISBEE Tool Consortium The FRISBEE Tool is freely available for download by any interested party upon acceptance of this license agreement The FRISBEE Tool can only be used for simulating and optimizing the sustainability indicators namely quality and safety energy use and global warming potential associated with refrigeration technologies in the agri food cold chain for the food products included in this version 1 1 Any other use of the FRISBEE tool any part thereof or its underlying code is prohibited While every attempt has been made to ensure the reliability of the FRISBEE Tool the FRISBEE Tool Consortium its Partners or their employees cannot be held responsible for any errors or omissions or for the results obtained from the use of the FRISBEE tool The FRISBEE tool is provided as is with no guarantee of completeness accuracy timeliness or for the results obtained from the use of this information and without warranty of any kind express or implied including but not limited to warranties of performance merchantability and fitness for a particular purpose In no event will the FRISBEE Tool Consortium its Partners or their employees be liable for any decision made or action
19. product stored below the mean duration are rejected 11 4 96 of products stored below the between 1 1 C and 0 7 C and 120 and 250 days are rejected 16 4 96 of products stored between 1 1 C and 1 45 C and between 120 and 250 days are rejected are rejected 35 95 FRISBEE tool Show hide legend and grid Click on options to hide or show the legend and the grid v Monte Carlo results a A Legend k v Show I Gd gt Hide EPIRI Fae Save plot figure The figure can be saved as an image file png tiff jpg Matlab fig Print figure Send a print command for the plot by selecting Print figure Options Save Print I1 elert Finure re Selection Global Sensitivity analysis To run the global sensitivity analysis click on the radio button Global SA 3 on the Monte Carlo simulation window The results are resented in a table two indices are presented EDP P AA A A ee No Monte Carlo runs 5000 Indicator Firmness N Model parameters Initial Firmness kpect ref mmol m 3 d 1 V meth ref mmol m 3 d 1 Si First order index This index represents the impact of the parameter on the product final quality without the interaction with the other parameters The value of Si is included between 0 and 1 If Siis closed to 0 the parameter has no impact on the final quality if Siis closed to 1 the parameter has a great impact on the product final quality St Total effect index
20. user can chose to save plot print plot or export the plot data Save buon ENNNEEEN T p Leur Sim Y Bn iin rs ry ae 24 95 FRISBEE tool Export plot data The plot data can be exported to an excel data file by clicking on the Export data icon on the plot tool bar A dialogue box opens requested the user to specify where to store data Export plot data i Dropbox QEEATTO Organize New folder sx Mame Date modified EE Desktop FrisbeeToolHelp 6 19 2014 11 54 AM jg Downloads de html 6 17 2014 10 25 AM 2 Dropbox F chain description database xlsx 6 2 2014 4 52 PM Microsof El Recent Places description of m files xlsx 3 21 2014 319 PM Microsof BE Videos al Libraries ES Documents a Music Pictures B Videos A um File name chain simulation data xtsx Save as type Excel Workbook xlsx g Hide Folders Save plot figure The plot can be saved as an image file png tiff jpg or a Matlab figure o Save plot as So EE Desktop Search Desktop Organize New folder XX Favorites tea Libraries EE Desktop System Folder d Downloads E Dropbox Sunny Gwanpua S3 Recent Places System Folder B Video ER Computer l System Folder Libraries ES Documents 4 Network al Music System Folder Pictures BE Videos m L Anaerobic Compensation Point File name chain simulation plot jpg Save as type
21. 2 blood taken out as biowaste FRISBEE tool Drum chiller 40 m Refrigerated seawater PE 5 continuously replacement of seawate RSW Bleeding chiller 30 m Refrigerated sea water 1 5 C 15 continuously replacement of seawater Joint NH compression system Evaporatortemp 5 C Condenser Seawater T C from fixed depth 63 95 3 4 3 Processing inside factory ambient 10 C 2 Temperature on salmon in 2 C Out 3 5 C j Mass in 14700 kg h J Gutting and filleting Removal of head guts skin and bone 6200 kg 40 45 biowaste Mass out 8500 kg h LIIIIIIIIELIIIIIIIIIIILIIIIIIIIIIIJJIJIJIIJIJIJIJIJIJIXIIIIIIIIL 4 Packaging inside factory ambient 10 C Temperature on salmon in 3 5 C 4 Mass in 8500 kg h d Weighting and packing of filets in transport d boxes together with ice Temp reduction on 1 salmon in boxes From 3 5to 0 C 4 Skg salmon average 1 13 kg pr filet and 1 2 kg 4 icein each box Lhe eee eee ee ee ee ee RARA Air temperature UC Average air speed 1 2 m s 4 Average storage time 24 hours 4 Temp salmon in 0 out 0 C 1 Mass in out 8500 kg perhour FRISBEE tool NH refrigeration s ys tem Common NH compression system 2 stage for air cooling to production room fresh storage and freezing storage F Common for processing steps 3 4 and 5 abb LL5 B5 RRR RR ERR RRR RRR
22. 242 Dermesonluoglu E Katsaros G Tsevdou M Giannakourou M Taoukis P 2015 Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain Journal of Food Engineering Volume 148 Pages 13 23 Gwanpua S G Verlinden B E Hertog M L A T M Nicolai B M Geeraerd A H 2014 Managing biological variation in skin background colour along the postharvest chain of Jonagold apples Postharvest Biology and Technology 93 61 71 Gwanpua S G Verlinden B E Hertog M L A T M Van Impe J Nicolai B M Geeraerd A H 2013 Towards flexible management of postharvest variation in fruit firmness of three apple cultivars Postharvest Biology and Technology 85 18 29 Pouillot R Albert I Cornu M Denis J B 2003 Estimation of uncertainty and variability in bacterial growth using Bayesian inference Application to Listeria monocytogenes International Journal of Food Microbiology 81 2 87 104 Stahl V Ndoye F T El Jabri M Le Page J F Hezard B Lintz A Geeraerd A H Alvarez G Thuault D 2015 Safety and quality assessment of ready to eat pork products in the cold chain Journal of Food Engineering Volume 148 Pages 43 52 Tsevdou M Gogou E Dermesonluoglu E Taoukis P 2015 Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream Journal of Food Engineering Volume 148 Pages 35 42 FRISBEE to
23. 29 d D 18 C R 8 314 J molt K GC 37 4 mg 100g C 22 4 mg 100g E 70 3 kJ mol kog 0 0011 dt T 18 C R 8 314 J mol K So 2 Model validity range 5 C to 30 C 5 C to 30 C 5 C to 30 C T ec Temperature S 6 a 1 t d Time E 61 26 kJ mol ref R IT D k 0 0077 d1 ref 18 Ig e R 8 314 J molt K Table S1 Model structure model parameter values and validity range of the quality models implemented in the FRISBEE tool For details of model development and experimental design see Gwanpua et al 2013 For details of model development and experimental design see Gwanpua et al 2014 3 For details of model development and experimental design see Stahl et al 2014 I and T were obtained from Couvert et al 2010 while T was obtained from Pouillot et al 2003 For details of model development and experimental design see Stahl et al 2014 For details of model development and experimental design see Tsevdou et al 2014 6 For details of model development and experimental design see Dermesonluoglu et al 2014 References Couvert O Pinon A Bergis H Bourdichon F Carlin F Cornu M Denis C Gnanou Besse N Guillier L Jamet E Mettler E Stahl V Thuault D Zuliani V Augustin J C 2010 Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods International Journal of Food Microbiology 144 2 236
24. 3 cold by means of glycol Process conditions Air 29C 29C Supply to Duration 30 min 1 hour 20 Packaging Modified atmosphere 50 50 CON lt 0 9 residual 02 4 Process conditions Air HAC 290 Duration 30 40 minutes 21 Eig r 7 EN 1 1 p p p fp ip ig Storage ready to eat products Process conditions Air 29C 29C Duration 3 hours 1 night 22 In the cold chains for ready to eat pork meat the last steps are expedition From the expedition the products are brought to the distribution center or directly to the supermarket The Reference cold chain steps for the second option directly to the supermarket are described in Table 40 below Process steps after expedition in the RTE pork meat cold chains of 195 FRISBEE tool Processing step Refrigerated Road Transport Refrigerating Equipment X 1 Air temperature 42 C X2 DX Vapour compression refrigeration 2 Transport not conditioned By consumer from supermarket to household 3 58 95 FRISBEE tool Super chilled pork meat cold chain Sliced pork meat is a candidate for the super chilling process which has so far been mostly applied to fish salmon The first part of the cold chain steps 1 6 before entering the shock freezer is identical to the pork carcass cold chain described in paragraph 3 2 In this paragraph the process before the Rapid continuous batch chill
25. 4 Industrial Refrigeration System Capacity for chilling Air at 2 C Capacity for freezing Air 18 C 16 Glass door or island freezer 18 C 17 18 51 95 FRISBEE tool Ready to eat pork meat cold chain The first part of the cold chain for ready to eat pork meat follows the cold chain for sliced pork meat products section 3 3 Of course in the sliced pork meat products cold chain the attention is focused on the neck cutlet whereas in this case the focus is on the ham Ready to Eat RTE pork meat Reference cold chain for COOKED HAM Processing step Refngerating Equipment See eee ee ee eee eee ee eee ee eee a eee Process steps as in Sliced Pork Meat cold chain from start to expedition amp road transport steps 1 12 For a complete description refer to paragraph 3 3 13 E EI Pa Pa Pa Pa E Pa Pa Pa Pa PIS PS PS PS PS E P E MEMBER ERES F Pi Pa Fa Pi Pa F Pi Pa F Pa Fa ER 1 Refrigeration with indirect distribution of cold by means of glycol Process conditions Supply to Air 29C 42 9C Duration 18 24 haurs 2 days Reception room Raw ham weight mean Ske 6kg CELEELL LDLLDLLDELLELLDLLELLELLELELELLELELLIEELELEELELELELELLELEEELEEEELELIL Process conditions Air 49C 29C 14 oriittrribbrEbpEbErrribbp Brine injection amp MANU 15 Process conditions Air 29C 290 Duration one night 12 hours JEFA EE KEEF AA aa FEKE FE KEEK EE
26. CHAINS E oia lo ro ia 43 PIN CONG Cid PA e PES o POS T n 43 POT CICAD e 45 Uceda DORK meat cold Clas satin cuecite c C MT 47 Reddy tocat pork Mea UCOld Chia A AA 52 Super chilled salmon Cold CO 66 SINAC cold cada irlas 68 ICG CHE ami cold COM cn e colas ds eot cenam eco violada stan 72 Quality models ecos 74 O 82 Heatloads a a enerey calculacoO n d ia 83 Heat Load Calculations ti debas 83 Lota OVO pin a ieee eae ea 87 Global warming Impact assessment aora 88 superchilline and SUD CFCOOMMN Goi win o dino 89 TET OCIUIC ETO Fisch depu uiu icu LOU ee sued act LU dee veut ves LOT eo we YIN DE aa 89 Superemlhng and SUPETCOOMMG dia 89 LLE 5d Es 0 0 0 AR O EC E AR SURE 90 Phase change MA LS zc wat dated il ease clea ed de etus De a ceise cU toU Siecle ede asa cance ee ieee ee det en er 92 Ite OCIU GEO Tic os A E og 0 O tiod Lom ci cop D Po EM MDC Co uM LEM ED IDE ES TU M DU D UND oL UO 92 PCM Materialsimplemented im the FRISBEE To0l peur Eee uis t ues Cesta venie b S 93 a Tesi RE NR ENT TRO CH M 93 M lti objective optimization alocada is mu SUE iuc e dikn eU tu adi daRunE 94 idingerslb CON tios 94 Decision Variables rre eii 94 ODIGCtVe PODCEIDHS dales 94 CONSTANTS ER 94 Weiehtedimultisobjective PUHCUOTL A A AS 95 Ms A a Pe Pee dU aL eR eee MM ERA m EE 95 FRISBEE tool frisbee A quality energy and global warming impact assessment tool for chain optimisation In this documen
27. CM cover around product otal mass in store 123 tonne E name E 3 Edit PCM otal weight loss ox j cme J amy The window PCM material properties opens Different PCM can be selected In addition the thermophysical properties of the selected PCM is displayed but cannot be modified Users can specify the thickness of the PCM and the melting of the PCM is calculated PCM material properties heat Transfer Wimek Temperature y The product temperature can be simulated based on the melting time and the melting temperature of the selected PCM Example Consider the following two cold chain scenarios Cold chain blocks SetT Duration PCMcover Set T Duration PCM cover MEA AE ES 18 C 7d None 18 C fd None Non refrigerated 15 C 6h None 15 C 6h E 18 transport 18 C 14d None 18 C 14d None DECC 18 C 7d None ETEEC 7d None 29 95 FRISBEE tool The resulting effect of using the PCM cover can be seen in the figure below Distribution center Scenario 1 Transport non refrig Scenario 1 Super market Scenario 1 Domestic fridge Scenario 1 Distribution center Scenario 2 Transport non refrig Scenario 2 Super market Scenario 2 Domestic fridge Scenario 2 Update plot Graphical output from FRISBEE tool chain simulations during two cold chain scenarios No PCM was used for distribution storage of ice cream at 15 C for 7 days in
28. Chlase un Chlase mu CO Eth eg k Eth k p k Eth Eth Eth k Chlase Chlas e Model variables Variable Meaning F N Firmness P Pectin integrity E a Pectin degrading enzyme Eth Internal ethylene concentration T c Temperature t d Time a a value of the CIE Chi Chlorophyll concentration Chlase Chlorophyllase enzyme Eth Internal ethylene concentration T C Temperature t d Time Model parameter Paramete anm pect ref E pect VS eno A Eic ref m Eth reo Eth ref PN m O Eth mu CO Eth ev Diff 3 Cy a pect Cy a E pect Cy A Eas m3 a ajx S ev m O Eth mu CO Eth Model validity range Estimate 0 00027 dinmol 0 Cto 25 C 1 1 96 to 21 96 02 0 00029 d 0 96 to 10 96 CO 0 1 d 13 51 mmol dt 1 4 44 kPa 0 76 kPa 0 0014 d 0 2 kg 90021 J molt 59798 65241 mol 8 314 J mol K1 10 C 39 44 N 1254 N mmol 0 21 dt nmol 0 0023 d 0 C to 25 C 196 to 21 96 O 0 96 to 10 96 CO 0 73 d 13 51 1 4 44 0 76 Vasa a Eth _ TN dt Am J ks K O Eth KE CO Eth 1 K K exp e i ref p Gn J a 4 a Chi _ Py A Eth m Em Weight loss dm E k ACD P By o aX sat w RT Modified atmosphere packed cooked ham and Modified atmosphere packed cooked p t
29. Ele Edit View Insert Tools Desktop Window Help Pareto front Pre cooling T I L I I L_ I un qu wm un 2 a zh a i _Stop Pause Energy use Fig 3 Progress of optimisation e The user may click on the stop button to manually terminate the optimisation FRISBEE tool After optimisation the pareto solution together with the optimised temperature is displayed in a table in the chain Optimisation window Fig 4 vi Chain Optimization Cold chain 1 Cold chain blocks Optimization criteria Result Product quality Pre cooling CA storage Select critical quality indicator Firmness 0 0005 4 8288 0 0063 12 5922 Critical limit Price kg l 0 0060 13 5418 0 0064 12 1673 0 0213 0 0062 12 9309 0 0329 0 0095 4 8288 0 0212 0 0081 13 1077 0 0261 0 0076 8 5647 Energy Use 9 34 M 0 0245 0 0071 9 8378 Temperature bounds Electricity cost 0 095 kWh B Upper bound C HI Le Es 0085 46 Lower bound FE CO emissions Product quality Optimal temperature C SEE Ensryy uo Optimal Chain profit eet CO emissions Fig 4 Example of chain optimisation apple cold chain e Both the optimal maximum chain profit and the corresponding temperature is shown in Fig 4 NB e The multi object
30. M Multi objective optimization Objective technology selection algorithm FRISBEE tool frisbee Gwanpua S Verboven P Leduca D Brown T Verlinden B Bekele E Aregawi W Evans J Foster A Duret S Hoang H van der Sluis S Wissink E Hendriksen L Taoukis P Gogou E The FRISBEE tool a E mem fos m iing the trade off between od quality energy use and global warming impact of cold chains Journal of Food Engineering 148 2 12 doi 10 1016 j jfoodeng 2014 06 021 9 95 FRISBEE tool frisbee Additional research publications related to the FRISBEE Tool e Evans J and Alvarez G 2015 Cold Chain refrigeration innovations the FRISBEE project Journal of Food Engineering Volume 148 Pages 1 e Couvert O Pinon A Bergis H Bourdichon F Carlin F Cornu M Denis C Gnanou Besse N MM modelling approach for mes monocytogenes growth in refrigerated m International Journal of Food Microbiology 144 2 236 242 e Dermesonluoglu E Katsaros G Tsevdou M Giannakourou M Taoukis P 2015 Kinetic study of quality indices and shelf life modelling of frozen spinach under dynamic conditions of the cold chain Journal of Food Engineering Volume 148 Pages 13 23 e Gwanpua S Verlinden B E Hertog M L A T M Nicolai B M Geeraerd A H 2014 Managing biological variation in skin background colour along the postharvest chain of Jonagold apples Postharve
31. The FRISBEE Tool User Manual PEA tool A software for optimising food quality energy use and global warming impact of refrigeration co E DEVELOPPEMENT SINTEF This softwaretool has been produced with thefinancial support of the European Union grant agreement FP7 2007 2013 Frisbee ad The results expressed by the use of thistool do by no means reflectthe official opinion of the European Union oritsrepresentatives L Table of contents Table O e001 EATS tas 2 The FRISBEE oO II PU An E PEE e A iais 4 A quality energy and global warming impact assessment tool for chain optimisation 4 COn tana 4 Genera A aude gods alo A PON UU q P O IP A 5 ADQUE tE ELSDES PEO COL ie ie A 5 doro sra EMG FRISBEE A E a a o o 5 SVSEEDILTOGUIDODUB BS scenic catolicos copio desto bam eer De E 5 License Agreement AAA e o re E EA 6 Dorae The ERTS Bie COON 7 stall th treeware MCR Installer ai iia 7 Ponc Gona UE APA e o o OO E e E 8 dsieteisteinc iic cnc rio 8 FRISBEE 1 OO CIAO s dooentnisesnetinmsnactensnemensnterceulndstuoss E A barrica E E E aos dU M NSMRU OU QUnDI EU DER MU dod 9 Additional research publications related to the FRISBEE Tool eese 10 Foam tae BR SBE CO PC HM 11 e LAD PP A 12 S CNN COR CIN ET TTE
32. This index represents the impact of the parameter on the final quality of the products with the interactions with the other parameters If Su 0 1 the parameter has no impact of the final quality if Su 0 1 the parameter is signicant Two options are possible FRISBEE tool a All equipment are considered as one parameter called Itinerary This solution should be chosen first If the itinerary has a great impact as in the table below the option can be simulate to identify which link has the greatest impact b Each equipment is considered as one input 37 95 FRISBEE tool frisbee Implementation in the QEEAT The multi objective optimization has been implemented in the FRISBEE tool The Global optimization tool box of the Matlab was used Therefore except for the compiled version the multi objective optimization of the FRISBEE tool can only run if the user has the global optimization tool box installed in his her Matlab 38 95 FRISBEE tool frisbee e The following steps are involved in running the multi objective optimisation algorithm e After building a cold chain and modifying properties to desired set points the multi objective optimisation can be run by clicking the Optimise button from the Chain optimisation panel Chain variability UE Fig 1 The Main window of the FRISBEE tool User can begin multi objective optimisation by clicking on Optimise The following win
33. ample in optimizing the quality of a product during refrigerated storage the control variables may be the initial product quality the storage temperature packaging materials etc As a matter of fact the decision variables are any variables that can be altered to optimize a particular objective The most important control variable in the refrigeration process is the process temperature and therefore the temperature was selected as the Decision variable in the FRISBEE project for optimization of a particular technology Objective functions The objective functions are the functions that is to be optimized in the optimization problem They can idea be algebraic or differential equations and must be a function of the decision variable i e in this case they must be a function of temperature In principle the can be any number of objective functions in an multi objective optimization process However the complexity of the optimization process increases with the addition of more objective functions In practice the number of objective functions should be limited to 3 and it because impractical to interpret the results graphically when the number of objective functions is greater than 3 In developing the multi objective optimization algorithm in this study the main objective functions were identified as the models for energy use CO2 emission and quality loss These models were developed in D 3 2 1 5 and D 3 2 4 9 The software is developed in su
34. ature rapid Air blast chiller Air temperature 2 C Two stage NH3 compression refrigeration Air velocity 0 5 1 m s Duration average 12 hours Neck cutlet temperature 1 5 C in 1 C out Haugesund N to Oslo 455 km Air temperature 2 C Air velocity Duration average 6 hours Neck cutlet temperature 1 C in 1 C out Distribution Center Oslo industrial Refrigeration System Air temperature 2 C Vapour com pression refrigeration NH3 Air velocity Capacity for chilling Air at 2 C Capacity for freezing Air 18 C Duration average 12 hours Neck cutlet temperature 1 C in 1 C out 61 95 FRISBEE tool 10 11 62 95 Salmon chilled cold chain Chilled Salmon Reference Cold Chain 1 2 Seawater normal temperatures 1 16 C Living transport fish carrier boat to net cages outside slaugherhouse Pumping from net cages to drum chiller Production amp hours per day Drum Chiller outside ambient temperature Living chilling in refrigerated sea water duration 50 min Temp salmon in 10 C out 4 C 10 C is average variation from 1to16 C Mass in mass out 15 000 kg h Unit weight 4 kg Bleeding Chiller inside factory ambient 10 C Killing of the fish and cutting of the throat Bleeding out in cleaned seawater Duration 40 min Temp salmon in 4 C Out 2 C Mass in 15000 kg h mass out 14700 kg 300 kg
35. ay after Vapour compression refrigeration harvest longer for smaller growers HFC refrigerant formerly HEFE Inthe cold rooms apples are stored in the same big box pallets where they were placed during harvest The boxes are stacked together to a height of 5 to 7m Storage room cooling air cooler auction Depending on the cooling capacity it can about 50 of all growers take up to 14 days to reach the set point temperature 0 8 to 1 C Vapour compression refrigeration NH3 Airspeed 0 7 m s 1 0 m s 43 95 2 3 4 3 6 a FIERE ere re RddddddAa HH A E1142 Batch cooling phase 2 controlled atmosphere Once the set point temperature is reached the gas composition af the room is modified CA Storage temperature 0 8 41 C Gas composition 1 O and 2 5 3 0 CO MET ipi SIE ER da iib mb SP eer TTPFFE m Er H EFEFEFFP 244444 14 T ETT if Per dn 3 Normal air ambient temperature Duration is usually a few hours Whole sellers buy apples from auctions or from growers who store apples themselves Growers might choose to bring out apples when prices are high Whole sellers temporally store apples together with other fruits at 10to 15 C in normal atmosphere Some are packaged insmall packs of dor6 apples Others are sold without packaging in pallet boxes of 10 to 12 kg Transport reference m permarkets and retail stores Normal air am
36. bability shows the proportion of products of which final quality at the end of the chain do not respect the quality criteria along the range of the temperature or the duration in the cold chain link Example firmness of apple The CA storage all products stored during 50 days were accepted Prc 0 while 15 of products stored during 200 days do not respect the quality criteria at the end of the cold chain Sub figure top right It shows the impact of the duration in the CA storage On the contrary the temperature in the precooling step sub figure bottom left had no impact because the probability of non compliance is constant 10 in the range of variation of this input 34 95 FRISBEE tool Pre cooling CA storage 0 5 0 5 04 0 4 3 0 a 0 a 3 02 0 2 0 1 0 1 0 0 p o 2 4 f a Q 0 100 190 200 25 ra Duration days Duration drys Mesi 95 ci 0 5 0 5 04 04 0 at 0 3 at 3 0 2 0 2 0 1 0 1 o 0 1 2 4 5 LJ 7 o 0 5 1 1 5 2 Temperature C Temperature C b Scatter plot The scatter plot shows the interaction between the temperature and the duration in a link Blue points are the accepted products of which the quality at the end of the chain respects the quality criteria and the red square are the rejected products of which the quality at the end of the chain does not respect the quality criteria the percentage represents the proportion of rejected products Example firmness of apples in CA storage 096 of
37. ber of simulation runs 2 Food products of which final quality respects the quality criterion are accepted Food products of which final quality do not respect the quality criterion are rejected To run a simulation click on the radio button classical analysis 3 and then click on the start button 6 Only the evolution of the selected quality model 17 is calculated Running Monte Carlo please wait A 3 Time Elapsed 0 00 05 Estimated Time Remaining 0 00 08 FRISBEE tool frisbee The window Monte Carlo results is opened automatically after the calculation The histograms of the initial and final product quality are displayed File 2 Options 3 Figure 4 Legend Save Print legend grid sub panel Ln Figures 5 Figure type selection py emn Select Equipimesr A cree 231 ag 1 1 4 1 a Equipment os selection luit pf 1 7 Opennew u window FP Dapuy qure n rne aerator i 8 Quality model Reasta bobo a 9 Humber of ia pace Oe rejected products OCET nn Pere Oe ee eer ea 7 g eee ee TE al Figure type 5 different figures can be selected 5 histograms Temperature evolution Quality evolution Rejected Probability Scatter plots The figure can be opened in a new window by clicking on the checkbox Display figure in a new window 7 a Rejected probability The rejected pro
38. bient temperature Duration is usually a few haurs No cooling normal atmosphere r FRISBEE tool Removes excess CO produced by respiration using active carbor l Ambient temperature depending on outdoor conditions Cooling cell at wholesale Compression refrigeration NH or HFC Packing material Cardboard trays polystyrene trays palyethylene film Am bie nt temperature depending on outdoor conditions Retail apple cooling not reference The Belgian Colruyt supermarket stores apples at 12 C in a walk in cooler 44 95 FRISBEE tool Pork carcass cold chain The pork carcass cold chain features in innovative technologies for fast chilling of meat products such as vascular perfusion chilling The chain is depicted in the figure below The first three stages indicated below do not belong to the cold chain as they are not temperature conditioned but these stages do include factors that affect initial quality such as microbiology texture temperature etc Pork Carcass Reference Cold Chain process steps before the cold chain and steps 1 10 of the cold chain La Factors affecting Quality feed stress dirt etc 3 Transport notconditioned Factors affecting Quality loading stress etc ae ee ee 4 3 a 7 m E y 3 Factors affecting Quality stress etc UUIUTEFTIIITIIIITII rar Tr IA EE Ses ea ee a a se oe 1 T 1 3 F ba Es Factors affecting Quality stre
39. ch a way that a user can select any two or all three of the different objective functions For the quality evolution the user will have to define by selecting which quality indicators will be used for the optimization problem Constraints The best solutions may not usually be the most practical For instance the optimal storage temperature of a freezing process might be 90 C but the power of the compressor might not allow the temperature to go below 30 C Another example is apple storage where storing at sub zero temperatures might suggest better firmness but that will also mean the apples will suffer from chilling injury Watkins and Jackie Nock 2004 This means therefore that for every optimization problem there are certain constraints may be defined Constraints may be defined on the decision variables as bound constraints or directly on the objective functions In this study the constraints are only defined as temperature bounds Weighted multi objective function Product quality energy use and CO emission are three objectives that are contrasting in that minimising losses in product quality will most often require storing at lower temperatures which will result in a higher energy usage and emission of CO2 This means that no single solution might be considered optimal but a set of optimal solutions pareto optimal are possible To get that unique optimal solution taking into account trade offs in all three objectives we de
40. ch rg gadget vni C LE miu Cooking Ambient temperature 128 92 Duration 5 hours domu 5 ox ERE Pate weight 5 kg Core temperature end 74 C wt c O EEE Fete Peg than 2 hour Process conditions Air 29C 290 Process conditions Air 2 C 290 Packaging Modified atmosphere 50 50 COJ N lt 0 9 residual 02 Process conditions Air 4 C 290 Process conditions Air 29C 290 Duration 3 hours 1 night 95 95 13 14 15 16 17 Air 2 C 12 C Duration 18 24 hours lt 2 days Raw ham weight mean Ske 6kg Weighing Cutting preparation Process conditions Air 49C 29C Brine injection amp tumbling Process conditions Air 8 C 2 C FRISBEE tool Refngerating Equipment Process steps as in Sliced Pork Meat cold chain from startto expedition amp road description refer to paragraph 3 3 Process conditians Process conditions Air 49C 290 Duration 30 minutes Duration 18 hour Drying Smoking cycles Ambient temperature 45 50 C Duration 3 4 hours Ham weight kg Core temperature end 30 C 56 95 FRISBEE tool 18 Quick cooling HFC Refrigeration system DX cooling 3 Reduces core temperature to 4 C in 5 hours 3 Conditions Air OPC 1 high airspeed Cutting amp slicing Refrigeration with indirect distribution of 19 r
41. dialogue Window opens from which the name of the cold chain can be entered e Once the name of the cold chain is entered click OK A new chain is added with the first block added by default The first block is the starting block for the reference cold chain Cold chain 1 Cold chain 2 Selecta block to modify its properties Add block Backward Forward Delete Properties sc cn rra ep di Programme FP7 2007 2013 under grant agreement n 245288 20195 FRISBEE tool frisbee e The product properties within each cold chain can be modified by clicking on the Product button at the bottom of the cold chain blocks Cold chain 1 Cold chain 2 Select a block to modify its properties f Pre cooling Add block Backward Forward Delete Properties The research leading to these results has received funding from the European Communitys Seventh Framework Programme FP7 2007 2013 under grant agreement n 245288 e The Product property window opens This window display the product characteristics loading product temperature temperature at which the product entered the cold chain the conservation temperature the unit mass of the product These properties can be changed by the user simply by entering other values conduc W mk Quality indicators and starting values 01 13 f 1444 e Additiona
42. dow opens CO2 Quality Optimized use emission losses Temp Fig 2 Chain optimisation window 39 95 From the chain optimisation window a user can select one or more objective functions by selecting the checkboxes for Product quality 3 Energy use 4 and CO emissions 5 The temperature bounds are specified by entering an upper and a lower temperature bound 1 and 2 Default values are provided If product quality is selected as an optimization criterion the user needs to specify which quality indicator should be considered as the critical indicator for quality 6 and the critical limit 7 and price per kg of the product 8 If energy use is selected as an optimization criterion the user needs to specify the cost of electricity 9 If a CO emission is selected as an optimization criterion the user needs to specify the cost of the emission right of one ton of CO 10 Additionally a user can chose to manually enter the weights of each objective function in case he she does not want to use the weighted multi objective function 11 In this case he she must select the radio button Manual entry and the option will be provided to enter weights 11 Once all these have been specified for each cold chain block the user can begin the optimisation by clicking on the Start button The follwoing windows pop opens and display the progress of the optimisation E Genetic Algorithm
43. e change enthalpy are usually lower than water salt solutions PCM Materials implemented in the FRISBEE Tool type Composition Tmelt H density Thermal Cp liq URL Reference kJ kg liq conductivity liq Salt solution Water sodium carbonate 3 7 314 1 062 3 84 ww cristopia com additives Salt solution Water potassium 276 1 115 0 56 3 84 ww cristopia com hydrogenocarbonate additives 1 Salt solution Water potassium chloride 11 0 303 1 134 0 56 3 33 ww cristopia com 19 5 additives 5 Salt solution Water ammonium chloride 15 0 303 1 055 0 53 3 87 ww cristopia com additives 8 Salt solution Water sodium nitrate 18 0 255 1 285 0 56 3 86 ww cristopia com additives 1 Salt solution Water sodium chloride 21 0 233 1 165 0 57 3 35 ww cristopia com 22 6 eutectic additives 6 Salt solution Water sodium chloride 26 0 255 1 249 0 58 3 65 ww cristopia com sodium nitrate additives 9 Salt solution Water sodium hydroxide 29 0 2247 1 201 0 64 3 69 ww cristopia com additives E 33 Salt solution Water ammonium chloride 33 0 243 1 288 0 56 2 95 ww cristopia com sodium nitrate additives References E 0 E3 E 6 E E 1 E ET EZ E Z E Z 3 e Hasnain S M 1998a Review on sustainable thermal energy storage technologies Part I heat storage materials and techniques Energy Conversion and Management 39 1127 1138 e Hasnain S M 1998b Review on sustainable thermal energy storage techno
44. e neck in 2 1 C Out 3 0 C Duration approximately 30 min Pork neck unit weight 3 kg L 30cm 3 cm 215 cm 2 cm Super chilling in special chilling B Pork neck is placed on racks inside room Air temperature 5 C Air velocity 1 2 m s Duration average 4 hours Cutting and packaging room Air temperature 10 C Air velocity 0 5 1 m s Pork neck is cut into cutlet and packed in consumer packaging Unitweight 0 5 kg Consumer packaging s are packed in paper cartons boxes and put on pallets Neck cutlet temperature 2 C in 1 5 C out FRISBEE tool Low temperature rapid Air blast chiller aporation temperature 35 C 12 C Air condenser design 35 C Va ior temp shock freezer 26 C aporator temp chilling room 3 C Evaporator temp processing room 5 C Evaporator temp chilled storage 3 C Evaporator temp expedition storage 3 C Packing material A PET containers Polyethylene terephthalate topsealed Modified atmosphere 60 40 CON Measure outside 200x135x60 mm Thermal conductivity 0 15 0 24 W mK Thickness 3 mm headspace 1 cm Specific heat 1900 J kg K density 1037 kg m 60 95 6 7 8 9 FRISBEE tool Super chilled product storage room Low temperature rapid Air blast chiller Air temperature 1 5 C Two stage MH3 compression refrigeration Air velocity 0 5 1 m s Neck cutlet temperature 1 5 C in 15 C out Low temper
45. e storage rooms For this studies the cooling was achieved through the vapour compression cycle This cycle transferred heat energy from the region of low temperature inside the storage rooms to the region of higher temperature outdoor using a working fluid refrigerant A schematic diagram of a vapour compression cycle is shown below Fressure E Storage room A Tsup Qerap Enthalpy A B Conventional vapour compression cycle The working principle of a refrigeration cycle was based on the following Low pressure super heated vapour 1 was compressed isentropically 1 2 to a high pressure vapour with high temperature 3 by the compressor This compression was achieved by supplying work Wa to the compressor This hot vapour stream was then cooled to the saturation temperature in the first part of the condenser 2 3 by removing the superheat condensed isothermally in the middle part 3 4 and sub cooled in the last part 4 5 to give the liquid 5 The pressure was then lowered isenthalpically to its original value in the expansion valve resulting in a two phase mixture 1 This mixture was then vaporized isothermally and then heated in the evaporator to give a super heated vapour and hence closing the cycle For this studies we considered a one stage direct expansion system with multiple evaporators distributed in the various storage rooms The flow of refrigerant to the various evaporators was regulated by independen
46. ep atthis temperature lasts for 12 24 hours The ice cream mix is frozen at 59C after which some ingredients are added Packaging at 5 C The ice cream mix is still soft at 59C so it can be filled into plastic packs FRISBEE tool Refrigerating Equipment 12199 3 4 3 6 7 8 FRISBEE tool Hardening One of the most important process steps of ice cream production is the hardening since the ice cream obtains its textural characteristics ice crystal size which affect its sensorial characteristics The ice cream is quickly hardened in a tunnel at 32 C Whole sellers buy ice cream from production Vapour compression refrigeration NHI plants and store them at 18 C before transporting to retails Storage duration is o beue Por Hr ngo Uic ICE EJ some days to some months depending on Capacity for freezing Air 18 C the season of the year winter summer etc Island freezer 18 C Duration varies from some days supermarkets to some months small retail outlets 73 95 FRISBEE tool frisbee A summary of the quality models implemented in the FRISBEE tool is shown in the table below 74 95 Apple Quality indicator 1Firmness Backgroun d skin colour Model structure d P d a E dt i K pect PE Eth m Eh Do Eth ref P CO K pe De E F F y P Pern n d Ch do d m k Chi
47. er with energy environmental and economic aspects to predict and control food quality and safety in the cold chain About the FRISBEE tool The FRISBEE tool is a software for assessing cold chains with respect to quality of products energy use and the CO emission environmental impact of the refrigeration technologies involved in the cold chain It contains validated kinetic models that can predict how the quality and safety evolve along the cold chain as a function of temperature and duration Six main product categories have been considered fruits ready to eat meal meat fish vegetable and milk products Furthermore the Monte Carlo simulation has been implemented System requirements The FRISBEE tool is developed within the MatLab environment The MathWorks Inc Natick MA USA From the MatLab program a Windows standalone executable has been compiled which is what is being distributed to the end users As a result you can use the FRISBEE tool without having MatLab installed on your machine The FRISBEE tool has been compiled to suit 32 and 64 bit Windows based systems frisbee License Agreement The FRISBEE Tool Version 1 1 hence called the FRISBEE Tool release date July 2015 has been developed in the frame of the EU FP7 project FRISBEE Food Refrigeration Innovations for Safety consumers Benefit Environmental impact and Energy optimisation along the cold chain in Europe The FRISBEE tool Version 1 1 is copyrighted by the
48. f CE EHE A ceiling i LM i Pin ceiling ou gt ceiling js the thickness of the roof insulation given in k ceiling is the conductive heat transfer coefficient of the insulator U fet EU e Ueeiling tii is the overall heat transfer coefficient of the roof of the cold room given by 1 Uricor r a i floor usar Min Kr loor wear 83 95 gt Fleer js thickness of the floor insulation given in 7 gt Ky loor l5 the conductive heat transfer coefficient of the insulator gt Xwear thickness of the wearing surface gt Kewear is the conductive coefficient of the wearing surfae e Await m is the total wall area in contact with the outside air temperature e Acsiling m is the total wall area in contact with the outside air temperature o Aficor m is the total wall area in contact with the outside floor temperature For the heat load that resulted from the defrost unit the following equation was used for the computation aefrost 1 Derg x24x3600 Where e DU is the mass flow rate through the open door kg s e out is the outside absolute humidity computed from the Tour and Pout T e in is the absolute humidity inside the storage room computed from the cold and the relative humidity in the storage room RH jm o durOpen yq n PE are the duration and frequency of door openings respectively e Vis is the weight loss in kg day e LF J kg is the latent heat of fusion of wate
49. ference chal 9 01 2013 9 41 amp Salmon chilled reference chain chain 9 01 2013 9 38 amp almon superchilled reference cold cha 9 01 2013 9 40 amp 5pinach chopped cubes reference chain 9 01 2013 9 42 Coldchain settings chain e Rearrange positions of blocks using the Backward and Forward button Cold chain 1 Select a block to modify its properties y a a a O SS E Programme FP7 2007 2013 under grant agreement n 245283 e Delete cold chain blocks using the Delete button The selected block will be deleted Cold chain simulation Chain Assembling k rece aj mem X teneas Ed smeca 14 95 FRISBEE tool frisbee e To make modifications in a cold chain block e g set points chain duration refrigerant type efficiencies etc double click on the block or select the block and click on Properties Forward Properties The research leading to these results has received funding from the European Community s Seventh Framework Programme FP7 2007 2013 under grant agreement n 245288 e This action opens the property window which has two main tabs the Cold room tab for modifying properties of the cold room and the Refrigeration system tab for modifying properties of the refrigeration system Refrigerant j 40 Door openings Width of door isentropic efficiency Height of door
50. fined a weighted multi objective function by assigning different weights to product quality energy use and environmental impact The following guidelines were used e values are assigned to each objective since all three objectives can be expressed in terms of o For the product quality a price kg is assigned and this may vary from one quality grade to another Critical quality limits are provided beyond which it is assumed the product has no value o Energy is assigned a cost kWh based on the electricity pricing o Emission is a assigned a cost ton of CO emitted based on the emission rights e A user can altogether eliminate one or more objective function s meaning he she has literally assigned a zero weight to this objective function s if he she wishes to do so The weighted objective function is the following which calculates the chain profit if Gb oos 2 Q product f profit a E B cU oben CO io enisi rights else 1 f profit B 0 E weU id CO emission emission rights end where fot kg is the cold chain block profit U oac kg is the unit price of the product kWh is the electricity pricing CO 2 emission EF ce kWh kg is the energy use in cooling U kg CO2 kg is the CO2 emission and U electricity kg CO2 and is the expected cost from the emission rights emission of CO to the environment CO emission rights Reference
51. hain chain 6 14 2013 1204 PM CHAIN File Pasteurized ham reference cold chain chain 6 14 2013 12 09 PM CHAIN File Pasteurized pat reference cold chain chain 6 14 2013 12 08 PM CHAIN File Pork meat reference frozen chain chain 6 14 2013 12424 PM CHAIN File Pork neck cutlet reference superchilled chai 6 14 2013 12 30 PM CHAIN File j Premium vanilla ice cream reference cold c e 6 14 2013 12 34 PM CHAIN File Raw smoked and salted ham like bacon refe 6 14 2013 12 07 PM CHAIN File _ Regular ice cream reference cold chain chain 6 14 2013 12 33 PM CHAIN File j Salmon reference chilled chain chain 56 14 2013 12 31 PM CHAIN File M M M Salmon reference superchilled chain chain 6 14 2013 12 32 P CHAIN File __ Spinach chopped cubes reference cold chal 6 14 2013 12 35 P CHAIN File CHAIN File Spinach leaveds reference cold chain chain 6 14 2015 12 56 P 17 95 FRISBEE tool frisbee e The temperature profile can be loaded into the FRISBEE tool via the cold chain block settings window Door openings Storage room enclosures Width of door Area mr insulation Height of door m al 855 F RET No of door openin l PCM name E 21 Edit PCM Use PCM cover around product e Thetime must be the first column and the temperature the second column also the time must be monotonically i
52. he refrigerating system Since it shifts the electricity requirement from peak to off peak hours both technologies chilled water or ice have demonstrated savings in energy but also in initial capital costs in the case of large applications Hasnain also points out the enormous volume requirement of chilled water storage compared to ice storage and more generally to phase change materials A suitable phase change temperature is an obvious requirement of a phase change material The range of temperature corresponding to food cold chain applications is from 60 C fast freezing processes to 6 C fresh food preservation Other requirements on a phase change material can be grouped in physical technical and economic requirements e large phase change enthalpy e cycling stability e small supercooling e good thermal conductivity e small volume change during the phase change transition e chemical stability e compatibility with other materials e safety constraints e low price e good recyclability There is not a material fulfilling all those criteria For low temperatures usually water salt solutions at their eutectic concentration are used Paraffin waxes fatty acids and sugar alcohols are also potential candidates for cooling applications Organic in contrast to nonorganic PCM S usually show less supercooling or phase separation and consequently often eliminate the need for a nucleating agent But their thermal conductivity and phas
53. ical superchilling methods reported in literature are refrigerated sea water RSW air blast tunnels and contact chilling Winther et al 2009 During storage the ice distribution equalizes and the product obtains a uniform temperature at which it is maintained the ice fraction in the acts as a cold buffer during further storage and transportation Magnussen et al 2008 When the temperature is kept at superchilling storage temperatures there is no need for additional crushed flaked ice on the fish to keep the temperature low Chilled fresh fish is normally packed in boxes filled with approximately 30 ice to keep the temperature low during transport and storage This addition of ice increases the weight and dimensions of the product to be transported so reducing efficiency meaning potentially more deliveries and greater fuel use Nordtvedt 2003 Duun et al 2007 Duun et al 2008 and Stevik et al 2010 state that superchilling is a method for increasing the shelf life of food products Several different methods for superchilling have been demonstrated on an experimental basis and the main effort now is to use the research knowledge on an industrial scale in the food industry Supercooling has shown high potential for certain kinds of vegetables and development for supercooling technologies for meat products are now a focus References e Duun AS A K T Hemmingsen A Haugland T Rustad 2008 Quality changes during superchi
54. ically Q C Vapour compression diesel powered 46 95 FRISBEE tool Sliced pork meat cold chain Non frozen sliced pork meat Sliced pork meat is a candidate for the super chilling process which has so far been mostly applied to fish salmon The first part of the cold chain before cutting is identical to the pork carcass cold chain described in paragraph 3 2 In this paragraph the process before the rapid continuous batch chilling process is assumed the same as that described for the pork carcass and the further process starts with the rapid continuous batch chilling process option 2 at an air temperature of 20 C i e not equal to the typ ical temperature of 30 C as mentioned in 3 2 Sliced pork meat Reference Cold Chain non frozen Process sieps Refrigerating Equipment 1 6 REITPPDIRRRRRRRIRIGITITERIPIRDIIIIIAIITIIIDOIIIE i i Process steps as in Pork Carcass cold Slaughte nine Hall Air Conditioned Hall chain from start to wet polishing steps 1 6 For a complete description refer to paragraph 2 2 Air conditioned typically to around 10 f Core Leg Temperature o 40 3 Rapid continuous batch chilling option 2 F a6 3 E 20 Air temperature 20 C i 10 i E 0 Air velocity typically 1 2 m s o 10 20 30 3 Duration 70 minutes E 3 Core temp leg 40 0 C in 34 5 C out Low temperature rapid Air blast chiller og Su
55. in GUI but this will give an error message if a user attempts to call the plot window without first performing any simulations The Plot window is shown below select chain block Pre cooling All chains that were simulated are displayed in 1 from which the user can select which chain to plot The user can also chose to plot the simulations for a single cold chain block by specifying in options 2 If a complete chain is selected in 2 the user can chose to plot two chains on the same axis by specifying which chain to compare with in 3 For any plot the indicator must be specified in 4 This can be one the quality indicators energy use CO emission or product core temperature When all selections have been made the use can then display plot by clicking on Update plot 5 The plot s is then display on 6 23 95 FRISBEE tool For example the figure below shows the firmness of two cold chain scenarios Pre cooling Cold chain 1 CA storage Cold chain 1 Wholesale Cold chain 1 Retail non refrig Cold chain 1 Transport non refrig Cold chain 1 Ambient storage Cold chain 1 duc Ree eee A CA storage Cold chain 2 Retail non refrig Cold chain 2 A NEN LIS LM ih RN Transport non refrig Cold chain 2 i i Ambient storage Cold chain 2 E lr eo a oe E From the File menu or the tool bar in the figure plot a
56. ing process is assumed the same as that described for the pork carcass and the further process starts with the rapid continuous batch chilling process option 2 at an air temperature of 20 C i e not equal to the typical temperature of 30 C as mentioned in paragr aph 3 2 Super chilled pork meat reference cold chains 1 6 7 2 i Process conditions 3 Temperature humidity Airspeed duration 3 Coldchain process step 1 Md METODO b bppimbpDPpPPEPPIEEFIP eo ee 1 IDDBDBBBETREEEEEEEEEETEEEETEEEEETEFEEEEETETET EE F PP Pp TFT TT El Equalization chilling m 1 Rapid continuous batch chilling option 2 4 Air temperature 20 C 3 Air velocity typically 1 2 m s 8 Duration 70 minutes Air temperature 1 7 C 2 Air velocity 0 5 1 m s Duration 24 hour Refrigerating Equipment Core Leg Temperature b bi Ww oo Temperature C i oS amp 0 10 2 30 Time in Chilling Room hr Low temperature rapid Air blast chiller Two stage NH3 compression refrigeration Evaporation temperature 35 C 12 C Air condenser design 35 C Evaporator temp shock freezer 26 C Evaporator temp chilling room 3 C Evaporator temp processing room 5 C Evaporator temp chilled storage 3 C Evaporator temp expedition storage 3 C 997 95 3 4 3 MAUREEN Air velocity 0 1 0 5 m s Duration typically 30 minutes The carcasses are parted and different parts Temperatur
57. ive optimisation works only for refrigerated blocks since in the FRISBEE Tool we calculate energy and CO2 emission by refrigeration equipment 41 95 FRISBEE tool frisbee In this section some background information about the FRISBEE Tool is provided These include e Definition of the FRISBEE referenece cold chain e Kinetic models for different quality indicators e Heat loads and energy calculations e Global warming impact assessment e Superchilling and supercooling e Phase Change Materials PCM e Multi objective optimisation 42 95 FRISBEE tool frisbee Apple cold chain The apple cold chain plays a role in one of the innovative technologies that are under study in the Frisbee project Dynamic Controlled Atmosphere storage It is therefore necessary to define a reference cold chain for apple storage with which the innovative technology can be compared in terms of Quality Energy consumption and environmental impact Apple reference cold chain harvest outside cold chain and steps 1 6 of the cold chain Processing step Refrigerating Equipment Harvesting period Lastweeks of September Ambient temperature 10 20 C Apples are packed in big box pallets 350kg per unite Wood boxes but more recently plastic Harvesting is done 8 hours per day 1 Batch cooling phase 1 Storage room cooling sir cooler igrower removal of field heat about 50 of all growers Transfer to cool mome within 1 d
58. ivity analysis and the accept and reject algorithm Part II Application to the cold chain of cooked ham Journal of Food Engineering 148 58 65 e Duret S Gwanpua S Hoang H Guillier L Flick D Geeraerd A Laguerre O 2015 Identification of the significant factors in food quality using global sensitivity analysis and the accept and reject algorithm Part I Methodology Journal of Food Engineering 148 53 57 e Stonehouse G G Evans J A 2015 The use of supercooling for fresh foods A review Journal of Food Engineering 148 74 79 10 95 FRISBEE tool frisbee In this section you will learn to do the following using the FRISBEE tool How to start a project How to build a cold chain How to modify cold chain block s properties How to start a chain simulation simulation How to view and manipulate results 11 95 FRISBEE tool frisbee Step 1 Run FrisbeeTool exe The following window appears J SUOIJEAOUL pug LOE spay Hedu ABiau3 ejua us 148138 Jeu pony Majes ONES undo Step 2 Selecting a cold chain e Select a product from the product categories e g Meat e Selecta cold chain e g Raw smoked and salted ham like bacon Step 3 Click OK The reference cold chain settings will be loaded and the main environment of the QEEAT will open File Edit Simulate Postproventeay ties 5 d El Cold chain simulation A Chain variability Chain Assembling e
59. l freezer with air at 27 C Air velocity 0 3 to 0 6 m s Freezing time to 12 C 45 minutes to 1 hour Process in conditioned room 15 C Frozen spinach pellets are packed in bags with a weight varying from 1 kg to 2 5 kg Bags are packed incardboard box 4 to 10 bags per box Palettisation before transfer to cold store Palett is waiting 1 hour in 15 C age in cold store 18 C Storage duration some days to one year FRISBEE tool for air cooling NH3 system formerly R22 Air temperature 15 C Supply to packaging amp forming rooms Evaporative condenser ambient air water at 12C j NH3 system formerly R22 Air temperature 15 C Supply to packaging amp forming room Evaporative condenser ambient air water at 12 C 70 95 4 3 6 7 8 9 FRISBEE tool Vapour compression refrigeration NH3 Capacity for chilling Air at 2 C Capacity for freezing Air 18 C Glass dooror island freezer 18 C 71 95 Ice cream cold chain Ice Cream reference cold chain 1 2 Mixing of raw material such as milk cream butter sugar nuts salt glucose dextrose whey powder aroma emulsifiers stabilizers and other materials Homogenization of the mixed material at Pasteurization of the homogenized mixed materials for safety assurance Aging After pasteurization the ice cream mix is chilled to 4 C The aging st
60. lled storage of pork roast Food Science and Technology Volume 41 Issue 10 Pages 2136 2143 e Duun A S Rustad T 2007 Quality changes during superchilled storage of cod Gadus morhua fillets Food Chemistry Volume 105 Issue 3 Pages 1067 1075 e Magnussen O M Haugland A Hemmingsen A K T Johansen S Nordtvedt T S 2008 Advances in superchilling of food Process characteristics and product quality Trends in Food Science amp Technology 19 418 424 e Nordtvedt T S 2003 Super chilling State of the art review In SINTEF Energy Research Trondheim Norway e Stevik A M Duun A S Rustad T O Farrell M Schulerud H Ottestad S 2010 Ice fraction assessment by near infrared spectroscopy enhancing automated superchilling process lines Journal of Food Engineering Volume 100 Issue 1 Pages 169 177 90 95 e Winther U Ziegler F Hognes E S Emanuelsson A Sund V Ellingsen H 2009 Carbon footprint and energy use of Norwegian seafood products In SINTEF Fisheries and Aquaculture Trondheim frisbee Phase change materials Introduction Several reviews have been published in the last ten years about Phase Change Materials PCM S One of the first review has been carried out by Zalba et al 2003 In this work a list of available PCM S from O C to 850 C is given including organic and inorganic commercial and non commercial materials The thermophysical properties listed are the melting temperat
61. lly the starting values of the quality indicators can be modified by the user finally the thermophysical properties are also displayed although these values cannot be changed by the user 21 95 FRISBEE tool frisbee e Click on Calculate button to simulate cold chain FRISBEE tool Apple Unti File Edit Simulate Postprocessing Help 302 EH Cold chain simulation Chain Assembling E rewon Load chain X ceca El seca Calculate e The software will simulate the energy use CO2 emission and quality evolution along the cold chain s note that it is possible to build more than one chain up to six chains can be added and run all simulations at once Simulating block 5 Time Elapsed 0 00 02 Estimated Time Remaining 0 00 00 e If the simulation is too slow or if the simulation gets interrupted try other ODE solver This is particular important when running simulations involving temperature profile Different ODE solvers can be selected FRISBEE tool Apple Untitled File Edit Help ae ODE solvers v oded5 Start simulation ode23 mA Chain Assembling odel5s e ods FE New chain ode23t oad chain Ode23tb Delete chain kd Save chain Calculate 22195 FRISBEE tool frisbee Plotting chain simulations Once the simulation is completed the plot windows pops open The plot Window can also be called from the ma
62. logies Part II cool thermal storage Energy Conversion and Management 39 1139 1153 frisbee Multi objective optimization algorithm Introduction Low temperature storage is widely employed to increase the storage life of apples However the use of refrigeration accounts for up to 15 of the global use of electricity and is also a major contributor to environmental pollution Increasing the storage temperature by 1 C can significantly reduce the total cost of electricity during apple storage Several studies have either focused on optimising product quality Energy use or environmental impact However no single study has been performed to simultaneously optimizing all these three parameters It is generally not possible to obtain a single solution that is optimal for all these objectives improving one objective usually means degrading others In tackling such problem a multi objective optimization approach can be used In this approach a set of solutions that presents the best alternatives the pareto optimal is obtained Deb 2001 Ehrgott and Gandibleux 2002 Multi objective optimization aims at minimizing or maximizing more than two objective functions and may be subject to a set of constrains In attaining this objective a decision variables must be defined Decision variables The decision variables are variables that are being changes during the optimization process in order to minimize or maximize the objective functions For ex
63. ls can be simulated using the FRISBEE tool by selecting Vacuum Insulation Panel VIP from the list of Insulation in the properties window Weather Stil no wind v Use Temperature profile Defrost type loft cycie zi Load data Time unit days Door openings Width of door 3 m Height of door _ o m No of door opening 5 per day zx Roof 100 Polyurethane foam Opening SUDORE OL Glass mineral woo Traffic through door Low a i L Door protection No protection vi Pre cooling Polyethylene CA storage Polyethylene Pre cooling VIP CA storage VIP e RS Select chain black Pre cooling Energy efficiency kWh kg of product Energy Usage Update plot Graphical output from FRISBEE tool chain simulations during two cold chain scenarios Polyethylene was used as wall insulation for CA storage in one chain while Vacuum Insulation Panel VIP was used in the other chain 28 95 FRISBEE tool frisbee Phase Change Materials PCMs covers Phase Change Materials PCM Users can down simulate the use of PCM covers in cold rooms by selecting the checkbox Use PCM cover around product in the properties window The PCM types and properties can be modified by clicking on Edit PCM Others 0 wW Stocking density 25 Y Use P
64. mbient 10 C Evaporator temp 57C l Killing ofthe fish and cutting of the throat Condenser Seawater 7 C fram fixed depth Bleeding out in cleaned seawater 1 5 C Duration 40 min Temp salmon in 4 C Out 2 C Mass in 15 000 kg h mass out 14700 kg 300 kg 2 blood taken outas biowaste 66 95 3 4 3 6 7 8 TTrrrrrrrrtrrrrrrrrrrrrtrrrrrrrrrrirrrrrrrrrrrrrrrrrrrr T F UT PAP Pr E z dd zd r Y 4 i i i a 1 4 Processing ir tory am 1 E Temperature on salmon in 2 C out 3 5 C J Mass in 14700 kg h Gutting and filleting Removal of head guts skin and bone 6200 kg 40 45 biowaste 4 Mass out 8500 kg h High speed airtream towards fish 35 C airspeed unknown Product temperature in 3 5 C out 1 7 C Mass in mass out 500 kg h AAA AAA AAA AA AA AAA AAA AAA AAA AAA AAA AAA Weighting and packing of filets in transport boxes Temp in 1 7C temp out 1 5C Ah 13 99 kJ kg 3 3 kg salmon average 1 13 kg pr filet Mass in mass out 8500 kg h A A NN Air temperature 1 5 C J Average air speed 1 2 m s Average storage time 24 hours g Temp salmon in 1 7 C out 1 7 C Mass in mass out 500 kg h VELLLELLLLI LLELELLLLLLELELI LLLLLLLLLELLLLLLLLLLLLELEI LELLLLLLLL Refrigerated North of Norway to Central Europe Air temperature 1 7 C Air velocity Salmon temperature 1 7
65. ncreasing Data format accepted are xls xlsx and csv e To load data click on the Load data button This button is only enabled when the Use Temperature profile checkbox is checked 16 95 FRISBEE tool zx QEEAT70 n 44 Search QEEAT 7 0 pl Date de FRISBEE_tooll_1 4 17 2015 4 41 PM File folder di FRISBEE teoll_l_resources 3 17 7015 4 40 PM File folder de FrisbeeToclHelp 9 12 2014 2 17 PM File folder de FrisbeeToolWin v2 Mbit 3 27 2015 10 47 AM File folder a Music tee Pictures B Video S Computer EL OSDisk C ES SunmyG Magrimeb G mebios age Me ig Network e Select temperature profile file and click Open NB The energy use and CO2 emission calculations for a cold chain block in which the temperature profile has been loaded is based on assumption of a steady state temperature equal to the weighted average of the temperature profile This should not be relied upon Our advice is use temperature profile only to simulate quality 197 95 FRISBEE tool frisbee With the FRISBEE Tool up to 6 cold chains can be built and simulated at once This offer the possibilities of comparing several cold chain scenarios e To add new chain click on o SBEE tool Apple Untitled ACA File Edit Simulate Help 382 kd Cold chain simulation Chain Assembling Outputs 2 Load chain lY Plot result Calculate e A
66. nutes to 2 hours Transport under ambient conditions 68 95 FRISBEE tool Processing plant cleaning Spinach is unloaded in outdoor reception tank Ambient temperature Cleaning process not conditioned 1 Air cleaner to sort heavy foreign bodies 2 Descanter drum to sort sand earth small insects 3 Pre Washer to clean spinach using water from final washer at temperature of 20 C 4 Optical sorter camera and laser to sort small foreign bodies leafs with default 5 Final washer to clean spinach gt Temperature water 12 C to 20 C Water consumption 12 m h Water isn t recycled Processing plant blanching Spinach is blanched in continuous blancher by spraying hot water 92 C on spinach layer 80 mmy Water is heated by water steam 165 C 5team is produced by a gas boiler Blancher Capacity Inlet 10t h Outlet 7 5t h Spinach is cooled in continuous cooler by spraying cold water 12 C to 25 C The water reciroulates ina loop when the water reaches 25 C it is drained Spinach is visually inspected and controlled for 69 95 1 2 3 Hydraulic transport amp forming Spinach is transported by hydraulic transport in water at 12 C to forming machine Spinach is formed in cubic rectangular circular and so an shaped pellets Medium weight of these pellets is 50to 125 grams Freezing Process from 12 C to 18 C Spinach pellets are frozen in spira
67. ol frisbee Heat Load Calculations The main factors that contributed to the heat load were the product load kg area of the walls floor and ceiling type and thickness of insulators door dimensions number and frequency of door openings relative humidity outside RA our and inside RH the storage rooms temperature outside Tour and inside Tin the storage rooms rate of respiration and expected weight loss The heat of respiration was given by cola Oresp 7 m Xa X e 2000 where m product load a 15 148 and b 0 097 The respiratory parameters and b are specific for apples The heat transmission through the walls ceiling and floor was given by uu Iu X Ava X Toni gt ud m x Acsiling A T ut Edi t A Aripor A os n LA Where e Uvan W m K was the overall heat transfer coefficient of the walls of the cold room given by 1 Ural i Xy ME in Kwan out With fan gt hin the surface heat transfer coefficient inside the cold room given as 9 3W m K gt wait the thickness of the wall insulation given in kwai the conductive heat transfer coefficient of the insulator w m K TE gt With out the surface heat transfer coefficient outside the cold room given as 9 3W m K assuming no wind movements with the envelop of the storage facility U W m K e cailing by was the overall heat transfer coefficient of the roof of the cold room given 1 U eiii
68. ondenser the intended temperature difference between the condensing fluid and d AT cond and was given in At the inlet of the condenser the fluid was in the superheated form The fluid was assumed to have undergone a non isentropic the surrounding ambient air was denote compression at the compressor with a certain isentropic efficiency ef fis The suction pressure and enthalpy of the compressor corresponded to the evaporation pressure P evap and evaporator outlet enthalpy H evap cut respectively The discharge temperature was calculated from P evap and H evap out and also depended on the type of refrigerant used This discharge temperature and enthalpy corresponded to the condenser inlet temperature T cona in and condenser inlet enthalpy H cond in respectively In the middle part where isothermal condensation occurred the condensation temperature of the AT refrigerant T cond was calculated by adding eend to the ambient air temperature T nat T cond was then used to compute the condensation pressure of the condenser P cond At the outlet of the condenser the temperature was decreased by a factor called the condenser subcool AP sub to give an outlet temperature T ond cut This T cond eut was then used to compute the condenser outlet enthalpy H ond out Inlet Teondin 7 f ref rigerant Poop H evap aed H auti f refrigerant NN EN NEM fic Outlet Teona Thor TAT co P ona f refrigerant T al
69. one chain while PCM cover was used in the other chain for same storage temperature and duration 30 95 frisbee FRISBEE tool The Monte Carlo option was not implemented for all food products and for all quality models Table 2 presents the products and quality models available for the Monte Carlo simulation Safety and Quality Indicators for the selected food Category Meat Fruit Milk products Vegetables Food product Pasteurized ham Apple Ice cream Spinach Safety Indicator Listeria monocytogenes Quality Indicator firmness colour texture colour sensory attribute ice crystal size vitamin C colour texture Cold chain blocks Some equipment are not available in the Monte Carlo simulation Table 2 presents the available links Cold chain links in Monte Carlo simulation Product Links Apple chilled chain Pre cooling CA storage Refrigerated transport Wholesale Non refr transport Domestic fridge Pasteurized cooked ham Chilled storage Refrigerated transport Expedition storage Display Cabinet Non refr transport Domestic fridge 31 95 Spinach amp Ice cream Frozen storage Refrigerated transport Distribution center Super market Domestic fridge FRISBEE tool frisbee Click on Monte Carlo to open Monte Carlo Simulation window for the selected cold chain AI File Edit Simulate Postprocessing Help 30 E Cold chain Chain Assembling Calculate
70. port and storage Storage temperature is important in all stages of the products shelf life and storage by producer the retailer and the consumer The market opinion is still that fresh foods are better than frozen foods Thus the demand for keeping the food fresh is increasing and the requirement for keeping the right temperatures are essential It is therefore important to measure and show that superchilled products with a low content of ice do have the same quality characteristics as fresh products Research and development of new and improved methods for chilling have resulted in the concept of superchilling Literature report has several terms to describe superchilling including deep chilling partial chilling partial freezing and even supercooling Nordtvedt 2003 Supercooling is not partly frozen but chilled under the initial freezing point without ice formation Superchilling and supercooling Superchilling and supercooling have great potential to enable safe high quality and long term storage of foods without the consumer perceived detrimental effects of freezing If these technologies were combined with perfusion chilling for meat and fish then additional benefits such as rapid cooling low weight loss and novel products could result Depending on the perfusion fluid there is the potential to cure pork in line or to rapidly chill to a low temperature using a cryoprotectant without actually forming ice crystals Energy and environmental
71. r given as 334000 kg o Derristhe efficiency of the defrost unit The heat load that resulted from door opening as well as the door seals was computed using the equation below u Qs pot Gi no tdurOpenxnOpen Qaoare _ aa OSa Ql gai Where e Spo is the sensible heat load from the door opening and depends on mDO T coid Tour and the specific heat capacity of air Pair 1005 J kg K e po is the is the latent heat load from door opening and depends on mDO gut Kj im LF and the latent heat of vaporisation of water LY 2500000 kg e S eci is the sensible heat load through the door seals and depends Tcoia Tout Pair and the mass flow rate through the door seals PS in kg s mDS X X LF out in o Ql 2ai is the is the latent heat load through door seals and depends on and LV The heat load from the evaporator fans was also accounted for using the equation below Pera X res t Grran stGde Fost Tu gal Oran mem Where Pevap is the fan power given in W Each storage cell contained four evaporator fans for air cooling as well as defrost system which could be alternated The heat load produced by lighting within the cold room was is also assumed to be zero The total heat load in required to be removed by the system during the desired storage duration was thus given by Heat Load _ Q defrost U our t Q fan Cooling Requirements Cooling involved the removal of the entire heat load within th
72. rface temp 40 0 C in 20 0 C out i Vapour compression refrigeration 2 stage E i E temperatures 0 5 Cat prod mass 75 kg 4 Common systems RdOda or NHI Evaporator temp shock freezer 26 C DDR i Evaporator temp chilling room 3 C 4 Evaporator temp processing room 5 C i Evaporator temp chilled storage 3 C Evaporator temp expedition storage 3 C 8 MEA po a 3 Air temperature 1 7 C 3 Air velocity 0 5 1 m s B Duration 24 hours surface temp 20 0 C in 1 7 C out i i 3 Coretemp leg 345 C in 2 1 C out i temperatures 0 5 Cat prod mass 75 kg i 47 95 3 10 Processing room cutting and packaging Air temperature 10 C Air velocity 0 1 0 5 m s Duration typically 60 minutes The carcasses are parted and different parts follow diferent processing Pork neck is cut into cutlet and packed into consumer packing Unit weight 5 kg and further in paper cartoons and puton pallets Temperature neck in 2 1 C Out 3 0 C Duration approximately 60 min Pork neck unit weight 3 kg Le30cm 4 3 cm 215 cm 2 cm Air velocity 0 5 1 m s Duration average 48 hours Neck cutlet temperature 3 C in 2 C out Air velocity 0 5 1 m s Duration average 12 hours Neck cutlet temperature 2 C in 2 C out FRISBEE tool Packing material A PET containers Polye
73. s e Deb K 2001 Multi objective Optimization using Evolutionary Algorithms Chichester John Wilet amp Sons e Ehrgott M and Gandibleux X Eds 2002 Multiple Criteria Optimization State of the art Annotated Bibliographic Surveys Dordrecht Kluwer Academic Publisher
74. s 1 9 until cutting For a complete 10 Process in conditioned room 8 C 1 Cutlets are packed in bags with a weight varying J from0 2 kg to 1kg i Freezing Process from amp 3 C to 18 C 4 Sliced pork meat units are frozen in spiral d freezer with air at 30 40 f Air velocity 0 3to 0 6 m s 4 Freezing time to 18 C 45 minutes to 2 hours 4 depending ofthe thickness ofthe slice THERE D Cee ee ei ee ie Pee N E 0H HA H A A A A A bee da uu i _ OTT T 93 73 1 gt AE E T Packaging F ESS al ai pec Equipment Slaughterline Hall Air Conditioned Hall 8 Air conditioned typically to around 10 C Rapid continuous batch chilling Equalization chilling room 4 Air temperature 1 7 C Air velocity 0 5 1 4 m s Duration 24 hours i Processing mom and cutting 3 Air temperature 10 C Air velocity 0 1 3 05 m s Duration typically 60 minutes 4 Pork neck iscutinto cutlet Unitweight0 2 3 or 5kg ni a ene NH compression system Evaporator temp freezing storage 35 C Evaporative condenser ambient air water at 12 C a ia for forced air cooling NH3 system Air temperature amp C Supply to packaging amp forming rooms 50 95 FRISBEE tool 12 torage in cold store 18 22 C Storage duration some days to one year var rator temp freezing storage 35 C ipi we condenser ambient air water at 12 C 13 14 15
75. sa Load Chain optimisation New chain cmo X eee Ed secan Calculate CE A AAA AA Programme FP7 2007 2013 under grant agreement n 245288 Main working environment of the FRISBEE Tool 12 95 FRISBEE tool frisbee e Once a project is started cold chain blocks can be added using the Add blocks button l Coki chain 1 Select a block to modify its properties e The user can select cold chain blocks from list of default cold chain blocks Note that these cold chain blocks are cold chain specific new block Spinach oa Freezing Frozen storage Distribution center e The user can load saved cold chain e g the reference cold chain using Load chain button Cold chain simulation Chain Assembling X New chain D Load chain HK Delete chain d Save chain 13 95 FRISBEE tool e Load existing cold chain e g reference cold chain from any directory Look in Ji Coldchain settings e Rl erg Ed J Mane 2 Date modified amp apple reference cold chain chain 9 01 2013 9 29 amp Pasteurized ham reference cold chain c 9 01 2013 9 34 amp Pastuerized pate reference cold chain ch 9 01 2013 9 35 e Pork neck cutlet superchilled reference 9 01 2013 9 36 amp Porrk meat frozen reference chain chain 9 01 2015 9 37 e Raw smoked and salted ham like bacon 9 01 2013 9 32 amp Regular Vanilla ice cream re
76. ss 3 Air conditioned typically to around 10 C contamination etr 2 3 ee mia mia oe oe D DE em a ae a ae i e oi ca SS IIIS CL LLLL J PEELE EEE EEE EEE ELE EEL LEE EEE ED EELEE 7 4 OOO n Dry polishing Mechanical flails mo water to give dry surface MD O O O DS SS O SS DO O SB SS SS F hh j 45 95 f 8 9 10 Mechanical flails water flush Air temperature typicallyO C Air velocity typically 1 2 m s Duration often overnight up to 24 hours Weight loss typically gt 2 Rapid continuous batch chilling option 2 Air temperature typically 30 C Air velocity typically 2 3 m s Duration upto 1hour Weight loss typically lt 0 5 equalization after rapid chilling option 2 Air temperature typically 4 47 C Air velocity typically 0 5 1 m s Duration often overnight up to 24 hours Holding chiller often not present as above chillers are unloaded directly to transport Transport from abattoir Transport by trucks duration depends on distance to location of mext stage Distribution center cutting plantetc Evaporation temperature tyr FRISBEE tool Mir blast chiller Vapour compression refrigeration Common systems RAO4a or NH3 Vapour compression refrigeration Common systems Rd da or NH3 Evaporation temperature typically 35 C equalization chiller Vapour compression refrigeration Common systems RdOda or NHI
77. st Biology and Technology 93 61 71 Towards flexible management of Ova variation in fruit firmness of three apple cultivars Postharvest Biology and Technology BS 18 29 bacterial growth using Bayesian inference ados to Listeria monocytogenes International Journal of Food Microbiology 81 2 87 104 Thuault D 2015 Safety and quality assessment of ready to eat pork ne in the cold chain Journal of Food Engineering Volume 148 Pages 43 52 e Tsevdou M Gogou E Dermesonluoglu E Taoukis P 2015 Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream Journal of Food Engineering Volume 148 Pages 35 42 e Ndoye F T Alvarez G 2015 Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement Journal of Food Engineering Volume 148 Pages 24 34 e Duret S Gwanpua S Hoang H Guillier L Flick D Laguerre O Verlinden B De Roeck A Nicolai B Geeraerd A 2015 Identification of the significant factors in food quality using global sensitivity analysis and the accept and reject algorithm Part III Application to the apple cold chain Journal of Food Engineering 148 66 73 e Duret S Gwanpua S Hoang H Guillier L Flick D Laguerre O El Jabri M Thuault D Hezard B Lintz A Stahl V Geeraerd A 2015 Identification of the significant factors in food quality using global sensit
78. t you will find the following General information Installing the FRISBEE tool Starting a project How to operate the graphical user interface How to run a chain optimisation How to simulate variability in cold chain Contact About the FRISBEE tool Annemie Geeraerd Division of Mechatronics Biostatistics and Sensors MeBioS Department of Biosystems BIOSYST KU Leuven W de Croylaan 42 Bus 2428 B 3001 Leuven BELGIUM Tel 32 16 320591 Email annemie geeraerd biw kuleuven be About the FRISBEE project Graciela Alvarez Frisbee Project coordinator Irstea Research Unit GPAN Parc de Tourvoie BP 44 92163 Antony Cedex FR ANCE Tel 33 140 966 017 Email graciela alvarez irstea fr 4 95 frisbee General information About the Frisbee project The Frisbee project is a European Union funded 4 year Project to provide new tools concepts and solutions for improving refrigeration technologies along the European food cold chain The objective of the FRISBEE Food Refrigeration Innovations for Safety consumers Benefit Environmental impact and Energy optimisation along the cold chain in Europe project is to provide new tools concepts and solutions for improving refrigeration technologies along the European food cold chain At all stages the needs of consumer and European industry will be considered The project will develop new innovative mathematical modelling tools that combine food quality and safety togeth
79. t controllers Since it was difficult to keep track of the temperature of the refrigerant in the evaporator and condenser we used a desired temperature difference between both the evaporator and condenser and their surrounding air At the evaporator the intended temperature difference between the storage room and the AT evap and was given in At the evaporator AT evap temperature of the evaporating fluid was denoted inlet the saturation temperature of the refrigerant T evap was calculated by subtracting T from the set storage temperature T cold This evap also corresponded to the inlet temperature of the evaporator T evap in The T cvap in was intend used to compute the saturation pressure at the evaporator P evar But using this to compute the enthalpy was difficult because this region consisted of a mixture of liquid and vapour and we didn t know yet the proportions of this mixture Hence we had to rely on computing the condenser outlet enthalpy which was assumed to be isenthalpic with this region At the outlet of the evaporator the temperature was increased by a factor called the evaporator T T superheat Tiu to give the evaporator outlet temperature ras sut This evap_out was then used to compute the evaporator outlet enthalpy evap gut Inlet Fevap in T Teora M evap PBaap f Refrigerant T vap in Outlet Jsvap out T Jevap im T AT sy Bos 4 Er LLL Tavap our Similarly at the c
80. thylene terephthalate top sealed Modified atmosphere 60 40 CON Measure outside 20001 35x60 mm Thickness 3 mm headspace 1 cm Thermal conductivity 0 15 0 24 W mK Specific heat 1900 I kg K Density 1037 kg m Low temperature rapid Air blast chiller Vapour compression refrigeration 2 stage Common systems Radda or NH3 Evaporator temp chilling room 4 C Evaporator temp processing room 5 C Evaporator temp chilled storage 6 C Evaporator temp expedition storage 6 C 48 95 12 13 14 15 FRISBEE tool Haugesund M to Oslo 455 km Air temperature 2 C Industrial Refrigeration System Vapour compression refrigeration NH3 Lanacit for chilling Air at 2 C Capacity for freezing Air at 18 C Oslo to supermarkets in Oslo region Air temperature 2 C Oslo region Air temperature 4 C Duration average 96 hours 4 days Neck cutlet temperature 2 Cin 4 C out 49 95 Frozen sliced pork meat FRISBEE tool The first part of the cold chain before packaging is identical to the sliced pork meat described in paragraph 3 2 In this paragraph the process before the freezing process is assumed the same as that described for the sliced pork meat and the further process starts with the rapid freezing IQF process at an air temperature of 30 40 C Sliced pork meat Reference Cold Chain frozen EE 4 Process steps asin sliced lent meat 3 step
81. ure the heat of fusion and the thermal conductivity mainly liquid Only one paraffin tetradecane is identified in this work as a storage material below 5 C The most common and the most used phase change material for cooling applications is water The use of large quantities of chilled water or ice for thermal energy storage has been widely developed for years especially in air conditioning applications Many cold storage tanks for building cooling applications have been built and studied The advantages and drawbacks of the thermal energy storage strategy have been identified through the use of this inexpensive and widely available material A review on cool thermal storage technologies as a tool for electrical load management was published by Hasnain 1998a b with a specific study on the pros and cons of the two most common thermal energy storage technologies chilled water and ice storage The identified advantages of a system using a cooling storage capacity compared to a conventional one are pointed out by the author e areduction of the refrigeration plant capacity which cas no longer to cope with the peak load e a100 load operating condition at its optimum efficiency for the chillers plant e animprovement of the chillers efficiency by operating it during night hours e areduction of the refrigerant charge due to the reduction of the refrigerating capacity this last advantage is of high importance regarding the environmental impact of t

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