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Ministry of Agriculture and Rural Development ADER code ... · food's refrigerated warehouses Name...
Transcript of Ministry of Agriculture and Rural Development ADER code ... · food's refrigerated warehouses Name...
Ministry of Agriculture and Rural DevelopmentADER code and
project name:
16.2.1 Researches concerning determination the physical and
thermal properties, and the heat and mass transfer coefficients, in
order to optimize the refrigeration technologies applicable to
food's refrigerated warehousesName of contractor: Institute of Research and Development for Industrialization and
Marketing of Horticultural Products - Horting, Bucharest
Contact address (00 4021) – 461.07.06, fax: (00 4021) – 460.07.25
e-mail: [email protected], Romania, Bucharest, sector 4, code
41715, Drumul Gilăului 5N,RO13146912,RO
RO68TREZ70420G332000XXXX Director Ștefan Constantin, fixed phone 0214610706 and mobile phone
0722668281, e-mail [email protected] director Niculina Tanasa, (00 4021) – 461.07.06, (00 40) 741 067 911,
Project manager Marian Vintila, (00 4021) – 461.07.06, (00 40)745 020 105,
Year of project start: Year of project completion: 2018 Duration (no. of months):38
MEMBERS OF THE PARTNERSHIP
Coordinator:
Institute of Research and Development for Industrialization
and Marketing of Horticultural Products - Horting, Bucharest
Partner 1:
Development Research Center for Vegetable Growing Buzau
Partner 2:
Research Institute for Fruit Growing Pitesti - Maracineni
Partner 3:
National Institute Of Research - Development For Machines
And Installations Designed To Agriculture And Food Industry -
INMA
Vegetable cultivars are grown in experimental fields by the Romanian specialists in
ameliorate vegetables from the Buzau Vegetable Development Research Center
using their own seed collection or seed from other experimental fields
Garden beans– Variety MENUET Garden beans– Variety CLARISA
Pea garden with curled grain - Variety GETICA Spinach - Variety ROMANESC
The fruit varieties of the Research Institute for Fruit Growing Pitesti - Maracineni
are made by Romanian ameliorators in pomiculture or are coming from abroad and
are acclimated in the experimental fields of the institute
bilberry –
variey AUGUSTA
raspberry –
variey OPAL
peach –
variey FILIP
cherry –
variey SKEENA
bilberry –
variey SIMULTAN
raspberry –
variey STAR
cherry –
variey DARIA
cherry –
variey ŢARINA
seabuckthorn –
variey PITEŞTI 1
strawberry –
variey CORAL
cherry –
variey SPECTRAL
cherry –
variey RIVAL
blueberry –
variey ABANOS
strawberry –
variey REAL
cherry –
variey KORDIA
cherry –
variey STELAR
blueberry –
variey DEEA
strawberry–
variey MAGIC
cherry –
variey FERROVIA
bilbery/variety AUGUSTA bilbery/variety SIMULTAN blueberry/variety ABANOS blueberry/variety DEEA
Raspberry/variety OPAL Strawberry/variety CORALRaspberry/variety STAR Strawberry/variety MAGIC
Cherry/variety KORDIA Cherry/variety FERROVIACherry/variety DARIA Cherry/variety SPECTRAL
Cherry/variety ŢARINA Cherry/variety RIVAL Cherry/variety STELAR
Freezer
Bosch
Freezing box
GorenjeFreezing room
10 mc
Liquid nitrogen freezing
equipment with
discontinuous operation,
ECR-0
Depending on the average freezing speed, wm, the International Cold Institute
recommend the following classification of freezing methods:
• slow freezing wm < 0,5 cm/h;
• rapid freezing wm = 0,5 ... 3 cm/h;
• very fast freezing wm = 3 ... 10 cm/h;
• ultrafast freezing wm = 10 ... 100 cm/h
EXPERIMENTAL VARIANTS FOR FREEZING
V1V2 V3
Liquid nitrogen freezing equipment with discontinuous
operation, ECR-0
achieved within the project
The main technical characteristics of the ECR equipment achieved in Phase
2/2016 of the project are: equipment type - with discontinuous operation, box
type; Length - 1778 mm; Width - 980 mm; Height - 2609/1900 mm with /
without exhaust tube; Volume of freezing enclosure - interior volume approx.
200 l; useful volume aprx. 125 l; Cryogenic agent - liquid nitrogen; Cryogenic
agent distribution - by liquid cryogenic spraying; Injection of the cryogenic agent
- through special nozzles, adapted to the conditions; Thermal insulation
thickness - 150 mm; Recirculation of cryogenic agent vapor - with fan motor
provided with discharge propellers; Evaporation of cryogenic agent vapor -
Exhaust pipe 150 mm in diameter, thermally insulated on the outside; Access
door - thermally insulated and fitted with sealing gaskets and de-icing resistors;
Cryogenic agent source - Dewar container with purge head; Process monitoring
and control - automated with process calculator that facilitates the ability to
adjust parameters.
Variantă propusă prin proiectare Variantă rezultată în urma execuției
Fig. 13a – Vedere generală
Fig. 13b – Vedere generală
Fig. 14a – Incinta termoizolată
Fig. 14b – Incinta termoizolată
Liquid nitrogen freezing equipment with discontinuous operation, ECR-0
Nitrogen feed is made from
a Dewar container with a
purge head. This is a
complex equipment with a
filling line and a cryogenic
liquid purge line,
respectively. It is also
equipped with work
pressure measuring devices
and protection systems.
Purge of the liquid to the
freezer supply is
accomplished by means of a
termic isolated hose
Dewar
container
with purge
head
In order to improve the technical and functional parameters of the
freezing equipment, INMA Bucharest modified the freezing chamber in
the way to increase the amount of frozen products in an experimental
cycle. They installed individul injection nozzles for each rastel with
trays.
To bee able to view the internal structure of the fruit and the ice crystals formed
after freezing process, a Carson MM-840 eFlex digital microscope with a
magnification of the image in the range 75x-300x, was used.
V1 V2 V3 V4
BEAN variety Menuet
V1 - Skeena V2 - Kordia V3 - Ferovia V4 - Rival
Variety of cherrys
section
MAGIC – V1
exterior aspect
MAGIC – V1
section
ONEBUR – V3
exterior aspect
MIRA – V1
section
REAL – V2
exterior aspect
REAL – V2
section
MIRA – V1
exterior aspect
ONEBUR – V3
Strawberry varieties
AUGUSTA – V1 AUGUSTA – V2 AUGUSTA – V3
SIMULTAN – V4 SIMULTAN – V1 SIMULTAN – V2 SIMULTAN – V3
AUGUSTA – V4
Bilberry varieties
section
ABANOS – V1
exterior aspect
ABANOS – V3 section
ABANOS – V2
V4 V1 V2 V3
exterior aspect
ABANOS – V2
Blueberry
Bean variety Getica
EXPERIMENTS
Liquid nitrogen freezing equipment with discontinuous operation
Appearance of products before freezing
Appearance of products after freezing
Automatic mode of operation with setting to start ventilation at : - 250C; -
200C; - 350C
Appearance of products before freezing
Appearance of products after freezing
Manual operation mode with continuous purge of liquid nitrogen
Variation of dry substance content in bilberry varieties, in R degrees, after
60 days of storage
Variation of vitamin C content in bilberry varieties, after 60 days of storage
C O N C L U Z I I
The freezing process consists mainly of thermodynamic and kinetic factors, which can influence and dominate each other at a certain point in the freezing process. Important thermal processes are accompanied by a reduction in the heat content of the material during the freezing process. Nucleation is the start of the initial freezing process, and can be considered as a critical point that results in a complete phase shift .
The quality of the frozen product is mostly influenced by the freezing rate, and the freezing time is calculated accordingly.
The freezing time depends on several factors, including the initial and final product temperatures and the amount of heat removed, as well as the dimensions (especially thickness) and product shape, heat transfer process, and storage temperature.
Objective 1 - Obtaining data on technological and biological factors on crops, fruit trees and shrubs, organization and realization of experiences - was achieved through the close collaboration of the embers of the partnership. Each partner has contributed substantially in the area of competence. The biological material transmitted for P1 and P2 experiments allowed experiments to be run according to the established experimental protocol. The analysis and interpretation of the experimental results as well as the physico-chemical analyzes carried out gave a clear picture of the behavior of the cultivars studied during freezing
Objective 2 - The implementation of an experimental model of equipment used
in rapid freezing and experimentation with it - was achieved through direct
collaboration between P3 and CP and the experimental results highlighted the
proper functioning of the equipment and the superiority of this freezing method
compared to the other three variants considered.
Objective 3 - Presentation of the results of the project at national and
international scientific results - the results achieved have allowed for the
realization of accepted scientific papers for presented and supported in
prestigious scientific manifestations in the country and abroad.