Cooling Presentation 3

Polleta Jonhera H230038Y
Shane Gwature H230287P

Ashirai A Maposa H230846M
Anesu Nyagadza H230210X
Tadiwa B Janyure H230257F
WHAT IS COOLING
• Cooling is the process of removing heat

from a system
Refrigeration
• Use mechanical refrigeration techniques to remove heat from
food products
• These systems typically use refrigerants, compressors,
condensers and evaporators to cool the food
• The refrigerant (CFCs, R11, R12, R115) absorbs heat from the
food and evaporates, then it is compressed and condensed to
release the heat
Advantages
• Prevents growth of spoilage causing bacteria
• A variety of products can be refrigerated
• Avoids food waste
• Aids in food preservation
Disadvantages
• Very low temperatures can cause freeze injury and result in loss
of food texture
• Requires a constant supply of electricity to function
• Refrigerants cause damage to the environment
• Loss of nutrients
Air Cooling Systems
• Use forced air circulation to cool food products
• These systems typically involve fans or blowers that
circulate cool air over food, removing heat through
convection
• Often used for cooling baked goods, fruits,
vegetables and perishable items
Advantages
• Easy maintenance
• Energy efficient
• Space saving
• Simple and cost effective installation package
• Prevents food spoilage
Disadvantages
• Cooling rate is slow
• The cooling temperature is not uniform
• The surface is frozen and the internal temperature is difficult to
lower
• Lower thermal efficiency
• Higher noise levels
Immersion Cooling
• Involves submerging food products in a cold liquid, such as
chilled water or brine.
• The cold liquid absorbs heat from the food and as it warms up,
it is circulated through a heat exchanger to remove the heat
• This method is commonly used for cooling soups, sauces and
other liquid based products
Advantages
• Environmentally friendly
• Stable and uniform temperature
• Less cost
• Less infrastructure needed
• High electricity savings
• Highly efficient
• Prevents food spoilage
Disadvantages
• More difficult to repair if adjustments are needed
• More complex
• High initial cost
• Require more maintenance
Blast Freezing
• A rapid cooling method that involves exposing food products to
extremely cold air at high velocities
• This process quickly freezes the food, preventing the formation
of ice crystals and preserving the quality and texture of the
product
• Commonly used in the frozen food industry
Advantages
• Retains more nutrients
• Large quantities can be frozen quickly
• Minimises waste
• Halts bacterial development thereby preventing food spoilage
• Provides a uniform temperature by freezing to the core
• Preserves taste quality and texture of the food
Disadvantages
• Consumes a lot of energy
• Very expensive
• Products are prone to dehydration due to larger and uncovered
surface
Cryogenic Cooling
• Utilises extremely low temperatures achieved by using liquified
gases such as liquid nitrogen or carbon dioxide
• The food products are exposed to these cryogenic gases which
rapidly cool and freeze them
• Often used for freezing delicate or high value food items, such
as seafood, meats, and certain bakery products
Advantages
• Rapid cooling
• Limited dehydration
• Inhibition of bacterial growth
• Environmentally friendly
• Saves a significant amount of space
• Prevents moisture loss
• Good retention of original quality attributes
Disadvantages
• Formation of ice crystals that can cause cell damage
• The use of unsuitable cryoprotectants also affects cell viability
• Water migration can cause extracellular ice formation and
cellular dehydration
Ice Slurry
• an ice water mixture is pumped through the cans to cool them
Advantages
• Reduction in pumping energy consumption
• Absorbs more heat than chilled saline
Disadvantages
• Limited cooling capacity
• Can only maintain low temperatures for a short time
Evaporative Cooling
• The cans are exposed to a stream of cold air to evaporate water
from their surface, removing heat
Advantages
• No harmful refrigerants are used therefore it is not harmful to
the ozone layer
• Uses very little electricity
• Energy efficient
• Operating costs are low
Disadvantages
• Rely on a constant supply of fresh air
• Machines are heavy with more parts
• Installation and disassembly is difficult
Spray Cooling
• Water is sprayed onto the cans as they travel through a cooling
tunnel on a conveyer belt
Advantages
• High flux heat dissipation
• Low and fairly uniform surface temperature
• Very efficient
• Uniformly cool large surface area
• Removes large amounts of thermal energy due to latent heat of
vaporisation
Disadvantages
• High pressure drop required to break the liquid into fine
droplets
• Nozzles are prone to being clogged
• Need for pumps and filters and the need to transport excess
liquid and vapor to a condenser
Importance of Cooling
• Helps to maintain quality of the food
• Preserves the nutritional value of the food
• Enhances the flavour of the food
• Extends the shelf life of the canned food
• Prevents the can from bulging or bursting
• Inhibits the growth of microorganisms that can cause food spoilage
• Maintains freshness
• Improves product stability by preventing phase separation, crystallisation
or other physical changes
• Helps maintain the desired structure and texture of the product
• Enhances food safety by lowering risk of contamination, by preventing
growth of pathogenic microorganisms

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Polleta Jonhera H230038Y

Shane Gwature H230287P

• Cooling is the process of removing heat

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