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Freezing and storage of food at negative temperatures are widespread in the food processing sector because it allows for maintaining product quality over long periods of time. The temperature and humidity levels found in such products lead to formation of frost, whose accumulation reduces energy efficiency of the refrigerated production setup. To limit this phenomenon, it is therefore essential to defrost cold batteries regularly. However, such defrosting operations have a major impact on the food processing businesses because they represent an extra energy cost and a loss of productivity.

Few businesses have shown interest in optimizing this procedure. This project was planned due to this lack of calculated figure data on energy costs associated with the defrosting operations, but also due to the impact on the quality of a food product in the course of freezing it, or later own upon storing it.

The expected benefits from this project are:

- Increasing productivity of equipment: reducing down time of freezers.

- Improving energy efficiency of freezing operations.

- reducing product quality loss (organoleptic and microbiological) linked to defrosting of evaporators.

- improving on-site safety (falling ice blocks, deterioration of equipment)

The ambition of this project is to contribute new knowledge regarding defrosting systems that are most often used in the food processing industry, and to better identify what is at stake when frost forms on equipment at the energy, health and economic levels.

This scientific proceeding will allow, in a detailed manner, for identification of the safeguards linked to design and use of freezing equipment or the storage in cold chambers, with which it becomes easy to keep frost formation under control.


16 rue du Commandant Charcot
62200 Boulogne-sur-Mer F

Tel : 00 333 21 10 78 98

Fax : +33 3 21 30 33 22



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