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A system was built to form an ice block during winter and to use it in summer as a cooling source for precooling vegetables. The experiments took place from November 1983 to September 1985. Ice was formed by applying at regular intervals a layer of water exposed to a forced air current. The volume of ice formed was 325 m during the second winter when the system was functioning properly. The efficiency and energy requirements of the ice block precooling system were compared to a conventional precooling system that uses a mechanical refrigeration unit. The use of the ice block allowed to maintain an average water temperature of 0.7?C compared to 1.3?C for the conventional system. The colder water obtained with the ice block system reduced the precooling time and resulted in a vegetable precooling capacity of 3.0 t/h compared to 1.3 t/h for the conventional system. Energy requirements were reduced from 32.2 kWh/t of vegetables for the conventional system to 5.4 kWh/t for the ice block system.
C. Vigneault, J.GaUichand, L. Blouin and G. Jacob 1990. EVALUATION OF STORED WINTER COLDNESS AS A COOLING SOURCE FOR PRECOOLING VEGETABLES. Canadian Agricultural Engineering 32(2):285-289.
Canadian Society for Bioengineering