NATIONAL UNIVERSITY OF TUMBES

FACULTY OF AGRICULTURAL SCIENCES

PROFESSIONAL SCHOOL OF AGROINDUSTRIES

DESIGN OF FREEZING CHAMBER WITH CAPACITY OF

STORAGE OF 20 TONS OF LEAN FISH FILLET

RESEARCH WORK

PRESENTED BY:

CARRASCO MEDINA, Kevin

DIAZ ZAPATA, Genesis

NOEL JIMENEZ, Alexandra

Estefany Silva Zarate

ZAPATA MEDINA, Nayely

In compliance with the assignment given in the subject of

Cold Technology.

TUMBES–PERU

2022
 CONTENT

I. SUMMARY6
II. INTRODUCTION.....................................................................................................................7
III. OBJECTIVES.........................................................................................................................9
3.1. OBJECTIVE GENERAL9
3.2. OBJECTIVES SPECIFIC.............................................................................................9
IV. STATE OF THE ART........................................................................................................10
CHAPTER I: GENERALITIES OF FISHINGO .................................................................10
4.1. FISHO ..........................................................................................................................10
4.2. CLASSIFICATION OF FISHES10
4.2.1. FISH BLUE..........................................................................................................11
4.2.2. FISH WHITE OR LEAN................................................................................12
4.2.3. FISH SEMI-GRASS............................................................................................12
4.3. COMPOSITION FISH CHEMISTRY12
4.3.1. MAIN COMPONENTS13
[Link]. LIPIDS:.....................................................................................................................13
[Link]. PROTEINS:.............................................................................................................13
[Link]. VITAMINS AND MINERALS:...................................................................................14
[Link]. POST MORTEM CHANGE IN FISHO 14
4.4. VALUE Nutritional of fishO 15
4.5. PROPERTIES FROZEN FISH
4.6. FACTORS WHAT INFLUENCES THE QUALITY OF FROZEN FISH....17
CHAPTER II: BASIC CONCEPTS RELATED TO FREEZING........................18
4.7. FREEZING................................................................................................................18
4.8. CYCLE OF CARNOT
4.9. PROCESSES Thermodynamics of Freezing............................................20
4.9.1. COOLING............................................................................................................20
4.9.2. FROSTN ............................................................................................................20
4.9.3. CRYOGENICO ................................................................................................................21
4.10. IMPORTANCE OF FREEZING.........................................................21
4.11. APPLICATION FIELDS OF FREEZING.............................................23
4.11.1. DOMESTIC WORKERS...........................................................................................................23
4.11.2. COMMERCIAL..............................................................................................................23
4.11.3. INDUSTRIAL..............................................................................................................24
4.11.4. CRYOGENIC............................................................................................................25
4.12. FREEZING METHODS................................................................................26
4.12.1. Mixed Freezing..............................................................27
4.12.2. CRYOGENIC FROZENA..............................................................................27
4.13. FREEZING SYSTEMN...................................................................................28
4.13.1. DIRECTA ....................................................................................................................28
4.13.2. INDIRECTA ................................................................................................................29
4.14. BASIC COMPONENTS OF A REFRIGERATION SYSTEMN ...............30
• EVAPORATEDR 30
• COMPRESSOR
• EXPANSION VALVEN 39
4.15. COLD CHAIN IN FROZEN FISH............................................42
4.16. COMMERCIAL LIFE OF FROZEN MARINE PRODUCTS......................42
4.17. EFFECTS OF TEMPERATURE43
4.17.1. EFFECT OF FREEZING ON MICROORGANISMS........43
[Link]. CHANGES IN LIPIDS BY FREEZING..........................................43
[Link]. LIPOLYSIS...................................................................................................................44
[Link]. OXIDATION OF LIPIDS...............................................................................44
4.18. INFLUENCE OF FLUCTUATIONS IN TEMPERATURE............................45
CHAPTER III: PROJECT ENGINEERING: CAMERA DESIGN.............................46
4.19. DESIGN CONDITIONSO 46
4.20. DIMENSIONS OF THE REA DESIGNL ...............................................................46
4.21 CHAMBER TEMPERATUREA46
4.22. OPERATIONAL FLOW DIAGRAM.....................................................................47
4.23 PROJECT METHODOLOGY............................................................................48
CHAPTER IV: COSTS AND MAINTENANCE OF CAMERA DESIGN........................49
4.24. COSTS49
4.25. MAINTENANCE AND REVIEWS...........................................................................50
4.25.1. PURPOSE OF MAINTENANCE........................................................................50
4.25.2. REVISIONS..............................................................................................................50
4.25.3. POTENTIAL ISSUES AND SOLUTIONS..................................................................51
V. RESULTS ......................................................................................................................55
5.1. CALCULATIONS DESIGN OF CHAMBER FOR FISH FREEZING
20 TONS...........................................................................................................................55
5.2. EVALUATION AND FREEZING ANALYSIS OF OUR 5KG OF
FISH65
5.2.1. CURVE DEFREEZING OUR REFRIGERATOR...............65
VI. RECOMMENDATIONS67
VII. CONCLUSIONS68
VIII. ANNEXES.............................................................................................................................70
.........................................................................................................................................................71
IX. REFERENCES.................................................................................................................73
 This monographic work is
dedicated to God for allowing us to arrive
up to this point in our life in the
that we find ourselves; To our
parents for motivating us and for the support

unconditional support they provide us.

To the teacher, for having transmitted to us

the knowledge acquired and

having taken us step by step in the
learning of this subject
Cold technology
 I. summary

The following research work aims to understand the fundamentals

about freezing and the creation of a fish freezing chamber, where
therefore, we have allocated to distribute this topic across different chapters, where in the first
chapter we will base everything related to the generalities of fish, the
which fulfills a fundamental role within our camera, like chapter two, we
we will focus on the basic concepts of freezing, where this chapter is vital
importance of understanding the functioning and roles of our camera, lastly, in
In the third chapter, we focus on the design aspect of our camera; there we will see
What way did it develop, likewise, the production costs.

Palabras claves:Congelación, Pescado, Cámara de congelación.

 II. INTRODUCTION

The need that arises from a problem that afflicts us due to decay.
from fresh fish and having to fish regularly to be able to compensate, led us to the
need to apply conservation methods, study the behaviors of each
food where ancient times have been praised for its preservation through drying,
salty and smoky; where later, the fisherman or gatherer, by expanding their area of
fishing, had to experiment with better methods, until finally reaching the use of the
cold as a preservation element using refrigeration chambers, refrigeration with
ice and freezing.

This work aims to acquire theoretical knowledge and development of the

skills in building a chamber for the freezing of lean fish
with optimal freezing point for this type of food for which when considered
white fish is to carry out a pre-cooling in order to avoid variations when
moment to enter the chamber for which it is designed at temperatures of -18℃ with
regarding its composition and apply control parameters that meet the
specifications of the cold chain; therefore, when supplied in a chamber of
freezing can guarantee the shelf life for a very long time.

Where freezing has the main purpose of preserving for months and
to preserve their original quality as much as possible, nutritional and organoleptic; with characteristics

characteristics of the food such as texture, flavor, aroma, etc., even after undergoing
cold chain corresponding to the processes of handling, preservation and
freezing of fish, applying Good Manufacturing Practices and safety and with the
correct freezing point according to its species.

The functions that the camera performs are subject to the calculation of thermal loads and
to the sizing estimating the space to be frozen coming from four sources
fundamentals oriented towards the design of refrigeration installations that through a
thermostat (temperature display) indicates the freezing temperature in the
conservation of this type of fish, where the chamber has proper circulation
soda and using type IV foam polyurethane insulation, was successful in
its storage without varying the temperature of its freezing point.
 III. OBJECTIVES

3.1. GENERAL OBJECTIVE

• Design and calculate the dimensions of a freezing chamber for

store 20 tons of fish.

3.2. SPECIFIC OBJECTIVES

• Perform the thermal load calculations for refrigeration installations (heat).

• Determine the type of refrigerant and insulation that will be used in a chamber for
20 Ton fish storage.

• Determine the inlet temperature, the exterior and interior temperature for the
fish storage of 20 tons.

• Create a freezing curve to determine the time it takes for it to arrive.

refrigeration chamber down to freezing point (-18 °C).

• Use criteria learned in class to define the main components in

the installation of our cold storage room.
 IV. STATE OF THE ART

CHAPTER I: GENERALITIES OF FISH

4.1. FISH

The fish is made up of three tissues: muscular tissue, connective tissue, and fat.
These tissues depend on the species, age, habitat, physiology, and the time of their composition.
the chemistry of its structure depends. It is worth mentioning that the age of the fish has a significant influence

since, being older, it is high in fats, but with a very low water level
while after spawning; which is the laying of eggs, these fish their
The water content is higher, but lower in proteins and fats. (Molleda & Omote, 2018).

4.2. CLASSIFICATION OF FISH

Fish can be classified by their fat accumulation, which varies accordingly.

species and by seasons reproduction is a variant since in cold seasons it is not
its rigorous classification that during hot periods is easily accessible since during
summer is increased by the ease of feeding that in stages a blue fish
it can turn white after spawning. (Delfante, 2007)

Depending on the fat level, it can be classified into two types of fish: blue (fatty) and
the white (lean). It is important to note that according to its classification we can determine that
blue fish has been associated with a stronger flavor, whereas white fish is
smoother. (Delfante, 2007).
 4.2.1. BLUE FISH

These species have a large amount of fat in their muscles, at least 5 percent.
hundred. They live close to the surface of the sea and since they have to carry out large
displacements accumulate more fat in their musculature as it has to work
intensely during the journeys (Delfante, 2007).

The regular consumption of blue fish is recommended for its nutritional properties and
especially in those individuals at risk of developing thrombotic diseases,
cardiovascular or ischemic attacks. The presence of fat in blue fish is what
what distinguishes it from white or lean fish. However, contrary to what it seems,
this fat content is what makes it recommendable (Delfante, 2007).

The fat of this fish is unsaturated, beneficial for the proper functioning of
our body. Additionally, it stands out for its contribution of oleic and linoleic fatty acids
essential acid since our body cannot synthesize it by itself and it is obtained from
through diet) and omega 3, an acid involved in lowering levels of
cholesterol in the blood, and it prevents its accumulation in the arteries by reducing it,
thus, the risk of developing atherosclerosis. (Delfante, 2007)

However, the proportion of omega 3 fatty acids depends on various factors such
as the age of the fish and the size (the older and heavier, the proportion of fat is
mayor); the fishing season, the environment in which they live (marine fish contain more
omega 3 than those from freshwater); the diet (plankton is very rich in omega 3); the
spawning station and the distances they must travel for it. (Delfante, 2007)

Among these fish, which are also rich in vitamins A, B12, and D, are the
northern bonito, eel and glass eel, anchovy, mackerel, salmon or sardine among
others (Delfante, 2007).
 4.2.2. WHITE OR LEAN FISH

They consist of fish that live in waters close to the bottom and do not make large
movements. Because of this, their muscles don't need to make great efforts and their
The accumulation of fat is lower. This type is also known as lean fish.

Its meat is white and easy to digest since its fat content is less than 2 percent.
This group includes, among others, hake, whiting, trout, monkfish, the
sole or turbot. (Delfante, 2007)

4.2.3. SEMI-FATTY FISH

These fish live in the mid-depths and their qualities are very variable.
Some may be designated as blue fish, others as white.
its most accurate definition is that of semigrassy fish since they contain between 2 and 5 percent.
one hundred of fat. In this group we find red mullet, halibut or bream, among others
(Delfante, 2007).

4.3. CHEMICAL COMPOSITION OF FISH

The main components of fish and mammals are the same as those found in...
shows in lipid fraction which is the component that shows the greatest variation.
In certain species, the variation shows a seasonal curve.
characteristic with a minimum when spawning season approaches. (Huss, 1988).
4.3.1. MAIN COMPONENTS

[Link]. LIPIDS: The total number of polyunsaturated fatty acids with four, five
the six double bonds are slightly lower in the lipids of fish from water
sweet (approximately 70 percent) than in the lipids of freshwater fish
sea (approximately 88 percent), however, the composition of lipids
it is not completely fixed, but it can vary a little with the diet of
animal. (M & HaM, 1967)

[Link]. PROTEINS: The proteins in fish muscle can be divided into three
groups:

• Structural proteins: (actin, myosin, tropomyosin, and actomyosin), which

constitute 70-80 percent of the total protein content (compared to the
40 percent in mammals). These proteins are soluble in saline solutions.
neutral solutions of high ionic strength (³ 0.5 M).

• Sarcoplasmic proteins: (my albumin, globulin, and enzymes), which are soluble
in neutral saline solutions of low ionic strength (0.15 M). This fraction
It constitutes 25-30 percent of the total proteins.
 • Proteins of connective tissue: (collagen), which make up approximately 3
percent of the total proteins in teleosts and about 10 percent in
elasmobranchs (compared to 17 percent in mammals).

[Link].VITAMINS AND MINERALS: The amount of vitamins and minerals is

species specific and can also vary with the season.
General, the fish feast. Fish and seafood have a great
variety of minerals, the most abundant are calcium, phosphorus, potassium and
magnesium. In smaller proportions, iron, copper, fluoride, and cobalt can be found.
and zinc. Sea fish have a high iodine content. The sodium content
in fish is low and, in fact, its consumption is recommended for people who
they need a diet low in this mineral. (Molleda & Omote, 2018)

[Link].POST MORTEM CHANGE IN FISH

After death, the fish muscle is completely relaxed. The fish is

soft and flexible, and the texture is firm and elastic to the touch. After a short time the fabric
muscle contracts. When it becomes hard and rigid and the whole body becomes
inflexible, it is said that the fish is in rigor.

If the fish is filleted in pre-rigor, the muscle can contract freely and the fillets are
they will shrink and have a grooved surface. The dark muscle can shrink up to a
52 percent and the white muscle up to 15 percent of its original length. (Buttkus,
1963).

4.4. Nutritional Value of Fish

From a nutritional point of view, proteins are one of the main elements that
they justify and promote the consumption of fish, as these, as mentioned, are
essential for the life and healthy development of people (Traverso & Avdalov, 2014).
 Lean fish Fatty fish
Vitamin A 50-100 UI 4000-6000 UI1
Vitamin D 10-20 UI 8000-12000 UI2
Vitamin B1 0.1-0.4 mg 0.3-0.4 mg
Vitamin B1 0.2-0.4 mg 0.3-0.6 mg
Nicotinamide 6-12 mg 4-8 mg

Fish makes up about 2 percent of the total lipids, a small percentage.

compared to many vegetable oils. However, fish oils contain
other polyunsaturated fatty acids that can heal skin diseases of the
the same way as linoleic acid and arachidonic acid. (Huss, 1988).

4.5. PROPERTIES OF FROZEN FISH

Frozen fish preserves nutrients for a longer time. Despite that

freezing destroys certain vitamins that fish contain, the nutrients are
they are kept at maximum and in perfect condition as long as the cold chain is not broken
from the moment of his capture.

Freezing can be done by various methods, but the faster it is, the more
It will better preserve the product and cause less damage to the texture of the fillet.
to be placed in sheets or plastic meshes or any other inert and easy material
clean, to enter manually into the freezer room or through a conveyor
in case of being a continuous freezing system.

It is possible to place one layer of product on top of another, as long as the fillets do not
stay in direct contact with each other, to prevent them from sticking together once
frozen.

White-fleshed fish withstand freezing better and can last a minimum of 6

months. In the case of soft-fleshed fish like salmon and hake, they are not
the most recommended for freezing due to their disadvantage of not retaining juices at the moment
to defrost them. For their part, blue fish rich in omega 3 like sardines
they last a minimum of 3 months frozen. Due to its oily skin, it deteriorates easily and
leads to the oxidation of its flesh.

4.6. FACTORS THAT INFLUENCE FISH QUALITY

FROZEN

According to (UMI Foods, 2019), it holds that the storage and production process of
frozen fish, there are determining factors that influence its quality such as:

• Selection: The selection process for fish must be rigorous. One must
take into account its freshness and ensure its passage through the appropriate controls to

largely ensure the quality of the final product.

• Freezing: This process ensures that the properties of the

food. The speed at which they carry out the flash freezing process is a key factor
for the proper preservation of the product.

• Packaging and Transport: packaging ensures that the fish is well sealed.
temperature control at the time of packaging frozen fish must be
rigorous and thus avoid any risk that affects or alters the quality of the fish.

• Storage: frozen fish should be stored at a temperature

minimum of -18°C. The location designated for its storage must comply with
certain rules that prevent breaking the cold chain
 CHAPTER II: BASIC CONCEPTS REGARDING FREEZING

4.7. FREEZING

One of the most commonly used processes for food preservation is freezing.
they due to the fundamental factors one is that many microorganisms cannot
grow at the low temperatures used in freezing, also when a food
part of the water freezes and turns into ice, which affects the activity of the water
food descends this decrease in water activity affects growth
of many microorganisms and prevents them from developing under conditions of
lowest water activity. (De Michelis, 2015)

This is a conservation process that results in the temperature

descends below the temperature at which crystals begin to form in the
food material. As a pre-freezing operation, it has a decisive influence on the
color, density, sublimation velocity and other characteristics of the final product.

4.8. CARNOT CYCLE

The Carnot cycle is a thermodynamic cycle that occurs in a device or machine.

when working by absorbing an amount of heat Q1from a higher temperature source
and giving off a heat2the one with the lowest temperature producing work on the outside
(Lizarraga Room, 2011).

The performance of this cycle is defined by:

2
=1-
1

Since all the processes that take place in the ideal cycle are reversible, the cycle can
it would invert and the machine would absorb heat from the cold source and give off heat to the hot source,
having to supply work to the machine. If the objective of this machine is to extract
heat from the cold source (to keep it cold) is called a refrigeration machine, and if it is to give off
heat to the hot source, heat pump (Sala Lizarraga, 2011).

The Carnot cycle as a reversible cyclic process that uses a perfect gas, and that
It consists of two isothermal transformations and two adiabatic ones, as shown:

The graphical representation of the Carnot cycle in a p-V diagram is as follows.

Segment A-B isothermal at temperature T1

Adiabatic segment B-C

Segment C-D isothermal at temperature T2

Adiabatic segment D-A

In any cycle, we have to obtain from the initial data:

• The pressure, volume of each of the vertices.

• Work, heat and the variation of internal energy in each of the processes.

• The total work, the heat absorbed, the heat released, and the cycle efficiency.

4.9. THERMODYNAMIC FREEZING PROCESSES

Before freezing, the sensible heat must be removed from the food to decrease its
initial freezing temperature of the food. This initial freezing point
it is slightly lower than the freezing point of pure water due to dissolved substances
in the moisture within the food (Alva Reyes, 2015).

4.9.1. COOLING

Cooling systems typically operate at temperatures ranging from 15 ºC

at 2 ºC (59 ºF to 35 to 36 ºF). Even though in some cases there is a decrease in
temperatures up to 0 ºC (32 ºF), in this process there is never a change of state
in the substance that is handled, only sensible heat is removed. Its application is very
it expands and is used in products that do not require preservation and the temperature at which
they are only for aesthetic purposes (Alva Reyes, 2015).

4.9.2. FROST

This process operates between -18 ºC to -40 ºC (-0.4 ºF to -40 ºF), in this process there is no change.
of state as sensible heat is eliminated. Its main application is in the commercial area,
industrial and research. The conservation period ranges from one month to one year,
depending on the product and what procedures are used (Alva Reyes, 2015).
 4.9.3. CRYOGENIC

It is a process that operates from -40 ºC (-40 ºF) to values close to absolute zero. This
it implies the change of physical state in the substance if it is in liquid form or contains water for

cool it later. Its application is very strong in the industrial and research area.
This process is about the preservation of food products in their characteristic or
very critical condition (Alva Reyes, 2015).

4.10. IMPORTANCE OF FREEZING

It has been shown that cooling food to an optimal temperature plays a role
fundamental when it comes to maintaining that safety. In many cases, it is necessary
control and maintain the conservation temperature, which will be different for each
type of product (Michelis, 2022).

In addition, if we decrease the storage temperature of perishable foods,

we will be able to significantly reduce the playback speed of the vast majority
of microorganisms. These are the causes of decomposition, favoring the
loss of product quality and the potential to cause illnesses in consumers
(Michelis, 2022).

Cooling slows down the metabolism of organic matter until it nearly stops.
completely when we reach -18 °C (international conservation standard
for most frozen products).

At this temperature, partial or total inhibition of disrupting processes is achieved in the

foods, such as certain enzymatic reactions or metabolic degradation
from the proteins. Thus managing to delay the decomposition and loss of these
foods, just as we avoid possible health problems after their consumption
(Michelis, 2022).
Freezing allows us to preserve our food for long periods of time.
Due to the low temperatures (below -24°C), activity is halted.
bacteriological and enzymatic that decomposes food. To obtain good results
and to ensure the safety and quality of food (Michelis, 2022).

Recommendations regarding freezing and refrigeration

• Freezers work better when they are full and there is little space between
the food.

• Just like in the fridge, it is advised to open the freezer door as little as possible.
number of times possible, to prevent the temperature from varying.

• Use the FIFO system (First In, First Out), for that it is
It is essential to label all products with the freezing date and the date.
maximum consumption to avoid leaving at the end those foods that entered
first to the freezer.

• Storing food that is bought frozen: The ideal temperature for

storing previously frozen food is at -18°C, while the
the appropriate temperature for freezing is -25°C.

• As a general rule, food should never be refrozen that

previously have been defrosted, unless a technique has been applied
culinary is part of a new recipe or product.
 4.11. APPLICATION FIELDS OF FREEZING

Currently, the development of a modern society requires a better application of the lows.
temperatures for the preservation of perishable products in order to meet the
food needs of a continuously growing population. Refrigeration and the
freezing is a widely used preservation technique in the industry
feeds that minimize degradation processes by microorganisms and
enzymes (Orrego Alzate, 2015)

4.11.1. DOMESTICS

In freezing, the preservation of the product is carried out between -18ºC and -20ºC in the
freezing at the domestic level (freezers and chest freezers) and at -20ºC. In addition
of the temperature, another difference is the conservation time, with freezing the
foods can be preserved for months to even years; while with the
refrigeration and, depending on the product, it ranges between 2 days and 12 days (Orrego Alzate,
2015.

Certain foods cannot be frozen as they would lose all their characteristics.
of texture, color, and organoleptic properties. The time they can be preserved also depends on the
type of product. In the food industry, the method of freezing differs from
home system. While at home, food is placed in the freezer from the
refrigerator (4ºC) or even from room temperature (25ºC) and gradually reaches -
18ºC or -20ºC (Orrego Alzate, 2015).

4.11.2. COMMERCIAL

Cold rooms are refrigeration installations of small, medium, or

large, which aim to reduce or maintain at a very low temperature
a specific merchandise, usually food or other types of items (Orrego
Alzate, 2015.
 • Controlled atmosphere chamber: The need to preserve food
Through refrigerated chambers is something that is taken for granted by society.
Nowadays. While not only traditional refrigerated chambers,
most common methods of food preservation, it is also necessary
know cameras (Orrego Alzate, 2015).

• Refrigerated chambers for waste and trash: The refrigerated chambers for
waste and garbage are becoming increasingly important in many of
our facilities. Some of our clients raise the issue that
they assume this type of elements in their food facilities and based on the
different regulations (Orrego Alzate, 2015).

• Refrigeration chambers for wineries and winemaking facilities: The chambers

refrigeration systems for wineries and many types of winemaking facilities, are becoming more and more

are used more in the wine sector. Cold chambers and refrigeration facilities are
those responsible for regulating the maturation and production process in many of
the processes (Orrego Alzate, 2015).

4.11.3. INDUSTRIAL

In the Food Industry, proper food preservation is essential.

to prevent food spoilage and harm to health. Therefore, it is usually
resorting to freezing conservation, why freezing is able to stop the
bacteriological and enzymatic processes that alter food products (Alva Reyes,
2015).

To define the time that the freezing process should last for different foods.
it is necessary to take into account the initial and final temperature, the temperature of the refrigerant and the

coefficient of product transfer among others (Alva Reyes, 2015).

There are three types of freezing depending on the equipment and speed with which they
products are frozen:

• Slow freezing: It is used when large-sized products are stored.

in large warehouses or when large capacity chambers are required for
store large quantities. Maintains quality and does not alter taste or smell. The
freezing time is long (Orrego Alzate, 2015).

• Medium freezing: It is done at a freezing rate of 1-5 cm/h in

cold air tunnels at 20 km/h and -40ºC (Orrego Alzate, 2015).

• Quick freezing: It is used in professional kitchens and in the industry.

food to freeze quickly and stop the proliferation of bacteria after the
frozen or thawed. It consists of a sudden cooling where the aim is to
achieve maximum crystallization in less than four hours. The process
concludes after achieving thermal stabilization at -18ºC, then the product must
maintain in chambers at low temperatures (Orrego Alzate, 2015).

4.11.4. CRYOGENIC

Cryogenic freezing is a process that allows the temperature of products to be reduced.

food items (simple or processed foods) below their freezing threshold (Alva
Reyes, 2015).

The main cryogenic refrigeration equipment for food is: the cabinets and the
cooling and freezing tunnels. They operate with two gases: carbon dioxide and
nitrogen (Alva Reyes, 2015).

Liquid carbon dioxide provides cold gases and dry ice, which can be in
direct contact with the food product. For its part, liquid nitrogen is sprayed.
It is that liquid and then the cold gases that come into contact with the food.
Reyes, 2015).

If they are used in cryogenics, whether in cabinets or in cooling tunnels, these gases
they must be food grade. A food grade gas must ensure compliance
from the strict rules imposed (Alva Reyes, 2015).

Cryogenics is a process widely used in the food industry. In cryogenics,

Cooling is also a solution for the industry to create and test different
recipes (desserts, meat or fish dishes in sauce, etc.) with a limited investment (Alva
Reyes, 2015.

4.12. FREEZING METHODS

In order for frozen seafood products to maintain their properties intact, it is

It is necessary to use freezing methods that improve day by day. With the application of the
correct technology, its goal is to avoid at all costs the spread of any type of
microorganism and preserve the physical and nutritional properties of the product.

The nature of the product and its commercial presentation determine the best technology in
each case. Other important factors play a role in their choice, such as the use of
alternative refrigerants to reduce environmental impact and contamination risk
soda with water, which is expressed more in circuits with ammonia. Currently, the
The main freezing methods used in the industry are mixed freezing and the
cryogenic freezing. (Nina Jareño. 2009)
 4.12.1. MIXED FREEZING

Mixed freezing includes a combination of two freezing systems: cryogenic,

using a specific cryogenic liquid (N2 or CO2) and a mechanical system (with air to -
40 °C, produced by a conventional refrigerator). This type of freezing is
especially recommended for fragile products, both those that do not have a
good mechanical resistance (like shrimp) like those that change in the process
much of its appearance (fillets and portions of fish) using another method.

4.12.2. CRYOGENIC FREEZING

Cryogenic freezing is one of the most used in the food industry, especially
by the fish industry. Carbon dioxide and liquid nitrogen can be
store at very low temperatures (CO2 at -78 °C; N2 at -196 °C). When these liquids
they evaporate upon contact with hotter materials, absorbing large amounts of
heat and turn into extremely cold gases. These gases can in turn be used
to eliminate the heat from other materials before fully loading them into the air. This
a method called freezing and cooling has been used for more than 40 years and is known
in the production of frozen foods and high-quality cooling.

Additionally, this technique allows for glazing in a minimal time and without losses in
the product temperature, which favors its final packaging in good conditions
of security.

When choosing the refrigeration equipment for a plant, it must be taken into account
the five necessary services for any establishment: air conditioning, MT chamber,
ice factory, BT chamber, and freezing tunnels. The chosen equipment must
this way, optimize energy consumption and reduce assembly costs
maintenance. (Nina Jareño. 2009)
 4.13. Freezing System

4.13.1. DIRECT

The freezing system does not have an auxiliary circuit, the evaporator of the primary circuit.
is in direct contact with the liquid to be refrigerated or conditioned. In the direct system, there is
a heat exchanger in which the refrigerant cools the process fluid. In other
words, it is a system in which the evaporator is precisely positioned in space or
object to cool.

The indirect freezing system consists of two distinct fluid circuits:

1. Primary Circuit. Refrigerant circulates and this is where the cold is produced.
2. Secondary Circuit. A fluid carrying the cold circulates.

Some important features of this process are:

• Greater energy efficiency

• Minor losses.
• Simpler and more economical installation.

Figure:
 4.13.2. INDIRECT

There are two reasons to use an indirect freezing system. First, the amount of
soda can be minimized. Secondly, reduce the risk of leaks.
primary refrigerant. This means that unwanted refrigerants in the system of
public buildings (such as ammonia) can still be used in the main system, which still
It can be kept in a safe and closed room.

The use of CBE as evaporator and condenser in the freezing system results in
resulting in a more compact and efficient freezing system. The use of a fluid
secondary (water or brine) as cold and hot carrier minimizes the size of the
system and refrigerant charge. A volumetric coil condenser is not required
along with the cooling system, which reduces noise. Alternatively, the fluid
secondary can easily pass through the system and cool from a distance
suitable in the refrigerant. (Alva Reyes, 2015)

In addition, the problem of transporting refrigerant over long distances is avoided. A good
An example of an indirect cooling system can be found in the supermarket. All the
the necessary freezing effect occurs in the engine room, far from the cabinet, which
that provides great flexibility and reduces the risk of leaks. (Alva Reyes, 2015)
 4.14. BASIC COMPONENTS OF A REFRIGERATION SYSTEM

• EVAPORATOR

The evaporator is referred to as a heat exchanger, as thermal energy is transferred.

of the refrigerant to cool the refrigerant that circulates inside the equipment. Its name
comes from the change of state of the refrigerant when it receives this energy, which lowers its
temperature after a sudden expansion. During evaporation, the liquid changes from
liquid state to gaseous state. (Alva reyes, 2015)

Evaporators are found in all refrigeration systems, such as

refrigerators, air conditioners, and cold rooms. Their design, size and
capacity depends on the application and thermal load of each use. In the system of
In refrigeration, the evaporator acts as a heat exchanger through which circulation occurs.
the refrigerant, changing its state from liquid to vapor. This change of state allows
adequately absorb the heat around the evaporator and thus the gas, at the outlet of the
evaporator, it does so with a significantly greater internal energy due to the increase of
temperature, its enthalpy increases and therefore the cold is perceived the phenomenon. (Alva reyes,
2015

The refrigerant flow is controlled by a device or expansion valve that

produce a sudden drop in pressure at the evaporator inlet. In a system of
direct expansion, this valve releases a fine mixture of liquid and vapor at low pressure and
temperature. Due to the thermodynamic properties of the refrigerant, this decrease
pressure is associated with a change of state and, most importantly, with a decrease
of its temperature. (Alva reyes, 2015)
TYPES OF EVAPORATOR

Because an evaporator is any heat transfer surface in which

it vaporizes a volatile liquid to remove heat from a cooled space or product,
evaporators are manufactured in a wide variety of types, sizes, designs and can be
classify in different ways.

According to freezing food

• Direct Expansion or Dry Expansion

In direct expansion evaporators, the evaporation of the refrigerant takes place at

through the evaporator, which is then in a mixed state at one of its points
intermediate.

In this way, the liquid that exits the evaporator is completely superheated vapor.
These evaporators are the most common and the most used in air systems.
conditioned. Although it is widely used in medium and low refrigeration
temperature, is not the most suitable for large volume installations. (Alva Reyes, 2015)

• Flooded

Flooded evaporators operate with the refrigerant liquid completely full to

moisten the entire inner surface of the exchanger and, therefore, have the rate of
highest possible heat transfer.
The submerged evaporator is equipped with a vapor collector or header, which in turn
acts as a liquid collector, through which the refrigerant flows by gravity through
the circuits of the evaporator. Its use is preferred in industrial applications, with a large
number of evaporators that operate at lower temperatures and use ammonia (R717)
as a refrigerant. (Alva reyes, 2015)

• Overfed

A booster evaporator is an evaporator in which the performance is significantly exceeded.

amount of refrigerant that flows through the evaporator and can also evaporate.

According to the type of construction

• Open tube

Open tube evaporators are usually made of copper or steel tubes. The tubes
steel is used for large evaporators and when the refrigerant is ammonia (R717),
while copper is used for small evaporators. Very commonly used for the
cooling of liquids or the use of internal secondary refrigerants (brine, glycol)
where the evaporation of the refrigerant does not occur, but they do the work of the
exchanger. (Alva Reyes, 2015)

• Plate Surface

There are several types of these vaporizers. One consists of two grooved and asymmetric plates.
soldered together so that the refrigerant gas can pass through them; They are very
used in refrigerators and freezers for their economy, ease of cleaning, and adaptability
production. Another type of evaporator is a zigzag curved tube interspersed between two plates.
of metal welded along their edges. Both types of evaporators, normally
coated with epoxy, they have excellent performance in refrigeration applications for
the processing of frozen products. (Alva reyes, 2015)

• Finned Evaporators

The finned coil is an open tube coil in which plates or fins are placed.
metal and is widely used in industrial refrigeration, such as air conditioning equipment
conditioned. The fins act as a secondary surface for heat absorption and
they have the effect of increasing the area of the exterior surface of the heat exchanger,
thus improving the cooling efficiency of air or other gases. The size and spacing
the fins depend on the type of application for which the coil is designed. The
Small tubes require small fins and vice versa.

The spacing between fins varies from 1 to 14 fins per inch, depending mainly on
the operating temperature of the coil. The lower the temperature, the higher
it will be the distance between the fins; The space between these fins is fundamental
importance for the formation of frost, as it can partially or totally prevent the
air circulation and reduce the efficiency of the evaporator. For finned evaporators
used in air conditioning, as they evaporate at higher temperatures and do not
They produce frost, and can have up to 14 fins per inch.

Since there is a relationship between the interior and exterior surfaces of these
heat exchangers, it is completely ineffective to increase the number of fins any further
beyond this value (to increase the exchange area by improving the volume of the
evaporator), since the efficiency of the evaporator is reduced, making circulation difficult.
air. This air circulation occurs in two ways: through forced convection by
fan, centrifugal or axial, single stage or three-phase depending on the application, and naturally by
variation of air density, a phenomenon known as natural convection.
2015)
 • Evaporators for Liquid Cooling

➢ Double pipe cooler

It is a coil that cools liquid that provides a large range of heat transfer between
the refrigerant and the liquid that is going to be cooled.

The refrigerant path can be through one or the other of the tubes, although usually
the brine or liquid to be cooled circulates through the inner tube and the
the refrigerant that removes heat is between the two tubes. This type of coil for
Heat exchange is also used in the design of condensers.

➢ Baudelot cooler

It can be used to cool water, or other liquids, or for various industrial uses, and it is
often used as a milk cooler. The evaporator pipe is placed
vertically, and the liquid that is going to be cooled circulates over the coils of
cooling through gravity flow from the array placed above the
serpentine. The liquid is collected in a tray which can be recirculated by the
Baudelot cooler or pumped to its destination in the industrial process

➢ Tank type cooler

The tank-type cooler consists of a bare tube refrigerant coil,

installed inside a large tank that contains the liquid to be cooled.
The coil is separated by a deflector medium from the main mass of the liquid,
circulating it through the coil driven by a motorized agitator. This cooler is
use in those cases where health is not an important factor, in the applications
of large and frequent load fluctuations, given its great inertia, and in the
applications where the liquid enters the cooler at relatively high temperatures. It
it is widely used for cooling water, brine, and other refrigerants
secondary. (Alva Reyes, 2015)

➢ Cooler with coil in shell:

This type consists of a smooth tube cooler installed in the center or next to the tank
made of steel, submerged in the liquid to be cooled, the coil is separate from the main body
of the liquid through a deflector. Within this type of evaporators are found the
used as ice accumulators. (Alva Reyes, 2015).

Figure: Schematic of dry expansion evaporator.

 • CAPACITOR

The operation of the evaporator condenser is based on the same principle as the tower.
air cooling, that is, there is a heat exchange for the liquid to be cooled
inside the freezing unit.

• COMPRESSOR

A compressor is a fluid machine designed to compress and move certain types of

compressible liquids, such as gases and vapors. This is achieved through the exchange of
energy between the machine and the fluid, in which the work done by the compressor is
transfers to the material that it passes through, which becomes flow energy, increasing its
pressure and kinetic energy.

Like pumps, compressors also transport fluids, but unlike

the first ones, which are hydraulic, these are thermal machines, since their working fluid
it is compressible, it undergoes an important change in density and temperature in general; A

difference between fans and blowers, compressible fluids are expelled, but not
they significantly increase their pressure, density or temperature. (Alva Reyes, 2015)

Compressors are widely used today in engineering fields and

make our way of life possible for reasons such as:

➢ They are a very important part of many cooling systems and are found in
every home refrigerator, and in countless air conditioning systems.

➢ They are found in electric power generation systems, such as...

Brayton cycle. Many "airplane engines" can be found inside, such as
the turbojets and make their operation possible.
 ➢ Gases can be compressed for the supply network of pneumatic systems,
which move entire factories.

Types of compressors

Classification according to the energy exchange method: There are different types of
air compressors, but they all perform the same job: they take air from the atmosphere, it
they compress to carry out a job and return it to be reused.

➢ The positive displacement compressor. The dimensions are fixed, for each
Movement of the axis from one end to the other, we have the same reduction in volume.
and the corresponding increase in pressure (and temperature). They are usually
used for high pressures or low volume. For example, the inflator of the
bicycle. There are also dynamic compressors. The simplest one is a fan.
what we use to increase the air speed in our environment and refresh ourselves.
It is used when a large volume of air at low pressure is required.

➢ The piston compressor: It is a simple air compressor. A driven piston

a motor (electric, diesel, pneumatic, etc.) is powered to lift and lower
the piston inside a chamber. With each downward movement of the piston, the
Air is introduced into the chamber through a valve. With each movement towards
above the piston, the air is compressed and another valve is opened to evacuate it
compressed air molecules; during this movement the first valve
mentioned is closed. Compressed air is directed to a reserve tank. This
tank allows the transport of air through various hoses. Most of
The domestic air compressors are of this type.

➢ The screw compressor: Even simpler than the piston compressor, the compressor
The screw is also driven by motors (electric, diesel, pneumatic, etc.).
 The main difference lies in that the screw compressor uses two long screws.
to compress the air inside a long chamber.

To prevent damage from the screws, oil is inserted to keep everything.

the lubricated system. The oil is mixed with air at the entrance of the chamber and
is transported to space between the two rotating screws. Upon leaving the chamber, the
air and oil pass through a long oil separator where the air already passes
filtered through a small opening. The oil is cooled and reused while
that the air goes to the reserve tank to be used in its work.

➢ Taurozzi Pendulum System: It consists of a piston that swings over an axis.

generating a pendular movement free of friction with the internal walls
of the cylinder, which allows working without lubricant and reaching mixing temperatures
many older ones.

➢ Reciprocating or Alternative: They use pistons (block-cylinder-piston system)

like internal combustion engines). They open and close valves that with the
the piston movement sucks/compresses the gas. It is the most commonly used compressor in
small powers. They can be of the hermetic, semi-hermetic, or open type.
The household ones are hermetic and cannot be intervened to repair them.
those with the highest capacity are semi-hermetic or open, which can be disassembled and
repair.

➢ Spiral (Orbital, Scroll): This type of compressor uses two spirals to

compress the gas. The spirals are arranged face to face. Being
the upper fixed and the one that incorporates the discharge door. The lower one is the spiral
Motor, The spirals have seals along the profile at the opposing loads.

These act as segments of the cylinders providing a seal of

refrigerant between both surfaces, the center of the bearing of the spiral and the center
the crankshaft axis of the drive assembly are misaligned. This causes a
eccentricity or orbital movement of the moving spiral, the orbital movement allows
 in the spirals to create gas pockets, and, as the orbital action continues, the movement
relationship between both spirals, fixed and mobile, forces the refrigerant bags to
move towards the unloading door in the center of the assembly decreasing
progressively the volume. (Alva Reyes, 2015)

➢ Rotary-Helical (Screw): The compression of the gas is done in a way

it continues, passing it through two rotating screws. They are larger
performance and with a simple power regulation, but its greatest complexity
mechanics and cost make it mainly used in high powers,
only.

➢ Rotodynamic or Turbomachines: They use a rotor with blades or vanes to

to boost and compress the working fluid. In turn, these are classified as:

❖ Axial.
❖ Radials.

Figure: Reciprocating type compressor

• EXPANSION VALVE

In general, the valve is a device that helps regulate the entry to the evaporator of
refrigerant in its liquid phase, coming from the condenser through the tube
corresponding, called liquid line.
The high-pressure liquid refrigerant, which moves from the condenser manifold, goes
through the expansion valve to become low-pressure liquid. This valve
it is the separator between the high and low pressure part of the system. Therefore, it has two
different functions:

❖ Regulate the liquid admission speed in the cooling coil and

consequently control the proportion of interior surface area that is
in contact with the liquid refrigerant.

❖ Keep the compressor load constant by keeping the pressure unchanged.

suction. The increase in the load of the refrigeration system causes an increase
in the suction pressure, since the vapor is formed more quickly, if it is maintained
At this constant pressure, the refrigerating capacity of the compressor is unalterable.
at all times.

According to their operation, they are divided into automatic expansion valves,
thermostatic and float, activated respectively by different pressures,
temperatures or refrigerant level in the evaporator. In some installations, they use
also fixed titled expansion valves, which maintain a determined flow
of liquid without the possibility of regulation. (Alva reyes, 2015)

The valve used in the laboratory is of the thermostatic valve type, so it consists of
a heating element (bulb) connected by a small sealed capillary tube.

This valve incorporates a pressure equalizer, whose presence is justified if we have in

It is noted that, in some evaporators, especially those of high capacity, a process occurs.
a drop in pressure. In general, the pressure equalizer can be internal (inside the
same body of the valve) or external (with connections on the outside).

In the first case, this equalizer includes a piece inside the valve that
transmits the suction pressure to the bellows located below, thus balancing the pressure of
valve operation and preventing the high pressure from the suction group
flood the device. It evaporates at startup, affecting the throttle regulation. In
the valves with external pressure equalizer, this connection is made through a
hose that connects the camera below the blower with the suction line passing the
contact point with the bulb.

However, the operating principle of the thermostatic butterfly valve is the

Next: the throttle valve maintains a constant temperature in the evaporator.
the lamp is partially filled with liquid refrigerant and remains liquid under all the
temperatures and loading conditions, and corresponds to the suction line so that
Any change in temperature on that line will cause a corresponding change in the
heat from the lamp. (Alva Reyes, 2015)

With an increase in the heat carrier, the refrigerant boils faster in the evaporator.
what increases the temperature in the hot bulb due to overheating. The high
temperature causes an increase in pressure in the bulb and the capillary tube, which makes
that the metal tube expands and the valve opens. As a result, more is introduced
liquid refrigerant in the evaporator to compensate for the increase in load.
 4.15. COLD CHAIN IN FROZEN FISH

According to (Chavarry Hernandez, 2018), the cold chain occupies a special place in the
frozen food industry. It is present at all stages, from production
until consumption. And it is nothing more than the right temperature for good maintenance of
frozen products.

A good cooling practice is essential to optimize the quality of the

frozen foods. In the case of fish, good handling of the cold chain helps
to maximize its lifespan and during its distribution it is mandatory to comply with it, according to regulations

security.

Fish and seafood are very perishable foods, that is to say, they spoil with
speed and ease unless appropriate preservation treatments are applied. One of the
the most useful is refrigeration. This system allows maintaining commercial quality of the
food for a variable period of time. The time during which they remain in perfect
state depends on the species, the method of capture and handling, in which it is always
temperatures between 0 and 4°C are applied from the moment of capture, and this must
to stay in all stages of distribution until it reaches the consumer. In the
boats and points of sale, refrigeration is done with plenty of ice. This ice that is
factory with seawater allows reaching temperatures slightly below 0°C without the
fish can freeze, which favors longer preservation.
2020)

4.16. COMMERCIAL LIFE OF FROZEN MARINE PRODUCTS

The quality of frozen fish gradually deteriorates during storage at a

speed that depends on the product, processing, and packaging characteristics,
as well as the temperature. The commercial life of a product can be expressed as:
 ✓ High quality life (hql), defined as storage time.
of the product with a high initial quality until the moment the first appears
statistically significant quality difference (p<0.01).

✓ The storage life in practice (practical storage life: PSL), defined as the
storage time during which the product retains its properties
characteristics and their suitability for human consumption.

According to (Pari Huarcaya, 2014), to obtain a prolonged shelf life of the

frozen seafood, the refrigeration chambers should be kept at -30
y -35°C. however, the temperatures commonly used in marine products
Frozen products vary between -18 and -29°C. Depending on the criteria used, the commercial life
information for frozen marine producers shows significant variations.
In addition, the PPP characteristics are not always specified. In general, for products
frozen the PSL/HQL ratio is 2 to 5.

4.17 EFFECTS OF TEMPERATURE

4.17.1. EFFECT DE THE FREEZING ABOUT THE

MICROORGANISMS

[Link]. CHANGES IN LIPIDS DUE TO FREEZING

According to Segú (Hurtado Mamani, 2014), changes in lipids are responsible both directly
how indirectly from the alterations in quality that marine foods suffer
frozen. They involve processes of lipolysis, lipid oxidation and interactions of the
resulting products with non-fat components.

The endogenous lipases of fish are relatively resistant to low temperatures.

keeping much of its activity in frozen tissues.
The oxidation of lipids in seafood stored in freezing is not
primarily of enzymatic nature, although lately it has been reported
about the involvement of lipoxygenase and microsomal enzymes. In the fish with more than
2% of lipids, the oxidation products significantly reduce the ratings
sensory, (Navarro Lopez, 2014).

[Link]. LIPOLYSIS

In frozen fish, lipolysis starts with the degradation of phospholipids.

Lysophospholipases typically exhibit maximum activity.

The hydrolysis of phospholipids is the main cause of the rapid accumulation of FFA in the
frozen meat from many species of fish. The rate of decomposition is such
that, after storing the lean fish at -20ºC for a year, the amount of
Phospholipids decrease between 20 and 40% of their initial value.

[Link]. OXIDATION OF LIPIDS

Lipid oxidation follows the classic pathway of free radicals. Hydroperoxides are
very unstable, splitting into aldehydes, ketones, alcohols, fatty acids of chain
short and hydrocarbons. It is assumed that the volatile carbonyl compounds are the
responsible for the rancid smell and taste. Oxidation products are very reactive and
affect the functional properties and nutritional value of fish. The formation of these
compounds are the factor that limits the lifespan of a fatty species in state
frozen.

The effects of lipid oxidation are evident by a change in pigmentation in the

surface of frozen fillets, as well as in the deterioration of their texture. The
oxidation of lipids in frozen fish is the final result of interactions of
various factors such as fat composition, fatty acid composition
unsaturated, the molecular constitution of the FL and the TG, the level of antioxidants, the pH and
the amount of water without freezing. As a consequence of these factors and their
interactions, the control of storage conditions is not sufficient to predict the
degree of rancidity in frozen marine foods.

The intensity of rancidity varies even within the same species. Specimens of
The same species and with similar lipid content can differ in their rate of
lipid oxidation up to 300% at the end of several months of storage. The level of
enrichment depends on the degree of processing prior to freezing. The skin
it constitutes an obstacle against oxidation, a barrier that loses effectiveness when it is lacking
scales or black pigmentation. In contrast, the presence of lipoxygenase in the skin
accelerates oxidation, which is especially evident in frozen shreds
mixed with fragments of foot.

4.18. INFLUENCE OF TEMPERATURE FLUCTUATIONS

In commercial practice, within the temperature range in which the fish remains
frozen, fluctuations in this magnitude may occur caused during the
transport of the product and as a consequence of an overload of the refrigerated chambers
of storage.

At higher temperatures, these parameters increase over time. At -28°C, there is a

insignificant lipid oxidation, while fluctuations between -28°C and -10°C produce
significant increases in the VP after 10 months. However, the VP does not
significantly changes due to fluctuations between -28°C and -18°C. The increase of the
Temperature in the frozen state and its fluctuations affect hydrolysis more.
They considered that the effects of temperature fluctuations on VP and AGL were
mainly the result of the average increase in storage temperature plus
about partial thawing. Everything indicates that for fatty fish the method most
effective in controlling oxidative deterioration is to lower the freezing temperature.
 CHAPTER III: PROJECT ENGINEERING: CAMERA DESIGN

4.19. DESIGN CONDITIONS

EXTERNAL ELEMENTS

Side walls

Rear panel

Roof

Floor

Door

4.20. DIMENSIONS OF REAL DESIGN

ELEMENTS LONG WIDTH

Side walls 82.5 cm 82.5 cm

Rear panel 82.5 cm 82.5 cm

Ceiling 49 cm 49 cm

Floor 49 cm 49 cm
Door 82.5 cm 49 cm

4.21. CHAMBER TEMPERATURE

FREEZING -18 °C
If we talk about freezing, the ideal temperature is -18°C. With the help of the thermostat.
(visor), which is visible on the outside of the refrigeration chamber we can
observe the temperature it is in.

4.22. OPERATIONAL FLOW DIAGRAM

Our cold room was adapted into a minibar, so it became

a mini chamber, consisting of an evaporator, a fan, and a bulb for
thawing, this is done by the automatic system, which is the thermostat
(where we will see the temperature of the chamber), once the bulb gets cold,
it starts to freeze, for the same reason that if the door is kept open, the
the temperature is going to drop, it also has a motor and compressor that is located
located at the back of our camera, it is also connected
With the high condenser, a capillary tube was attached to the filter, and there is also a
service valve and a container where if water falls by a/o/b it will be evaporated, this
It is due to the same heat from the pipe; it is a system.

4.23. PROJECT METHODOLOGY

The assembly of our camera started by aligning the evaporator to

subsequently continue with the fan, this is installed inside the minibar, to
after that, give space at the time of installing the pipes, which will not be
visible since they will come out from the back of the mini fridge. Then the motor will be installed.

and the condenser; the motor is connected to the high pipe and the low pipe. The
High pipe is the one that heats the gas which will pass through the filter, the gas passes.
"strained", then the gas passes cold through the low pipe and is circulated.

It should be added that all the piping was welded with silver solder (the filter, tube
capillary). Also, it is important to highlight that before placing the condenser, a conducted a

vacuum cleaning, with a vacuum pump, that is, all the air was removed, this is
made so that gas can enter without any problem.

After the vacuum cleaning, the refrigerant R -134a was placed. This was used.
type of coolant by engine type, it should always be used according to the engine
that you have your camera.

NOTE: the mini camera was made in 5 days.

 CHAPTER IV: COSTS AND MAINTENANCE OF CAMERA DESIGN

4.24. COSTS

The economic cost of the project is of utmost importance, as it allows us to prospect the
project.

The following table shows all the elements that make up our camera.
refrigerator, the number of items they require and the total price.

PRICE
DESCRIPTION UNITARY AMOUNT TOTAL
Compressor 150.00 01 150.00
Evaporator 60.00 01 60.00
Forced type capacitor 60.00 01 60.00
Fan 70.00 01 70.00
Resistance (thawing) 50.00 01 50.00
Bedroom 50.00 01 50.00
vimetal 35.00 01 35.00
Thermostat 98.00 01 98.00
Timer for defrosting 60.00 01 60.00
Sikabun (isolation) 40.00 01 40.00
Silver soldering 30.00 01 30.00
Refrigerant R-134a 75.00 01 75.00
Filter 20.00 01 20.00
Capillary tube 3:00 PM 01 3:00 PM
Mini fridge (like new) 100.00 01 100.00
Labor 150.00 150.00
TOTAL 1063.00
 4.25. MAINTENANCE AND REVIEWS

Maintenance is a service that encompasses a series of activities whose execution

allows for a greater degree of reliability in equipment, machines,
constructions, installations, etc.

4.25.1. PURPOSE OF MAINTENANCE

• Satisfy all requirements of the camera's quality system.

• Avoid, reduce, or repair failures that could occur if there were no
maintenance.
• Avoid incidents and increase safety.

4.25.2. REVISIONS

Reviews should be conducted on a monthly basis, they are presented to prevent that, if due to
if there is any failure inside the chamber, control it before the damage is done
irreparable. Likewise, for each component of the camera to function as it should and
do not affect the product to be frozen.

• FILTER REVIEW: they should be washed or changed as needed.

• REVIEW OF RODS/GATES RUBBERS: Check the rods of the
gates and the speed variator should be checked to ensure they are free and operating
gently.
• REVIEW/MAINTENANCE OF THE COMPRESSOR: Checking the oil level, the level
The oil should be between ¼ and ¾ on the dipstick.
• ENGINE CHECK: Gas verification.
• EVAPORATORS/CONDENSERS: All evaporators must be checked.
once a month or more often to achieve proper thawing, due to the
The amount and type of frost can vary considerably.
4.25.3. POSSIBLE FAULTS AND SOLUTIONS
 V. RESULTS

5.1. DESIGN CALCULATIONS FOR FREEZING CHAMBER

20-ton fish

= 20 TN.

= 0.60 3

20
✓ = = 0.60 / 3 = 33.33 3

33.33 3
✓ = = 2,10
15.87 m2

15,87 2
✓ = = 0.4
= 39.68 m2= √39.68 m2= 6.30 m

cm = 10 cm
0.1 m = 0.1m

6.30 m 6.30 m
 3 10 cm 10 cm
✓ = 3x 6.50 x 6.50

✓ V = 126.75 m3
6.50 m 6:50 AM

✓ ( x3= 39.0
= 26.50 ) m 2

( x3= 39.0
) m 2
26.50
( x 6.50 = )840.5 m 2
26.50

✓ = 1620.5 m2

WE CALCULATE THE HEATS (Q)

Data assumed according to the type of system

Outside temperature: 27°C.

Indoor temperature: -18°C.

6.30 m long x 6.30 m wide x 3 m high.

Daily input of the genre: 20,000 kg. (20 tons)

Input temperature: 5°C (refrigerated fish enters the chamber)

Operating time: 21 h/day.

Personal presence: 3 hours/day.

Number of people: 3 people.

ℎ1= 15 kcal/h x m2 °

ℎ2= 25 kcal/h x m2 °

e = 0.1 m→ 40.1 (m = 0.40

) m.

λ = 0.034 /ℎ ° ( )

Find the coefficient of:

1
=
1 0.40 m 1
+ +
15 kcal/h x m2 ° 0.034 /ℎ 2 ° 25 kcal/h x m2 °

= . /( ° )

CALORES 'Q'

• Qtransmission

= ∗ ∗∆

= ∗ ∗( ° − ° )
 24ℎ
= 0.084 x 162.5 m 2 (27 - -18) °( ) 4.18
ℎ 2 °

= .

• Qinfiltration

Performance interpolating

1 125 6

2 126.75

3 150 5.5

126.75 − 125 x-6

=
150 − 125 -0.5

x-6
0.07 =
-0.5

- 0.035 =x - 6

5.965 = x
 1
= ∗ ∗# ∗ ∗ ∆

126.75 1.388
= x 5,965 x 0.85 45 °C 4.18
3 . 3 .°

= ,

• Qproduct

= . + + .

1. . = ∗ ∗ ∆

. = 20 000 x 0.86 (
(5 −−30.5) °) 4.18
°

. =

2. = ∗ ∗

= 20 000 x 60 4.18
 =

3. . = ∗ ∗ ∆

. = 20 000 x 0,45 (-1.5-18)(° ) 4.18

°

. =

= . + + .

= 611116 + 5016 000 + 620 730

• Qpackaging

= ∗ ∗ ∆

Box Weight (kg)

1 cajat bramaría Primary 44
20 000 ∗ equals 8000 cajal
20.5 kg Secondary 460
Total 504
 1 cage brmaria
20 000 ∗ = 8000 casual
20.5 kg

• The weight of the primary packaging is 0.044 kg since there are 8,000 primary boxes.
8,000 x 0.044 kg = 352 kg.

• The weight of the secondary packaging is 0.46 kg, as there are 800 primary packages, 800
x 0.46 kg = 368 kg.

• Total = 352 kg + 368 kg = 720 kg.

The specific heat is unknown, so it is 0.6 kcal / kg x °C.

= 720 x 0.60 (27 --18( °C) ) 4.18

°

= ,

• Q person

= ° ∗ ∗ .

ℎ
= 3x 150 ℎ
3 4.18
 =

• Qlighting

= ∗ ∗

ℎ 1 kW 36000 L
= 27 3 42.25 m2
2 1000 w 1h

= .

• Qbreathing

= ó

= 20 000x 0

=
• Qservice

10%( + ó + ) ó

= 10%(6247 846 + 61 621.56 + 0)

= 10%(6309467, 56 )

= ,

• Q ventilation

= 10%( + + + + + + + )

10%(61 621.56 + 167 785.955 + 6247 846 +81259,2

+ 5 643 + 12320.10 + 0 + 630 946,756 )

= 10%(7207422, 57 )

= ( , )
• Qtotal

110%( )

= 110% (7207422, 57 + 720 742,257 )

= 110% (7928 164, 83 )

= ,

• Power

8 720 981,31 1h
= =
. ℎ 3600
21

= ,
 5.2. EVALUATION AND ANALYSIS OF FREEZING OF OURS
5KG OF FISH

To determine how long it will take for our product to reach the temperature
suitable for freezing, we have created our freezing curve:

5.2.1. FREEZING CURVE OF OUR REFRIGERATOR.

The initial temperature of our chamber was 17.8, this is because the chamber already
it had previously been plugged in. Given that our fish entered
previously refrigerated at a temperature of 5 °C.

The measurement time of our camera was every 10 minutes. In total,

16 measures until reaching the freezing point.

Time Temperature in °C

6:06 p.m. 17.8 °C

6:16 p.m. 5.7 °C
6:26 PM -0.9 °C
6:36 p.m. -4.0 °C
6:46 p.m. -6.0 °C
6:56 p.m. -7.5 °C
7:06 p.m. -9.0 °C
7:16 p.m. -9.7 °C
7:26 p.m. -10.4 °C
7:36 PM -11.0 °C
7:46 p.m. -11 to -6 °C

7:56 p.m. -12.2 °C

8:06 a.m. -14.8 °C
8:16 p.m. -15.1 °C
8:26 p.m. -15.8 °C
 8:36 p.m. -16.0 °C
8:46 PM -16.5 °C
8:56 p.m. -18.0 °C

Thanks to our freezing curve, we were able to calculate the time that elapsed.
when our camera reaches -18 °C, it should be noted that it took 2 hours and 50 minutes
minutes elapsed to reach our freezing point, obtaining
a total of 16 measures.

NOTE: The chamber was never opened during those 2 hours and 50 minutes.
minutes.
 VI. RECOMMENDATIONS

• It is recommended that the product to be frozen should present

good organoleptic characteristics, that is, the fish must be
fresh, in good condition, also, before freezing it
it should be well washed and placed either in airtight bags, or some type
of material that keeps the fish in good condition.

• Furthermore, it is recommended to take into account the type of refrigerant to be used.

it will use a coolant depending on the engine that has the chamber, in this case,
we will use R-134a.

• It is recommended to perform maintenance on the camera (monthly) to

to ensure that each component of the camera is working
appropriately and that way we will also be able to realize if there is any
failure.

• If the materials to be used are second-hand, it is recommended that they are not too...
time of use, since it may tend to spoil faster and
it will cause an imbalance in the camera, that is, it will affect the entire circuit
the process, since if something inside the chamber stops working, it will affect
the process. Therefore, it is recommended to use new or slightly used materials.

• At the time of taking the photo, it is advisable to have read about the topic, as
that, if we turn to a technician, he has a different method of working like
also for placing the pieces, that is why, one must go with the information
suitable for also contributing and making us aware of what happened, likewise,
some omit certain pieces as they resemble the function of another, it is because
Hello, we must indicate all the parts that need to be placed.
 VII. CONCLUSIONS

• It was determined that the necessary dimensions for a chamber of

freezing of 20 tons of lean fish, is: 6.50m long, 6.50m
width and 3m height.

• The thermal load data (heat 'Q') was calculated one by one, where we went
collecting data with the help of formulas, tables, measurements, and identification of
our insulator, where we obtained as results, the Q by transmission
kj
61 621.56kj, Q by infiltration167,785.955 Kj, Q per product6247 846 , Q for
day Day day

packaging812592 , Q per person5 643 Q for lighting12320.10 ,Q

for service630 946, 756 Q for ventilation(720 742, 257 ), total load

8 720 981,31 , and cooling power115,3569 .

• The type of insulation used in the cold room was identified.

the cork agglomerate, having a value of0.034 /ℎ ° what was it

taken as the main data in the freezing exercise, this data was
found in the conductivity table. Likewise, the type of refrigerant
employee was the R-134a, this refrigerant was chosen for the type of engine that
was in our room.

• A freezing curve was performed, in which we were able to identify the time.
what it took for the camera to reach the freezing point; after
After 2 hours and 50 minutes, the camera managed to reach -18 °C.

• Finally, we tested our freezing camera, we entered

our fish to freeze, previously washed and drained, we introduce it into
hermetic bags so that the fish stays fresh longer. This is a good
material option since it greatly influences where the fish will be frozen.
Achieving an optimal freezing as the final result.
VIII. ANNEXES
 IX. REFERENCES

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Red and white muscle of fish in relation to rigor mortis

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Optimization of the tilapia freezing process in blocks and IQF to achieve a
maximum quality
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Fresh fish: its quality and changes in quality

Obtained from the Training Manual prepared by the Training Program
FAO/DANIDA in Fisheries Technology and Quality Control.

M, E., & HaM, M. (1967). Chemical composition of commercially important fish of the USA.
Fish. Ind Res, 29.

Michelis, A. (August 7, 2022). Freezing, importance of fruits, vegetables, mushrooms, and meats.
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Molleda, A., & Omote, J. (2018). Development and characterization of a preformed product
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Orrego Alzate, C. E. (2015). Freezing and Lyophilization of Foods. Practical Report, University
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