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Performance evaluation of a new ice preservation system for supermarkets
Author(s) -
Liu Zhongbao,
Lou Fengfei,
Qi Xin,
Yan Jiawen,
Zhao Banghua,
Shen Yiyao
Publication year - 2019
Publication title -
international journal of energy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.808
H-Index - 95
eISSN - 1099-114X
pISSN - 0363-907X
DOI - 10.1002/er.4805
Subject(s) - cold storage , refrigerant , environmental science , cold chain , ice formation , dry ice , power consumption , meteorology , engineering , power (physics) , atmospheric sciences , geology , heat exchanger , mechanical engineering , geography , physics , quantum mechanics , horticulture , biology
Summary At present, all types of large–medium‐sized supermarkets with aquatic products adopt ice preservation to ensure freshness. The traditional method of ice preservation needs to make a large amount of thick ice and thus wastes manpower and freshwater. A new ice preservation system with cold storage (IP&CS) is designed, and its performance is tested. The use of a cold storage tank to replace the thick ice laid achieves a repeated cold storage and discharge. This experiment uses NaCl solution as the cold storage phase change material (PCM). The phase change temperature of the cold storage PCM and the optimum temperature of the secondary refrigerant during the cold storage process are determined. Results show that the center temperature of aquatic products, water loss rate, color of aquatic products, power consumption, and electricity cost of the IP&CS system are better than those of the traditional ice preservation system.