Thermal Optimization of Production Process for Water Ice Candy and Ice Cream Hardening

Abstract

The conservation of energy is an essential step that can be taken towards mitigating the issues of energy crisis and environmental degradation. Excessive use of energy and energy loss are usually associated with many industrial establishments worldwide-specially in the food processing industry, where a substantial amount of energy is consumed. Enor- mous potential exists for the cost effective improvement in existing energy-consuming equipment. In the present work, a candy making machine for batch production is taken into consideration. The system consists of shell and tube condenser, an evaporator and primary as well as secondary refrigeration cycles. In addition the optimization for the shape of ice cream boxes during hardening process is done. The combined effect of var- ious parameters on the freezing time of an ice cream box is studied to nd the energy effi cient and economic option.