Effect of DSM in cold storage on product properties and electricity usage

• Main Authors: Tantakitti,C., Sriprapakhan,P.
• Format: Conference or Workshop Item
• Published: 2015
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84896119195&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39029
• Institution: Chiang Mai University

Frozen packages of shrimp and bean are stored in a cold room where temperature is set at-20 °C during on-peak and switched to-40 °C during off-peak period to reduce energy demands. In this study, effects on frozen products properties and electricity requirement were investigated. Temperature at various positions in the cold room as well as core and surface temperature of products and electricity requirement are monitored. All measurements have been undertaken and recorded every 6 minutes for at least 9 months. Products are sampled at 0, 1, 3, 6 and 9 month to evaluate physical and chemical properties, and against both control and international food standards. Preliminary results show that significant electrical peak reduction of about 54 % can be achieved while frozen products quality remained acceptable, in accordance to international standard.