Refrigeration Applications for Food and Beverages

The origin of the refrigeration industry and by far its most significant application, is the preservation of food. It is known that the cooling of food effectively reduces the activity of micro-organisms and enzymes, thus retarding deterioration. In order for cooling and freezing operations to be cost effective, it is necessary to optimally design the refrigeration equipment to fit the specific requirements of the particular cooling or freezing application. Computational, statistical and analytical methods are used to study and model various aspects of food refrigeration.

Recent and Current Research

Industrial Food Refrigeration

Principal Investigator(s): Bryan Becker, Ph.D., P.E., F.ASME and Brian Fricke, Ph.D.
Funded by: University of Missouri-Kansas City
Goal: Recent projects have focused upon thermal properties of foods, transpiration, respiration, cooling and freezing times of foods using both air and liquid media, determination of heat transfer coefficients in food freezing operations, and determination of both sensible and latent heat loads during cold storage of commodities.

Commercial Food Refrigeration

Principal Investigator(s): Bryan Becker, Ph.D., P.E., F.ASME and Brian Fricke, Ph.D.
Funded by: University of Missouri-Kansas City
Goal: Recent projects have included an experimental comparison of open and doored refrigerated display cases for supermarkets, numerical simulation of supermarket energy consumption using whole building energy models and validation of performance standards for walk-in coolers and freezers.