4. Case study
4.1 Data
Let's take the case of freezing 15% fat beef hamburgers, with the following components:
steak dimensions: diameter 110 mm, height 10 mm;
unit weight: 100 g ;
production output: 500 kg/h ;
initial temperature: 0 °C ;
average final temperature: – 18 °C.
The industrial problem consists in answering the following main questions:
what equipment is right for the job?
What is the associated cryogenic fluid consumption to assess production costs?
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