Comparação entre equipamento tradicional e proposta de sistema otimizado para refrigeração de bebidas

Abstract

Mechanical compression refrigeration is the most of thermodynamic system used for packaging food and beverages at low temperatures. In the case of a non-spontaneous thermodynamic cycle, all refrigeration processes must be permanently re-evaluated, always aiming at an improvement in the process performance coefficient with consequent increase in energy efficiency. In this context, the present work proposes the verification of the thermodynamic concepts in its practical and theoretical part, for a proposal of an optimized system of beverage refrigeration. Thus, the cooling tests were performed with the study body stopped and in rotation for better heat exchange by conduction. Also, the increase of the conductive effect against the proposed use of moistened cotton wrap was investigated. The purpose of these tests was to verify the thermodynamic concepts on the time of temperature reduction, the criteria for analysis were related to a temperature range of 20°C to 0°C. Through the samples, a significant reduction of 45 minutes was observed between the can in its stopped and rotated form, thus validating some of the concepts. On the other hand, the sample in which it contained the casing had in its tests a behavior that does not correspond to what is researched in the literature, so that we can evaluate some behavioral criteria, aiming at characteristics like insulation performance on the relation of a significant increase in the cooling times, which verifies the possibility of obtaining new studies. In conclusion, the work points to the need and advantage of studies proposing the construction of more efficient equipment in the refrigeration of beverages.