Ministry of Agriculture and Rural DevelopmentADER code and

project name:

16.2.1 Researches concerning determination the physical and

thermal properties, and the heat and mass transfer coefficients, in

order to optimize the refrigeration technologies applicable to

food's refrigerated warehousesName of contractor: Institute of Research and Development for Industrialization and

Marketing of Horticultural Products - Horting, Bucharest

Contact address (00 4021) – 461.07.06, fax: (00 4021) – 460.07.25

e-mail: horting@gmail.com, Romania, Bucharest, sector 4, code

41715, Drumul Gilăului 5N,RO13146912,RO

RO68TREZ70420G332000XXXX Director Ștefan Constantin, fixed phone 0214610706 and mobile phone

0722668281, e-mail horting@gmail.comEconomic director Niculina Tanasa, (00 4021) – 461.07.06, (00 40) 741 067 911,

horting@gmail.com

Project manager Marian Vintila, (00 4021) – 461.07.06, (00 40)745 020 105,

marian.vintila57@yahoo.com

Year of project start: Year of project completion: 2018 Duration (no. of months):38

MEMBERS OF THE PARTNERSHIP

Coordinator:

Institute of Research and Development for Industrialization

and Marketing of Horticultural Products - Horting, Bucharest

Partner 1:

Development Research Center for Vegetable Growing Buzau

Partner 2:

Research Institute for Fruit Growing Pitesti - Maracineni

Partner 3:

National Institute Of Research - Development For Machines

And Installations Designed To Agriculture And Food Industry -

INMA

Vegetable cultivars are grown in experimental fields by the Romanian specialists in

ameliorate vegetables from the Buzau Vegetable Development Research Center

using their own seed collection or seed from other experimental fields

Garden beans– Variety MENUET Garden beans– Variety CLARISA

Pea garden with curled grain - Variety GETICA Spinach - Variety ROMANESC

The fruit varieties of the Research Institute for Fruit Growing Pitesti - Maracineni

are made by Romanian ameliorators in pomiculture or are coming from abroad and

are acclimated in the experimental fields of the institute

bilberry –

variey AUGUSTA

raspberry –

variey OPAL

peach –

variey FILIP

cherry –

variey SKEENA

bilberry –

variey SIMULTAN

raspberry –

variey STAR

cherry –

variey DARIA

cherry –

variey ŢARINA

seabuckthorn –

variey PITEŞTI 1

strawberry –

variey CORAL

cherry –

variey SPECTRAL

cherry –

variey RIVAL

blueberry –

variey ABANOS

strawberry –

variey REAL

cherry –

variey KORDIA

cherry –

variey STELAR

blueberry –

variey DEEA

strawberry–

variey MAGIC

cherry –

variey FERROVIA

bilbery/variety AUGUSTA bilbery/variety SIMULTAN blueberry/variety ABANOS blueberry/variety DEEA

Raspberry/variety OPAL Strawberry/variety CORALRaspberry/variety STAR Strawberry/variety MAGIC

Cherry/variety KORDIA Cherry/variety FERROVIACherry/variety DARIA Cherry/variety SPECTRAL

Cherry/variety ŢARINA Cherry/variety RIVAL Cherry/variety STELAR

Freezer

Bosch

Freezing box

GorenjeFreezing room

10 mc

Liquid nitrogen freezing

equipment with

discontinuous operation,

ECR-0

Depending on the average freezing speed, wm, the International Cold Institute

recommend the following classification of freezing methods:

• slow freezing wm < 0,5 cm/h;

• rapid freezing wm = 0,5 ... 3 cm/h;

• very fast freezing wm = 3 ... 10 cm/h;

• ultrafast freezing wm = 10 ... 100 cm/h

EXPERIMENTAL VARIANTS FOR FREEZING

V1V2 V3

Liquid nitrogen freezing equipment with discontinuous

operation, ECR-0

achieved within the project

The main technical characteristics of the ECR equipment achieved in Phase

2/2016 of the project are: equipment type - with discontinuous operation, box

type; Length - 1778 mm; Width - 980 mm; Height - 2609/1900 mm with /

without exhaust tube; Volume of freezing enclosure - interior volume approx.

200 l; useful volume aprx. 125 l; Cryogenic agent - liquid nitrogen; Cryogenic

agent distribution - by liquid cryogenic spraying; Injection of the cryogenic agent

- through special nozzles, adapted to the conditions; Thermal insulation

thickness - 150 mm; Recirculation of cryogenic agent vapor - with fan motor

provided with discharge propellers; Evaporation of cryogenic agent vapor -

Exhaust pipe 150 mm in diameter, thermally insulated on the outside; Access

door - thermally insulated and fitted with sealing gaskets and de-icing resistors;

Cryogenic agent source - Dewar container with purge head; Process monitoring

and control - automated with process calculator that facilitates the ability to

adjust parameters.

Variantă propusă prin proiectare Variantă rezultată în urma execuției

Fig. 13a – Vedere generală

Fig. 13b – Vedere generală

Fig. 14a – Incinta termoizolată

Fig. 14b – Incinta termoizolată

Liquid nitrogen freezing equipment with discontinuous operation, ECR-0

Nitrogen feed is made from

a Dewar container with a

purge head. This is a

complex equipment with a

filling line and a cryogenic

liquid purge line,

respectively. It is also

equipped with work

pressure measuring devices

and protection systems.

Purge of the liquid to the

freezer supply is

accomplished by means of a

termic isolated hose

Dewar

container

with purge

head

In order to improve the technical and functional parameters of the

freezing equipment, INMA Bucharest modified the freezing chamber in

the way to increase the amount of frozen products in an experimental

cycle. They installed individul injection nozzles for each rastel with

trays.

To bee able to view the internal structure of the fruit and the ice crystals formed

after freezing process, a Carson MM-840 eFlex digital microscope with a

magnification of the image in the range 75x-300x, was used.

V1 V2 V3 V4

BEAN variety Menuet

V1 - Skeena V2 - Kordia V3 - Ferovia V4 - Rival

Variety of cherrys

section

MAGIC – V1

exterior aspect

MAGIC – V1

section

ONEBUR – V3

exterior aspect

MIRA – V1

section

REAL – V2

exterior aspect

REAL – V2

section

MIRA – V1

exterior aspect

ONEBUR – V3

Strawberry varieties

AUGUSTA – V1 AUGUSTA – V2 AUGUSTA – V3

SIMULTAN – V4 SIMULTAN – V1 SIMULTAN – V2 SIMULTAN – V3

AUGUSTA – V4

Bilberry varieties

section

ABANOS – V1

exterior aspect

ABANOS – V3 section

ABANOS – V2

V4 V1 V2 V3

exterior aspect

ABANOS – V2

Blueberry

Bean variety Getica

EXPERIMENTS

Liquid nitrogen freezing equipment with discontinuous operation

Appearance of products before freezing

Appearance of products after freezing

Automatic mode of operation with setting to start ventilation at : - 250C; -

200C; - 350C

Appearance of products before freezing

Appearance of products after freezing

Manual operation mode with continuous purge of liquid nitrogen

Variation of dry substance content in bilberry varieties, in R degrees, after

60 days of storage

Variation of vitamin C content in bilberry varieties, after 60 days of storage

C O N C L U Z I I

The freezing process consists mainly of thermodynamic and kinetic factors, which can influence and dominate each other at a certain point in the freezing process. Important thermal processes are accompanied by a reduction in the heat content of the material during the freezing process. Nucleation is the start of the initial freezing process, and can be considered as a critical point that results in a complete phase shift .

The quality of the frozen product is mostly influenced by the freezing rate, and the freezing time is calculated accordingly.

The freezing time depends on several factors, including the initial and final product temperatures and the amount of heat removed, as well as the dimensions (especially thickness) and product shape, heat transfer process, and storage temperature.

Objective 1 - Obtaining data on technological and biological factors on crops, fruit trees and shrubs, organization and realization of experiences - was achieved through the close collaboration of the embers of the partnership. Each partner has contributed substantially in the area of competence. The biological material transmitted for P1 and P2 experiments allowed experiments to be run according to the established experimental protocol. The analysis and interpretation of the experimental results as well as the physico-chemical analyzes carried out gave a clear picture of the behavior of the cultivars studied during freezing

Objective 2 - The implementation of an experimental model of equipment used

in rapid freezing and experimentation with it - was achieved through direct

collaboration between P3 and CP and the experimental results highlighted the

proper functioning of the equipment and the superiority of this freezing method

compared to the other three variants considered.

Objective 3 - Presentation of the results of the project at national and

international scientific results - the results achieved have allowed for the

realization of accepted scientific papers for presented and supported in

prestigious scientific manifestations in the country and abroad.