[Optimization of the freezing process by load]. / Optimización de procesos de congelación pro cargas.

A model was developed for the optimization of batch freezing to maximize the daily production of a plate freezer. An equation for the prediction of the optimal product thickness was found. The model was evaluated experimentally in a one-plate freezer with a food model consisting of a 9% bentonite mixture. The model demonstrated it predicted adequately the freezing times and optimal product thickness. Under the experimental conditions used by the authors, an optimal thickness of 0.0142 m was found, with five batches per day. The maximum daily production was 3.152 kg.

Optimizacion de processos de congelacion por cargas / Optimization of the freezer processes by loads

Se desarrollo un modelo para la optimizacion del proceso de congelacion con miras a maximizar la produccion diaria de un congelador de platos, proceso que culmino con una ecuacion para predecir el espesor optimo del producto a congelar. El modelo se comprobo experimentalmente en un congelador de un plato, con un modelo alimentario consistente en una mezcla de bentonita al 9%.Se demostro que el modelo desarrollado predice satisfactoriamente los tiempos de congelacion y el espesor optimo del producto. Asimismo, bajo las condiciones en que se llevo a cabo el experimento, se constato un espesor optimo de 0.0142m, con el cual era factible obtner en cinco cargas el dia una produccion diaria maxima de 3152 Kg

[Program for the production of mollusks in Venezuela]. / Programa para la producción de moluscos en Venezuela.

This paper discusses an integrated project in Venezuela, planned and designed to ascertain the best procedures required for production of large quantities of shellfish, including: selection and maintenance of pollution-free growing areas; the best harvesting methods; and the safest and most economical marketing procedures. The major problems involved in producing safe, wholesome and nutritious shellfish are primarily those of sanitation and adequate preservation of the foods until they finally reach the consumer. Therefore, it is essential that these products be produced and handled in a sanitary manner on a continuous basis. There are numerous codes of recommended handling practices for shellfish, most developed only after many technical conferences were organized to evaluate all of the available scientific evidence. Therefore, for producing safe shellfish in Venezuela, this publication recommends the adoption of these sanitary and handling practices, designed and tested by the faculty and staff personnel of Universidad Simón Bolívar.