Resumen

SARIEGO-TOLEDO, Yanet; GARCIA NOA, Eduardo; MONTES DE OCA, Diana  y  GUILLEN RODRIGUEZ, Carlos. General procedure for the evaluation of the process of removal of heat in the elaboration of ice cream.. RTQ [online]. 2014, vol.34, n.3, pp. 296-306. ISSN 2224-6185.

The process of elaboration of ice cream is mainly a high energy consumer for refrigeration concepts and not to incur in unnecessary energy expenses is one of the guidelines of the world economy and of the country.The research was developed in the ice cream Coppelia factory, in Havana, Cuba.The energetic evaluation was made inthe process of removal of heatat each stage of the process of making ice cream To carry out this evaluation was determined where, when and how the energy was consumed or lost, during the ice cream production using the process analysis techniques like massandenergy balances, which allowed to establishing the critical stages in terms of energy relations and cycle performance indicators. Considering the quality specifications of the final product, technically and economically substantiated corrective actions were established to increase efficiency.

Palabras clave : refrigeration systems; energy; exergy; irreversibility.

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