The Effect of Freezing Time on the Melting Time of Ice Blocks at PT Siantar Ice Factory
DOI:
https://doi.org/10.31004/jestm.v6i1.376Keywords:
Freezing Time, Melting Time, Ice BlocksAbstract
The background of this study is based on the needs of the ice block industry for products with higher resistance to melting in order to maintain distribution quality and improve operational efficiency. This research aims to analyze the effect of freezing duration on the melting time of ice blocks and to determine the most optimal freezing time among 24 hours, 27 hours, and 30 hours. The research methodology employs a mixed-method approach through direct observation conducted during Field Work Practice (PKL). Quantitative data were obtained from measurements of the melting time of ice blocks produced under three different freezing durations with three repetitions, while qualitative data were collected from observations of the freezing process and the physical condition of the ice. The freezing process was carried out at a temperature range of −10°C to −15°C using a brine-based cooling system. The results indicate that freezing for 24 hours produces an average melting time of 8.5 hours, freezing for 27 hours results in an average melting time of 10.2 hours, and freezing for 30 hours results in an average melting time of 12.5 hours. These findings demonstrate that longer freezing durations lead to increased melting time of ice blocks. Freezing for 30 hours provides the longest melting time and is considered the most optimal in enhancing resistance to melting.
References
Ben Romdhane, S., Amamou, A., Ben Khalifa, R., Saïd, N. M., Younsi, Z., & Jemni, A. (2020). A review on thermal energy storage using phase change materials in passive building applications. Journal of Building Engineering, 32, 101563. https://doi.org/10.1016/j.jobe.2020.101563
Cheng, L., Wu, W., Li, J., Lin, X., Wen, J., Peng, J., Yu, Y., Zhu, J., & Xiao, G. (2023). Effect of Heat Transfer Medium and Rate on Freezing Characteristics, Color, and Cell Structure of Chestnut Kernels. Foods, 12(7), 1409. https://doi.org/10.3390/foods12071409
Delgado, A. E., & Sun, D.-W. (2001). Heat and mass transfer models for predicting freezing processes – a review. Journal of Food Engineering, 47(3), 157–174. https://doi.org/10.1016/S0260-8774(00)00112-6
Fadiji, T., Ashtiani, S.-H. M., Onwude, D. I., Li, Z., & Opara, U. L. (2021). Finite Element Method for Freezing and Thawing Industrial Food Processes. Foods, 10(4), 869. https://doi.org/10.3390/foods10040869
Fatahillah, A., Setiawan, T. B., & Sholihin, A. (2021). Numerical analysis of ice freezing processes of block ice production in a brine tank factory using the finite volume method. Journal of Physics: Conference Series, 1832(1). https://doi.org/10.1088/1742-6596/1832/1/012023
Giovanni, A., Mitrakusuma, W. H., & Prasetyo, B. Y. (2023). Rancang Bangun Ice Block Machine dengan Kapasitas 12 Kg Menggunakan Calcium Chloride sebagai Refrigeran Sekunder. Prosiding Industrial Research Workshop and National Seminar, 14(1), 159–163. https://doi.org/10.35313/irwns.v14i1.5378
GUNAWAN, D. (2016). Analisis Perbandingan Es Balok Dengan Ikan Kakap Merah Terhadap Kualitas Ikan Pada Alat Tangkap Pancing Ulur Di Pelabuhan Perikanan Nusantara Brondong Lamongan Jawa Timur Skripsi (p. 85).
Hu, R., Zhang, M., Liu, W., Mujumdar, A. S., & Bai, B. (2022). Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review. Comprehensive Reviews in Food Science and Food Safety, 21(2), 1979–2001. https://doi.org/10.1111/1541-4337.12919
Kaale, L. D., Eikevik, T. M., Rustad, T., & Kolsaker, K. (2011). Superchilling of food: A review. Journal of Food Engineering, 107(2), 141–146. https://doi.org/10.1016/j.jfoodeng.2011.06.004
Liu, S., Zeng, X., Zhang, Z., Long, G., Lyu, F., Cai, Y., Liu, J., & Ding, Y. (2020). Effects of immersion freezing on ice crystal formation and the protein properties of snakehead (Channa argus). Foods, 9(4), 1–12. https://doi.org/10.3390/foods9040411
Pham, Q. T. (2006). Modelling heat and mass transfer in frozen foods: a review. International Journal of Refrigeration, 29(6), 876–888. https://doi.org/10.1016/j.ijrefrig.2006.01.013
Rihid, A. R. T. H. (2022). Prediksi Produksi Es Balok Dengan Metode Single Exponential Smoothing (Studi Kasusu: Pt. Panca Wira Usaha Unit Pabrik Es Kasri Pandaan). Jurnal Informatika Polinema, 9(1), 83–94.
Selvnes, H., Allouche, Y., Manescu, R. I., & Hafner, A. (2021). Review on cold thermal energy storage applied to refrigeration systems using phase change materials. Thermal Science and Engineering Progress, 22, 100807. https://doi.org/10.1016/j.tsep.2020.100807
Wang, Y.-Z., Fan, Y.-W., Li, X.-L., Yang, J.-G., & Zhang, X.-R. (2025). Experimental Validation of a Novel CO2 Refrigeration System for Cold Storage: Achieving Energy Efficiency and Carbon Emission Reductions. Energies, 18(5), 1129. https://doi.org/10.3390/en18051129
Yang, N., Wang, X., & Ren, J. (2024). Numerical simulation of temperature field of a new type of freezing device under seepage effect. PLOS ONE, 19(5), e0298003. https://doi.org/10.1371/journal.pone.0298003
Yawara, E. (2012). Inovasi Teknologi dan Informasi Untuk Optimalisasi Energi.
Zhu, Z., Liu, X., Zhao, S., Shan, X., Chen, A., Yu, J., & Liu, B. (2023). Energy saving and carbon emission reduction potential for cold store with new dynamic linkage control strategy. International Journal of Refrigeration, 154, 43–55. https://doi.org/10.1016/j.ijrefrig.2023.07.001
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Calvin Klein Sitanggang, Tambos August Sianturi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
