Knowing how to design a static freezing tunnel is essential to ensure that the equipment is efficient, suitable for process requirements, and cost-effective for agro-industrial operations.

It is critically important to accurately calculate the thermal loads to guarantee uniform and rapid freezing, preventing defects such as the formation of large ice crystals that can damage the cellular structure of the product, thereby affecting its texture, flavor, and commercial value.

This calculation is focused on sizing the evaporator for freezing avocado purée.