Preservation of Food

One ton of marine fishery products are to be brought down from 32 °C temperature to −18 °C in half an hour time using a plate freezer. The freezing point of 85 % water (based on total mass of the product) present in the fish is −0.3 °C. Specific heat capacities of fresh and frozen fish solids (15 % of total mass) are 3.2 and 1.8 kJ kg⁻¹ K⁻¹, respectively. Specific heat capacity of fresh water is 4.2 kJ kg⁻¹ K⁻¹ and that of ice is 2.2 kJ kg⁻¹ K⁻¹. Latent heat of crystallization of water is 335 kJ kg⁻¹. For freezing the products, the compressor power consumption with a vapour compression refrigeration cycle (coefficient of performance, 3.66) is _________ kW.