Energy consumption in seafood freezing: An analysis on production capacity and freezer type

Seafood freezing is a highly energy-intensive process that significantly impacts production costs and environmental sustainability. This study evaluates energy consumption and refrigeration efficiency of seafood freezing units in Kerala, India, categorizing them by daily production capacity (<25 MT, 25–50 MT, and >50 MT). A comparative analysis was conducted on different seafood types (finfish, shellfish, and cephalopods) and refrigeration systems (Air blast, individual quick freezing (IQF), and Spiral freezers) using descriptive statistics, analysis of variance, and post hoc tests. Results indicate that shellfish freezing dominates in small- and large-scale units, while medium-capacity plants processed a more diversified mix. Finfish processing demonstrated the highest energy demand and lowest efficiency, whereas shellfish was more energy efficient. Among refrigeration systems, spiral freezers were most efficient, and air blast freezers were least. Although IQF systems showed moderate energy consumption, they were identified as an effective solution for high-capacity production. These findings underscore that optimizing refrigeration technologies is critical for reducing energy costs and promoting sustainable growth in the seafood industry. The insights provide a strategic framework for stakeholders to align production with global energy and sustainability goals.