Simulation-Based Analysis of the Effect of New Immersion Freezing Equipment on the Freezing Speed

Round 1

Reviewer 1 Report

The food refrigeration is an important critical point to guarantee the food quality and security. The paper describes a mathematical model to evaluate the effect of the new dipping and freezing equipment on freezing speed, the paper represents an important instrument to food business operators which want to implement the refrigeration system. In fact, it offers the possibility to simulate the refrigeration process before the implementation of the process.

Despite, I suggest some revisions:

introduction:

-  I suggest improve it, with more reference on the refrigeration of the meat products (Freezing rate simulation as an aid to reducing crystallization damage in foods SanzaC.de Elvira et al. https://doi.org/10.1016/S0309-1740(99)00002-9....)

 the authors need reviewing

-        punctuation line 34-39-44-52 -110 (in materials and methods)

-        sentence line 43-45

-        I suggest reviewing sentence line 178 adding the reference

-        I suggest reviewing sentence line190

-        I suggest creating the paragraph “result and analysis” line 207

-        I suggest reviewing line 246 adding “ –“ before 18

-          The conclusion needs to be implemented with some considerations on possible developments and applications of the proposed method

Tables and figure needs to be revised:

-        I suggest postponing the description of the components to the definition of figure 1 and fig.2

-        I suggest reviewing the figure 3

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

The research done is interesting.

Drawings showing the measuring stand to understand the principle of operation of the device.

It has been shown that the use of rotation during freezing improves freezing conditions.

Points indicated in detail in the review should be corrected.

Line 37: The reference number [3] should be after et al.

Line 38-39: "...... a 30% CaCl2 solution 38 (-20°C). the same circumstances,，" 

Sentence ending should be checked.

Line 42: "...t below 0°C., a great...". After the Celsius degree, there shouldn't be a dot.

Line 44: ".... technologies.," Dot or coma?

Line 83-84: "...the f. Chen, T. and [14]..." What is "f."? Correct citation

Line 110" Delete one dot after pump

Line 118-120: Decide, small or big letters

Line 140: "....bin In the....". Why big letter in "In"? 

Line 168: "In icem 9.2.." Should be "item"?

Line 257: Decide Fig. 9 or Figure 9 because you use different citations

Author Response

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Author Response File: Author Response.docx

Reviewer 3 Report

Dear editor

The manuscript has been reviewed now and in this manuscript author studied analysis of the influence of new dipping and freezing equipment on the freezing process. For the consideration of the manuscript authors need to improve the technical aspects of the manuscript accordingly. 

# Introduction is lacking the importance of mathematical model to design the equipment. Moreover, applications of constructed instruments should be included in the manuscript

# Why author revealed their results in materials and methods section. Kindly include only the methodology section in section 2. 

#Description of the process is now revealed efficiently in section 2. Please improve that for better understanding of your work

# Result section is missing and discussion is missing throughout the manuscript. 

# Include supportive data as well in your study

#Conclusion is not according to the challenges and future perspective

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

The authors improved the quality of the manuscript.

Author Response

Thank the reviewers for their understanding and support. I wish the reviewers a happy New Year, good health and smooth work.

Author Response File: Author Response.docx