Panoias, PedroSilva, Pedro Dinho daGaspar, Pedro DinisPires, Luís Carlos CarvalhoNunes, José2019-11-052019-11-052019http://hdl.handle.net/10400.6/7518This study is within the activities of Project “PrunusPós - Optimization of processes for the storage, cold conservation, active and/or intelligent packaging and food quality traceability in post-harvested fruit products”, project n.º PDR2020-101-031695, Partnership n.º 87, initiative n.º 175, promoted by PDR 2020 and co-funded by FEADER within Portugal 2020.The use of cold for conservation of food products requires large consumption of electricity. In order to obtain lower temperatures than those available in the same space, the evaporator coils, generally operate at temperatures lower than the freezing point of the water. The ice formed on the surface is detrimental both to the thermal and the energetic level of the refrigeration system. Thus, ice removal is critical to reestablish the desired operating conditions. This paper presents a refrigeration apparatus setup composed by two heat exchangers connected in parallel. The coolant fluid circulation is deactivated during short periods of operation, and the ice formation on the coil surface is analyzed. The results show that this strategic deactivation of coolant fluid circulation proved to be a viable operating condition since allowed an extension of the refrigeration system operation with a stable cooling power and so better thermal efficiency.engIce FormationExperimental TestRefrigeration SystemsIce Mitigationjournal article10.18462/iir.icr.2019.0989