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