Sensible heat
Short definitionHeat that changes only the temperature of a substance, without changing its state. It is the change a thermometer shows.
The heat removed while bringing warm product down to room temperature is sensible heat; the product does not freeze, it just cools. The amount is mass times temperature difference times specific heat. For watery foods the specific heat is around 3.5–4 kJ/kg·K above the freezing point and falls to roughly half in frozen product.
This is where the product item of the load calculation comes from. If 1,500 kg of apples a day must go from 20 °C to 2 °C, 1,500 × 3.65 × 18 = 98,550 kJ, about 27 kWh of heat is removed. Air has the same split: cooling the incoming air is sensible load, condensing its moisture is latent load. On a humid summer day the latent part can take the lead.