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COLLEGE OF ENGINEERING

MECHANICAL ENGINEERING DEPARTMENT

PROPOSED DESIGN OF A 10 TONS OF REFRIGERATION FOR A BEEF


COLD STORAGE

A Proposed Design
presented to the
Faculty of the College of Engineering
University of Perpetual Help System DALTA – Calamba Campus

In partial fulfilment
of the requirements for the Degree
BACHELOR OF SCIENCE IN MECHANICAL ENGINEERING

By
Bravo, Rey Joshua
Capuyan, Wendell
Cimafranca, Cirene Chenny Yvone C.
Deocampo, Karlo

January 11, 2019


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TABLE OF CONTENTS

CHAPTER

1 THE PROBLEM AND ITS BACKGROUND

Introduction 1

Statement of the Problem 3

Objectives of the Study 5

Conceptual Framework 5

Scope and Limitations 6

Significance of the Study 8

2 STRUCTURAL COOLING LOADS

2.1 Design Criteria 9

2.2 Structural Cooling Load Calculation 12

2.2.1 Wall Construction 12

2.2.2 Roof Construction 14

2.2.3 Floor Construction 15

2.2.4 Door Construction 16

2.3 Structural Gain Heat Load 21

2.4 Product Cooling Load 21

2.5 Air Change Load 23

2.6 Miscellaneous Cooling Load 26


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2.6.1 Heat Equivalent of Occupancy 26

2.6.2 Heat Transfer of Lights 27

2.6.3 Heat Transfer of Motor 28

2.6.4 Heat Transfer of Forklift 29

2.7 Total Cooling Load 31

2.8 Safety Factor 31

2.9 Design Cooling Load 31

2.10 Refrigerating Equipment 32

3 SELECTION OF REFRIGERATION SYSTEM COMPONENTS

4 VALUE ENGINEERING

5 SUMMARY FINDINGS, CONCLUSIONS AND

RECOMMENDATIONS

Findings 52

Conclusions 52

Recommendations 53

REFERENCES 56
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CURRICULUM VITAE 76
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CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Beef is the culinary name for meat from cattle, particularly skeletal muscle.

Humans have been eating beef since prehistoric times. Beef is a source of high-

quality protein and nutrients. It is the third most widely consumed meat in the

world, accounting for about 25% of meat production worldwide,

after pork and poultry at 38% and 30% respectively.

The refrigeration process needs to be carried in a controlled environment. The

liquid refrigerant is used for the purpose of the refrigeration which takes heat

from the controlled environment and dumps it to the heat sink or the outer

environment. Humans have been using various methods for preservation of

foods from ages. The design of a refrigeration room for the preservation of meat

requires utmost care. The moist, warm surface of the freshly cut meat provides

ideal conditions for the growth of micro-organisms and this can result into

spoilage of the meat if not controlled. When the meat is refrigerated near 7℃, the

mesophilic organisms and most pathogens will not grow, but still the
1
psychrophilic will continue to grow, favoring the spoilage conditions. The

pseudomonads grow slowly at a temperature of 0℃ but their growth rate


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accelerates very quickly at 5℃ temperature. The surface of meat also may dry

out due to lack of moisture while refrigeration. The color of the meat is also

influenced by the rate of cooling. Slower cooling rate will result in lighter colored

meat. Slower cooling also avoids the problem of cold shortening. But slower

cooling produces decrease of shell life, weight loss, dull meat color, and bigger

crystals are formed which destroys the tissues. Rapid

chilling increases the shell life, reduces the bacterial growth, retains color and

weight and also produces smaller crystals preventing tissue damage. Most meat

products experience longer storage life with decrease in the freezing

temperatures. The lower the freezing temperature, higher will be the life of meat.

Statement of the Problem

The meat trade is made up of several distinct activities, which together transform

a living animal into a nutritious and wholesome foodstuff. These activities require

slaughterhouses, cutting and packaging buildings, cold stores and distribution

centres.

Although slaughterhouses are outside the scope of this book, some reference to

them must be made as they are intimately related to meat cold stores. 2

Their location is a problem without any definite solution, as they may be placed in

livestock areas (“dead circuit” of meat) or in consumption areas (“live circuit” of


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livestock); the decision will obviously influence the design of the cold store on

which the distribution of meat relies. Siting them in consumption areas, close to

urban centres, has some advantages: fairly regular functioning throughout the

year, some by-product sections may grow to a reasonable size to become

profitable (rendering, guts and skins), and skilled labour is usually abundant. The

main disadvantage is that of livestock transport, which is often on foot.

With this statement, the following questions arise:

1. What would be the optimal selection of refrigeration system

components in designing a cold storage in terms of:

1.1 Evaporator selection

1.2 Compressor selection

1.3 Condenser selection

1.4 Expansion valve selection

2. How to design an efficient cold storage unit using as much natural

cooling and ventilation as possible that will store the range and

quantity of the production and to maintain the freshness of that

product.

3. Will the results of the design and computations can accomplish cold

storage objective: to maintain the freshness of the Beef or Meat. 3

4. Can the Design of cold storage will help to reduce the usage of the

selected refrigeration components consumption of electricity?


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Objectives of the Proposed Design

1. To design a good cold storage for meat specially beefs in order to

maintain the freshness of the product.

2. To come up with an efficient computation for energy consumption

for the cold storage.

3. To determine the selection of refrigerant to be used in designing a

cold storage.

4. To meet the desired quality and health specifications of a selected

product through good design and calculation.

Conceptual Framework

The main concept of this study was to design a Beef cold storage that will

maintain its freshness and desired quality through determining the right selection

of refrigeration components and computations.

4
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Engineering
Knowledge Computation of
Design

Quality and Desired 10 Tons of


Specifications of components to be Refrigeration for
beef used Beef Cold Storage

Applying the result


Research of and findings of the
components in design
designing cold
storage

Input Process Output

Figure 1.2 Conceptual Framework of this Proposed Design

The first box shows the input for the proposed design. The researchers

gathered information from information from article, journals and from another

book. The second box shows the process for the proposed design. The

researchers’ knowledge gained in their respective field will be applied in order

to complete the proposed design. The third box shows the output of the

proposed design.

Scope and Limitations of the Proposed Design


The proposed design shall encompass the qualifications of Beef cold
5
storage. From the Cold storage structural cooling load and selection of

refrigeration system components. Listed below are the scope and limitations of

the proposed design:


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Scope

1. The proposed design is more on Cold storage designing and

determining refrigeration equipment as the result of the

computation

2. This proposed design shall include the Cold storage structural

cooling load and selection of refrigeration system components.

Limitation

This project design will not focus on other products rather than Beef.

1. This project design will not include building permit, labor permit,

copy of land title, etc. for the design of Cold storage.

2. This project design will not focus on the electrical room,

architectural plan, fire safety plan, and sewage treatment plan of

the Cold storage.

Significance of the Proposed Design

This proposed design shall give good design in cold storage. For the

reader, he/she could learn the appropriate selection of the refrigerating 6

equipment and computation by means of understanding it with the mechanical

engineering principles when it comes to cold storage design.


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CHAPTER 2
STRUCTURAL COOLING LOAD

2.1 DESIGN CRITERIA

7
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Inside Design Temperature

 Inside temperature will be 30ºF as its recommended for the product


(Beef, Fresh)

Outside Design Temperature

 The highest outside temperature was 77ºF as of now here in


Calamba City, Laguna.

Fig 2.2 Isometric View of Proposed Design for


Beef Cold Storage

Fig 2.3 Top View of Beef Cold Storage


(Left to Right: Without roof and with roof)

Fig 2.4 Floor Plan of Cold Storage


(Note: All dimensions are measured in meter)
3.281 𝑓𝑡
Length of Cold Storage = 20 𝑚 𝑥 = 𝟔𝟓. 𝟔𝟐 𝒇𝒕
1𝑚
3.281 𝑓𝑡
Width of Cold Storage = 10 𝑚 𝑥 = 𝟑𝟐. 𝟖𝟏 𝒇𝒕
1𝑚
3.281 𝑓𝑡
Height of Cold Storage =5𝑚𝑥 = 𝟏𝟔. 𝟒𝟏 𝒇𝒕
1𝑚
3.281 𝑓𝑡
Length of Door =3𝑚𝑥 = 𝟗. 𝟖𝟒 𝒇𝒕 8
1𝑚
3.281 𝑓𝑡
Width of Door = 2.5 𝑚 𝑥 = 𝟖. 𝟐𝟎 𝒇𝒕
1𝑚
1 𝑓𝑡
Thickness of Walls =0.3048𝑚 𝑥 = 𝟏 𝒇𝒕
0.3048 𝑚
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1 𝑓𝑡
Thickness of Roof = 0.1524𝑚 𝑥 = 𝟎. 𝟓 𝒇𝒕
0.3048 𝑚

2.2 STRUCTURAL COOLING LOAD CALCULATION

2.2.1 WALL CONSTRUCTION

Fig 2.5 Wall Construction Design


Material Used Thermal Conductivity
Inside Convection Coefficient 𝐵𝑇𝑈
ℎ𝑖 = 1.65
ℎ𝑟 − 𝑓𝑡 2 − ℉
0.99’’Plaster 𝐵𝑇𝑈 − 𝑖𝑛
𝑘1 = 0.41628670733
ℎ𝑟 − 𝑓𝑡 2 − ℉
14′′𝐵𝑟𝑖𝑐𝑘 𝐵𝑇𝑈 − 𝑖𝑛 9
𝑘2 = 0.4856678252
ℎ𝑟 − 𝑓𝑡 2 − ℉
2.999′′ 𝑇ℎ𝑒𝑟𝑚𝑜𝑐𝑜𝑙 𝐵𝑇𝑈 − 𝑖𝑛
𝑘3 = 0.027174271
ℎ𝑟 − 𝑓𝑡 2 − ℉
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0.118′′𝐼𝑟𝑜𝑛 𝑛𝑒𝑡 𝐵𝑇𝑈 − 𝑖𝑛


𝑘4 = 30.99023
ℎ𝑟 − 𝑓𝑡 2 − ℉
0.99′′ 𝑝𝑙𝑎𝑠𝑡𝑒𝑟 𝐵𝑇𝑈 − 𝑖𝑛
𝑘5 = 0.41628670733
ℎ𝑟 − 𝑓𝑡 2 − ℉
Outside Convection Coefficient 𝐵𝑇𝑈
ℎ0 = 4.0
ℎ𝑟 − 𝑓𝑡 2 − ℉

 𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝑊𝑎𝑙𝑙:

1
𝑈𝑊𝑎𝑙𝑙 = 1 0.99𝑖𝑛 14𝑖𝑛 2.99𝑖𝑛 0.118 0.99𝑖𝑛 1
+ 0.4163 + 0.4657 + 0.0271 + 30.99 + 0.4163 + 4.0
1.65

𝑩𝑻𝑼
𝑼𝑾𝒂𝒍𝒍 = 𝟎. 𝟎𝟎𝟔𝟖𝟓
𝒉𝒓 − 𝒇𝒕𝟐 − ℉

2.2.2 ROOF CONSTRUCTION

Fig 2.6 Roof Construction Design 10


Material Used Thermal Conductivity
Inside Convection Coefficient 𝐵𝑇𝑈
ℎ𝑖 = 1.65
ℎ𝑟 − 𝑓𝑡 2 − ℉
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7.99′′ 𝑤𝑜𝑜𝑑 𝑝𝑜𝑤𝑑𝑒𝑟 𝑥1 𝐵𝑇𝑈 − 𝑖𝑛


𝑘1 = 0.4162
ℎ𝑟 − 𝑓𝑡 2 − ℉
1.496′′ 𝑝𝑙𝑎𝑠𝑡𝑒𝑟 𝐵𝑇𝑈 − 𝑖𝑛
𝑘2 = 0.4857
ℎ𝑟 − 𝑓𝑡 2 − ℉
3.99’’ thermocole 𝐵𝑇𝑈 − 𝑖𝑛
𝑘3 = 0.0202
ℎ𝑟 − 𝑓𝑡 2 − ℉
0.118’’ iron 𝐵𝑇𝑈 − 𝑖𝑛
𝑘4 = 30.99
ℎ𝑟 − 𝑓𝑡 2 − ℉
1.496’’ wood raft 𝐵𝑇𝑈 − 𝑖𝑛
𝑘5 = 0.0752
ℎ𝑟 − 𝑓𝑡 2 − ℉
Outside Convection Coefficient 𝐵𝑇𝑈
ℎ0 = 4.0
ℎ𝑟 − 𝑓𝑡 2 − ℉

 𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝑅𝑜𝑜𝑓:

1
𝑈𝑅𝑜𝑜𝑓 = 1 7.99 1.496𝑖𝑛 3.99𝑖𝑛 0.118𝑖𝑛 1
+ 0.4162 + + 0.0202 + + 4.0
1.65 0.4857 30.99

𝑩𝑻𝑼
𝑼𝑹𝒐𝒐𝒇 = 𝟎. 𝟎𝟎𝟒𝟓
𝒉𝒓 − 𝒇𝒕𝟐 − ℉

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2.2.3 FLOOR CONSTRUCTION
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Material Used Thermal Conductivity


Inside Convection Coefficient 𝐵𝑇𝑈
ℎ𝑖 = 1.65
ℎ𝑟 − 𝑓𝑡 2 − ℉
4" 𝐶𝑒𝑚𝑒𝑛𝑡, 𝑃𝑜𝑟𝑡𝑙𝑎𝑛𝑑 𝐵𝑇𝑈 − 𝑖𝑛
𝑘1 = 1.96
ℎ𝑟 − 𝑓𝑡 2 − ℉
3” Gravel, Concrete 𝐵𝑇𝑈 − 𝑖𝑛
𝑘2 = 0.625
ℎ𝑟 − 𝑓𝑡 2 − ℉
2” Sand, Moist 𝐵𝑇𝑈 − 𝑖𝑛
𝑘3 = 0.28
ℎ𝑟 − 𝑓𝑡 2 − ℉
 𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝐹𝑙𝑜𝑜𝑟:

1
𝑈𝐹𝑙𝑜𝑜𝑟 = 1 𝑥1 𝑥 𝑥
+ 𝑘 + 𝑘2 + 𝑘3
ℎ𝑖 1 2 3

1
𝑈𝐹𝑙𝑜𝑜𝑟 = 1 4 𝑖𝑛 3 𝑖𝑛 2 𝑖𝑛
𝐵𝑇𝑈 + 𝐵𝑇𝑈−𝑖𝑛 + 𝐵𝑇𝑈−𝑖𝑛 + 𝐵𝑇𝑈−𝑖𝑛
1.65 1.96 0.625 0.28
ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉

𝑩𝑻𝑼
𝑼𝑭𝒍𝒐𝒐𝒓 = 𝟎. 𝟎𝟔𝟖
𝒉𝒓 − 𝒇𝒕𝟐 − ℉

DOOR CONSTRUCTION

Material Used Thermal Conductivity


Inside Convection Coefficient 𝐵𝑇𝑈
ℎ𝑖 = 1.65
ℎ𝑟 − 𝑓𝑡 2 − ℉
12
1" 𝑆𝑡𝑎𝑖𝑛𝑙𝑒𝑠𝑠 𝑆𝑡𝑒𝑒𝑙, 𝑆𝑙𝑖𝑑𝑖𝑛𝑔 𝐵𝑇𝑈 − 𝑖𝑛
𝑘1 = 111
ℎ𝑟 − 𝑓𝑡 2 − ℉
3” Polystyrene, Expanded 𝐵𝑇𝑈 − 𝑖𝑛
𝑘2 = 0.2076
ℎ𝑟 − 𝑓𝑡 2 − ℉
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Outside Convection Coefficient 𝐵𝑇𝑈


ℎ0 = 4.0
ℎ𝑟 − 𝑓𝑡 2 − ℉
 𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝐷𝑜𝑜𝑟:

1
𝑈𝐷𝑜𝑜𝑟 = 1 𝑥1 𝑥2 1
+ + +
ℎ𝑖 𝑘1 𝑘2 ℎ0

1
𝑈𝐷𝑜𝑜𝑟 = 1 1 𝑖𝑛 3 𝑖𝑛 1
𝐵𝑇𝑈 + 𝐵𝑇𝑈−𝑖𝑛 + 𝐵𝑇𝑈−𝑖𝑛 + 𝐵𝑇𝑈
1.65 111 0.2076 4.0
ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉ ℎ𝑟−𝑓𝑡2 −℉

𝑩𝑻𝑼
𝑼𝑫𝒐𝒐𝒓 = 𝟎. 𝟎𝟔𝟓
𝒉𝒓 − 𝒇𝒕𝟐 − ℉

Location Outside Inside Normal Wall


Temperature (℉) Temperature (℉) Temperature
Difference (℉)
North Wall 91.4 ℉ 30 ℉ 1℉
South Wall 91.4 ℉ 30 ℉ 1℉
West Wall 91.4 ℉ 30 ℉ 1℉
East Wall 86 ℉ 30 ℉ 1℉
Roof 95 ℉ 30℉ 1℉
Floor 80.6 ℉ 30 ℉ 1℉
Door 91.4 ℉ 30 ℉ 1℉ 13
Table 1.1 Temperature Difference between Outside and Inside Temperature
(Mechanical Engineering Tables and Charts 5th Edition PDF pg. 105)
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2.3 STRUCTURAL GAIN HEAT LOAD

The Structural Gain Heat Load is a measure of the heat flow rate by

conduction through the walls of refrigerated space from outside to the

inside.

𝑄 = 𝐴𝑈𝑇𝐷
Where:
𝐵𝑇𝑈
𝑄 = 𝑅𝑎𝑡𝑒 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑖𝑛
ℎ𝑟
𝐴 = 𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎 𝑜𝑓 𝑡ℎ𝑒 𝑆𝑡𝑟𝑢𝑐𝑡𝑢𝑟𝑒 𝑖𝑛 𝑓𝑡 2
𝐵𝑇𝑈
𝑈 = 𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝑆𝑡𝑟𝑢𝑐𝑡𝑢𝑟𝑒 𝑖𝑛 ℎ𝑟−𝑓𝑡 2 −℉

𝑇𝐷 = 𝑇𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒 𝐷𝑖𝑓𝑓𝑒𝑟𝑒𝑛𝑐𝑒 𝑎𝑐𝑟𝑜𝑠𝑠 𝑡ℎ𝑒 𝑆𝑡𝑟𝑢𝑐𝑡𝑢𝑟𝑒 𝑖𝑛 ℉

𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝑆𝑢𝑟𝑓𝑎𝑐𝑒 𝐴𝑟𝑒𝑎 𝑜𝑓 𝑡ℎ𝑒 𝑆𝑡𝑟𝑢𝑐𝑡𝑢𝑟𝑒 𝐶𝑎𝑙𝑐𝑢𝑙𝑎𝑡𝑖𝑜𝑛


North Wall 16.41𝑓𝑡 𝑥 65.62𝑓𝑡 = 1076.8242 𝑓𝑡 2
South Wall (1076.8242 𝑓𝑡 2 ) − (9.84 𝑓𝑡𝑥8.20𝑓𝑡) =
995.9962𝑓𝑡 2

West Wall 16.41 𝑓𝑡 𝑋 32.81 𝑓𝑡 = 538.4121 𝑓𝑡 2


East Wall 16.41 𝑓𝑡 𝑋 32.81 𝑓𝑡 = 538.4121 𝑓𝑡 2
Flooring 65.62 𝑓𝑡 𝑥 32.81 𝑓𝑡 = 2152.9922𝑓𝑡 2
Roof 65.62 𝑓𝑡 𝑥 32.81 𝑓𝑡 = 2152.9922𝑓𝑡 2
Door 65.62 𝑓𝑡 × 8.20 𝑓𝑡 = 538.084 𝑓𝑡 2
14
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

North Wall:
𝑄 = 1076.8242𝑓𝑡2(0.00685𝑓𝑡)(61.40)
𝑩𝑻𝑼
𝑸𝑵𝒐𝒓𝒕𝒉 𝑾𝒂𝒍𝒍 = 𝟒𝟓𝟐. 𝟗𝟎𝟏𝟓
𝒉𝒓
South Wall:
𝑄 = 995.9962𝑓𝑡 2 (0.00685𝑓𝑡)(61.40)
𝑩𝑻𝑼
𝑸𝑺𝒐𝒖𝒕𝒉 𝑾𝒂𝒍𝒍 = 𝟒𝟏𝟖. 𝟗𝟎𝟔𝟎
𝒉𝒓
West Wall:
𝑄 = 538.4121𝑓𝑡 2 (0.00685𝑓𝑡)(61.40)
𝑩𝑻𝑼
𝑸𝑾𝒆𝒔𝒕 𝑾𝒂𝒍𝒍 = 𝟐𝟐𝟔. 𝟒𝟓𝟎𝟕
𝒉𝒓
East Wall:

𝑄 = 538.4121𝑓𝑡 2 (0.00685𝑓𝑡)(56)
𝑩𝑻𝑼
𝑸𝑬𝒂𝒔𝒕 𝑾𝒂𝒍𝒍 = 𝟐𝟎𝟔. 𝟓𝟑𝟒𝟗
𝒉𝒓
Flooring:
𝑄 = 2152.9922 𝑓𝑡 2 (0.068ft)(65)
𝑩𝑻𝑼
𝑸𝑭𝒍𝒐𝒐𝒓𝒊𝒏𝒈 = 𝟗𝟓𝟏𝟔. 𝟐𝟐𝟓𝟓
𝒉𝒓
Roof:
𝑄 = 2152.9922𝑓𝑡 2 (0.0045𝑓𝑡)(50.6)
𝑩𝑻𝑼
𝑸𝑹𝒐𝒐𝒇 = 𝟒𝟗𝟎. 𝟐𝟑𝟔𝟑
𝒉𝒓

15

Door:
𝑄 = 538.084𝑓𝑡 2 (0.065ft)(61.4)
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝑩𝑻𝑼
𝑸𝑫𝒐𝒐𝒓 = 𝟐𝟏𝟒𝟕. 𝟒𝟗𝟑𝟐
𝒉𝒓

𝑻𝒐𝒕𝒂𝒍 𝑺𝒕𝒓𝒖𝒄𝒕𝒖𝒓𝒂𝒍 𝑮𝒂𝒊𝒏


= 452.9015 + 418.9060 + 226.4507 + 206.5349 + 9516.2255 + 490.2363 + 2147.4932

𝐵𝑇𝑈 24 ℎ𝑟𝑠
= 13458.7481 𝑥
ℎ𝑟 1 𝑑𝑎𝑦
𝑩𝑻𝑼
𝑻𝒐𝒕𝒂𝒍 𝑺𝒕𝒓𝒖𝒄𝒕𝒖𝒓𝒂𝒍 𝑮𝒂𝒊𝒏 = 𝟑𝟐𝟑𝟎𝟎𝟗. 𝟗𝟓𝟒𝟒
𝒅𝒂𝒚

16

2.4 PRODUCT COOLING LOAD


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

Your Product

𝑩𝑻𝑼
 𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 ℎ𝑒𝑎𝑡 𝑏𝑒𝑓𝑜𝑟𝑒 𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 = 0.35 𝒍𝒃−℉

𝑩𝑻𝑼
 𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 ℎ𝑒𝑎𝑡 𝑎𝑓𝑡𝑒𝑟 𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 = 0.66 𝒍𝒃−℉

 𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 𝑇𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒 = 𝟐𝟖. 𝟒℉

 𝑅𝑒𝑐𝑜𝑚𝑚𝑒𝑛𝑑𝑒𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 𝑇𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒 = −𝟎. 𝟒℉

𝑩𝑻𝑼
 𝐿𝑎𝑡𝑒𝑛𝑡 ℎ𝑒𝑎𝑡 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ = 𝟏𝟎𝟎. 𝟏𝟔 𝒍𝒃

𝒍𝒃
 𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑃𝑒𝑟 𝑃𝑎𝑐𝑘 = 𝑷𝒂𝒄𝒌

 𝑀𝑎𝑥𝑖𝑚𝑢𝑚 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 𝑃𝑒𝑟𝑖𝑜𝑑 𝑓𝑜𝑟 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ = 16 𝒘𝒆𝒆𝒌

𝒍𝒃
 𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑝𝑒𝑟 𝐵𝑜𝑥 = 2000
𝑩𝒐𝒙

𝑷𝒂𝒄𝒌
 𝑁𝑜. 𝑜𝑓 𝑃𝑎𝑐𝑘 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑃𝑒𝑟 𝐵𝑜𝑥 = 10 𝑩𝒐𝒙

𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑜𝑥 = 6.07𝒍𝒃


𝑇𝑜𝑡𝑎𝑙 𝐵𝑜𝑥 𝐼𝑛𝑠𝑖𝑑𝑒 𝑡ℎ𝑒 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 = 10 𝑩𝒐𝒙𝒆𝒔

𝑇𝑜𝑡𝑎𝑙 𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ = (10)(10)(2000)

𝑃𝑎𝑐𝑘 𝑙𝑏
= ( 10)( 10 )( 2000 )
𝐵𝑜𝑥 𝑃𝑎𝑐𝑘

𝑙𝑏 1 𝑤𝑒𝑒𝑘
𝑇𝑜𝑡𝑎𝑙 𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ = 20000 ×
𝑤𝑒𝑒𝑘 7 𝑑𝑎𝑦𝑠

𝒍𝒃 17
𝑻𝒐𝒕𝒂𝒍 𝑴𝒂𝒔𝒔 𝒐𝒇 𝑩𝒆𝒆𝒇, 𝑭𝒓𝒆𝒔𝒉 = 𝟐𝟖𝟓𝟕𝟏. 𝟒𝟐𝟖𝟔
𝒅𝒂𝒚

𝑄𝐵𝑒𝑒𝑓,𝐹𝑟𝑒𝑠ℎ = 𝑚𝐶𝑝∆𝑇
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝑙𝑏 𝐵𝑇𝑈
= ( 2000 ) (𝟎. 𝟑𝟓 ) (97℉ − 30)
𝑏𝑜𝑥 𝑙𝑏 − ℉
𝑩𝑻𝑼
𝑸𝑩𝒆𝒆𝒇,𝑭𝒓𝒆𝒔𝒉 = 𝟒𝟔𝟗𝟎𝟎
𝒅𝒂𝒚 − 𝒃𝒐𝒙

𝑄𝐵𝑜𝑥 = 𝑚𝐶𝑝∆𝑇

𝐵𝑇𝑈
= ( 6.07𝑙𝑏)( 0.76 )(95℉ − 30℉)
𝑙𝑏 − ℉
𝑩𝑻𝑼
𝑸𝑩𝒐𝒙 = 𝟐𝟗𝟗. 𝟖𝟓𝟖
𝒅𝒂𝒚 − 𝒃𝒐𝒙

𝑄𝑃𝑟𝑜𝑑𝑢𝑐𝑡 𝐿𝑜𝑎𝑑 = (𝑄𝐵𝑒𝑒𝑓,𝐹𝑟𝑒𝑠ℎ + 𝑄𝐵𝑜𝑥 )(𝑇𝑜𝑡𝑎𝑙 𝑁𝑜. 𝑜𝑓 𝐵𝑜𝑥 𝑖𝑛 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒)

𝐵𝑇𝑈 𝐵𝑇𝑈
= ( 46900 𝑑𝑎𝑦−𝑏𝑜𝑥 + 299.858 𝑑𝑎𝑦−𝑏𝑜𝑥)( 10𝐵𝑜𝑥𝑒𝑠)

𝑩𝑻𝑼
𝑸𝑷𝒓𝒐𝒅𝒖𝒄𝒕 𝑳𝒐𝒂𝒅 = 𝟒𝟕𝟏𝟗𝟗𝟖. 𝟓𝟖
𝒅𝒂𝒚

18

2.5 MISCELLANEOUS LOAD


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

2.5.1 HEAT EQUIVALENT OF OCCUPANCY

Table 1.4 Heat Equivalent of Occupancy

By Interpolation:

𝐶𝑜𝑜𝑙𝑒𝑟 𝑇𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒, ℉ 𝐵𝑇𝑈


𝐻𝑒𝑎𝑡 𝐸𝑞𝑢𝑖𝑣𝑎𝑙𝑒𝑛𝑡 𝑝𝑒𝑟 𝑝𝑒𝑟𝑠𝑜𝑛,
ℎ𝑟

30℉ 𝐵𝑇𝑈
950
ℎ𝑟

37℉ 𝐵𝑇𝑈
873
ℎ𝑟

40℉ 𝐵𝑇𝑈
840
ℎ𝑟

19
𝐵𝑇𝑈
1℉ − 1℉ 𝑥 − 1 ℎ𝑟
= 𝐵𝑇𝑈 𝐵𝑇𝑈
1℉ − 1℉ 1 −1
ℎ𝑟 ℎ𝑟
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝑩𝑻𝑼
𝑯𝒆𝒂𝒕 𝑬𝒒𝒖𝒊𝒗𝒂𝒍𝒆𝒏𝒕 𝒑𝒆𝒓 𝒑𝒆𝒓𝒔𝒐𝒏 = 𝟖𝟕𝟑
𝒉𝒓

 𝑁𝑜. 𝑜𝑓 𝑃𝑒𝑟𝑠𝑜𝑛𝑠 𝑊𝑜𝑟𝑘𝑖𝑛𝑔 𝑖𝑛 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 = 15 𝒑𝒆𝒓𝒔𝒐𝒏𝒔


 𝑊𝑜𝑟𝑘𝑖𝑛𝑔 𝐻𝑜𝑢𝑟𝑠 𝑜𝑓 𝑃𝑒𝑟𝑠𝑜𝑛𝑠 𝑖𝑛 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 = 𝟖 𝒉𝒐𝒖𝒓𝒔
𝑄𝑃𝑒𝑜𝑝𝑙𝑒 = (𝐻𝑒𝑎𝑡 𝐸𝑞𝑢𝑖𝑣𝑎𝑙𝑒𝑛𝑡 𝑝𝑒𝑟 𝑝𝑒𝑟𝑠𝑜𝑛)( 𝑁𝑜. 𝑜𝑓 𝑃𝑒𝑟𝑠𝑜𝑛𝑠 𝑊𝑜𝑟𝑘𝑖𝑛𝑔 𝑖𝑛 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒)(𝑊𝑜𝑟𝑘𝑖𝑛𝑔 𝐻𝑜𝑢𝑟𝑠 𝑜𝑓 𝑃𝑒𝑟𝑠𝑜𝑛𝑠 𝑖𝑛 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒)

𝐵𝑇𝑈 8 ℎ𝑜𝑢𝑟𝑠 24 ℎ𝑜𝑢𝑟𝑠


𝑄𝑃𝑒𝑜𝑝𝑙𝑒 = (873 )( 15 𝑝𝑒𝑟𝑠𝑜𝑛𝑠)( × )
ℎ𝑟 24 ℎ𝑜𝑢𝑟𝑠 1 𝑑𝑎𝑦

𝑩𝑻𝑼
𝑸𝑷𝒆𝒐𝒑𝒍𝒆 = 𝟏𝟎𝟒𝟕𝟔𝟎
𝒅𝒂𝒚

2.6.2
2.6.3 HEAT TRANSFER OF MOTOR

 𝐸𝑙𝑒𝑐𝑡𝑟𝑖𝑐 𝑀𝑜𝑡𝑜𝑟 𝐻𝑜𝑟𝑠𝑒𝑝𝑜𝑤𝑒𝑟 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 = 𝟐𝟎 𝒉𝒑

 𝑊𝑜𝑟𝑘𝑖𝑛𝑔 𝐻𝑜𝑢𝑟𝑠 𝑜𝑓 𝐸𝑙𝑒𝑐𝑡𝑟𝑖𝑐 𝑀𝑜𝑡𝑜𝑟 = 𝟖 𝒉𝒓𝒔

20
𝑄𝑀𝑜𝑡𝑜𝑟 = (𝑯𝒆𝒂𝒕 𝑬𝒒𝒖𝒊𝒗𝒂𝒍𝒆𝒏𝒕 𝒐𝒇 𝑬𝒍𝒆𝒄𝒕𝒓𝒊𝒄 𝑴𝒐𝒕𝒐𝒓)(𝑬𝒍𝒆𝒄𝒕𝒓𝒊𝒄 𝑴𝒐𝒕𝒐𝒓 𝑯𝒐𝒓𝒔𝒆𝒑𝒐𝒘𝒆𝒓 𝑪𝒂𝒑𝒂𝒄𝒊𝒕𝒚)(𝑾𝒐𝒓𝒌𝒊𝒏𝒈 𝑯𝒐𝒖𝒓𝒔 𝒐𝒇 𝑬𝒍𝒆𝒄𝒕𝒓𝒊𝒄 𝑴𝒐𝒕𝒐𝒓)

𝐵𝑇𝑈 8 ℎ𝑟𝑠
𝑄𝑀𝑜𝑡𝑜𝑟 = (2545 )(20 ℎ𝑝)( )
ℎ𝑝 − ℎ𝑟 𝑑𝑎𝑦
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝑩𝑻𝑼
𝑸𝑴𝒐𝒕𝒐𝒓 = 𝟒𝟎𝟕𝟐𝟎𝟎
𝒅𝒂𝒚

2.6.4 HEAT TRANSFER OF FORKLIFT

The distribution of the cold store and its flow pattern are determined by their relation to
the rest of the operations and the sequence they have to follow. There are some
essential points to be considered. 21

A cold store basically incorporates a reception room, where fresh meat is received and
inspected at a controlled room temperature between 8° and 12°C, dispatch and holding
rooms at about 2–4 °C, and one or several cold chambers for meat and offal at
appropriate storage temperature. It may incorporate a cutting and deboning room at a
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

temperature between 8° and 12°C, a packaging room and a sales room, both with a low
temperature and dew point at about 5° to 7°C. For freezing and frozen storage there are
freezing tunnels or rooms at temperatures ranging from -30° to -45°C, and frozen
storage chambers at a temperature to suit the intended storage period. General
requirements are a machine room, offices and cloakroom.

The main objective in designing a cold store is to avoid unused space, so the location of
labour premises, offices, etc., must be considered when filling up gaps.

Cold chambers will face directly either the holding room or the cutting and packaging
room. Corridors for traffic should be reduced to a minimum. The use of large anterooms
kept at an intermediate temperature between ambient and storage is now obsolete, but
these may be of interest in hot and humid climates to avoid condensation on the product.

The location of the machinery room is of paramount importance. It should be as close to


the cold rooms as possible and especially to the cooling equipment. This is one of the
design difficulties to be resolved if future extension is planned. The room must be readily
accessible from outside.

The width of the corridors will depend on the normal traffic. If it is heavy, corridors will be
designed for two-way truck movement - one-way is possible only when two trucks do not
cross during transport operations. Corridor width ranges from 2.00 m for one-way to 3.60
m for two-way traffic. Width is also affected by the size of the forklift truck, i.e. the load it
is able to transport, within the range of 1 to 3 tonnes. The general trend is to build traffic
corridors which are wide enough for two loaded trucks to pass, even when unit loads
occupy part of them while waiting for handling. In normal operation areas a width of 4–5
m is recommended.

In one-way corridors any right-angle turn that might prove difficult for truck movement
should have the width increased.

Figure 10 gives some basic measurements that concern the manoeuvrability of the usual
type of forklift truck.

Door dimensions must be in relation to transport, the type and size of forklift truck and
the width of the traffic corridor, if this is not wide enough for a right-angle turn the door
must be sufficiently wide to allow an inclined entrance. Door width for mechanical
handling ranges between 1.80 and 2.10 m. Carcasses laid on pallets need a 2.50 m
door and up to 2.80 m when the corridor is not wide enough for a 90 degree turn.
22
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

Door height will be determined by the height of the load: the pallet unit is usually from
2.20 to 2.80 m for normal trucks and up to 3.30 m for high stacking trucks. As height
favours the entrance of warm humid air when the door is open, it should be kept to a
minimum.

With carcass handling door height is obviously dictated by overhead rails and the
mechanism that opens and closes the doors.

Door must be thermally isolated to the same extent as the walls. The insulation is placed
within a rigid frame which can withstand tough handling without distortion. The doors
must close tightly against the framework, exerting high pressure on a dense elastic
rubber-strip filling with a very regular contact surface; the closing system must be
strongenough to press the door against the strip and keep it in that position. For cold
rooms at temperatures below 0°C the strip must be electrically heated to avoid ice
accumulation. 23

Although there are different ways of opening doors (rotating on hinges, sliding
horizontally or vertically), the type most used in cold rooms is the one that opens
horizontally.
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

For quick opening and closing (in the range of few seconds) doors should be
mechanically or pneumatically operated. The opening is activated by a photo-electric cell
or more commonly by a switch pull placed close to the door which can be operated by
the driver without moving from the truck. An automatic controller fixes the time
necessary to pass through the door and closes it.

 𝑡𝑜 𝑙𝑖𝑓𝑡 𝑐𝑎𝑝𝑎𝑐𝑖𝑡𝑦 𝑜𝑓 𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 = 𝟔𝟔𝟏𝟑. 𝟖𝟔 𝒍𝒃

 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑒𝑎𝑐ℎ 𝑝𝑎𝑙𝑙𝑒𝑡 𝑤𝑖𝑡ℎ 𝑝𝑟𝑜𝑑𝑢𝑐𝑡 𝑡𝑜 𝑏𝑒 𝑙𝑖𝑓𝑡 = 𝟐𝟒𝟑𝟎 𝒍𝒃

 𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 𝐸𝑙𝑒𝑐𝑡𝑟𝑖𝑐 𝑀𝑜𝑡𝑜𝑟 𝐻𝑜𝑟𝑠𝑒𝑝𝑜𝑤𝑒𝑟 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 = 𝟐𝟔. 𝟖𝟐 𝒉𝒑


𝑩𝑻𝑼
 𝐻𝑒𝑎𝑡 𝐸𝑞𝑢𝑖𝑣𝑎𝑙𝑒𝑛𝑡 𝑜𝑓 𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 ′ 𝑠 𝐸𝑙𝑒𝑐𝑡𝑟𝑖𝑐 𝑀𝑜𝑡𝑜𝑟 = 𝟐𝟎𝟎𝟎
𝒉𝒑−𝒉𝒓

 𝑊𝑜𝑟𝑘𝑖𝑛𝑔 ℎ𝑜𝑢𝑟𝑠 𝑜𝑓 𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 = 𝟖 𝒉𝒓𝒔

𝑄𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 = (𝑯𝒆𝒂𝒕 𝑬𝒒𝒖𝒊𝒗𝒂𝒍𝒆𝒏𝒕 𝒐𝒇 𝑭𝒐𝒓𝒌𝒍𝒊𝒇𝒕 𝑴𝒐𝒕𝒐𝒓)(𝑭𝒐𝒓𝒌𝒍𝒊𝒇𝒕 𝑴𝒐𝒕𝒐𝒓 𝑯𝒐𝒓𝒔𝒆𝒑𝒐𝒘𝒆𝒓 𝑪𝒂𝒑𝒂𝒄𝒊𝒕𝒚)(𝑾𝒐𝒓𝒌𝒊𝒏𝒈 𝑯𝒐𝒖𝒓𝒔 𝒐𝒇 𝑭𝒐𝒓𝒌𝒍𝒊𝒇𝒕)

𝐵𝑇𝑈 8 ℎ𝑟𝑠
𝑄𝐹𝑜𝑟𝑘𝑙𝑖𝑓𝑡 = (2000 )(26.82 ℎ𝑝)( )
ℎ𝑝 − ℎ𝑟 𝑑𝑎𝑦

𝑩𝑻𝑼
𝑸𝑭𝒐𝒓𝒌𝒍𝒊𝒇𝒕 = 𝟒𝟐𝟗𝟏𝟐𝟎
𝒅𝒂𝒚

2.6 TOTAL COOLING LOAD

𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 = 𝑻𝒐𝒕𝒂𝒍 𝑺𝒕𝒓𝒖𝒄𝒕𝒖𝒓𝒂𝒍 𝑮𝒂𝒊𝒏 + 𝑸𝑷𝒓𝒐𝒅𝒖𝒄𝒕 𝑳𝒐𝒂𝒅 + 𝑨𝒊𝒓 𝑪𝒉𝒂𝒏𝒈𝒆 𝑳𝒐𝒂𝒅 +
𝑻𝒐𝒕𝒂𝒍 𝑴𝒊𝒔𝒄𝒆𝒍𝒍𝒂𝒏𝒆𝒐𝒖𝒔 𝑳𝒐𝒂𝒅

𝐵𝑇𝑈 𝐵𝑇𝑈 𝐵𝑇𝑈 𝐵𝑇𝑈


= 1 +1 +1 + 1
𝑑𝑎𝑦 𝑑𝑎𝑦 𝑑𝑎𝑦 𝑑𝑎𝑦

𝑩𝑻𝑼 24
𝑻𝒐𝒕𝒂𝒍 𝑪𝒐𝒐𝒍𝒊𝒏𝒈 𝑳𝒐𝒂𝒅 = 𝟏
𝒅𝒂𝒚

2.7 SAFETY FACTOR (10%-15%)


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 Use 12.5% (Average)

𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 = (𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑)(𝑆𝑎𝑓𝑒𝑡𝑦 𝐹𝑎𝑐𝑡𝑜𝑟)

𝐵𝑇𝑈
𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 = (1 )(0.125)
𝑑𝑎𝑦

𝑩𝑻𝑼
𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 = 𝟏
𝒅𝒂𝒚

2.8 DESIGN COOLING LOAD

𝐷𝑒𝑠𝑖𝑔𝑛 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 = (𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 + 𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 )

𝐵𝑇𝑈 𝐵𝑇𝑈
𝐷𝑒𝑠𝑖𝑔𝑛 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 = (1 +1 )
𝑑𝑎𝑦 𝑑𝑎𝑦

𝑩𝑻𝑼
𝑫𝒆𝒔𝒊𝒈𝒏 𝑪𝒐𝒐𝒍𝒊𝒏𝒈 𝑳𝒐𝒂𝒅 = 𝟏
𝒅𝒂𝒚

2.10 REFRIGERATING EQUIPMENT

 𝑂𝑝𝑒𝑟𝑎𝑡𝑖𝑛𝑔 𝐻𝑜𝑢𝑟𝑠 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 = 𝒙 𝒉𝒓𝒔 𝒑𝒆𝒓 𝒅𝒂𝒚

𝐷𝑒𝑠𝑖𝑔𝑛 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑


𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 =
𝑂𝑝𝑒𝑟𝑎𝑡𝑖𝑛𝑔 𝐻𝑜𝑢𝑟𝑠 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒
𝐵𝑇𝑈
1 𝑑𝑎𝑦
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 = ℎ𝑜𝑢𝑟𝑠
𝑥 25
𝑑𝑎𝑦

𝐵𝑇𝑈
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 = 1
ℎ𝑟
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝐵𝑇𝑈 1.055 𝑘𝐽 1 ℎ𝑟
= 1 × ×
ℎ𝑟 𝐵𝑇𝑈 3600 𝑠

𝑹𝒆𝒒𝒖𝒊𝒓𝒆𝒅 𝑬𝒒𝒖𝒊𝒑𝒎𝒆𝒏𝒕 𝑪𝒂𝒑𝒂𝒄𝒊𝒕𝒚 = 𝟎. 𝟎𝟎𝟎𝟐𝟗𝟑 𝑻𝑶𝑹

CHAPTER 3

SELECTION OF REFRIGERATION SYSTEM COMPONENTS

Evaporator Selection

The evaporator can be classified as Shell and coil type, Shell and tube type or

tank type evaporators. The type of evaporator selected for the application is a

bare tube coil, forced connection, dry expansion; and made of aluminum

material. It is forced connection because air is forced over the coil by a fan, to

increase heat transfer rate as well as distributing the cooling effect evenly round

the room. The bare tube is chosen because of its relatively low cost due to ease

of construction.

Compressor/Condensing Unit Selection

The selection of a condensing unit depends on the type of condensing medium to

be used, air or water, the design ambient temperature or water temperature, and
26
the capacity of the condenser selected. The condensers are basically classified

as air cooled type and water-cooled type. In air cooled condensers the air is used

as the cooling medium. Abundant and free availability of the air makes it suitable
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MECHANICAL ENGINEERING DEPARTMENT

for certain applications. Basic limitation of gas to gas heat transfer makes it less

efficient and suitable only for smaller capacities. The air circulation around the

tubes can be natural or forced convection. In contrary to this, Water cooled type

compressors use water as the cooling medium. Water due to wetting of surface

gives better heat transfer. Generally, water temperatures are less than that of air.

So condensing temperature is also lower which gives better COP. The

condenser selected for our application is a base mounted, forced convection, air

cooled type of condenser made of copper material. It lies on the same base with

the compressor. With the aid of the thermostatic system, the air-blowing fan

switches off when heat load is low and switches on when heat load is high. This

helps the air in circulation cool the refrigerant efficiently Expansion Valve The

expansion valve used for our application is automatic type. The valve has a

diaphragm on one side and evaporator pressure on the other side. A rise in

evaporator pressure moves the diaphragm and reduces the flow of refrigerant

through the valve and thereby reduces the evaporator pressure. Similarly, the

flow is increased when evaporator pressure drops. Thus, it tries to maintain

constant pressure in the evaporator.

Thermal Expansion Valves Selection


27
The expansion valve used for our application is automatic type. The valve has a
diaphragm on one side and evaporator pressure on the other side. A rise in
evaporator pressure moves the diaphragm and reduces the flow of refrigerant
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

through the valve and thereby reduces the evaporator pressure. Similarly, the
flow is increased when evaporator pressure drops. Thus, it tries to maintain
constant pressure in the evaporator.

3.1 Evaporator Design

Table 1.7 Thermal Resistance of Unit Areas of Selected Building Materials

at 24ºF Bigay ko na sa inyo yan

𝒎𝟐 − 𝑲
𝑇ℎ𝑒𝑟𝑚𝑎𝑙 𝑅𝑒𝑠𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑜𝑓 𝐵𝑢𝑖𝑙𝑑𝑖𝑛𝑔 𝑀𝑎𝑡𝑒𝑟𝑖𝑎𝑙𝑠, 𝑹𝒊 𝑎𝑛𝑑 𝑹𝒐 = 𝟎. 𝟎𝟒𝟒
𝑾

Table 1.8 Thermal Conductivity of Copper

𝑾
𝑇ℎ𝑒𝑟𝑚𝑎𝑙 𝐶𝑜𝑛𝑑𝑢𝑐𝑡𝑖𝑣𝑖𝑡𝑦 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟, 𝑲 = 𝟒𝟎𝟏
𝒎−𝑲
28
Assume:

𝑻𝒆 = 𝟎℃

𝑻𝒍 = −𝒙℃
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝑻𝒓 = −𝒙℃

(𝑇𝑒 − 𝑇𝑟 ) − (𝑇𝑙 − 𝑇𝑟 )
𝐿𝑀𝑇𝐷 = (𝑇 −𝑇 )
𝑙𝑛 (𝑇𝑒−𝑇𝑟 )
𝑙 𝑟

(𝑥℃ − (𝑥℃)) − ((−𝑥℃) − (−𝑥℃))


𝐿𝑀𝑇𝐷 = ((0℃−(−𝑥℃))
𝑙𝑛 ((−𝑥℃)−(−1𝑥℃))

𝐿𝑀𝑇𝐷 = 𝑥℃

𝑳𝑴𝑻𝑫 = 𝒙 𝑪𝒐𝒏𝒗𝒆𝒓𝒕℉

Fig 3.1 T-S Diagram of Evaporator

29
Table 1.9 Standard Dimension for Copper Tube Selection in Refrigeration

Field Service
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

1 𝑓𝑡 0.3048 𝑚
𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 4.125 𝑖𝑛 × × = 𝟎. 𝟏𝟎𝟒𝟕 𝒎
12 𝑖𝑛 1 𝑓𝑡

1 𝑓𝑡 0.3048 𝑚
𝐼𝑛𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 3.905 𝑖𝑛 × × = 𝟎. 𝟎𝟗𝟗𝟏 𝒎
12 𝑖𝑛 1 𝑓𝑡

𝑇ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 − 𝐼𝑛𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟

𝑇ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 0.1047 𝑚 − 0.0991 𝑚

𝑻𝒉𝒊𝒄𝒌𝒏𝒆𝒔𝒔 𝒐𝒇 𝑪𝒐𝒑𝒑𝒆𝒓 𝑻𝒖𝒃𝒆 = 𝟎. 𝟎𝟎𝟓𝟔 𝒎

𝑂𝑣𝑒𝑟𝑎𝑙𝑙 𝐶𝑜𝑒𝑓𝑓𝑖𝑐𝑖𝑒𝑛𝑡 𝑜𝑓 𝐻𝑒𝑎𝑡 𝑇𝑟𝑎𝑛𝑠𝑓𝑒𝑟 𝑡ℎ𝑟𝑜𝑢𝑔ℎ 𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟:

1
𝑈𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = 𝑡𝐶𝑜𝑝𝑝𝑒𝑟
𝑅𝑖 + 𝑘 + 𝑅𝑜
𝐶𝑜𝑝𝑝𝑒𝑟

1
𝑈𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = 𝑚2 −𝐾 0.0056 𝑚 𝑚2 −𝐾
0.044 + 𝑊 + 0.044
𝑊 401 𝑊
𝑚−𝐾

𝑾
𝑼𝑬𝒗𝒂𝒑𝒐𝒓𝒂𝒕𝒐𝒓 = 𝟏𝟏. 𝟑𝟔
𝒎−𝑲
𝐺𝑎𝑖𝑛 𝐻𝑒𝑎𝑡 𝐿𝑜𝑎𝑑 𝑜𝑓 𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟:

𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = 𝐴𝑈𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 𝐿𝑀𝑇𝐷

𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = (𝜋𝐿𝐷𝑂 )𝑈𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 𝐿𝑀𝑇𝐷


𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 (𝐸𝑡𝑜 𝑦𝑢𝑛𝑔 𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦,𝐶𝑜𝑛𝑣𝑒𝑟𝑡𝑒𝑑 𝑠𝑎 𝑘𝑊 𝐵𝑎𝑐𝑘𝑟𝑒𝑎𝑑)
𝐿=
(𝜋𝐷𝑂 )𝑈𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 𝐿𝑀𝑇𝐷
1000 𝑊
150.96 𝑘𝑊 × 1 𝑘𝑊
𝐿= 𝑊
(𝜋 × 0.1047 𝑚)(11.36 𝑚−𝐾)(5℃) 30

𝑳 = 𝟏𝟒𝟓. 𝟑𝟐𝟓 𝒎
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

𝐵𝑇𝑈 3600 𝑠
𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = 150.96 𝑘𝑊 × ×
1.055 𝑘𝐽 1 ℎ𝑟

𝐵𝑇𝑈
𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 = 515124.1706
ℎ𝑟

𝑄𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟
𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 =
𝐿𝑀𝑇𝐷
𝐵𝑇𝑈
𝑥 ℎ𝑟
𝐸𝑣𝑎𝑝𝑜𝑟𝑎𝑡𝑜𝑟 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 =
30℉
𝑩𝑻𝑼
𝑬𝒗𝒂𝒑𝒐𝒓𝒂𝒕𝒐𝒓 𝑪𝒂𝒑𝒂𝒄𝒊𝒕𝒚 = 𝟏𝟕𝟏𝟕𝟎. 𝟖𝟏
𝒉𝒓 − ℉

𝐶𝑎𝑙𝑐𝑢𝑙𝑎𝑡𝑖𝑛𝑔 𝑡ℎ𝑒 𝑀𝑎𝑠𝑠 𝑓𝑙𝑜𝑤 𝑟𝑎𝑡𝑒 𝑜𝑓 𝑡ℎ𝑒 𝑅𝑒𝑓𝑟𝑖𝑔𝑒𝑟𝑎𝑛𝑡, 𝒎:

Assume:

𝑅𝑒𝑓𝑟𝑖𝑔𝑒𝑟𝑎𝑛𝑡 = R134a

Product load

Mass = 200 kg

Initial temp of meat = 24℃

Freezing temp = -2℃

Final / storage temp. = -18℃

Specific heat of meat before freezing = 3.23 KJ/kgK

Specific heat of meat after freezing = 1.68 KJ/kgK


31
Latent heat = 233 KJ/kg

Solution:

To cool from 24℃ to -2℃ = 200 x 3.23(24 - (-2)) = 16796 KJ


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

To freeze = 200 x 233 = 46600 KJ

To cool from -2℃ to -18℃ = 200 x 1.68(-2 - (-18)) = 5376 KJ

Total = 16796 KJ + 46600 KJ + 5376 KJ = 68772 KJ/24hr = 800 W or 0.8 KW

Heat transfer due to opening and closing of door

Hc = V x Ac x He = (2 x 2 x 2 x) 34 x 1 = 3.148 x 10-3 KW

Heat load due to lamps HL = (No. of lamps) x (Lamp power rating) x (Functioning time)

= 2 x 40W/hr x 8hrs = 0.64 KW

Heat load due to occupancy

At -18℃ heat released by a person is 1372 KJ/hr or 0.3811 KW

Ho = (No. of persons working) x (Heat released) x (Working time)

= 1 x 0.3811 x 1 = 0.3811 KW

Therefore, Total heat load

= 0.8 KW + 3.148 x 10-3 KW + 0.64 KW + 0.3811 KW = 1.8242 KW

From the table of refrigerant 134a

H1= 386.7 KJ/kg, H3 = H4 = 234.3 KJ/kg

And calculating H2 = 420 KJ/kg

Therefore,

Compressor work = H2 – H1 = 420 – 386.7 = 33.3042 KJ/kg

Refrigerating effect = H1 – H4 = 386.7 – 234.3 = 152.4 KJ/kg


32
Coefficient of performance

COP = Refrigerating effect / Compressor work


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

= 152.4 / 33.3042 COP = 4.57

(COP)Actual = (1/3) x COP = 4.57 / 3 (COP)Actual = 1.52

Evaporator design

Evaporator capacity = M x Refrigerating effect = 0.01196 x 152.4 = 1.82 kW or 3 HP

Rated evaporated capacity = evaporator capacity / (COP)Actual

= 1.82 / 1.52

= 1.2 kW or 1.6HP

33
Fig 3.2 P-H Diagram and Schematic Diagram of Vapor Compression Cycle
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

3.2 Condenser Design

Condenser design

Condenser capacity = M x condenser work

= 0.01196 x (420 – 234.3)

= 2.22 kW or 2.97 HP

= 3 HP

Rated condenser power = condenser capacity / (COP)Actual

= 2.22 / 1.52

= 0.2622 kW or 2HP

Fig 3.3 T-S Diagram of Condenser


34
1 𝑓𝑡 0.3048 𝑚
𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 4.125 𝑖𝑛 × × = 𝟎. 𝟏𝟎𝟒𝟕 𝒎
12 𝑖𝑛 1 𝑓𝑡
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

1 𝑓𝑡 0.3048 𝑚
𝐼𝑛𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 3.905 𝑖𝑛 × × = 𝟎. 𝟎𝟗𝟗𝟏 𝒎
12 𝑖𝑛 1 𝑓𝑡

𝑇ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 𝑂𝑢𝑡𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 − 𝐼𝑛𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟

𝑇ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 0.1047 𝑚 − 0.0991 𝑚

𝑻𝒉𝒊𝒄𝒌𝒏𝒆𝒔𝒔 𝒐𝒇 𝑪𝒐𝒑𝒑𝒆𝒓 𝑻𝒖𝒃𝒆 = 𝟎. 𝟎𝟎𝟓𝟔 𝒎

3.3 Compressor Design

Mass flow rate of refrigerant (M) = Cooling load / H1 – H4

= 1.8242 / 152.4

= 0.01196 kg/s

Compressor capacity = M x compressor work

= 0.01196 x 33.3042

= 0.3986 kW or 0.5345 HP

= 1 HP

Compressor rated power = compressor capacity / (COP)Actual

= 0.3986 / 1.52

= 0.2622 kW or 0.35HP

35
3.4 Expansion Valve Design

Evaporator design

Evaporator capacity = M x Refrigerating effect


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

= 0.01196 x 152.4

= 1.82 kW or 3 HP

Rated evaporated capacity = evaporator capacity / (COP)Actual

= 1.82 / 1.52

= 1.2 kW or 1.6HP

CHAPTER 4

VALUE ENGINEERING

Cost of the Cold Storage

Cost Estimation Total cost = Material cost + Workmanship Material

cost:

1. Compressor = P16200

2. Evaporator = P10800

3. Condenser = P8100

4. Expansion valve = P1080

5. Generator = P16200

6. Cost of insulation = P10800

7. Others = P5400

Workmanship = P43200

So, Total cost = P16200 + P10800 + P8100 + P1080 + P16200 + P10800 + P5400 +
36
43200 = P111,780.00
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

The above mentioned cost does not include the cost of transportation and other

miscellaneous costs.

For the Depreciation of the Cold Storage

𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑠𝑡 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 − 𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝑉𝑎𝑙𝑢𝑒


𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 =
𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐿𝑖𝑓𝑒

Where:

𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐶𝑜𝑠𝑡 = 𝟏𝟖 %

𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐿𝑖𝑓𝑒 = 𝟐𝟓 𝒚𝒆𝒂𝒓𝒔

𝑃ℎ𝑝 𝑥 − (0.18)(𝑃ℎ𝑝 𝑥)
𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 =
25

𝑫𝒆𝒑𝒓𝒊𝒄𝒊𝒂𝒕𝒊𝒐𝒏 𝒐𝒇 𝑪𝒐𝒍𝒅 𝑺𝒕𝒐𝒓𝒂𝒈𝒆 = 𝟏𝟏𝟏𝟕𝟕𝟗. 𝟗𝟗𝑷𝒉𝒑

For the Depreciation of the Product

𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑠𝑡 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡 − 𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝑉𝑎𝑙𝑢𝑒


𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡 =
𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐿𝑖𝑓𝑒

Where:

𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐶𝑜𝑠𝑡 = 𝟏𝟖 %

𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐿𝑖𝑓𝑒 = 𝟐𝟓 𝒚𝒆𝒂𝒓𝒔

𝑃ℎ𝑝 𝑥 − (0.18)𝑃ℎ𝑝 𝑥)
𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡 =
25

𝑫𝒆𝒑𝒓𝒊𝒄𝒊𝒂𝒕𝒊𝒐𝒏 𝒐𝒇 𝑷𝒓𝒐𝒅𝒖𝒄𝒕 = 𝑷𝒉𝒑 𝟏𝟏𝟏𝟕𝟕𝟗. 𝟗𝟗 37


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

Energy Element

a) Electrical Consumption Cost

From Meralco, price range of electricity is 𝑷𝒉𝒑 𝟏𝟎. 𝟏𝟖𝟎𝟑 𝒑𝒆𝒓 𝒌𝑾𝒉 dated

December2018. (www.philstar.com)

 𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 = 𝟏𝟓𝟎. 𝟗𝟔 𝒌𝑾

 𝑂𝑝𝑒𝑟𝑎𝑡𝑖𝑛𝑔 ℎ𝑜𝑢𝑟𝑠 𝑜𝑓 𝑡ℎ𝑒 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡𝑠 = 𝟏𝟔 𝒉𝒓𝒔

 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛 = (150.96 𝑘𝑊)(16 ℎ𝑟𝑠) = 𝟐𝟒𝟏𝟓. 𝟑𝟔 𝒌𝑾𝒉

𝑃ℎ𝑝 10.1803
(2415.36 𝑘𝑊ℎ)( )
𝑘𝑊ℎ

𝑬𝒍𝒆𝒄𝒕𝒓𝒊𝒄𝒂𝒍 𝑪𝒐𝒏𝒔𝒖𝒎𝒑𝒕𝒊𝒐𝒏 𝑪𝒐𝒔𝒕 = 𝑷𝒉𝒑 𝟐𝟒, 𝟓𝟖𝟗. 𝟎𝟖

b) Labor Cost

The average requirement based on the design is 15 persons for both

operations and maintenance of the Cold Storage

Estimated Labor:

15 @ 𝑃ℎ𝑝 50,000 = 𝑃ℎ𝑝 750,000

15 @ 𝑃ℎ𝑝 25,000 = 𝑃ℎ𝑝 375,000

15 @ 𝑃ℎ𝑝 15,000 = 𝑃ℎ𝑝 225,000 38

𝑬𝒔𝒕𝒊𝒎𝒂𝒕𝒆𝒅 𝑳𝒂𝒃𝒐𝒓 = 𝑷𝒉𝒑 𝟒𝟓𝟎, 𝟎𝟎𝟎


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

c) Wares and Supplies = 𝑷𝒉𝒑 𝟒𝟎𝟎, 𝟎𝟎𝟎

d) Maintenance = 𝑷𝒉𝒑 𝟏𝟎𝟎, 𝟎𝟎𝟎

CHAPTER 5

SUMMARY FINDINGS, CONCLUSION AND RECOMMENDATION

Findings

Based on the design calculation and selection of the refrigerating

equipment, the designer finds out that a 10 Tons of Refrigeration for a beef cold

storage is efficient to be used with all parameters in the design.

Conclusion

The objective of the design has been justified and achieved effectively.

Recommendation

39
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

REFERENCES:

Principles of Refrigeration by Roy J. Dossat, 1st Edition

Refrigeration and Air Conditioning by Stoecker and Jones 3 rd Edition

Mechanical Engineering Tables and Charts 3rd Edition by Manila Review

Institute, Inc.

Authors: S J James Bruce James, Meat Refrigeration, 1st Edition.

R.K. Rajput, Heat and Mass Transfer, 3rd Edition, S. Chand & Company

Limited, Ram Nagar, New Delhi, 2006.

Shan K. Wang, Handbook of Air conditioning nnd refrigeration, 40

Second Edition, McGraw-Hill.

Ian McNeil, Neil G. Mcphail and David Macfarlane, Carcass Chilling.


COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT

[5] American Society of Heating, Refrigerating and AirConditioning Engineers,

Inc., 2010 ASHRAE Handbook - Refrigeration (SI Edition).

Abhilash D Watpade1 & Shubham V Pardeshi2 Department of Mechanical

Engineering Late G N Sapkal College of Engineering, Anjaneri, Nashik.

Power and Industrial Plant Engineering by Dennis Jose Dionisio

Industrial Plant Engineering by Capote and Mandawe

Refrigeration and Air Conditioning by Hipolito B. Sta Maria, 3rd Edition

Carrier Design Guidebook

ASRE Tables and Charts

41

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