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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
TABLE OF CONTENTS
CHAPTER
Introduction 1
Conceptual Framework 5
4 VALUE ENGINEERING
RECOMMENDATIONS
Findings 52
Conclusions 52
Recommendations 53
REFERENCES 56
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
CURRICULUM VITAE 76
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
CHAPTER 1
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
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
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
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
chilling increases the shell life, reduces the bacterial growth, retains color and
weight and also produces smaller crystals preventing tissue damage. Most meat
temperatures. The lower the freezing temperature, higher will be the life of meat.
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
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); 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
profitable (rendering, guts and skins), and skilled labour is usually abundant. The
cooling and ventilation as possible that will store the range and
product.
3. Will the results of the design and computations can accomplish cold
4. Can the Design of cold storage will help to reduce the usage of the
cold storage.
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
4
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
Engineering
Knowledge Computation of
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
to complete the proposed design. The third box shows the output of the
proposed design.
refrigeration system components. Listed below are the scope and limitations of
Scope
computation
Limitation
This project design will not focus on other products rather than Beef.
1. This project design will not include building permit, labor permit,
This proposed design shall give good design in cold storage. For the
CHAPTER 2
STRUCTURAL COOLING LOAD
7
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
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 − ℉
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 − ℉
11
2.2.3 FLOOR CONSTRUCTION
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
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
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 − ℉
The Structural Gain Heat Load is a measure of the heat flow rate by
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 −℉
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
𝐵𝑇𝑈 24 ℎ𝑟𝑠
= 13458.7481 𝑥
ℎ𝑟 1 𝑑𝑎𝑦
𝑩𝑻𝑼
𝑻𝒐𝒕𝒂𝒍 𝑺𝒕𝒓𝒖𝒄𝒕𝒖𝒓𝒂𝒍 𝑮𝒂𝒊𝒏 = 𝟑𝟐𝟑𝟎𝟎𝟗. 𝟗𝟓𝟒𝟒
𝒅𝒂𝒚
16
Your Product
𝑩𝑻𝑼
𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 ℎ𝑒𝑎𝑡 𝑏𝑒𝑓𝑜𝑟𝑒 𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 = 0.35 𝒍𝒃−℉
𝑩𝑻𝑼
𝑆𝑝𝑒𝑐𝑖𝑓𝑖𝑐 ℎ𝑒𝑎𝑡 𝑎𝑓𝑡𝑒𝑟 𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 = 0.66 𝒍𝒃−℉
𝑩𝑻𝑼
𝐿𝑎𝑡𝑒𝑛𝑡 ℎ𝑒𝑎𝑡 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ = 𝟏𝟎𝟎. 𝟏𝟔 𝒍𝒃
𝒍𝒃
𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑃𝑒𝑟 𝑃𝑎𝑐𝑘 = 𝑷𝒂𝒄𝒌
𝒍𝒃
𝑀𝑎𝑠𝑠 𝑜𝑓 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑝𝑒𝑟 𝐵𝑜𝑥 = 2000
𝑩𝒐𝒙
𝑷𝒂𝒄𝒌
𝑁𝑜. 𝑜𝑓 𝑃𝑎𝑐𝑘 𝐵𝑒𝑒𝑓, 𝐹𝑟𝑒𝑠ℎ 𝑃𝑒𝑟 𝐵𝑜𝑥 = 10 𝑩𝒐𝒙
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
𝐵𝑇𝑈 𝐵𝑇𝑈
= ( 46900 𝑑𝑎𝑦−𝑏𝑜𝑥 + 299.858 𝑑𝑎𝑦−𝑏𝑜𝑥)( 10𝐵𝑜𝑥𝑒𝑠)
𝑩𝑻𝑼
𝑸𝑷𝒓𝒐𝒅𝒖𝒄𝒕 𝑳𝒐𝒂𝒅 = 𝟒𝟕𝟏𝟗𝟗𝟖. 𝟓𝟖
𝒅𝒂𝒚
18
By Interpolation:
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
𝑩𝑻𝑼
𝑸𝑷𝒆𝒐𝒑𝒍𝒆 = 𝟏𝟎𝟒𝟕𝟔𝟎
𝒅𝒂𝒚
2.6.2
2.6.3 HEAT TRANSFER OF MOTOR
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
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 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.
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
𝑇𝑜𝑡𝑎𝑙 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 = 𝑻𝒐𝒕𝒂𝒍 𝑺𝒕𝒓𝒖𝒄𝒕𝒖𝒓𝒂𝒍 𝑮𝒂𝒊𝒏 + 𝑸𝑷𝒓𝒐𝒅𝒖𝒄𝒕 𝑳𝒐𝒂𝒅 + 𝑨𝒊𝒓 𝑪𝒉𝒂𝒏𝒈𝒆 𝑳𝒐𝒂𝒅 +
𝑻𝒐𝒕𝒂𝒍 𝑴𝒊𝒔𝒄𝒆𝒍𝒍𝒂𝒏𝒆𝒐𝒖𝒔 𝑳𝒐𝒂𝒅
𝑩𝑻𝑼 24
𝑻𝒐𝒕𝒂𝒍 𝑪𝒐𝒐𝒍𝒊𝒏𝒈 𝑳𝒐𝒂𝒅 = 𝟏
𝒅𝒂𝒚
𝐵𝑇𝑈
𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 = (1 )(0.125)
𝑑𝑎𝑦
𝑩𝑻𝑼
𝑄𝑨𝒍𝒍𝒐𝒘𝒂𝒏𝒄𝒆 = 𝟏
𝒅𝒂𝒚
𝐵𝑇𝑈 𝐵𝑇𝑈
𝐷𝑒𝑠𝑖𝑔𝑛 𝐶𝑜𝑜𝑙𝑖𝑛𝑔 𝐿𝑜𝑎𝑑 = (1 +1 )
𝑑𝑎𝑦 𝑑𝑎𝑦
𝑩𝑻𝑼
𝑫𝒆𝒔𝒊𝒈𝒏 𝑪𝒐𝒐𝒍𝒊𝒏𝒈 𝑳𝒐𝒂𝒅 = 𝟏
𝒅𝒂𝒚
𝐵𝑇𝑈
𝑅𝑒𝑞𝑢𝑖𝑟𝑒𝑑 𝐸𝑞𝑢𝑖𝑝𝑚𝑒𝑛𝑡 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 = 1
ℎ𝑟
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
𝐵𝑇𝑈 1.055 𝑘𝐽 1 ℎ𝑟
= 1 × ×
ℎ𝑟 𝐵𝑇𝑈 3600 𝑠
CHAPTER 3
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.
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
COLLEGE OF ENGINEERING
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.
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
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.
𝒎𝟐 − 𝑲
𝑇ℎ𝑒𝑟𝑚𝑎𝑙 𝑅𝑒𝑠𝑖𝑠𝑡𝑎𝑛𝑐𝑒 𝑜𝑓 𝐵𝑢𝑖𝑙𝑑𝑖𝑛𝑔 𝑀𝑎𝑡𝑒𝑟𝑖𝑎𝑙𝑠, 𝑹𝒊 𝑎𝑛𝑑 𝑹𝒐 = 𝟎. 𝟎𝟒𝟒
𝑾
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
𝐿𝑀𝑇𝐷 = 𝑥℃
𝑳𝑴𝑻𝑫 = 𝒙 𝑪𝒐𝒏𝒗𝒆𝒓𝒕℉
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
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:
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 − ℉
Assume:
𝑅𝑒𝑓𝑟𝑖𝑔𝑒𝑟𝑎𝑛𝑡 = R134a
Product load
Mass = 200 kg
Solution:
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)
= 1 x 0.3811 x 1 = 0.3811 KW
Therefore,
Evaporator design
= 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
Condenser design
= 2.22 kW or 2.97 HP
= 3 HP
= 2.22 / 1.52
= 0.2622 kW or 2HP
1 𝑓𝑡 0.3048 𝑚
𝐼𝑛𝑠𝑖𝑑𝑒 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑜𝑓 𝐶𝑜𝑝𝑝𝑒𝑟 𝑇𝑢𝑏𝑒 = 3.905 𝑖𝑛 × × = 𝟎. 𝟎𝟗𝟗𝟏 𝒎
12 𝑖𝑛 1 𝑓𝑡
= 1.8242 / 152.4
= 0.01196 kg/s
= 0.01196 x 33.3042
= 0.3986 kW or 0.5345 HP
= 1 HP
= 0.3986 / 1.52
= 0.2622 kW or 0.35HP
35
3.4 Expansion Valve Design
Evaporator design
= 0.01196 x 152.4
= 1.82 kW or 3 HP
= 1.82 / 1.52
= 1.2 kW or 1.6HP
CHAPTER 4
VALUE ENGINEERING
cost:
1. Compressor = P16200
2. Evaporator = P10800
3. Condenser = P8100
5. Generator = P16200
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.
Where:
𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐶𝑜𝑠𝑡 = 𝟏𝟖 %
𝑃ℎ𝑝 𝑥 − (0.18)(𝑃ℎ𝑝 𝑥)
𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝐶𝑜𝑙𝑑 𝑆𝑡𝑜𝑟𝑎𝑔𝑒 =
25
Where:
𝑆𝑎𝑙𝑣𝑎𝑔𝑒 𝐶𝑜𝑠𝑡 = 𝟏𝟖 %
𝑃ℎ𝑝 𝑥 − (0.18)𝑃ℎ𝑝 𝑥)
𝐷𝑒𝑝𝑟𝑖𝑐𝑖𝑎𝑡𝑖𝑜𝑛 𝑜𝑓 𝑃𝑟𝑜𝑑𝑢𝑐𝑡 =
25
Energy Element
From Meralco, price range of electricity is 𝑷𝒉𝒑 𝟏𝟎. 𝟏𝟖𝟎𝟑 𝒑𝒆𝒓 𝒌𝑾𝒉 dated
December2018. (www.philstar.com)
𝑃ℎ𝑝 10.1803
(2415.36 𝑘𝑊ℎ)( )
𝑘𝑊ℎ
b) Labor Cost
Estimated Labor:
CHAPTER 5
Findings
equipment, the designer finds out that a 10 Tons of Refrigeration for a beef cold
Conclusion
The objective of the design has been justified and achieved effectively.
Recommendation
39
COLLEGE OF ENGINEERING
MECHANICAL ENGINEERING DEPARTMENT
REFERENCES:
Institute, Inc.
R.K. Rajput, Heat and Mass Transfer, 3rd Edition, S. Chand & Company
41