1 1. Introduction Storage is the art of keeping the quality of agricultural materials and preventing them from deterioration for specific period of time, beyond their normal shelf life. Cold storage Control ripening retards aging, softening, texture and color change, retards moisture loss, wilting, microbial activity, spoilage, sprouting and undesirable growth. Availability of proper cold storages are important for preserving perishable Commodities like milk, meat, eggs, vegetables, fruits, ornamental flowers and other floricultural goods. These cold storages give perishable food items a longer shelf life by preventing them from rotting due to humidity, high temperature and microorganisms. This results in a decrease in loss due to spoilage. 1.1. Principle of Refrigeration The cold storage like every other refrigerating systems of the same magnitude employs the vapour compression method of mechanical refrigeration. Fig.1 presents the T-s diagram of the vapour compression cycle, while the Fig.2 illustrates the processes of the refrigeration employed in the cold room, respectively. Fig. 1. T-s diagram Fig. 2. Processes of the refrigeration
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1
1. Introduction
Storage is the art of keeping the quality of agricultural materials and preventing them from
deterioration for specific period of time, beyond their normal shelf life. Cold storage
Control ripening retards aging, softening, texture and color change, retards moisture loss,
wilting, microbial activity, spoilage, sprouting and undesirable growth. Availability of
proper cold storages are important for preserving perishable
Commodities like milk, meat, eggs, vegetables, fruits, ornamental flowers and other
floricultural goods. These cold storages give perishable food items a longer shelf life by
preventing them from rotting due to humidity, high temperature and microorganisms. This
results in a decrease in loss due to spoilage.
1.1. Principle of Refrigeration
The cold storage like every other refrigerating systems of the same magnitude employs the
vapour compression method of mechanical refrigeration. Fig.1 presents the T-s diagram of
the vapour compression cycle, while the Fig.2 illustrates the processes of the refrigeration
employed in the cold room, respectively.
Fig. 1. T-s diagram Fig. 2. Processes of the refrigeration
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2. Design Procedure:
Heat load factors normally considered in a cold storage design
Wall, floor and ceiling heat gains from solar radiation due to conduction.
Load due to ingression of air by frequent door openings and during fresh air
charge.
Product load from incoming goods and heat of respiration from stored product.
Heat from workers working in the room.
Cooler fan load, light load, aging of equipment.
Miscellaneous loads, if any.
2.1. Heat transmission through walls:
H T outside air (W/K π2 ) 80
H T inside air (W/K π2) 3.8
T amb( oC) 38
Thickness Conductivity
Units m W/K m
Plaster 0.015 0.29
Brick 0.37 0.15
PUF 0.1 0.021
Plaster 0.015 0.29
Properties Length height breadth Temp Temp diff Area Q
Units M m m
W
Ice cream 7 10 5 -20 58 240 1829.73
Fish 7 10 5 -8 46 240 1457.17
Meat 7 10 5 -5 43 240 1356.52
Apple 7 10 5 2 36 240 1135.69
Carrot 7 10 5 0 38 240 1198.79
Banana 7 10 5 13 25 240 788.68
Q net 7760.58 Total H T C 0.131
ππΆ ππΆ π2
3
Q = U A βT
U = 1
1
βππ+
π₯1π1
+π₯2π2
+π₯3π3
+π₯4π4
+1
βππ’π‘
U = 1
1
80+
0.015
0.29+
0.37
0.15+
0.1
0.021+
0.015
0.29+
1
3.8
U = 0.131 W/ π2k
A = 2 x (L x H + H x W)
A = 2 x (7 x 10+10 x 5)
A = 240 π2
1) For ice cream unit
Q = 0.131 x 240 x (38 - (-20))
= 1829.73 W
2) For fish unit
Q = 0.131 x 240 x (38 - (-8))
= 1451.17 W
3) For meat unit
Q = 0.131 x 240 x (38 - (-5))
= 1356.52 W
4) For Apple unit
Q = 0.131 x 240x (38 - (2))
= 1135.69 W
5) For Carrot unit
Q = 0.131 x 240 x (38 - (0))
= 1198.79W
6) For Banana Unit
Q = 0.131 x 240 x (38 - 13)
= 788.68 W
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2.2. Heat transmission through ceiling
Thickness Conductivity
Units M W/k m
Slab 0.150 0.300
PUF 0.021 0.021
Asbestos 0.015 0.750
Length breadth Temp Temp
diff
Area Q
Units M m
W
Ice
cream
7.000 5.000 -20 58.000 35.000 1130.5
Fish 7.000 5.000 -8 46.000 35.000 896.61
Meat 7.000 5.000 -5 43.000 35.000 838.13
Apple 7.000 5.000 2 36.000 35.000 701.69
Carrot 7.000 5.000 0 38.000 35.000 740.68
Banana 7.000 5.000 13 25.000 35.000 487.29
U = 1
1
βππ+
π₯1π1
+π₯2π2
+π₯3π3
+1
βππ’π‘
U = 1
1
80+
0.15
0.3+
0.021
0.021+
0.015
0.750+
1
3.8
U = 0.557W/ π2k
A = L x W
= 7 x 5
= 35 π2
H T outside air (W/K π2 ) 80
H T inside air (W/K π2 ) 3.8
T amb( oC) 38
Q net 4794.90 Total H T C 0.557
ππΆ
ππΆ π2
5
1) For ice cream unit
Q = 0.557x 35 x (38 - (-20))
= 1130.5 W
2) For fish unit
Q = 0.557x 35 x (38 - (-8))
= 896.61 W
3) For meat unit
Q = 0.557x 35 x (38 - (-5))
= 838.13 W
4) For Apple unit
Q = 0.557x 35 x (38 - (2))
= 701.69 W
5) For Carrot unit
Q = 0.557x 35 x (38 - (0))
= 740.68 W
6) For Banana Unit
Q = 0.557x 35 x (38 - 13)
= 487.29 W
2.3. Heat transmission through floor: -
Thickness Conductivity
Units M W/k m
Sand 0.060 0.700
Rubble 0.100 10.700
Concrete 0.080 0.300
PUF 0.100 0.021
Plaster 0.015 0.290
H T outside air (W/Kπ2 ) 80
H T inside air (W/K π2 ) 3.8
T amb( oC) 38
6
Length breadth Temp Temp
Diff
Area Q
Units M m oC
m2 W
Ice cream 7.000 5.000 -20 58.000 35.000 364.823
Fish 7.000 5.000 -8 46.000 35.000 289.342
Meat 7.000 5.000 -5 43.000 35.000 270.472
Apple 7.000 5.000 2 36.000 35.000 226.442
Carrot 7.000 5.000 0 38.000 35.000 239.022
Banana 7.000 5.000 13 25.000 35.000 157.251
U = 1
1
βππ+
π₯1π1
+π₯2π2
+π₯3π3
+π₯4π4
+π₯5π5
+1
βππ’π‘
U = 1
1
80+
0.06
0.7+
0.1
10.7+
0.08
0.3+
0.1
0.021+
0.015
0.29+
1
3.8
U = 0.180W/ π2k
A = L x W
= 7 x 5
= 35 π2
1) For ice cream unit
Q = 0.180x 35 x (38 - (-20))
= 364.823 W
2) For fish unit
Q = 0.180x 35 x (38 - (-8))
= 289.342 W
3) For meat unit
Q = 0.180x 35 x (38 - (-5))
= 270.472 W
4) For Apple unit
Q net 1547.351 Total H T C 0.180
ππΆ
7
Q = 0.180x 35 x (38 - (2))
= 226.442 W
5) For Carrot unit
Q = 0.180x 35 x (38 - (0))
= 239.022 W
6) For Banana Unit
Q = 0.180x35 x (38 - 13)
= 157.251 W
2.4. Heat transmission through door: -
Avg air change per hr 0.125
Air density(kg/m^3) 1.2
Temp Amb 38
Cp(kJ/kg k) 1.005
Length Breadth Height Vol Temp Enthalpy Diff Q
Units M M m
KJ/Kg W
Ice cream 7 5 10 350 -20 58.29 850.063
Fish 7 5 10 350 -8 46.23 674.188
Meat 7 5 10 350 -5 43.215 630.2190
Apple 7 5 10 350 2 36.18 527.625
Carrot 7 5 10 350 0 38.19 556.938
Banana 7 5 10 350 13 25.125 366.406
Heat gain, Q = room volume x air changes per hour x air density x enthalpy change