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Cold Storage Design Calcs

This document provides calculations for the refrigeration requirements of a cold storage facility for fruits and vegetables. It details specifications of the storage room and crates, total storage capacity, heat loss calculations from walls, floors, ceilings and infiltration. Total daily and hourly heat loads are calculated, accounting for heat from stored products, respiration of fruits, and transmission losses. The required refrigeration power is determined to be 14.68 kW, with a refrigeration requirement of 4.17 tonnes. A table shows the cumulative respiration heat produced over 7 days as fruits are cooled from 21°C to 0°C.

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Richard John Purdon
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763 views3 pages

Cold Storage Design Calcs

This document provides calculations for the refrigeration requirements of a cold storage facility for fruits and vegetables. It details specifications of the storage room and crates, total storage capacity, heat loss calculations from walls, floors, ceilings and infiltration. Total daily and hourly heat loads are calculated, accounting for heat from stored products, respiration of fruits, and transmission losses. The required refrigeration power is determined to be 14.68 kW, with a refrigeration requirement of 4.17 tonnes. A table shows the cumulative respiration heat produced over 7 days as fruits are cooled from 21°C to 0°C.

Uploaded by

Richard John Purdon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd

REFRIGERATED COLD STORAGE DESIGN

Refrigeration Requuirements:

Given: Fruits and Vegetables Specific Heat, Hs: 3.80 KJ


Storage Temperature: From 21º to 0ºC 21.00 ºC
Store Room Dimension: 3X3X3 m³ 31.50 cu.m.
Store Room Height: 3.00 m
Crate Dimension: 37x53x31 cm³ 0.06 cm³
Store Room Capacity:Crates 415.00 Crates
Weight of fruits per crate: 20.00 kgs.
Total Capacity: 8,300.00 kgs.
Weight of the crate container: 2.00 kgs.
Heat Loss, Walls: Length Width 1.05 KJ/sq.m.ºC-hr
Wall area, sq.m. 3.50 3.00 39.00 sq.m.
Heat Loss, Floor: 34.10 KJ/h-sq.m.
Floor Area, sq.m.: 10.50 sq.m.
Ceilling Area, sq.m.: 10.50 sq.m.
Heat Loss, Ceiling: 0.64 KJ/h-sq.m.

COMPUTATION: Fruits and Vegetables

1.00 HEAT LOAD = W*Hs*ºC 662,340.00 KJ/day


27,597.50 KJ/hr

1.10 POWER REQT. , Watts: 7,665.97 Watts

2.00 HEAT LOAD, Crates: 43,575.00 KJ/day


1,815.63 KJ/hr
3.00 Respiration Heat Maximum:
Heat Maximum of fruit 8,130.20 KJ/hr
on the seventh day storage
3.10 Additional Respiration Heat: 3,285.42 KJ/hr
5 days intake of fruit cooled
to 0ºC

4.00 Heat Transmission (Walls): 862.41 KJ/hr

5.00 Heat Transmission (Floor): 358.05 KJ/hr


8ºC temperature Difference

6.00 Heat Transmission (Ceiling): 200.025 KJ/hr


Temperature Difference 30 ºC

7.00 Electrical Heat Load:

Lights 40 Watts 2,304.00 KJ/hr


[Link] light 2 units

Fan Motors 1.5 Hp 4,029.00 KJ/hr


No. of Fan 1 unit

8.00 Air infiltration assumes three 4,252.50 KJ/hr


complete air changes in 24 h,
outside air 21ºC
45.00 KJ/cu.m.21ºC

TOTAL AMOUNT OF HEAT PER HOUR: 52,834.72 KJ/hr

Power Requirement: Watts 14.68 KWatts

Compressor Power Reqt., Watts 17.27 KWatts 23.15

Refrigeration Requirement, Tonnes 4.17 tonnes


Commulative Respiration Heat of fruits during cooling
produced when a tonne of fruits are stored daily

Days from Mean Fruit temperature (ºC)*


TOTAL HEAT
Start of
15 10 6 4 2 1 0 (KJ)
Loading

1 7,000.00 7,000.00
2 7,000.00 5,217.00 12,217.00
3 7,000.00 5,217.00 2,917.00 15,134.00
4 7,000.00 5,217.00 2,917.00 2,009.00 17,143.00
5 7,000.00 5,217.00 2,917.00 2,009.00 2,344.00 19,487.00
6 7,000.00 5,217.00 2,917.00 2,009.00 2,344.00 2,122.00 21,609.00
7 7,000.00 5,217.00 2,917.00 2,009.00 2,344.00 2,122.00 1,900.00 23,509.00

* Approximate average temperature of the fruit during successive days as it is being cooled from 21ºC to 0ºC

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