Download - Ref Design Beef 150mtons.(Fresh Beef ,Dried Beef,Cut Beef)

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Technological Institute of the Philippines

938 Aurora Boulevard, Cubao, Quezon City

College of Engineering and Architecture

Department of Mechanical Engineering

Design of Cold storage (150mtons)

In Partial Fulfillment of the

Requirements for the Refrigeration Engineering

Presented by:

Aquino, Dan Joseph C.

Auxtero, Jomar Jose B.

Bagon, Eleazar U.

Cabrera, Roberto R.

Caguiao, Mark Anthony G.

Cereno, Paul Joseph M.

Collado, Irene G.

Corral, Aldrino Berrano C.

Cruz, Renz

Dela Cruz, John Paul

Garcia, John Lester

ME42FB1

Presented to:

Engr.Afurong

September 2013


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ACKNOWLEDGEMENT

First and Foremost, We would like to thank the lord God

Almighty for the wisdom, knowledge and inspiration that we

needed for all the hardest part of conducting our Design in Cold

Storage and for giving us more countless Blessings.

We heartfelt gratitude to our beloved friends, classmates

and family, especially to our parents who serves us a

instrumental in the attainment of our achievements, being source

of guidance, and inspiration by extending their valuable and

continuous support not only for our financial security but also

for our daily lives and encourage us to pursue this design.

Of course, our group would like to extend our full of

gratitude to our professors especially Engr. Afurong for giving

us a moral support and additional knowledge and valuable

information during the progress of our design. And for everyone

who have been part of making this design by contributing their

talents, insights and concern for the completion of this design

proposal and also in providing our needed resources and data for

the computation. Were giving thanks to all of us and God bless.


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TABLE OF CONTENTS

Chapter I

The Problem and Background of the Design

Introduction

Objectives

Statement of the Problem

Scope and Delimitation

Definition of Terms

Chapter II

Research Methodology and Related Literature

Research Design

Survey of Related Studies

Statistical Treatment of Data

Chapter III

Presentation and Data Analysis

Cold Storage Dimension

Cold Storage Layout

Insulation Optimization

North wall

East and West Wall

South Wall

Ceiling

Ground

Partition Wall

Maximum Cooling Load

Minimum Cooling Load


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Chapter IV

Conclusion and Recommendation

Conclusion

Recommendation

Bibliography

Appendix


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Chapter I

The Problem and Background of the Design

INTRODUCTION

Refrigeration and freezing of perishable food products is

an important and fascinating application area of heat transfer

and thermodynamics. Refrigeration is the process of removing

heat from an enclosed space or from a substances and moving it

to the place where it is harmless. The primarily purpose is to

lower the temperature of an enclosed space or substances and

maintains that said temperature. This process of cryogenics is

in the part of the process of refrigeration. And these processes

are applied in refrigerators and cold storage.

Refrigeration slows down the chemical and biological

processes in foods and the accompanying deterioration and the

loss of quality. The storagelife of fresh perishable foods such

as meats, fish, fruits, and vegetables etc., can be extended by

several days by cooling, and by several weeks or months by

freezing.

A refrigerator is one of the most important pieces of

equipment in the kitchen for keeping the food safe. These

electrical units are so common place today; a refrigerator was

once a little more than a box with the block of ice used to

supply a rather unreliable source of cold air. But then, we are

immediately reminds of its importance in our daily lives when

the power goes off or the unit fails, putting our foods safety

in risk.

In all over the country refrigerators or cold storage are

used in preserving some products such as meats, vegetables

fruits, beefs etc., in order to prevent food early spoilage. The

idea behind this is that refrigeration slow down the bacterial

action in making food much longer to decay.


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STATEMENT OF THE PROBLEM

OBJECTIVE

The design of cold storage consists of the following objectives

namely:

1.To enumerate and determine the feasibility of having coldstorage as a preservation of the products like fresh beef,

cut meats, dried beef.

2.To find out for the type of the insulation and thickness tobe considered in design.

3.To anticipate and formulate solutions to the potentialoperational predicaments arising from this design.

4.

Download - Ref Design Beef 150mtons.(Fresh Beef ,Dried Beef,Cut Beef)

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