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

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  • 7/27/2019 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.

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