Download - Refrigeration Table January
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REFRIGERATIONTABLES
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TABLE 10-1 THERMAL CONDUCTIVITY OF MATERIALS
USED IN COLDS STORAGE WALLS
Table 10-1 Thermal Conductivity of Materials Used in Colds Storage Walls
Materials DescriptionThermal Conductivity (k)
W/m K
Thermal
Conductance
W/ K
Masonry
Brick, common 0.72
Brick, Face 1.3
Concrete, Mortar or plaster 0.72Concrete, sand aggregate 1.73
Concrete, block
Sand aggregate 100mm 7.95
Sand aggregate 200mm 5.11
Sand aggregate 300mm 4.43
Clinder aggregate 100mm 5.11
Clinder aggregate 200mm 3.29
Clinder aggregate 300mm 3.01
Gypsum plaster 13mm 17.72
Tile, hallow clay 100mm 5.11
Tile, hallow clay 150mm 3.75
Tile, hallow clay 200mm 3.07
Woods
Maple, oak, similar hardwood 0.16
Fir, pine, similar soft wood 0.12
Plywood 13mm 9.09
Plywood 19mm 6.08
Roofing Asphalt roll rodfing 36.91Built-up roofing 9mm 17.03
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Table 10-1 Thermal Conductivity of Materials Used in Colds Storage Walls
Materials DescriptionThermal Conductivity (k)
W/m K
Thermal
Conductance
W/ K
Insulating materials
Blanket or bath, mineral or glass fiber 0.039
Board or slab
Cellular glass 0.058
Cork board 0.043
Glass fiber 0.036
Expandable polystyrene (smooth) 0.029
Expandable polystyrene (cut cell) 0.036
Expandable polyurethane 0.025
loose fill
Milled Paper or wood pulp 0.039
Sawdust os shaving 0.065
Mineral wool (rock, glass, slag) 0.039
Redwood bark 0.037
Wood fiber (soft woods) 0.043
Surface conductance (convection
coefficient)
Still air 9.37
Moving air (3.35 m/s or 12km/hr) 22.7
Moving air (6.7 m/s or 24km/hr) 34.1
Glass
Single pane 6.42
Two pane 2.61
Three pane 1.65Four pane 1.19
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TABLE 10-2 COEFFICIENT OF HEAT TRANSFER
(U FACTOR) OF TYPICAL COLD STORAGE WALLS,
ROOFS AND FLOORS (W/ K)
TABLE 10-2 Coefficient of Heat Transfer (U Factor) of Typical Cold Storage
Walls, Roofs and Floors (W/ K)
InsulationThickness (mm)
Insulation K Factor (W/m K)
0.025 0.030 0.035 0.040 0.045 0.050 0.055 0.066
25 0.732 0.834 0.931 1.013 1.091 0.163 1.229 1.289
50 0.420 0.489 0.556 0.617 0.675 0.731 0.784 0.834
75 0.295 0.346 0.397 0.443 0.489 0.533 0.576 0.617
100 0.227 0.267 0.308 0.346 0.383 0.420 0.455 0.489
125 0.182 0.218 0.252 0.283 0.315 0.346 0.376 0.405
150 0.153 0.184 0.213 0.240 0.267 0.294 0.320 0.346
175 0.136 0.159 0.185 0.208 0.232 0.256 0.279 0.302
200 0.119 0.140 0.163 0.184 0.206 0.227 0.247 0.267
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TABLE 10-4:GROUNDTEMPERATURES FOR COLD STORAGE
ROOMS (C)
Outdoor Winter Design Temperature (C) Design Ground Temperature (C)
-40 7
-35 10
-30 12
-25 15
-20 17
-15 20
-5 25
0 27
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TABLE 10-5: ALLOWANCE FOR SOLAR
RADIATION
Type of Surface East Wall South Wall West Wall Flat Roof
Dark-colored surfaces such as:
5 3 5 11Slate roofing,
Tar roofing,Black paintsMedium-colored surfaces such as:
3 2 3 8
Unpainted Wood
Brick
Red Tile
Dark cement
Red,Gray or green paint
Light-colored surfaces such as:
2 1 2 5White Stone
Light colored cement
White paint
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TABLE 10-6A: KILOJOULES PER LITRE REMOVED IN COOLING
AIR TO STORAGE CONDITIONS ABOVE 0C
Storage
Room Temp
C
Inlet Air Temperature, C
2530
35 40Inlet Air RH%
50 60 70 50 60 70 50 60 50 60
15 0.0128 0.0186 0.0246 0.0281 0.0357 0.0441 0.05 0.0563 0.0663 0.0795
10 0.0266 0.0323 0.0382 0.0319 0.0491 0.0574 0.0591 0.0694 0.0792 0.0992
5 0.0388 0.0445 0.0502 0.0536 0.061 0.0693 0.0708 0.081 0.0906 0.1036
0 0.0493 0.055 0.0606 0.0639 0.0713 0.0794 0.0808 0.091 0.1003 0.1141
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TABLE 10-6B KILOJOULES PER LITRE REMOVED IN COOLING AIR TO
STORAGE CONDITIONS BELOW ZERO DEGREES CELSIUS
Storage room
temp
Inlet Air Temperature, C
5 10 25 30 35
70 80 70 80 50 60 50 60 50 60
0 0.0092 0.0111 0.0142 0.0154 0.0505 0.0562 0.065 0.0724 0.082 0.0921
-5 0.0193 0.021 0.0235 0.0247 0.0592 0.0649 0.0736 0.0809 0.0903 0.1004
-10 0.0271 0.0288 0.0309 0.0321 0.0662 0.0719 0.0805 0.0877 0.097 0.1071
-15 0.035 0.0367 0.0383 0.0395 0.0732 0.0788 0.0873 0.0945 0.1037 0.1137
-20 0.0427 0.0444 0.0456 0.0468 0.0801 0.0857 0.0941 0.1013 0.1102 0.1203
-25 0.0501 0.0523 0.0524 0.0537 0.0866 0.0922 0.0998 0.1077 0.1165 0.1265
-30 0.0571 0.0588 0.0591 0.0604 0.0929 0.0985 0.1067 0.1138 0.1225 0.1325
-35 0.064 0.0657 0.0656 0.0668 0.0989 0.1045 0.1126 0.1197 0.1283 0.1382
-40 0.0708 0.0725 0.072 0.0732 0.105 0.1106 0.1185 0.1256 0.1341 0.144
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Note: For
Storage roomwith
anterooms,
reduce rate to
50% of table
value. For
heavy usage,
add 50% to
table values.
TABLE 10-7 Average Air InfiltrationRates in L/s Due To Door Openings TABLE 10-7 Average Air Infiltration Ratesin L/s Due To Door Openings
(Does not apply to rooms using
ventilating grilles or ducts)
(Does not apply to rooms using ventilating
grilles or ducts)
Infiltration Rate (L/s) Infiltration Rate (L/s)
Room Volume
(m3)
Rooms
Above0.C
Rooms Below
0.C
Room Volume
(m3)
Rooms Above
0.C
Rooms Below
0.C
7 3.1 2.3 150 12.2 9.4
8.5 3.4 2.6 200 13.9 10.9
10 3.7 2.8 250 15.3 11.9
15 4.4 3.3 300 16.7 12.9
20 5 3.8 400 19 14.9
25 5.5 4.2 500 21.4 16.8
30 5.9 4.6 600 23.6 18.1
40 6.8 5.4 700 24.3 18.6
50 7.5 5.8 800 25.9 20.4
75 9 6.9 900 27.1 21.9100 10.2 7.9 1000 28.9 23.1
TABLE 10-7 AVERAGE AIR INFILTRATION RATESIN L/S DUE TO DOOR OPENINGS
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TABLE 10-8 DESIGN DATA FOR MEAT
STORAGE
TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
MeatsType of
Storage
Design Room ConditionsMaxim
um
Storag
e
Period
%
Chilling DataEst.
Prod
Late
nt
Heat
kj/kg
24
Hour
s
Specific
Heat Late
nt
Heat
of
Fusio
n
kj/kg
Water
Conte
nt %
Freezi
ng
Point
C
Maxim
um
Room
Air
Motion
m/s
Type of
Unit
Pressur
ed
Temperature Relative HumidityProduct
Temp C Tim
e
Ho
urs
Rate
Factor
kj/kg-K
Recomme
nded
Permissibl
e
Recomme
nded
Permissib
leg/kg At
Recomm
ended
Condition
s
Befor
e
Freezi
ng
After
Freezi
ngC C C C Start Finish
Bacon
Short 12.75 10-15.5 65 55-65 5.95
15
days
5.81
2.09 1.26 69 20
0.75 S or B
Hardening -2.25(-2.25)-(-
1.0)75 70-80 2.34 2.79 0.45 B
Slicing
Room10 10-12.75 40 35-40 3.04 0.3 S or B
Beef Chill start 3.25 85 4.11
37.7
56.75 24 0.56
7.74
3.14 1.67 228 72 -0.5
1.25
B
Combine
d
Chill
Finish0.5 11.6 0.45
d85 3.31
chill
and
holding
Beef-
driedLong 12.75 12.75-15.5 65 65-70 5.95 6 mo 0.23
0.92-
1.42
0.79-
1.09
16-
515-15 0.75 S or B
Beef-
fresh
Short 1.75 1.75-4.50 87 85-90 3.71
3 wks37.7
56.75 18 0.67
11.6
3.14 1.67 228 72 -0.5
0.3 S or B
Long -1 (-1.00)-0 87 85-90 2.97 3.95 0.3 B
Chill start -1 87 5.47 51.1 1.25 B
Chillfinish
87 2.97 3.95 0.75d
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TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
Meats
Type of
Storage
Design Room ConditionsMaxi-
mum
Stora-
gePe-
riod
%
Chilling DataEst.
Prod
Latent
Heatkj/kg
24
Hours
Specific
Heat La-
tent
Heat
ofFu-
sion
kj/kg
Water
Content %
Free
zing
PointC
Maxi-
mum
Room
AirMo-
tion
m/s
Type
of Unit
Pres-sured
Temperature Relative HumidityProduct
Temp C Time
Hours
RateFac
tor
kj/kg-K
Recom
mended
Permissib
le
Recom
mended
Permissib
leg/kg At
Recom
mended
Conditio
ns
Before
Free
zing
After
Free
zingC C C C Start Finish
Brined
Meat
Short 4.5 4.5-7.25 80-85 4.426 mo
2.323.14 221
0.75 S or B
Long -0.5 (0.5)-0 80-85 3.04 1.86 0.75 B
Cut
Meat
Short 1 1.0-3.25 87 85-90 3.545
days
13 3.01 1.67 235 65 -1.75 0.3 S
Fish
FrozenLong -18 1.0-3.25 85 80-85 6.64 6 mo 0.23
3.18 1.72 235 70 -2.25
1.25 S or B
IcedShort 1 (-1.0)-0 85 80-85 3.47
15
days13.25 0.45 S or B
Long -1 85 80-85 2.91 0.93 0.45 S or B
Hams
and
Loins
Short 1 1.0-3.25 85 85-87 3.47
3 wks 40.5 1.14 8 1
7.9 2.85 1.59
201
52
0.5
0.3 S or B
fresh Long -2(-2.25)-(-
1.0)85 85-87 2.64 4.18 2.5 1.34 57 30 B
smoked
Short 12.75 10-15.0 65 55-65 5.95 3.02 0.75 S or B
Chill
starts15.5 70 7.7 11.6 0.75 S or B
Chill
finish12.75 70 6.4 0.7 0.75
d
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TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
MeatsType of
Storage
Design Room Conditions g/kg
At
Reco
mme
ndedCond
itions
Maxim
um
Storag
e
Period%
Chilling Data Est.
Prod
Latent
Heat
kj/kg24
Hours
Specific
HeatLate
nt
Heat
of
Fusion
kj/kg
Wate
r
Cont
ent %
Freezi
ng
Point
C
Maxi
mum
Room
Air
Motion m/s
Type
of
Unit
Pressured
Temperature Relative HumidityProduct
Temp CTim
e
Hour
s
Rat
e
Fac
tor
kj/kg-K
Recomm
ended
Permiss
ible
Recomme
nded
Permissi
ble
Befor
eFreez
ing
After
Freez
ingC C C C Start Finish
Hog 18
h
Chill
start7.25 85 5.35 40.5 1.75 18
0.6
755.8
2.85 1.59 201 60 -2.75
1.25 B
ChillingChill
finish-1 85 2.91 40.5 1.75 14
0.6
74.42 0.75 B
4 H
Chill
start3.25 90 4.36 53.5 1.25
Chill
finish-2.25 90 2.81 4.42 0.75
d
Lamb
Short 11.0-
3.2590 85-90 3.68
2 wks 37.5 4.5 50.7
5
7.9
2.8 1.26 194 58 -1.75
0.3 S or B
Long -2.25(-2.25)-
(-1.0)90
b85-90 2.81 3.02 0.3 B
Chill
start7.25 90 5.65 44.2 1.25 B
Chillfinish
-1 90 3.08 3.02 0.45d
Offal
(livers,
heart,
etc.)
Chill
Start4.5 85 4.42
32.25 1.75 18 0.7
48.8
3.14 1.76 239 72
0.75
S or BChill
Finish0 85 3.18 3.02 0.45
Oyster
Shell
Short 1.751.75-
4.590 85-90 3.82 15days 9.76 3.47 1.84
270
80.4 -2.75 0.45 S
Long 0 0-3.25 90 85-90 3.38 10days 1.16 3.77 1.92 87 -2.75 0.45 B
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TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
MeatsType of
Storage
Design Room Conditions g/kg
At
Recom
mend
ed
Conditions
Maxi
mum
Stora
ge
Perio
d %
Chilling Data Est.
Prod
Latent
Heat
kj/kg
24Hours
Specific
HeatLaten
t
Heat
of
Fusio
nkj/kg
Wate
r
Cont
ent
%
Freezi
ng
Point
C
Maxi
mum
Room
Air
Motio
n m/s
Type
of
Unit
Pressu
red
Temperature Relative HumidityProduct
Temp C Time
Hour
Rat
e
Fac
tor
kj/kg-K
Recomm
ended
Permissi
ble
Recomm
ended
Permissi
ble
Befor
e
Freezing
After
Freez
ingC C C C Start Finish
Pork
(fresh)
Short 1 1.0-3.25 85 85-90 3.4715day
s7.9 2.85 1.59 2011 60 -2.25 0.45 S or B
Long -2.25
-12.25
87 85-90 2.7110
days
29.5 4.5 5 100
0.930-
46
3.18 1.55 2 46 74 -2.75
0.3 B
Poultry
FreshLong -18 85 85-90 0.664
10
mo39.5 0.75 S
FrozenWet
picked
Chill
Starts 7.25 85 5.35 0.96 0.75 B
Chill
Finish85 3.18 0.45
Sausage
Casing
(Salted )
Short 4.5 4.5-7.25 80 75-80 4.154 mo 0.46 2.51 12.75
S or B
Long 0.5 -0.5 80 75-80 2.87 B
Franks
andsmoked
Short 1.75
1.75-4.5
85
80-90
3.6
48hrs 21 1.75 2 1
10
3.56 2.34 200 60 -1.75
0.3 S or B
Chill
Starts 5.5 80 4.51 20.9 0.75 BChill
Finish0 80 3.01 0.3
Fresh
Short 1.75
1.75-4.5
85
85-90
3.6
7
days21 1.75 2 100
10
2.07 2.34 216 65 -3.25
0.3 S or B
Chill
Starts5.5 85 4.8 20.9 0.75 B
Chill
Finish0 85 3.18 0.3
Mfgroom
12.75 12.75-15.5
40 35-40 3.64 0 0.3 S or B
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Note:a Room Humidity Important
b Recommended room conditions must be maintained within narrow limits. Investigate possible necessity of installing heating and /or
humidifying equipment to maintain desired room conditions.
c Product sealed from air in general practice or not critical to room humidity. Wide latitude permissible in selecting apparatus dew point for
balancing equipment.
d higher air velocities are permissible and desirable during loading but must be reduced for storage or holding conditions.
e S= either prime surface or finned type coil. B= brine spray unit.f Some packers use temperature down as low as -7C or even -18 C
TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
Meats
Type of
Storage
Design Room Conditions
g/kg At
Recom
mende
dConditi
ons
Maxim
um
Storag
ePeriod
%
Chilling DataEst.
Prod
Latent
Heatkj/kg
24
Hours
Specific
Heat Late
nt
Heat
ofFusio
n
kj/kg
Water
Content %
Freezi
ng
PointC
Maxim
um
Room
AirMotion
m/s
Type of
Unit
Pressured
Temperature Relative HumidityProduct
Temp CTime
Hour
Rate
Factor
kj/kg-K
Recomme
ndedPermissible
Recom
mended
Permissib
le Before
Free
zing
After
Free
zingC C C C Start Finish
Smocked
Summer
Short 4.5 1.75-4.5 85 80-90 4.42 6 mo 7.44
3.56 2.34 200 60 -4
0.3 S or B
Drying 10 9-13,25 70 65-80 5.31 6-8 mo 11.6 0.3 B
Long 0 0-10 70 70-75 2.65 4.65 0.3 B
Wrapper
room
7.25 7.25-10 85 80-85 5.35 0 0.3 S or B
Veal
Short 1 1.0-3.25 87 85-90 3.54
15days 37.25 4.5 6 0.75
8.37
1.65 1.63 212 63 -1.75
0.3 S or B
Long -2.25 (-2.25)- (-1) 87 85-90 2.71 3.02 0.3 B
Chill
Starts7.25 90 5.65 48.8
0.450.3
0B
Chill
Finish1 90 3.08 3.02
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TABLE 10-9 DESIGN DATA FOR VEGETABLE STORAGE
TABLE 10-9 Design Data For vegetable Storage
Vegetable Typeof
Storag
e
Design Room Conditions g/kg
At
Recommend
ed
Condit
ions
Maxi
mumStora
ge
Perio
d %
Chilling Data Est.
Prod
LatentHeat
kj/kg
24
Hours
Specific
HeatLate
nt
Heatof
Fusi
on
kj/kg
Water
Cont
ent %
Freezing
Point
C
Maxim
umRoom
Air
Motio
n m/s
Typeof Unit
Pressu
red
Temperature Relative Humidity Product
Temp C
Tim
e
Hou
rs
Rat
e
Fact
or
kj/kg-KRecomm
ended
Permissib
le
Recomm
ended
Permissi
bleBefor
e
Freez
ing
After
Freez
ingC C C C Start Finish
Asparagus
Short 4.5 4.5-7.25 90 85-90 4.68
30
days
15.5 1 24 0.9
13.9
3.81 2.05 314 94 -1.25
0.45 S
Long 0 0-2.25 90 85-90 3.38 1.16 0.3 S or B
Chill
Start
4.5 85 4.42 30.2 0.75 S or B
Chill
finish0.5 85 3.31 1.16 0.3
Beans,
green
Short 4.5 4.5-7.25 90 85-90 4.68
30
days26.5 1.75 20 0.67
6.97
3.64 1.97 277 83 -1.25
0.45 S
Long 0.5 0-4.5 90 85-90 3.51 1.83 0.3 S or B
Chill
Start4.5 85 4.42 34.9 0.75 S or B
Chill
finish0.5 85 3.31 1.63 0.3
Beans
(lima)
Short 4.5 4.5-7.25 90 85-90 4.68
15
days
shelle
d
6.97
3.26 1.51 230 68.5 -2
0.45 S
Long 0.5 0-4.5 90 85-90 3.51
30
days
unshe
lled
1.39 0.3 S or B
Beets,tops off
Short 4.5 4.5-7.25 90 85-90 4.65 3.77 2.01 300 90 -2.75 0.45 SLong 0 0-2.25 95 95-96 0.7 0.3 S or B
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TABLE 10-9 Design Data For vegetable Storage
Vegetable Type of
Storage
Design Room Conditions g/kg
At
Recom
mende
dConditi
ons
Maxi
mum
Stora
ge
Perio
d %
Chilling Data Est.
Prod
Latent
Heat
kj/kg24
Hours
Specific
HeatLate
nt
Heat
of
Fusion
kj/kg
Wate
r
Conte
nt %
Freez
ing
Point
C
Maxim
um
Room
Air
Motio
n m/s
Type
of Unit
Pressu
red
Temperature Relative Humidity
Product
Temp CTim
eHou
rs
Rat
eFact
or
kj/kg-K
Recom
mended
Permissib
le
Recomm
ended
Permissi
ble
Befor
eFreezi
ng
AfterFreez
ingC C C C Start Finish
Beets,
tops on
Short 4.5 4.5-7.25 90 85-90 4.68
10-14
days21 1 24 0.8
6.97
3.77 2.01 300 90 -0.5
0.45 S
Long 0 0-0.25 90 85-90 3.38 0.93 0.3 S or B
Chill Start 4.5 90 4.68 39.5 0.75 S or B
Chill
finish0 90 3.38 0.93 0.3
Broccoli
Short 4.5 4.5-7.25 90 90-95 4.68
7-10
days
26.7
51 24 0.8
9.3
3.77 2.01 314 93 -1.5
0.45 S
Long 0 0-1.75 90 90-95 3.38 1.16 0.3 S or B
Chill Start 4.5 90 4.68 32.5 0.75 S or B
Chill
finish0.5 90 3.51 1.16 0.3
Brussel
sprouts
Short 4.5 4.5-7.25 95 90-95 4.92
3-4
wks.
26.7
51 24 0.8
11.6
3.81 2.05 316 94.5 -0.5
0.45 S
Long 0.5 0-1.75 95 90-95 3.71 1.16 0.3 S or BChill Start 4.5 90 4.68 32.5 0.75 S or B
Chill
finish0.5 90 3.51 1.16 0.3
Cabbage
Short 1.75 1.75-4.5 95 90-95 4.02
3-4
mo.21 1 24 0.8
16.3
3.89 1.97 307 91.5 -0.5
0.45 S or B
Long 0 0-2.25 95 90-95 3.57 1.16 0.3 S or B
Chill Start 4.5 90 4.68 39.5 0.75 S or B
Chillfinish
0 90 3.38 1.16 0.3
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TABLE 10-9 Design Data For vegetable Storage
Vegetable Type of
Storage
Design Room Conditionsg/kg
At
Recom
mend
edCondit
ions
Maxi
mum
Stora
ge
Period %
Chilling DataEst.
Prod
Latent
Heat
kj/kg
24
Hours
Specific
HeatLate
nt
Heat
of
Fusi
on
kj/kg
Wate
r
Cont
ent %
Freez
ing
Point
C
Maxim
um
Room
Air
Motion m/s
Type
of Unit
Pressu
red
Temperature Relative HumidityProduct
Temp CTim
e
Hours
Rat
e
Factor
kj/kg-K
Recom
mended
Permissib
le
Recomm
ended
Permissi
ble
Befor
eFreez
ing
After
Freezing
C C C C Start Finish
Carrots,
tops off
Short 4.5 4.5-7.25 90 85-90 4.68 4-5
mo.
4.653.89 1.86 293 88 -0.75
0.45 S
Long 0 0-2.25 95 95-98 3.57 0.7 0.3 S or B
Carrots,
tops on
Short 4.5 4.5-7.25 90 85-90 4.68
10-14
days21 1 24 0.8
9.3
3.6 1.88 293 88 -0.5
0.3 S
Long 0 0-2.25 90 85-90 3.38 1.16 0.3 S or B
Chill
Start4.5 90 4.66 39.5 0.75 S or B
Chill
finish0.5 90 3.38 1.16 0.3
Cauliflowe
r
Short 1.75 1.75-4.5 90 85-90 3.82
2-3
wks21 1 24 0.8
9.3
3.6 1.88 293 88 -0. 5
0.3 S
Long 0 0-2.25 90 85-90 3.38 1.16 0.3 S or B
Chill
Start4.5 90 4.68 39.5 0.75 S or B
Chill
finish0 90 3.38 1.16 0.3
Celery
Short 1.75 1.75-4.5 90 90-95 3.82
2-4
mo
9.3
3.81 1.92 316 94.5 -1.25
0.45 S
Long
(wet
ted)
0 -0.5 90 90-95 3.38 2.32 0.3 S or B
Corn
(green)
Short 1.75 1.75-4.45 90 85-90 3.82
4-8
days21 21 24 0.8
16.3
3.6 1.59 251 75.6 -1.75
0.45 S
Long 0 -5.5 90 85-90 3.38 1.16 0.3 S or B
Chill
Start4.5 85 4.42 39.5 0.75 S or B
Chillfinish
0 85 3.18 1.16 0.3 S or B
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TABLE 10-9 Design Data For vegetable Storage
Vegetable
Type
of
Stora
ge
Design Room Conditionsg/kg
At
Recom
mende
dConditi
ons
Maxim
um
Storag
e
Period
%
Chilling DataEst.
Prod
Late
nt
Heat
kj/kg 24
Hou
rs
Specific
Heat Laten
t
Heat
of
Fusion
kj/kg
Wate
r
Cont
ent %
Freezi
ng
Point
C
Maxi
mum
Room
Air
Motio
n m/s
Type
of Unit
Pressu
red
Temperature Relative HumidityProduct
Temp C Time
Ho
urs
Rate
Factor
kj/kg-K
Recomm
ended
Permiss
ible
Recomm
ended
Permissi
ble Befor
eFreez
ing
AfterFreez
ingC C C C Start Finish
Cucumbers
Short 10 10-15.5 85 85-90 6.45
10-14
days1 1 24 1
6.97
3.89 2.01 318 95.5 -0.75
0.45 S
Long 7.25 7.25-10 85 85-90 5.35 0.93 0.45 S or B
Chill
Start15 80 8.81 30.2 1.25 S or B
Chill
finish 10 80 6.08 0.46 0.75
Endive
Short 1.75 1.75-4.5 90 90-95 3.822-3
wks
9.3
3.77 1.92 316 89 -0.5
0.45 S
Long
(iced)1.75 0-2.25 90 90-95 3.82 2.32 0.45 S or B
Lettuce
Short 1.75 1.75-4.5 90 90-95 3.822-3
wks
16.3
3.77 1.92 316 89 -0.5
0.45 S
Long
(iced)1.75 0.2.25 90 90-95 3.82 2.32 0.3 S or B
Melons Short 7.25 7.25-10 85 75-85 5.352-4
wks
26.7
51 24 0.9
6.97 3.81 1.92 267 85 -1.75 0.45 S
Watermelon Long 2.25 2.25-4.5 85 75-85 3.747-10
days0.46 3.81 1.97 298 0.089 -1.75 0.75 S or B
Honeydews Long 0 0-1.75 85 75-85 3.18 0.46 0.45 S or B
Cantaloupes
Chill
Start4.5 85 4.42 32.5 1.25
Chill
finish0 85 3.18 0.46 0.75
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TABLE 10-9 Design Data For vegetable Storage
Vegetable Type of
Storage
Design Room Conditionsg/kg
At
Reco
mme
nded
Condi
tions
Maxim
um
Storag
ePeriod
%
Chilling DataEst.
Prod
Latent
Heat
kj/kg
24
Hours
Specific
HeatLate
nt
Heat
of
Fusion
kj/k
g
Wate
r
Content %
Freezi
ng
PointC
Maxi
mum
Room
AirMotio
n m/s
Type
of
Unit
Pressu
red
Temperature Relative Humidity
Product
Temp CTim
eHou
rs
Rat
eFact
or
kj/kg-K
Recom
mende
d
Permissi
ble
Recomm
ended
Permissi
bleBefor
e
Freez
ing
AfterFreez
ingC C C C Start
Finis
h
Onions
Short 10 10-15.5 75 70-75 5.71
6-8
mo.21 1 24 0.3
4.65
3.81 2.13 302 89 -1
0.75 S
Long 0 0-2.25 75 70-75 2.82 0.48 0.75 S or B
Chill
Start4.5 75 3.92 23.2 1.25 S or B
Chillfinish
0 75 2.82 0.46 0.75
Parsnips
Short 1.75 1.75-4.5 95 90-95 4.02
2-4 mo 21 1.1 24 80
9.29
3.6 1.84 277 83 -1.75
0.3 S
Long 0 0-2.25 95 90-95 3.57 1.16 0.3 S or B
Chill
Start4.5 90 4.68 39.5 0.75 S or B
Chill
finish0 90 3.38 1.16 0.45
Peas (green)
Short 1.75 1.75-4.5 90 85-90 3.82
1-2
wks26.75 1 20 0.8
6.97
3.43 1.88 249 80 -1.75
0.45 S
Long 0 0-2.25 90 85-90 3.38 1.16 0.45 S or BChill
Start4.5 85 4.42 32.5 0.75 S or B
Chill
finish0.5 85 3.31 1.16 0.45
Potatoes
(eating)
10 21-Oct 85 85-90 6.45 6.97
3.6 1.97 263 78.5
-1.75 0.75 S
2.25 2.25-10 85 85-90 3.37 1.16 -1.75 0.75 S or B
Potatoes
(seed stock)
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TABLE 10-9 Design Data For vegetable Storage
Vegetable Type of
Storage
Design Room Conditionsg/kg
At
Reco
mmended
Condi
tions
Maxim
um
Storag
ePeriod
%
Chilling DataEst.
Prod
Latent
Heatkj/kg
24
Hours
Specific
Heat Late
nt
Heat
ofFusi
on
kj/kg
Wate
r
Content %
Freez
ing
PointC
Maxim
um
Room
AirMotio
n m/s
Type
of Unit
Pressured
Temperature Relative Humidity
Product
Temp C
Tim
e
Hou
rs
Rat
e
Fact
or
kj/kg-K
Recom
mended
Permissib
le
Recomm
ended
Permissi
ble Before
Freez
ing
After
Freez
ingC C C C Start Finish
Sauerkraut Short 7.25 7.25-10 80 75-80 5.04
5 mo
6.97
3.85 2.14 298 89 -3.5
0.75 S
(in kegs) Long -1 (-1.0)-0 80 75-80 2.74 0.46 0.45 B
SpinachShort 1.75 1.75-4.5 95 90-95 4.02 10-14
days
16.33.85 2.13 300 90 -1
0.45 S
Long 0 0-2.25 95 90-95 3.57 1.16 0.3 S or B
Sweet
potato
Short 12.7512.75-
15.585 80-85 7.78
4-6 mo
6.97
3.6 0.42 237 78 -2
0.75 S
Long 12.7512.75-
15.585 89-85 7.78 0.93 0.75 S or B
Tomatoes
green
Short 12.7512.75-
15.585 85-90 7.78
3-5
wks
26.7
51 34 1
6.97
3.85 1.92 307 95 -0.75
0.45 S
Long 12.7512.75-
15.585 85-90 7.78
7-10
days1.16 0.3 S or B
Ripening 18.25 18.25-21 85 85-90 11.17 4.65 0.75 S
Chill
Start21 4.5-10 85 85-90 13.32 32.5 0.45 S
Chill
finish10 85 6.45 0.93 0.45 S
Ripe Long 7.25 85 5.35 6.97
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Notes:
Room humidity important.Recommended room conditions must be maintained within narrow limits. Investigate possible necessity of installing heating
and humidify equipment to maintain desired room conditions.
Product sealed from air in general practice or not critical to room humidity. Wide latitude permissible in selection of apparatus
dew point or balancing equipment.
Higher air velocities are permissible and desirable during loading but must be reduced for storage or holding condition.
S is equal to either prime surface or fine type coil. B = brine spray unit.
Temperature depends upon length of storage period desired. See U.S. department of agriculture circular No. 278
For successful storage sweet potatoes must be cured. (Held at 27 to 30 degrees Celsius and 85 to 90% Relative humidity for
10 to 14 days.) See U.S. Department of Agriculture circular no. 278.Product pre-cooled by ice water in general practice before entering in storage room.
Vegetable Type ofStorage
Design Room Conditions
g/kg
At
Recom
mende
d
Conditions
Maxi
mum
Storag
e
Period%
Chilling DataEst.
Prod
Laten
t
Heat
kj/kg
24
Hours
Specific
HeatLate
nt
Heat
of
Fusi
onkj/kg
Wate
r
Content %
Freez
ing
PointC
Maxim
um
Room
Air
Motion m/s
Type
of Unit
Pressured
Temperature Relative Humidity
Product
Temp C
TimeHour
Rate
Factor
kj/kg-K
Recomm
ended
Permissib
le
Recomm
ended
Permissi
ble Befor
e
Freezing
After
Freezing
C C C C Start Finish
Turnips
Short 1.75 1.75-4.5 95 95-98 4.02
4-5
mo21 1 24 0.8
9.3
3.77 1.88 298 89.5 -0.75
0.45 S
Long 0 0-2.25 95 95-98 3.57 1.16 0.3 S or B
Chill
Start4.5 95 4.92 39.5 0.75 S or B
Chill
finish0 95 3.57 1.16 0.3
Vegetable
(wetted,
mixed)
Short 4.5 4.5-7.25 85 85-90 4.42
2-4
mo
26.7
53.25 18 0.7
11.6
3.77 1.88 302 90 -1
0.45 SLong 1.75 1.75-4.5 87 85-90 3.71 2.79 0.45 S or B
Chill
Start10 90 6.85 53.5 0.75 S or B
Chill
finish1.75 90 3.82 2.79 0.45
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TABLE 10.10 DESIGN DATA FOR FRUIT STORAGE
TABLE 10.10 Design Data For Fruit Storage
Fruits Type of
Storage
Design Room Conditions
g/kg At
Recommende
d
Conditi
ons
Maxi
mumStora
ge
Perio
d %
Chilling DataEst.
Prod
Laten
t
Heat
kj/kg
24
Hour
s
Specific
Heat Laten
t
Heat
of
Fusio
n
kj/kg
Water
Cont
ent %
Freezing
Point
C
Maxi
mumRoom
Air
Motio
n m/s
Type
of
Unit
Pressu
red
Temperature Relative Humidity
Product
Temp CTim
e
Hou
rs
Rate
Facto
r
kj/kg-K
Recom
mende
d
Permissi
ble
Recomm
ended
Permissi
bleBefor
e
Freez
ing
After
Freez
ingC C C C Start Finish
Apples
Short 1.75 1.75-4.5 87 85-88 3.75 9.3 3.72 1.82 284 84 -1.75 0.45 S
Long -1 (-1.0)-0 85b 85-88 2.9748
mo'
0.46 0.3 B
Chilll
start4.5 85 4.42
26.7
50 24 0.67
55.7
90.75 B
Chill
finish-1 85 2.91 0.7 0.3
Apricots
Short 1.75 1.75-4.5 85 80-85 3.6 9.3 3.85 2.1 284 85 -2.25 0.45 S
Long 0 (1.0)-0 85a 80-85 3.187-14
days0.7 0.3
S or
B
Chilll
start4.5 85 4.42
26.7
50.5 20 0.67 46.5 0.75 B
Chill
finish0 85 3.18 0.7 0.3
Avocados
Short 4.54.5-
11.7585b 85-90 4.42
10.4
63.81 2.1 316 94 -2.75 0.45 S
Long 3.252.75-
11.7585b 85-90 4.11
10
days0.7 0.45 S
Chilll
start4.5 85 4.42
26.7
53.75 22 0.67
51.1
41.25 S
Chillfinish
0.5 85 3.31 0.7 0.45
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Fruits Type of
Storage
Design Room Conditionsg/kg
At
Reco
mme
nded
Condi
tions
Maxi
mum
Stora
ge
Perio
d %
Chilling DataEst.
Prod
Laten
t
Heat
kj/kg
24
Hours
Specific
Heat Laten
t
Heat
of
Fusio
n
kj/kg
Wate
r
Cont
ent
%
Freezi
ng
Point
C
Maxi
mum
Room
Air
Motio
n m/s
Type
of
Unit
Pressu
red
Temperature Relative HumidityProduct
Temp C
Time
Hour
Rat
e
Fac
tor
kj/kg-K
Recom
mended
Permis
sible
Recomm
ended
Permissi
ble Befor
e
Freez
ing
After
Freez
ingC C C C Start Finish
Bananas g
(see Doc,
2D-84)
Ripening 2116.75-
-2195 90-95 14.95 Heating
13.3-
12.14.65 3.77 251 75
(-
3.25)0..45 S
Chill
start21 95 14.95 20
13.2
512 0.1
25.5
71 0.75 S
Chill
Finish13.5 90 8.57
10
days2.32 0.45
Holding
Green 13.5
13.25-
15.5 92 90-95 8.75 2.32 0.45 SHolding
Ripe13.5
13.25-
15.587 85-90 8.28 2.32 0.45 S
Berries
(general)
Short 1.751.75-
4.585 80-85 3.6
14.6
43.77 2.1 279 84
(-
2.25)0.45
S or
B
Long 0(-0.5)-
085b 80-85 3.18
3-10
days0.7 (-1.0) 0.3
S or
B
Chilll
start4.5 85 4.42
26.
751 20 0.67 46.5 1.25
S or
B
Chill
finish0 85 3.18 0.7 0.3
Cranberries
Short 2.252.25-
4.585 85-90 3.77
11.6
23.81 1.97 284 88 -2.75 0.45 S
Long 2.252.25-
4.585b 85-90 3.77
1-
3mo0.46 0.45
S or
B
Chilll
start4.5 85 4.42 21 3.25 20 0.67
41.8
40.75
S or
B
Chillfinish 2.25 85 3.74 0.46 0.45
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TABLE 10.10 Design Data For Fruit Storage
Fruits Type of
Storage
Design Room Conditions
g/kg At
Recom
mende
dConditi
ons
Maxim
um
Storag
ePeriod
%
Chilling Data Est.
Prod
Laten
t
Heatkj/kg
24
Hour
s
Specific
HeatLaten
t
Heat
ofFusio
n
kj/kg
Wate
r
Content %
Freezi
ng
PointC
Maxi
mum
Room
AirMotio
n m/s
Type
of
UnitPressu
red
Temperature Relative HumidityProduct
Temp C Tim
e
Hou
rs
Rat
e
Fact
or
kj/kg-K
Recomm
ended
Permissi
ble
Recomm
ended
Permissi
ble Before
Freez
ing
After
Freez
ingC C C C Start Finish
Dates
(cured)
Short 1.75 1.75-4.5 70c 65-75 2.92 0.23 1.46 60 18 -15.5 0.75S or
B
Long -2.25 (-2.25)-0 70c 65-75 2.2
3-6
mo' 0.12 0.75
S or
B
Dried
Fruits
Short 1.75 1.5-4.5 70c 70-75 2.67 0.23 1.9 1.34 100 30 0.75 S
Long 0 0-2.25 70c 70-75 2.659-
12mo0.16 0.75
S or
B
Figes
and
Dates
(fresh)
Short 4.5 4.5-10 75 65-75 3.9211.6
22.97 1.84 270 90 -2 0.45 S
Long 1 1.0-2.25 70 65-75 2.8515
days
0.93 0.45 S
Grapes
(Americ
an
Eastern)
Short 1.75 1.75-4. 85 80-85 3.611.6
23.77 2.55 260 77 -2 0.45 S
Long -0.6 (-0.5)-0 85b 80-85 3.04 0.93 0.45S or
B
Chilll
start4.5 85 4.42
3-8
wks'21 1 20 0.8
32.5
40.45
S or
B
Chill
finish 0 85 3.18 0.93 0.45
S or
B
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TABLE 10.10 Design Data For Fruit Storage
Fruits Type of
Storage
Design Room Conditionsg/kg
At
Reco
mmen
ded
Condit
ions
Maxi
mum
Stora
gePerio
d %
Chilling DataEst.
Prod
Laten
t
Heat
kj/kg
24
Hour
s
Specific
Heat Laten
t
Heat
of
Fusio
n
kj/kg
Wate
r
Content %
Freezi
ng
PointC
Maxi
mum
Room
AirMotio
n m/s
Type
of
Unit
Pressu
red
Temperature Relative HumidityProduct
Temp C Tim
eHour
s
Rate
Facto
r
kj/kg-K
Recomm
ended
Permissi
ble
Recomm
ended
Permissi
ble Befor
e
Freez
ing
AfterFreez
ingC C C C Start Finish
Grapes
(Vinifera
California)
Short 1.25 1.75-4.5 85 85-90 3.611.6
23.56 2.47 260 79 -4.25 0.45d S
Long -1 (-1)-0 85b 85-90 2.913-6
mo0.93 0.45
S or
B
Chilllstart
4.5 85 4.42 21 1 20 0.8 32.54
1.25 S orB
Chill
finish0 85 3.18 0.93 0.45d
Grapefruit
Short 4.5 4.5-7.25 90 85-90 4.68 4.65 3.18 2.1 298 88 -2 0.45 S
Long 0 0-1.0 85b 85-90 0.76-8
wks0.7 0.45
S or
B
Chilll
start4.5 85 4.42 24 1 22 0.7
44.1
61.25
S or
B
Chillfinish
0 85 3.18 0.7 0.45d
Lemons
Short 12.7512.75-
15.585b 85-90 7.78 6.97 3.81 2.1 293 88 -2.25 0.45 S
Long 12.7512.75-
15.585b 85-90 7.78
1-4
mo0.7 0.45
S or
B
Chilll
start15.5 85 9.35 24 1 20 1
23.2
412.5
S or
B
Chill
finish 12.75 85 7.78 0.7 0.45d
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TABLE 10.10 Design Data For Fruit Storage
Fruits Type of
Storage
Design Room Conditionsg/kg
At
Recom
mend
edCondit
ions
Maxi
mum
Stora
ge
Perio
d %
Chilling Data Est.
Prod
Laten
t
Heat
kj/kg24
Hour
s
Specific
Heat Laten
t
Heat
of
Fusion
kj/kg
Wate
r
Cont
ent%
Freezi
ng
Point
C
Maxi
mum
Room
Air
Motio
n m/s
Type
of
Unit
Pressured
Temperature Relative HumidityProduct
Temp C Tim
eHo
urs
Rate
Factor
kj/kg-K
Recomm
ended
Permissi
ble
Recomm
ended
Permissi
ble Befor
eFreez
ing
AfterFreez
ingC C C C Start Finish
Limes
Short 7.25 7.25-10 85b 85-90 5.35 9.3 3.81 2.1 293 88 -1.5 0.3 S
Long 7.25 7.25-10 90b 5.656-8
wks0.46 0.3
S or
B
Chilll
start
10 85 6.45 24 8.25 20 0.932.5
4
0.75 S
Chill
finish7.25 85 5.35 0.46 0.30d
Oranges
Short 4.5 4.5-7.25 85 85-90 4.42 9.3 3.18 1.84 291 81 -2 0.45 S
Long 0 0-1.0 85b 85-90 3.188-10
wks'0.7 0.45
S or
B
Chilll
start4.5 85 4.42 24 0 22 0.7
44.1
61.25
S or
B
Chillfinish 0 85 3.18 0.7 0.30d
Peaches
Short 1.75 1.75-4.5 85a 80-85 3.611.8
53.81 1.72 298 90 -1.5 0.3 S
Long 0.5(-0.5)-
0.585b 80-85 3.18
2-4
wks0.7 0.3 B
Chilll
start4.5
(-0.5)-
0.585 4.42 29.5 1 24 0.52
53.4
60.75 B
Chill
finish 0 85 3.18 0.7
-
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TABLE 10.10 Design Data For Fruit Storage
Fruits Type of
Storage
Design Room Conditionsg/kg
At
Recom
mend
ed
Conditions
Maxi
mum
Storag
e
Perio
d %
Chilling Data Est.
Prod
Laten
t
Heat
kj/kg
24
Hours
Specific
Heat Laten
t
Heat
of
Fusio
nkj/kg
Wate
r
Conte
nt %
Freezi
ng
Point
C
Maxim
um
Room
Air
Motio
n m/s
Type
of Unit
Pressu
red
Temperature Relative HumidityProduct
Temp CTime
Hour
Rat
e
Fact
or
kj/kg-K
Recomme
nded
Permissib
le
Recomm
ended
Permissi
ble Befor
e
Freezing
After
Freez
ingC C C C Start Finish
Pears
Short 1.75 1.75-4.5 90a 85-90 3.82 0.813.9
53.81 2.1 284 84 -2.25 0.3 S
Long 0.5(1.75)-(-
0.5)90b 85-90 3.24
1-7
mo'0.7 0.3 B
Chilll
start4.5 85 4.42 21 1 24
39.5
20.75 B
Chillfinish
0 85 3.18 0.7 0.30d
Pineappl
es
Short 4.5 4.5-7.25 85 85-90 4.42 6.97 3.77 2.1 298 88 0.75 S or B
Long
ripe4.5 4.5-7.25 85b 85-90 4.42
2-4
wks0.23 -1.25 0.75 S or B
green10 10-15.5 90b 85-90 6.85
3-4
wks29.5 4.5 0.23 -1.75 0.75 S or B
Chill
start 7.25 85 5.35 3
0.6
7
55.7
9 1.25 S or BChill
finish3.25 85 4.11 0.23 0.75
Plums
and
prunes
(fresh)
Short 1.75 1.75-4.5 85 80-85 3.6 9.29 3.68 2 270 80 -2.25 0.45 S
Long 0 (-0.5)1.0 85b 80-85 3.183-8
wks '0.7 0.45 S or B
Chilll
start4.5 80 4.15 26.75 1 20
0.6
7
46.4
90.25 S or B
Chillfinish 0 80 3.01 0.7 0.45d
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* notes
a)Room Humidity Important
b)Recommended Room Conditions must be maintained within narrow limits. Investigate possible
necessity of heating and humidifying equipment to maintain desired room conditions
c)Product sealed from air in general practice or not critical to room humidity. Wide latitude permissible
in selecting apparatus dewpoint for balancing equipment.
d)Higher air velocities are pemissible and desirable during loading, but must be reduced for storage or
holding conditions
e)S=either prime surface or finned type call .B = brine spray unit.
TABLE 10.10 Design Data For Fruit Storage
Fruits Type ofStorage
Design Room Conditions
g/kg
At
Reco
mme
nded
Condi
tions
Maxi
mum
Storage
Perio
d %
Chilling Data
Est.
Prod
Latent
Heat
kj/kg
24
Hours
Specific
Heat
Latent
Heat
of
Fusion
kj/kg
Water
Conte
nt %
Freezi
ngPoint
C
Maxi
mum
Room
Air
Moti
on
m/s
Type
of UnitPressu
red
TemperatureRelative
HumidityProduct
Temp C Time
Ho
urs
Rate
Fact
or
kj/kg-K
Recommended
Permissible
Recommended
Permissible
Befo
re
Free
zing
After
Freez
ingC C C C Start Finish
Quinces
Short 1.751.75-
4.585 80-85 3.68 9.29
3.7
72.1 284 85 -2.25 0.3 S
Long 0(-0.5-)-
1.085b 80-85 3.18
2-3
mo0.7 0.3 B
Chilll
start4.5 85 4.42 26.75 0 24 0.67 55.79 0.75
Chill
finish0 85 3.18 0.7
0.30
d
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TABLE 10-11 DESIGN DATA FOR
MISCELLANEOUS STORAGE
Table 10-11 Design Data for Miscellaneous Storage
Miscellan
eous
Type of
Storage
Design Room Conditions
Maxim
um
Storag
e
Period
%
Chilling DataEst.
Prod
Latent
Heat
kj/kg
24
Hours
Specific HeatLaten
t
Heat
of
Fusio
n
kj/kg
Water
Conte
nt %
Freezi
ng
Point
C
Maxim
um
Room
Air
Motion
m/s
Type of
Unit
Pressur
ed
Temperature Relative HumidityProduct
Temp C
Ti
m
e
H
ou
rs
Rate
Fact
or
kj/kg-K
Recommen
ded
Permissi
ble
Recomme
nded
Permissi
bleg/kg At
Recomme
nded
Condition
s
Before
Freezi
ng
After
Freezi
ngC C C C Start Finish
Beer
(Whole
Saler)
Wooden
keg
Short 1.75 1.75-4.5 85 80-85 3.60 6 mo 16.30 4.18 92.00 -2.24 0.75 S
Metal keg Short 1.75 1.75-4.5 70 65-70 2.97 6 mo 0.93 0.75 S
Butter or
honey
butter
Short 4.501.75-
7.2580 75-80 4.65
10
days4.65 2.68 1.42 34.90 15.00 -1.00 0.75 S
Short -18.00(-20.5)-(-
18)85 80-85 0.66 6 mo 0.70 1.25 S
Candy Long 18.25 15.5-21 55 50-55 0.18 6 mo 0.93 0.30 S
Caviar (in
lubs)
Short 4.50 4.5-7.25 85 80-85 4.42 15
days
4.65 3.89 -675 0.75 S
Long 1.00 1.0-2.25 85 80-85 3.47 0.70 0.75 S or B
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Table 10-11 Design Data for Miscellaneous Storage
Miscellaneo
us
Type of
Storage
Design Room Conditions
Maxim
um
Storag
ePeriod
%
Chilling Data
Est.
Prod
Latent
Heat
kj/kg
24
Hours
Specific Heat
Laten
t
Heat
of
Fusio
n
kj/kg
Water
Conte
nt %
Freezi
ng
PointC
Maxim
um
Room
AirMotion
m/s
Type of
Unit
Pressured
Temperature Relative Humidity
Product
Temp C
Ti
m
e
H
o
ur
s
Rate
Fact
or
kj/kg-K
Recomm
ended
Permissi
ble
Recomme
nded
Permissi
ble
g/kg AtRecomme
nded
Condition
s
Befor
e
Freezi
ng
After
Freezi
ng
C C C C Start Finish
Cheeze
American
Short 4.504.51-
7.2580 75-80 4.15 15
days
5.35 2.68 1.51 184 55.00 -8.25 0.45 S
Long 0.00 (-1)-1 80 75-80 3.01 1.16 0.45 S or B
CamembertShort 4.50 4.5-7.25 85 80-85 4.22 90
days
5.81 2.93 1.67 200 60.00 -7.75 0.45 S
Long 4.50 (-1)-1 85 60-85 4.22 0.46 0.45 S or B
LimburgerShort 4.50 4.5-7.25 85 80-85 4.42 60
days
5.81 2.93 -1.67 200 60.00 -7.75 0.45 S
Long -0.50 (-1)-1 85 80-85 3.04 0.70 0.45 S or B
RoquefortShort 7.25 7.25-10 80 75-80 5.04 60
days
4.65 2.72 1.34 184 55.00 -16.00 0.45 S
Long 4.50 (-1)-1 80 75-80 4.15 0.46 0.45 S or B
SwissShort 4.50 4.5-7.25 80 75-80 4.15 60
days
5.35 2.68 1.51 184 55.00 -9.50 0.45 S
Long 3.25 (-1)-1 80 75-80 3.85 0.46 0.45 S or B
Chocolate
for coatingLong 15.50 15.5-21 55 50-55 6.01 6 mo 2.32 2.34 1.26 93. 0.50 -29.35 0.30 S
Cream 40%
Short 1.75 1.75-4.5 80 75-80 3.40
4 mo
4.65 3.56 1.67 209 55.00 -2.25 0.75 S
Long -15.00
(-20.5)-(-
18) 80 80-85 0.81 0.23 0.75 S
T bl 10 11 D i D t f Mi ll St
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Table 10-11 Design Data for Miscellaneous Storage
Miscellaneou
s
Type of
Storage
Design Room Conditions
Maximu
m
Storage
Period %
Chilling DataEst.
Prod
Late
nt
Heat
kj/kg
24
Hours
Specific
Heat
Latent
Heat of
Fusion
kj/kg
Water
Content
%
Free
zing
Point
C
Maxi
mum
Room
Air
Motio
n m/s
Type of
Unit
Pressured
TemperatureRelative
Humidity Product
Temp CTime
Hour
Rate
Fact
or
kj/kg-K
Recomme
nded
Permissi
ble
Recom
mended
Permissi
ble
g/kg At
Recom
mended
Conditions
Befor
e
Freezing
After
Free
zingC C C C Start
Finish
Eggs crated
(see Doc. 2D-
85)
Short 4.50 4.5-7.25 85 80-85 4.42
-7.25
-1.00
10.00
0.85
8.37 3.56 1.88 232 74.20 -0.25 0.45 S
Long -1.00 (1)-(0.5) 85 85-87 2.91 12 mo 0.46 0.30 S or B
Chill
Start4.50 85 4.42
16.3
00.45 S or B
Chill
Finish-1.00 85 2.91 0.46 0.30
Eggs, frozen
10 lb cans
Long -15.00 (-20.5)-(-18)
60 0.60 60 mo
4.50
-15.00
24.00
0.67
0.14 1.88 232 1.25 S
Chill
Start-18.00 85 0.66 9.90 1.25 S
Doc. 2D-85Chill
Finish-18.00 85 0.66 0.14 1.25
Flour Long 25.50 25.5-28 60 60-65 12.28 6 mo 1.59 1.17 13.50 0.30 S
Fur, woolens,
(see Doc. 2D-
85)
Fum
gated1.75 1.75-4.5 65 60-65 2.75 6 mo 0.23 1.67 0.75 S
ref only -9.50(-9.5)-(-
7.75) 70 65-70 1.17 6 mo 0.23 0.75 S
Flowers cut
General4.50 0.5-4.5 85 85-90 4.42
3-14
days1360 3.85
-3to-1
0.30 S
Orchids
Gardenias7.25 7.25-10 85 85-90 5.35 1 wk
-2to-1
0.30 S
Hides, curing
storageLong
12.7510-
12.7585 80-85 7.78
5 yrs
0.46 1.67 0.75 S
2.25 0-4.5 75 70-75 3.30 0.23 1.67 0.75 S
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Table 10-11 Design Data for Miscellaneous Storage
Miscellaneou
s
Type of
Storage
Design Room Conditions
Maxim
um
Storag
e
Period
%
Chilling DataEst.
Prod
Late
nt
Heatkj/k
g 24
Hou
rs
Specific
Heat
Laten
t
Heat
ofFusio
n
kj/kg
Water
Content%
Freezing
Point C
Maxi
mum
Room
AirMoti
on
m/s
Type
of Unit
Pressu
red
TemperatureRelative
Humidity Product
Temp
C Time
Hour
RateFact
or
kj/kg-K
Recom
mended
Permissi
ble
Recom
mended
Permi
ssible
g/kg
AtReco
mmen
ded
Condit
ions
Befo
re
Free
zing
Afte
r
Free
zingC C C CStar
t
Finis
h
Ice cream 5
gal. cans (see
Doc. 2D-86)
Hardenin
g3.22
Start -18.00 85-
5.5
0
-23.
25
8.00 0.75 2.56 86.00 60.00 (2)-(-18) 1.25 S
Finish -29.00 85 0.23 1.25 S
Start -18.00 85
-
3.2
5
-
23.
25
8.00 0.75 3.02144.0
01.25 S
Finish -29.00 85 0.23 1.25
LardShort 7.25 7.25-10 80 75-80 5.04
6 mo4.65 2.51
209.0
021.00 0.75 S
Long 0.00 0-1 80 75-80 3.01 0.70 0.75 S
Mapple
Sugar
Short 7.25 7.25-10 70 65-70 4.775 mo
1.63 1.00 0.88 16.30 5.00 1.25 S
Long -0.50 (1)-1 70 65-70 2.52 0.23 1.25 S
Mapple
Syrup
Short 7.25 7.25-10 70 65-70 4.27
5 mo
1.63 2.05 1.30121.0
0
36.00 1.25 S
Long -0.50 (1)-1 70 65-70 2.52 0.23 1.25 S
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Table 10-11 Design Data for Miscellaneous Storage
Miscellaneous Type ofStorage
Design Room Conditions
Maxi
mum
Storage
Perio
d %
Chilling Data
Est.
Prod
Latent
Heat
kj/kg
24
Hours
Specific
Heat
Latent
Heat
of
Fusion
kj/kg
Water
Content
%
Free
zingPoin
t C
Maxi
mum
Room
Air
Moti
on
m/s
Type
of UnitPressu
red
TemperatureRelative
HumidityProduct
Temp C Time
Ho
ur
Rate
Facto
r
kj/kg-K
Recommended
Permissible
Recommended
Permissible
g/kg AtRecom
mende
d
Conditi
ons
Befo
re
Free
zing
Afte
r
Free
zingC C C C Start Finish
Milk bottled
and water wet
Doc. 2D-59
Short 1.75 1.75-4.5 70 65-75 2.97
5days
4.65 3.77 2.05 288.00 87.50-
0.50
1.25 S or B
Chill
Start4.50 80 4.15 7.25 1.75 10 0.85 8.60 1.25 S or B
Chill
Finish1.00 80 3.28 0.23 1.25
Nuts in Shells
Short 4.50 4.5-7.25 70 65-75 3.618-12
mo
1.16 1.05 0.92 2-23 2-8 0.75 S
Long 0.00 0-4.5 70 65-75 2.65 0.19 0.75 S or B
Nuts, Shelled
Short 4.50 4.5-7.25 70 65-75 3.616-10
mo
1.16 1.26 1.00 9-33 3-10 0.75 S
Long 0.00 0-4.5 70 65-75 2.65 0.19 0.75 S or B
Oleo
Short 7.25 7.25-10 80 75-80 5.0490
days
4.65 1.12 0.75 S
Long 1.00 40545.00
80 75-80 3.28 0.70 0.75 S or B
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Table 10-11 Design Data for Miscellaneous Storage
MiscellaneousType of
Storage
Design Room Conditions
Maxi
mum
Stora
ge
Period %
Chilling DataEst.
Prod
Late
nt
Heat
kj/k
g 24Hou
rs
Specific
HeatLate
nt
Heat
of
Fusi
onkj/k
g
Wate
r
Conte
nt %
Freezing
Point C
Maxi
mum
Room
Air
Moti
onm/s
Type
of Unit
Pressu
red
TemperatureRelative
Humidity Product
Temp CTime
Hours
Rat
e
Factor
kj/kg-K
Recom
mended
Permis
sible
Recom
mended
Permis
sible
g/kg At
Recom
mendedConditio
ns
Befo
reFree
zing
After
FreezingC C C C Start Finish
Vaccine Serum Long 6.004.5-
7.2570 65-70 4.07 4 mo 0.75 S
Shrubs Long -2.25(-4.5)-
(-1.75)70 65-70 2.20
6-8
mo1.39 1.46 50.00
* notesa)Room Humidity Important
b)Recommended Room Conditions must be maintained within narrow limits. Investigate possible necessity of
heating and humidifying equipment to maintain desired room conditions
c)Product sealed from air in general practice or not critical to room humidity. Wide latitude permissible in
selecting apparatus dew point for balancing equipment.
d)Higher air velocities are permissible and desirable during loading, but must be reduced for storage or
holding conditions
e)S=either prime surface or finned type call .B = brine spray unit.
f)Latent heat load due to practice of wetting down containers and condensation on containers and floors.
g)Maximum storage period, if nuts are sealed with vacuum is 1 to 3 years depending on the variety.h) Solidification point of butter 21-24 C.
i)Maximum storage period varies greatly. See investigation on the Storage of Nuts by R9C. Wright, U.S. Department of
Agriculture Technical Bulletin No. 770.
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TABLE 10-12 REACTION HEAT FROM FRUITS AND VEGETABLES
Fruits Vegetables
Commodity Temperature
C
Watts per kilogram Commodity Temperature
C
Watts per kilogram
Apples 05
10
0.0120.0190.078
aAsparagus
aBeans, lima
0
5
0
16
0.023
0.110
0.110
0.531
aApricots 0
5
16
0.015
0.023
0.110
Beans
String
0
5
16
0.064
0.090
0.283
Bananas
Holding
Ripening
Chilling
12
20
21-13
0.044
0.123
0.319
Beets 0
5
16
0.036
0.055
0.097
aBerries 2
16
0.074
0.223
aBrusselaSprouts
0
5
16
0.046
0.061
0.181
Cherries 0
16
0.021
0.161
aCabbage 0
5
16
0.038
0.061
0.181
Cranberries 0
5
10
0.009
0.012
0.023
aCauliflower 0
5
16
0.038
0.061
0.181
aDates
Fresh
0
5
10
0.009
0.012
0.023
Carrots 0
5
16
0.029
0.047
0.110
Grapefruit 0
5
16
0.006
0.014
0.032
Celery 0
5
16
0.038
0.061
0.181
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TABLE 10-12 REACTION HEAT FROM FRUITS AND VEGETABLES
Fruits Vegetables
Commodity Temperature
C
Watts per kilogram Commodity Temperature
C
Watts per kilogram
Grapes 0
5
16
0.005
0.009
0.032
Corn, sweet 0
5
0.023
0.110
Lemons 0
5
16
0.008
0.011
0.040
aCucumber 0
5
16
0.018
0.026
0.113aLimes 0
5
16
0.008
0.011
0.044
aEndive 5 0.129
Oranges 0
5
16
0.011
0.019
0.067
Lettuce 0
5
16
0.155
0.213
0.619
Peaches 0
5
16
0.015
0.023
0.110
Melons
(except
watermelons)
0
5
16
0.018
0.026
0.113
Pears 0
16
0.010
0.149
Mushrooms 0
10
0.084
0.297aPlums 0
16
0.013
0.144
Onions 0
10
21
0.012
0.025
0.048aQuinces 0
5
16
0.012
0.019
0.078
aParsnips 0
5
16
0.378
0.047
0.110
Strawberries 0
516
0.044
0.0780.233
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TABLE 10-12 REACTION HEAT FROM FRUITS AND VEGETABLES
Vegetables
a. These values have been approximated
from data of similar commodities
because test data are not available for
these fruits and vegetables.
b. In preparing cooling load estimates a
reaction heat of 0.322 watts per
kilogram of bananas is recommended
by Fruit Dispatch Experimental
Laboratories
Commodity Temperature
C
Watts per kilogram
Peas 0
16
0.110
0.531
Peppers 0
16
0.037
0.116
Potatoes 05
16
0.0090.019
0.039
Spinach 5 0.129
Sweet Potatoes 5 0.047
Tomatoes (green
ripe)
16
5
0.084
0.081
Turnips 0
5
0.026
0.032
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a For use when both useful output and motor losses are dissipated within refrigerated space; motors driving fans
for forced circulation unit coolers.b For use when motor losses are dissipated outside refrigerated space and useful work of motor is expended
within refrigerated space; pump on a circulating brine or chilled water system, fan motor outside refrigerated space
driving fan circulating air within refrigerated space.c For use when motor heat losses are dissipated within refrigerated space and useful work expended outside of
refrigerated space; motor in refrigerated space driving pump or fan located outside of space
NOTE: Shaded pole motors are usually rated at kilowatt input.
TABLE 10-13 HEAT EQUIVALENT OF ELECTRIC MOTORS
TABLE 10-13 Heat Equivalent of Electric Motors
Multiplying Factor
Motor Connected
Motor Rating
Kilowatt OutputMotor Efficiency %
Connected Load in
Refr. Spacea
Losses Outside Refr.
SpacebLoad Outside Refr.
Spacec
0.1-0.5 33.3 1.67 1 0.67
0.5-2.0 55 1.45 1 0.45
2.0-15.0 85 1.15 1 0.15
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Adapted fromASRE Data Book, Design Volume, 1949
Edition, by permission of the American Society of
Heating, Refrigerating and Air- Conditioning Engineers.
TABLE 10-14 Heat Equivalent to Occupancy
Cooler Temperature C Heat Equivalent/Person kW
10 0.211
5 0.242
0 0.275
-5 0.305
-10 0.347
-15 0.378
-20 0.407
TABLE 10-14 HEAT EQUIVALENT TO OCCUPANCY
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For average and heavy
service, product load is
based on product
entering at 5.C above the
refrigerator temperature;
no product cooling is
considered for long term
storage. Where product
load is unusual, do not
t bl
TABLE 10-15 Usage Heat Gain. Watts per Cubic Metre Interior Volume per Kelvin
Indoor-Outdoor Temperature Difference (W/m3 K)
ServiceRoom Volume
Average Heavy Long-Term Storage(m3)
0.6 3.63 3.97
0.85 2.56 3.57
1.5 1.77 2.76
2 1.44 2.24
3 1.25 1.96
6 1.07 1.728.5 1.01 1.61
11 0.96 1.52
14 0.94 1.45
17 0.91 1.44
23 0.86 1.37
28 0.85 1.3
34 0.77 1.23
43 0.71 1.16
57 0.65 0.685 0.58 0.45
140 0.31
200 0.24
280 0.19
560 0.16
1400 0.14
2100 0.14
2800 0 13
TABLE 10-15 USAGE HEAT GAIN. WATTS PER CUBIC METRE INTERIOR VOLUME
PER KELVIN INDOOR-OUTDOOR TEMPERATURE DIFFERENCE (W/M3 K)