refrigeration table january

8/22/2019 Refrigeration Table January

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REFRIGERATIONTABLES


2/40

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



Clinder aggregate 100mm 5.11



Gypsum plaster 13mm 17.72

Tile, hallow clay 100mm 5.11



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


3/40

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


4/40

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


5/40

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


6/40

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


7/40

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


8/40

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


9/40

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


10/40

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


11/40


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


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


12/40


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


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

-


13/40


MeatsType of

Storage


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


Temp C Time

Hour

Rat

e

Fac

tor

kj/kg-K

Recomm

ended

Permissi

ble

Recomm

ended

Permissi

ble

Befor

e

Freezing

After

Freez


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


14/40

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


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


Temp CTime

Hour

Rate

Factor

kj/kg-K

Recomme

ndedPermissible

Recom

mended

Permissib

le Before

Free

zing

After

Free


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


15/40

TABLE 10-9 DESIGN DATA FOR VEGETABLE STORAGE

TABLE 10-9 Design Data For vegetable Storage

Vegetable Typeof

Storag

e


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


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


16/40


Vegetable Type of

Storage


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


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


17/40


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


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


18/40


Vegetable

Type

of

Stora

ge


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


Temp C Time

Ho

urs

Rate

Factor

kj/kg-K

Recomm

ended

Permiss

ible

Recomm

ended

Permissi

ble Befor

eFreez

ing

AfterFreez


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


19/40


Vegetable Type of

Storage


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


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)


20/40


Vegetable Type of

Storage


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


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


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


21/40

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


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


Product

Temp C

TimeHour

Rate

Factor

kj/kg-K

Recomm

ended

Permissib

le

Recomm

ended

Permissi

ble Befor

e

Freezing

After

Freezing


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


22/40

TABLE 10.10 DESIGN DATA FOR FRUIT STORAGE

TABLE 10.10 Design Data For Fruit Storage

Fruits Type of

Storage


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


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


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


23/40

Fruits Type of

Storage


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


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


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


24/40


Fruits Type of

Storage


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


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


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


25/40


Fruits Type of

Storage


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


Temp C Tim

eHour

s

Rate

Facto

r

kj/kg-K

Recomm

ended

Permissi

ble

Recomm

ended

Permissi

ble Befor

e

Freez

ing

AfterFreez


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


26/40


Fruits Type of

Storage


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


Temp C Tim

eHo

urs

Rate

Factor

kj/kg-K

Recomm

ended

Permissi

ble

Recomm

ended

Permissi

ble Befor

eFreez

ing

AfterFreez


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


27/40


Fruits Type of

Storage


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


Temp CTime

Hour

Rat

e

Fact

or

kj/kg-K

Recomme

nded

Permissib

le

Recomm

ended

Permissi

ble Befor

e

Freezing

After

Freez


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


28/40

* 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.


Fruits Type ofStorage


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


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


29/40

TABLE 10-11 DESIGN DATA FOR

MISCELLANEOUS STORAGE

Table 10-11 Design Data for Miscellaneous Storage

Miscellan

eous

Type of

Storage


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


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


30/40


Miscellaneo

us

Type of

Storage


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


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


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


31/40


Miscellaneou

s

Type of

Storage


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


32/40


Miscellaneou

s

Type of

Storage


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


33/40


Miscellaneous Type ofStorage


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


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


34/40


MiscellaneousType of

Storage


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.


35/40

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


36/40


Fruits Vegetables


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


37/40


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


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


38/40

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


39/40

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


40/40

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)

refrigeration table january

Documents