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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.