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

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 us a course, moral our group and would like to extend our and full of

gratitude to our professors especially Engr. Afurong for giving support additional knowledge 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.

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

Chapter IV Conclusion and Recommendation Conclusion Recommendation Bibliography Appendix

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 storage life of fresh perishable foods such as meats, fish, fruits, and vegetables etc., can be extended by several A days by cooling, is and of for by several most weeks or months pieces by of freezing. refrigerator in the one the important food equipment kitchen keeping the 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.

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 cold storage 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 to be considered in design. 3. To anticipate and formulate solutions to the potential operational predicaments arising from this design. 4.