Refrigeration Table January

REFRIGERATION
TABLES
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
Masonry
Woods
Roofing
Description
Brick, common
Brick, Face
Concrete, Mortar or plaster
Concrete, sand aggregate
Concrete, block
Sand aggregate 100mm
Clinder aggregate 100mm
Gypsum plaster 13mm
Tile, hallow clay 100mm
Maple, oak, similar hardwood
Fir, pine, similar soft wood
Plywood 13mm
Plywood 19mm
Asphalt roll rodfing
Built-up roofing 9mm
Thermal Conductivity (k)

W/m K
Thermal
Conductance
W/
K
0.72
1.3
0.72
1.73
7.95
5.11
4.43
5.11
3.29
3.01
17.72
5.11
3.75
3.07
0.16
0.12
9.09
6.08
36.91
17.03
Table 10-1 Thermal Conductivity of Materials Used in Colds Storage Walls
Materials
Description
Thermal Conductivity (k)

W/m K
Blanket or bath, mineral or glass fiber
0.039
Board or slab
Cellular glass
Cork board
Glass fiber
Insulating materials
Surface conductance (convection

coefficient)
Glass
Thermal
Conductance
W/
K
0.058
0.043
0.036
Expandable polystyrene (smooth)
0.029
Expandable polystyrene (cut cell)

Expandable polyurethane
loose fill
Milled Paper or wood pulp
Sawdust os shaving
Mineral wool (rock, glass, slag)
Redwood bark
Wood fiber (soft woods)
0.036
0.025
0.039
0.065
0.039
0.037
0.043
Still air
9.37
Moving air (3.35 m/s or 12km/hr)

Moving air (6.7 m/s or 24km/hr)
Single pane
Two pane
Three pane
Four pane
22.7
34.1
6.42
2.61
1.65
1.19
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)
Insulation
Thickness (mm)
25
50
75
100
125
150
175
200
Insulation K Factor (W/m K)

0.025
0.732
0.420
0.295
0.227
0.182
0.153
0.136
0.119
0.030
0.834
0.489
0.346
0.267
0.218
0.184
0.159
0.140
0.035
0.931
0.556
0.397
0.308
0.252
0.213
0.185
0.163
0.040
1.013
0.617
0.443
0.346
0.283
0.240
0.208
0.184
0.045
1.091
0.675
0.489
0.383
0.315
0.267
0.232
0.206
0.050
0.163
0.731
0.533
0.420
0.346
0.294
0.256
0.227
0.055
1.229
0.784
0.576
0.455
0.376
0.320
0.279
0.247
0.066
1.289
0.834
0.617
0.489
0.405
0.346
0.302
0.267
TABLE 10-4:GROUND
TEMPERATURES FOR COLD STORAGE
ROOMS (C)
Outdoor Winter Design Temperature (C) Design Ground Temperature (C)
-40
-35
10
-30
12
-25
15
-20
17
-15
20
-5
25
27
TABLE 10-5: ALLOWANCE FOR SOLAR

RADIATION
Type of Surface
East Wall
South Wall
West Wall
Flat Roof
11
Dark-colored surfaces such as:

Slate roofing,
Tar roofing,Black paints
Medium-colored surfaces such as:
Unpainted Wood
Brick
Red Tile
Dark cement
Red,Gray or green paint
Light-colored surfaces such as:
White Stone
Light colored cement
White paint
TABLE 10-6A: KILOJOULES PER LITRE REMOVED IN COOLING

AIR TO STORAGE CONDITIONS ABOVE 0C
Inlet Air Temperature, C
Storage
Room Temp
C
30
25
35
40
Inlet Air RH%

50
60
70
50
60
70
50
0.05
60
50
60
15
0.0128 0.0186 0.0246 0.0281 0.0357 0.0441
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
0.0388 0.0445 0.0502 0.0536 0.061 0.0693 0.0708 0.081 0.0906 0.1036
0.0493 0.055 0.0606 0.0639 0.0713 0.0794 0.0808 0.091 0.1003 0.1141
TABLE 10-6B KILOJOULES PER LITRE REMOVED IN COOLING AIR TO

STORAGE CONDITIONS BELOW ZERO DEGREES CELSIUS
Inlet Air Temperature, C
Storage room
temp
5
70
10
80
70
25
80
50
30
60
50
35
60
50
60
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
TABLE 10-7 AVERAGE AIR INFILTRATION RATES

IN L/S DUE TO DOOR OPENINGS
TABLE 10-7 Average Air Infiltration
Rates in L/s Due To Door Openings
TABLE 10-7 Average Air Infiltration Rates

in L/s Due To Door Openings
(Does not apply to rooms using

(Does not apply to rooms using ventilating
ventilating grilles or ducts)
grilles or ducts)
Infiltration Rate (L/s)
Infiltration Rate (L/s)
Rooms
Room Volume
Rooms Below Room Volume Rooms Above Rooms Below
Above
(m3)
0.C
(m3)
0.C
0.C
.
0C
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
21.9
100
10.2
7.9
1000
28.9
23.1
Note: For
Storage room
with
anterooms,
reduce rate to
50% of table
value. For
heavy usage,
add 50% to
table values.
TABLE 10-8 DESIGN DATA FOR MEAT

STORAGE
TABLE 10-8 DESIGN DATA FOR MEAT STORAGE
Est. Specific
Prod
Late
Heat
Maxim
Maxim
Late
nt
Temperature
Relative Humidity
kj/kg-K
um
Freezi um Type of
Product
nt
Heat Water
Type of Recomme Permissibl Recomme Permissib g/kg At Storag
ng Room Unit
Temp C Tim
Meats
Heat Befor
of Conte
nded
e
nded
le
Storage
e
Point
Air Pressur
e Rate kj/kg
Recomm
After Fusio nt %
e
C Motion ed
Ho Factor 24
ended Period
Freezi n
Freezi
%
m/s
urs
Condition
ng kj/kg
C
C
C
C
Start Finish
Hour ng
s
s
Short
12.75
10-15.5
65
55-65
5.95
5.81
0.75 S or B
(-2.25)-(Hardening -2.25
75
70-80
2.34
2.79
0.45
B
15
1.0)
Bacon
2.09 1.26 69 20
days
Slicing
10
10-12.75
40
35-40
3.04
0.3 S or B
Room
Beef
Chill start
3.25
7.74
1.25
85
4.11
Design Room Conditions
Combine
d
chill
and
holding
Beefdried
Beeffresh
Chilling Data
Chill
Finish
0.5
Long
12.75
12.75-15.5
65
65-70
5.95
6 mo
Short
Long
Chill start
Chill
finish
1.75
-1
-1
1.75-4.50
(-1.00)-0
87
87
87
85-90
85-90
3.71
2.97
5.47
11.6
3.95
37.7
3 wks
6.75 18 0.67 51.1 3.14 1.67 228
5
3.95
85
87
3.31
2.97
37.7
6.75 24 0.56
5
11.6
0.45
3.14 1.67 228
0.23
72
-0.5
0.92- 0.79- 165-15

1.42 1.09 51
72
0.75 S or B
-0.5
0.3 S or B
0.3
B
1.25
B
d
0.75

Chilling Data
Maximum
Temperature Relative Humidity
Stora- Product
Type of Recom Permissib Recom Permissib g/kg At
Meats
ge Temp C
Rate
Storage mended
le
mended
le
Time
Recom PeFac
Hours
mended riod
tor
Conditio % Start Finish
C
C
C
C
ns
Brined
Meat
Short
Long
4.5
-0.5
4.5-7.25
(0.5)-0
Cut
Meat
Short
1.0-3.25
Fish
Frozen
Long
-18
Short
Long
-1
Hams
and
Loins
Short
fresh
Long
Iced
smoked
Est.
Prod
Latent
Heat
kj/kg
24
Hours
Specific
Heat
kj/kg-K
Be
After
fore
Free
Free
zing
zing
Maximum
Type
Room
of Unit
Air
PresMosured
tion
m/s
80-85
80-85
4.42
3.04
6 mo
87
85-90
3.54
5
days
13
1.0-3.25
85
80-85
6.64
6 mo
0.23
(-1.0)-0
85
80-85
3.47
15
days
13.25
85
80-85
2.91
0.93
1.0-3.25
85
85-87
3.47
7.9
2.85 1.59
52
0.3 S or B
-2
(-2.25)-(1.0)
85
85-87
2.64
4.18
2.5 1.34
57
30
Short
12.75
10-15.0
65
55-65
5.95
Chill
starts
15.5
70
7.7
11.6
0.75 S or B
Chill
finish
12.75
70
6.4
0.7
0.75
3 wks 40.5 1.14
2.32
3.14
1.86
Latent
Free
Heat Water
zing
of Con
Point
Fu- tent %
C
sion
kj/kg
3.02
0.75 S or B
0.75
B
221
3.01 1.67 235
65
-1.75 0.3
1.25 S or B
3.18 1.72 235
70
-2.25
0.45 S or B
0.45 S or B
201
0.5
0.75 S or B

Specific Late
g/kg
Est.
Chilling Data
Maxim
Heat
At
Prod
nt
um
Wate Freezi
Temperature
Relative Humidity Reco
Latent kj/kg-K Heat
Type of
Storag Product Tim Rat
r
ng
Meats
Heat Befor
of
Recomm Permiss Recomme Permissi mme
Storage
e
Temp C
Cont Point
e e
kj/kg e After Fusi
ended
ible
nded
ble nded
Period
ent
% C
Hour Fac
Cond
24 Freez Freez on
ing kj/kg
C
C
C
C itions %
Start Finish s tor Hours
ing
Hog 18
h
Chilling
4H
Lamb
Offal
(livers,
heart,
etc.)
Oyster
Shell
Chill
start
Chill
finish
Chill
start
Chill
finish
7.25
85
5.35
-1
85
2.91
2.85 1.59 201 60
1.25
0.75
-2.75
3.25
90
4.36
53.5
1.25
-2.25
90
2.81
4.42
0.75
90
85-90 3.68
7.9
0.3 S or B
3.02
0.3
44.2
1.25
Short
Long
-2.25
Chill
start
Chill
finish
Chill
Start
Chill
Finish
0.6
55.8
7
0.6
40.5 1.75 14
4.42
7
40.5 1.75 18
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
1.03.25
(-2.25)(-1.0)
90
85-90 2.81
2 wks 37.5
4.5
0.7
5
5
2.8 1.26 194 58
-1.75
7.25
90
5.65
-1
90
3.08
3.02
0.45
4.5
85
4.42
48.8
0.75
32.25 1.75 18 0.7

0
85
3.18
3.14 1.76 239 72

3.02
Short
1.75
1.754.5
90
85-90 3.82 15days
9.76 3.47 1.84
Long
0-3.25
90
85-90 3.38 10days
1.16 3.77 1.92
S or B
0.45
80.4 -2.75 0.45

270
87
-2.75 0.45
S
B

g/kg
Est. Specific Laten
Chilling Data
Maxi
Heat
At
Prod
t Wate
mum
Freezi
Temperature Relative Humidity Recom
kj/kg-K
Latent
Heat r
Type of
Stora Product
ng
Rat
Heat Befor
of Cont
Recomm Permissi Recomm Permissi mend
Storage
ge Temp C Time e
Point
ed
kj/kg e After Fusio ent
ended
ble
ended
ble
Perio
C
Hour Fac
Condit
24 Freez Freez n
%
d
%
tor
ing
Start Finish
C
C
C
C
ions
Hours ing
kj/kg
15day
Short
1
1.0-3.25
85
85-90 3.47
7.9 2.85 1.59 2011 60 -2.25
s
10
0.930Long
-2.25
87
85-90 2.71
days
46
10
Long
-18
85
85-90 0.664
39.5
mo
-12.25
29.5 4.5
5 100
3.18 1.55 2 46 74 -2.75
Chill
7.25
85
5.35
0.96
Starts
Chill
85
3.18
Finish
Meats
Pork
(fresh)
Poultry
Fresh
Frozen
Wet
picked
Sausage Short
Casing
(Salted ) Long
Short
Franks Chill
Starts
and
smoked Chill
Finish
Short
Chill
Fresh Starts
Chill
Finish
Mfg
room
4.5
0.5
4.5-7.25
-0.5
1.75
5.5
80
80
75-80
75-80
85
1.75-4.5
80
2.87
4.51
80
3.01
1.75
85
3.6
5.5
1.75-4.5
0
12.75
85
85-90
85
12.7515.5
40
0.3
0.75
0.75
0.45
S or B
4 mo
0.46 2.51
4.8
3.64
12.75
10
48
hrs
21 1.75
20.9
0.3 S or B
3.56 2.34 200
60
-1.75
0.75
0.3
10
7
21 1.75
days
100
20.9
3.18
35-40
0.45 S or B
4.15
3.6
80-90
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
0.3 S or B
2.07 2.34 216
65
-3.25
0.75
0.3
0
0.3 S or B

Specific
Heat Late
Est.
g/kg At Maxim
Maxim
Prod kj/kg-K nt
Temperature
Relative Humidity Recom um
Freezi
um Type of
Product
Latent
Heat Water
Recomme
Recom
Permissib
Type of
mende Storag Temp C
ng Room Unit
Permissible
Heat Befo Afte of Conte
nded
mended
le
Storage
d
e
Point Air Pressur
Time Rate kj/kg
re r Fusio nt % C Motion ed
Conditi Period
Hour Factor 24
Free Free n
ons
%
m/s
C
C
C
C
Start Finish
Hours zing zing kj/kg
Meats
Short
Smocked
Drying
Summer
Long
Wrapper
room
Short
Veal
Chilling Data
4.5
10
0
1.75-4.5
9-13,25
0-10
85
70
70
80-90
65-80
70-75
4.42 6 mo
5.31 6-8 mo
2.65
7.25
7.25-10
85
80-85
5.35
1.0-3.25
87
85-90
Long
-2.25
(-2.25)- (-1)
87
85-90
Chill
Starts
7.25
90
5.65
0.3
0.3
0.3
S or B
B
B
0.3
S or B
3.54
8.37
0.3
S or B
2.71
3.02
0.3
Chill
Finish
90
3.08
15days 37.25 4.5
7.44
11.6 3.56 2.34 200
4.65
0.75
48.8
1.65 1.63 212
60
63
-4
-1.75 0.450.3
0
3.02
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 10-9 DESIGN DATA FOR VEGETABLE STORAGE

TABLE 10-9 Design Data For vegetable Storage
Specific Late
g/kg
Est.
Chilling Data
Maxi
Maxim
Heat
At
Prod
nt
Type
mum
Wate Freez um Type
Temperature
Relative Humidity Recom
Latent kj/kg-K Heat
Vegetable of
Stora Product Tim Rat
r
ing Room of Unit
Heat Befor
of
Recomm Permissib Recomm Permissi mend
Storag
ge Temp C e e
Cont
Point
Air Pressu
ed
kj/kg e After Fusi
ended
le
ended
ble
e
Perio
ent % C Motio red
Hou Fact
Condit
24 Freez Freez on
d % Start Finish rs or
n m/s
C
C
C
C
ions
Hours ing ing kj/kg
Short
Long
Chill
Asparagus
Start
Chill
finish
Short
Long
Beans,
Chill
green
Start
Chill
finish
Short
4.5
0
4.5-7.25
0-2.25
90
90
85-90
85-90
13.9
1.16
30
15.5
days
0.45
S
0.3 S or B
24 0.9 30.2 3.81 2.05 314 94 -1.25 0.75 S or B
4.5
85
4.42
0.5
85
3.31
1.16
0.3
4.68
3.51
6.97
1.83
0.45
S
0.3 S or B
4.5
0.5
4.5-7.25
0-4.5
90
90
85-90
85-90
4.5
85
4.42
0.5
85
3.31
4.5
4.5-7.25
90
85-90
Beans
(lima)
Beets,
tops off
4.68
3.38
Long
0.5
0-4.5
90
85-90
Short
Long
4.5
0
4.5-7.25
0-2.25
90
95
85-90
95-96
30
26.5 1.75 20 0.67 34.9 3.64 1.97 277 83 -1.25 0.75 S or B
days
15
days
4.68
shelle
d
30
days
3.51
unshe
lled
1.63
0.3
6.97
0.45
0.3
S or B
3.26 1.51 230 68.5

1.39
-2
4.65
0.45
S
3.77 2.01 300 90 -2.75
0.7
0.3 S or B

Specific
Chilling Data
g/kg
Est.
Late
Heat
Maxi
Maxim
At
Prod
nt
kj/kg-K
mum
Wate Freez um Type
Recom
Latent
Heat
Vegetable Type of Recom
r
ing Room of Unit
Heat Befor
of
Permissib Recomm Permissi mende
Storage mende
ge
Temp C e e
Conte Point Air Pressu
d
kj/kg e After Fusi
le
ended
ble
Perio
nt % C Motio red
d
Hou Fact
Conditi
24 Freezi Freez on
d%
n m/s
rs or
ons
Hours ng ing kj/kg
C
C
C
C
Start Finish
Short
Long
Beets,
Chill Start
tops on
Chill
finish
Short
Long
Broccoli Chill Start
Chill
finish
Short
Long
4.5
0
Chill
finish
90
90
85-90
85-90
4.68
3.38
6.97
0.93
10-14
21
days
24 0.8 39.5 3.77 2.01 300
0.45
S
0.3 S or B
90
-0.5 0.75 S or B
4.5
90
4.68
90
3.38
0.93
0.3
4.68
3.38
9.3
1.16
0.45
S
0.3 S or B
4.5
0
4.5-7.25
0-1.75
90
90
90-95
90-95
7-10 26.7
days 5
24 0.8 32.5 3.77 2.01 314
93
-1.5 0.75 S or B
4.5
90
4.68
0.5
90
3.51
1.16
0.3
4.92
3.71
11.6
1.16
0.45
S
0.3 S or B
4.5
0.5
Brussel
Chill Start 4.5
sprouts
Chill
0.5
finish
Short
1.75
Long
0
Cabbage Chill Start
4.5-7.25
0-0.25
4.5-7.25
0-1.75
1.75-4.5
0-2.25
95
95
90-95
90-95
3-4 26.7
wks. 5
24 0.8 32.5 3.81 2.05 316 94.5 -0.5 0.75 S or B
90
4.68
90
3.51
1.16
0.3
4.02
3.57
16.3
1.16
0.45 S or B
0.3 S or B
95
95
90-95
90-95
4.5
90
4.68
90
3.38
3-4
21
mo.
24 0.8 39.5 3.89 1.97 307 91.5 -0.5 0.75 S or B
1.16
0.3
Vegetable
Carrots,
tops off
Carrots,
tops on
Cauliflowe
r
Celery
Corn
(green)
Specific Late
Est.
g/kg Maxi
Maxim
Chilling Data
Heat
Prod
nt
At mum
Wate Freez um Type
Temperature Relative Humidity Recom
Latent kj/kg-K Heat
Type of
r
ing Room of Unit
Heat Befor
of
Recom
Permissib
Recomm
Permissi
mend
Storage
ge Temp C e e
Cont Point Air Pressu
kj/kg e After Fusi
mended
le
ended
ble
ed Perio
ent
% C Motio red
Hou Fact 24
Freez on
Freez
Condit d %
n m/s
rs or Hours
ing kj/kg
ing
C
C
C
C
ions
Start Finish
Short
4.5 4.5-7.25
90
85-90 4.68 4-5
4.65
0.45
S
3.89 1.86 293 88 -0.75
Long
0
0-2.25
95
95-98 3.57 mo.
0.7
0.3 S or B
Short
4.5 4.5-7.25
90
85-90 4.68
9.3
0.3
S
Long
0
0-2.25
90
85-90 3.38
1.16
0.3 S or B
10-14
Chill
21
1
24 0.8 39.5 3.6 1.88 293 88 -0.5 0.75 S or B
4.5
90
4.66
days
Start
Chill
0.5
90
3.38
1.16
0.3
finish
Short
1.75 1.75-4.5
90
85-90 3.82
9.3
0.3
S
Long
0
0-2.25
90
85-90 3.38
1.16
0.3 S or B
2-3
Chill
21
1
24 0.8 39.5 3.6 1.88 293 88 -0. 5 0.75 S or B
4.5
90
4.68
wks
Start
Chill
0
90
3.38
1.16
0.3
finish
Short
1.75 1.75-4.5
90
90-95 3.82
9.3
0.45
S
2-4
Long
3.81 1.92 316 94.5 -1.25
(wet
0
-0.5
90
90-95 3.38 mo
2.32
0.3 S or B
ted)
Short
1.75 1.75-4.45
90
85-90 3.82
16.3
0.45
S
Long
0
-5.5
90
85-90 3.38
1.16
0.3 S or B
4-8
Chill
21 21 24 0.8 39.5 3.6 1.59 251 75.6 -1.75 0.75 S or B
4.5
85
4.42
days
Start
Chill
0
85
3.18
1.16
0.3 S or B
finish

Est. Specific
g/kg
Prod Heat Laten
Maxim
At
Late kj/kg-K
t
Type Temperature Relative Humidity
um Product
Wate Freezi
Recom
nt
Heat
Vegetable
of Recomm Permiss Recomm Permissi
Storag Temp C Tim
r
ng
mende
Heat Befor
of
ended
ible
ended
ble
Stora
e
Cont Point
e Rate
d
kj/k e After Fusio
ge
Period
ent
% C
Ho Factor
Conditi
g 24 Freez Freez n
% Start Finish urs
C
C
C
C
ons
Hou ing ing kj/kg
rs
Short
10
10-15.5
85
85-90 6.45
6.97
Long 7.25 7.25-10
85
85-90 5.35
0.93
10-14
Chill
Cucumbers
1
1 24 1 30.2 3.89 2.01 318 95.5 -0.75
15
80
8.81
days
Start
Chill
10
80
6.08
0.46
finish
Short 1.75 1.75-4.5
90
90-95 3.82
9.3
2-3
Endive
3.77 1.92 316 89 -0.5
Long
1.75
0-2.25
90
90-95 3.82 wks
2.32
(iced)
Short 1.75 1.75-4.5 90
90-95 3.82
16.3
2-3
Lettuce
3.77 1.92 316 89 -0.5
Long
1.75
0.2.25
90
90-95 3.82 wks
2.32
(iced)
2-4
Melons Short 7.25 7.25-10
85
75-85 5.35
6.97 3.81 1.92 267 85 -1.75
wks
Watermelon Long
Honeydews Long
Chill
Start
Cantaloupes
Chill
finish
2.25
0
2.25-4.5
0-1.75
85
85
75-85
75-85
Chilling Data
3.74
3.18
7-10
days
Maxi
mum Type
Room of Unit
Air Pressu
Motio red
n m/s
0.45
S
0.45 S or B
1.25 S or B
0.75
0.45
0.45 S or B
0.45
0.3
S or B
0.45
0.46 3.81 1.97 298 0.089 -1.75 0.75 S or B

26.7
5
24 0.9
0.46
0.45 S or B
4.5
85
4.42
32.5
1.25
85
3.18
0.46
0.75

Specific
Late
Heat
g/kg
Est.
Maxim
nt
Prod kj/kg-K
Temperature Relative Humidity At
um
Heat Wate Freezi
Reco
Latent
Product
Recom
Vegetable Type of
Storag
of
r
ng
Tim Rat
Permissi Recomm Permissi
mme
Heat Befor
Temp C
mende
Storage
e
e e
ble
ended
ble
After Fusi Cont Point
nded
kj/kg e
d
Period
Hou Fact
Freez on ent % C
Condi
24 Freez
%
ing kj/k
Finis rs or
tions
Hours ing
C
C
C
C
Start
g
h
Short
Long
Chill
Onions
Start
Chill
finish
Short
Long
Chill
Parsnips
Start
Chill
finish
Short
Long
Chill
Peas (green)
Start
Chill
finish
Potatoes
(eating)
Potatoes
(seed stock)
10
0
10-15.5
0-2.25
75
75
70-75
70-75
Chilling Data
5.71
2.82
4.65
0.48
6-8
mo.
21
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
0.75
S
0.75 S or B
24 0.3 23.2 3.81 2.13 302 89
-1
4.5
75
3.92
75
2.82
0.46
0.75
4.02
3.57
9.29
1.16
0.3
S
0.3 S or B
1.75
0
1.75-4.5
0-2.25
95
95
90-95
90-95
4.5
90
4.68 2-4 mo 21 1.1 24 80 39.5
90
3.38
1.16
0.45
3.82
3.38
6.97
1.16
0.45
S
0.45 S or B
1.75
0
1.75-4.5
0-2.25
90
90
85-90
85-90
1-2
26.75 1
wks
3.6 1.84 277 83
1.25 S or B
20 0.8 32.5 3.43 1.88 249 80
-1.75 0.75 S or B
-1.75 0.75 S or B
4.5
85
4.42
0.5
85
3.31
1.16
0.45
6.45
3.37
6.97
1.16
-1.75 0.75
S
-1.75 0.75 S or B
10
2.25
21-Oct
2.25-10
85
85
85-90
85-90
3.6 1.97 263 78.5

Specific
Heat
g/kg
Est.
Late
Maxim
Maxim
Prod kj/kg-K nt
um
Wate Freez um Type
Product
Reco
Latent
Heat
Recom
Vegetable Type of
Storag
r
ing Room of Unit
Permissib Recomm Permissi
Temp C Tim Rat Heat Befor
mme
of
mende
Storage
e
Cont
Point
Air Pressu
le
ended
ble
e e kj/kg
After Fusi
nded
d
e
Period
Hou Fact 24
Freez on ent % C Motio red
Condi
Freez
%
n m/s
rs or Hours
ing kj/kg
tions
ing
C
C
C
C
Start Finish
Sauerkraut
Short
7.25
7.25-10
80
75-80
Chilling Data
5.04
6.97
5 mo
(in kegs)
Long
Spinach
Short
Long
Sweet
potato
Short
-1
(-1.0)-0
80
75-80
2.74
0.46
1.75 1.75-4.5
0
0-2.25
12.7512.75
15.5
95
95
90-95
90-95
4.02 10-14
3.57 days
16.3
3.85 2.13 300
1.16
85
80-85
7.78
6.97
Long
12.75
Short
12.75
12.7515.5
85
85-90
7.78
Long
12.75
12.7515.5
85
85-90
7.78
85
85-90 11.17
85
85-90 13.32
10
85
7.25
85
Tomatoes
Ripening 18.25 18.25-21
green
Chill
21
4.5-10
Start
Ripe
4-6 mo
12.7515.5
Chill
finish
Long
3.85 2.14 298
85
89-85
7.78
89
90
0.75
0.45
-3.5
-1
0.45
S
0.3 S or B
0.75
3.6 0.42 237
78
-2
0.93
0.75 S or B
3-5
wks
6.97
0.45
7-10
days
1.16
0.3 S or B
0.75
32.5
0.45
6.45
0.93
0.45
5.35
6.97
26.7
5
34
4.65
3.85 1.92 307
95 -0.75
Est. Specific
Prod
Heat
g/kg
Laten
Late
Temperature
Relative Humidity
kj/kg-K
At
t
nt
Maxim
Recomm Permissib Recomm Permissi Recom Maxi Product
Heat
Heat
um
mum
ended
le
ended
ble mende
Temp C
kj/kg Befor
of Wate Freez Room Type
Storag
d
24
e
After
Fusi
r
ing Air of Unit
e
Rate
C
C
C
C Conditi Period Start Finish Time Fact Hour Freezi Freez on Conte Point Motio Pressu
Vegetable Type of
Storage
ons
s
ng ing kj/kg nt % C n m/s red
%
Hour or
Short
1.75 1.75-4.5
95
95-98 4.02
9.3
0.45
S
Long
0
0-2.25
95
95-98 3.57
1.16
0.3 S or B
4-5
Chill
Turnips
21
1
24 0.8 39.5 3.77 1.88 298 89.5 -0.75 0.75 S or B
4.5
95
4.92
mo
Start
Chill
finish
Short
Long
Vegetable
Chill
(wetted,
Start
mixed)
Chill
finish
0
4.5
1.75
95
4.5-7.25
1.75-4.5
85
87
85-90
85-90
Chilling Data
3.57
1.16
0.3
4.42
3.71
11.6
2.79
0.45
S
0.45 S or B
10
90
6.85
1.75
90
3.82
2-4 26.7
3.25
mo 5
18 0.7 53.5 3.77 1.88 302

2.79
90
-1
0.75 S or B
0.45
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.
TABLE 10.10 DESIGN DATA FOR FRUIT STORAGE

TABLE 10.10 Design Data For Fruit Storage
Est. Specific
Prod
Heat Laten
g/kg At Maxi
Laten kj/kg-K
t
Recom mum
Wate Freezi
t
Heat
Product
Recom
Fruits Type of
r
ng
Tim
Permissi Recomm Permissi mende Stora
of
Rate Heat Befor
Temp C
mende
Storage
d
ge
Cont Point
e
After
ble
ended
ble
Fusio
Facto kj/kg e
d
Conditi Perio
ent % C
Hou
Freez
24 Freez
n
r
ons d %
rs
ing
Hour ing
kj/kg
C
C
C
C
Start Finish
s
Short 1.75 1.75-4.5
87
85-88 3.75
9.3 3.72 1.82 284 84 -1.75
48
Long
-1
(-1.0)-0 85b
85-88 2.97
0.46
mo'
Apples Chilll
26.7
55.7
4.5
85
4.42
0 24 0.67
start
5
9
Chill
-1
85
2.91
0.7
finish
Short 1.75 1.75-4.5
85
80-85 3.6
9.3 3.85 2.1 284 85 -2.25
7-14
Long
0
(1.0)-0
85a
80-85 3.18
0.7
days
Apricots Chilll
26.7
4.5
85
4.42
0.5 20 0.67 46.5
start
5
Chill
0
85
3.18
0.7
finish
4.510.4
Short
4.5
85b
85-90 4.42
3.81 2.1 316 94 -2.75
11.75
6
2.7510
Long 3.25
85b
85-90 4.11
0.7
11.75
days
Avocados
Chilll
26.7
51.1
4.5
85
4.42
3.75 22 0.67
start
5
4
Chill
0.5
85
3.31
0.7
finish
Chilling Data
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
0.45
0.3
0.75
0.3
0.45
0.3
0.75
S
S or
B
B
0.3
0.45
0.45
1.25
0.45
Est. Specific
Chilling Data
g/kg
Prod Heat
Laten
Maxi
Maxi
Laten kj/kg-K t
Wate
Type
mum Product
Freezi mum
t
Heat r
of
Recom Permis Recomm Permissi Reco
Fruits
Type of
Stora Temp C
ng
Room
Rat
mme
Heat Befor
of Cont
Unit
mended sible ended ble
Storage
ge
Point Air
After
Time e
nded
kj/kg e
Fusio ent
Pressu
Hour Fac
Perio
C
Motio
Freez
Condi
24
n
%
red
Freez
tor
d % Start Finish
n m/s
ing
C
C
C
C
tions
Hour ing
kj/kg
s
16.7513.3(Ripening 21
95
90-95 14.95
Heating
4.65 3.77
251 75
0..45 S
-21
12.1
3.25)
Chill
13.2
25.5
21
95
14.95
20
12 0.1
1
0.75 S
start
5
7
Bananas g
Chill
10
(see Doc,
13.5
90
8.57
2.32
0.45
Finish
days
2D-84)
Holding
13.2513.5
92
90-95 8.75
2.32
0.45 S
Green
15.5
Holding
13.2513.5
87
85-90 8.28
2.32
0.45 S
Ripe
15.5
1.7514.6
(S or
Short
1.75
85
80-85 3.6
3.77 2.1 279 84
0.45
4.5
4
2.25)
B
(-0.5)3-10
S or
Long
0
85b
80-85 3.18
0.7
(-1.0) 0.3
0
days
B
Berries
(general)
Chilll
26.
S or
4.5
85
4.42
1 20 0.67 46.5
1.25
start
75
B
Chill
0
85
3.18
0.7
0.3
finish
2.2511.6
Short
2.25
85
85-90 3.77
3.81 1.97 284 88 -2.75 0.45 S
4.5
2
2.251S or
Long
2.25
85b
85-90 3.77
0.46
0.45
4.5
3mo
B
Cranberries
Chilll
41.8
S or
4.5
85
4.42
21 3.25 20 0.67
0.75
start
4
B
Chill
2.25
85
3.74
0.46
0.45
finish

Specific
Est.
Heat
Prod
Laten
Temperature
Relative Humidity g/kg At Maxim
kj/kg-K
Laten
t
Recom um Product
Wate Freezi
Recomm Permissi Recomm Permissi
t
Heat
Fruits Type of
mende Storag Temp C Tim Rat
r
ng
ended
ble
ended
ble
Heat Befor
of
Storage
d
e
e e kj/kg
After Fusio Cont Point
e
Conditi Period
Hou Fact 24
Freez n ent % C
Freez
ons
% Start Finish rs or
C
C
C
C
Hour ing ing kj/kg
s
Chilling Data
18 -15.5 0.75
S or
B
0.12
0.75
S or
B
0.23 1.9 1.34 100 30
0.75
0.16
0.75
S or
B
0.45
0.45
0.45
0.93
0.45
S or
B
32.5
4
0.45
S or
B
0.93
0.45
S or
B
Short
1.75
1.75-4.5
70c
65-75
2.92
Long
-2.25 (-2.25)-0
70c
65-75
2.2
Short
1.75
1.5-4.5
70c
70-75
2.67
Long
0-2.25
70c
70-75
2.65
Short
4.5
4.5-10
75
65-75
3.92
Long
1.0-2.25
70
65-75
2.85
Short
1.75
1.75-4.
85
80-85
3.6
11.6
3.77 2.55 260 77
2
Grapes Long
(Americ
an
Chilll
Eastern) start
-0.6
(-0.5)-0
85b
80-85
3.04
Dates
(cured)
Dried
Fruits
Figes
and
Dates
(fresh)
Chill
finish
4.5
85
4.42
85
3.18
0.23 1.46
3-6
mo'
912mo
60
11.6
2.97 1.84 270 90
2
15
days
3-8
wks'
-2
0.93
21
20 0.8
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
-2

Est. Specific
Chilling Data
g/kg
Prod
Heat Laten
Maxi
Laten kj/kg-K
t
Temperature
Relative Humidity At
mum Product
Wate Freezi
t
Heat
Recomm Permissi Recomm Permissi Reco
Stora Temp C Tim
r
ng
of
Rate Heat Befor
ended
ble
ended
ble mmen
ge
Cont Point
e
After
ded
Fusio
Facto kj/kg e
Perio
ent % C
Hour
Freez
Condit
24 Freez
n
r
d % Start Finish s
ing
C
C
C
C
ions
Hour ing
kj/kg
s
11.6
1.25 1.75-4.5
85
85-90 3.6
3.56 2.47 260 79 -4.25
2
3-6
-1
(-1)-0
85b
85-90 2.91
0.93
mo
32.5
4.5
85
4.42
21 1 20 0.8
4
Fruits
Type of
Storage
Short
Grapes Long
(Vinifera
Chilll
California)
start
Chill
finish
Short
Long
Grapefruit Chilll
start
Chill
finish
Lemons
0
4.5
0
0-1.0
3.18
90
85-90 4.68
85b
85-90
0.7
4.5
85
4.42
85
3.18
85b
85-90 7.78
85b
85-90 7.78
15.5
85
9.35
12.75
85
7.78
Short
12.75
Long
12.75
Chilll
start
Chill
finish
4.5-7.25
85
12.7515.5
12.7515.5
0.93
4.65 3.18 2.1 298 88
6-8
wks
1
22 0.7
0.45d
S or
B
S or
1.25
B
0.45
0.45d
-2
0.45
44.1
6
0.7
0.45d
6.97 3.81 2.1 293 88 -2.25 0.45

1-4
mo
1
20
23.2
4
S or
B
S or
12.5
B
0.7
0.45d
0.7
24
S
S or
0.45
B
S or
1.25
B
0.7
24
Maxi
Type
mum
of
Room
Unit
Air
Pressu
Motio
red
n m/s
0.45

Est. Specific
g/kg
Prod Heat Laten
Maxi
Maxi
Laten kj/kg-K
t Wate
Type
mum Product
Freezi mum
t
Heat r
of
Recomm Permissi Recomm Permissi Recom
Type of
Stora Temp C Tim
ng Room
of Cont
Unit
ended
ble
ended
ble mend
Rate Heat Befor
Storage
ge
e
After Fusio ent Point Air Pressu
ed
Facto kj/kg e
Perio
C Motio
Ho
Condit
24 Freez Freez n
%
red
r
d % Start Finish urs
n m/s
C
C
C
C
ions
Hour ing ing kj/kg
s
Fruits
Limes
Short
7.25
7.25-10
85b
85-90 5.35
Long
7.25
7.25-10
90b
5.65
10
85
6.45
7.25
85
5.35
Chilll
start
Chill
finish
Short
Long
Oranges
Peaches
Chilling Data
Chilll
start
Chill
finish
4.5
4.5-7.25
85
85-90 4.42
0-1.0
85b
85-90 3.18
4.5
85
4.42
85
Short
1.75
Long
0.5
Chilll
start
Chill
finish
4.5
0
1.75-4.5
(-0.5)0.5
(-0.5)0.5
9.3 3.81 2.1 293 88

6-8
wks
24 8.25 20 0.9
-1.5
0.3
0.46
0.3
32.5
4
0.75
0.46
0.30d
44.1
6
3.18
0.7
0.30d
3.6
11.8
3.81 1.72 298 90
5
80-85
85b
80-85 3.18
85
4.42
85
3.18
8-10
wks'
-2
S
S or
0.45
B
S or
1.25
B
85a
9.3 3.18 1.84 291 81
S
S or
B
0.7
24
22 0.7
2-4
wks
29.5 1
24 0.52
0.3
0.7
0.3
53.4
6
0.75
0.7
-1.5
0.45

Fruits
Pears
Chilling Data
g/kg
Maxi
Temperature
Relative Humidity At
mum Product
Recom
Type of Recomme Permissib Recomm Permissi
Storag Temp C
nded
le
ended
ble mend e
Storage
Time
ed
Perio
Hour
Condit
d % Start Finish
C
C
C
C
ions
Short
1.75
1.75-4.5
90a
85-90
3.82
Long
0.5
(1.75)-(0.5)
90b
85-90
3.24
Chilll
start
Chill
finish
Plums
and
prunes
(fresh)
0.3
39.5
2
0.75
0.30d
3.18
0.7
6.97 3.77 2.1 298
4.42
Long
ripe
4.5
4.5-7.25
85b
85-90
4.42
10
10-15.5
90b
85-90
24
0.7
85
85-90
85
21
0.3
4.42
4.5-7.25
Chilll
start
Chill
finish
1-7
mo'
13.9
3.81 2.1 284
5
85
4.5
Long
0.8
4.5
Short
Pineappl
green
es
Chill
start
Chill
finish
Short
Specific
Est.
Laten
Heat
Prod
Maxim
t
kj/kg-K
Laten
Wate Freezi um Type
Heat
r
ng Room of Unit
Rat t
of
Befor
Conte Point Air Pressu
e Heat
After
Fusio
e
kj/kg
nt % C Motio red
Fact
Freez
n
Freezi
n m/s
or 24
ing
kj/kg
ng
Hours
2-4
wks
3-4
6.85
29.5 4.5
wks
0.23
-1.75 0.75 S or B
0.6 55.7
7
9
1.25 S or B
5.35
3.25
85
4.11
0.23
9.29 3.68
85
80-85
3.6
(-0.5)1.0
85b
80-85
3.18
4.5
80
4.15
80
3.01
3-8
wks '
26.75 1
20
0.75 S or B
-1.25 0.75 S or B
85
1.75-4.5
88
0.23
7.25
1.75
84 -2.25
0.75
2
270
80 -2.25 0.45
0.7
0.45 S or B
0.6 46.4
7
9
0.25 S or B
0.7
0.45d

Fruits
Quinces
Relative
Humidity
g/kg
Maxi
At
mum Product
Reco
Type of Recom Permissi Recom Permissi
Stora Temp C
mme
Storage mended ble mended ble
ge
nded
Perio
Condi
d%
tions
Start Finish
C
C
C
C
Temperature
Short
1.75
Long
Chilll
start
Chill
finish
1.754.5
(-0.5-)1.0
Specific
Heat
Chilling Data
85
80-85 3.68
85b
80-85 3.18
4.5
85
4.42
85
3.18
Est.
Prod
Latent
Tim
Rate Heat
e
Fact kj/kg
Ho
24
or
urs
Hours
9.29
2-3
mo
0.7
26.75
24 0.67 55.79
0.7
Maxi
Latent
mum
Freezi
Type
Heat Water
Room
ng
of Unit
of Conte
Air
Point
Pressu
Befo
After Fusion nt % C Moti red
re
on
Freez kj/kg
Free
m/s
ing
zing
kj/kg-K
3.7
2.1
7
284
85
-2.25 0.3
0.3
0.75
0.30
d
* 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 10-11 DESIGN DATA FOR

MISCELLANEOUS STORAGE
Table 10-11 Design Data for Miscellaneous Storage
Chilling Data
Specific Heat
Est.
Temperature
Relative Humidity
kj/kg-K Laten
Maxim
Maxim
Prod
t
Ti
Product
um
Freezi um Type of
Recommen Permissi Recomme Permissi
Heat Water
g/kg At Storag Temp C m Rate Latent
Miscellan Type of
ng Room Unit
ded
ble
nded
ble
Heat Before After of Conte
e
Recomme e
eous Storage
Point
Air Pressur
Fact kj/kg
Fusio nt %
H
nded Period
Freezi
Freezi
C
Motion
ed
or 24
n
ou
Condition
ng
ng
% Start Finish
m/s
C
C
C
C
Hours
kj/kg
rs
s
Beer
(Whole
Saler)
Short
Wooden
keg
1.75
1.75-4.5
85
80-85
3.60
6 mo
16.30 4.18
Metal keg Short
1.75
1.75-4.5
70
65-70
2.97
6 mo
0.93
Butter or Short
honey
butter Short
4.50
1.757.25
80
75-80
4.65
10
days
4.65
-18.00
(-20.5)-(18)
85
80-85
0.66
6 mo
0.70
Long
18.25
15.5-21
55
50-55
0.18
6 mo
Caviar (in Short

lubs)
4.50
4.5-7.25
85
80-85
4.42
15
days
Long
1.00
1.0-2.25
85
80-85
3.47
Candy
92.00 -2.24
2.68 1.42 34.90 15.00 -1.00
0.93
4.65
0.70
3.89
-675
0.75
0.75
0.75
1.25
0.30
0.75
0.75
S or B

Chilling Data
Maxim
um
Miscellaneo Type of
Storag Product
us
Storage Recomm Permissi Recomme Permissi g/kg At
e
Temp C
Recomme Period
ended
ble
nded
ble
nded
%
Condition
s
C
C
C
C
Start Finish
Temperature
Short
4.50
Long
0.00
4.517.25
(-1)-1
Short
4.50
Long
Relative Humidity
80
75-80
4.15
80
75-80
3.01
4.5-7.25
85
80-85
4.22
4.50
(-1)-1
85
60-85
4.22
Short
4.50
4.5-7.25
85
80-85
4.42
Long
-0.50
(-1)-1
85
80-85
3.04
Short
7.25
7.25-10
80
75-80
5.04
Long
4.50
(-1)-1
80
75-80
4.15
Short
4.50
4.5-7.25
80
75-80
4.15
Long
3.25
(-1)-1
80
75-80
3.85
Chocolate
Long
for coating
15.50
15.5-21
55
50-55
6.01
Short
1.75
1.75-4.5
80
75-80
3.40
Cheeze
American
Camembert
Limburger
Roquefort
Swiss
Cream 40%
Long
-15.00
(-20.5)-(18)
Specific Heat
Est.
Laten
Maxim
Ti
Prod
t
kj/kg-K
Freezi um Type of
m
Latent
Heat Water
ng Room Unit
e Rate Heat
of Conte
Point
Air Pressur
H Fact kj/kg Befor After Fusio nt %
C Motion ed
e
o or 24
Freezi n
m/s
ur
Hours Freezi ng kj/kg
ng
s
15
days
5.35 2.68 1.51 184 55.00 -8.25
0.45
1.16
0.45
S or B
90
days
5.81 2.93 1.67 200 60.00 -7.75
0.45
0.46
0.45
S or B
60
days
5.81 2.93 -1.67 200 60.00 -7.75
0.45
0.70
0.45
S or B
60
days
4.65 2.72 1.34 184 55.00 -16.00 0.45

0.46
0.45
S or B
60
days
5.35 2.68 1.51 184 55.00 -9.50
0.45
0.46
0.45
S or B
6 mo
2.32 2.34 1.26 93.
0.50 -29.35 0.30
4.65 3.56 1.67 209 55.00 -2.25
0.75
0.23
0.75
4 mo
80
80-85
0.81

Est. Specific
Heat
Prod
Maxi
Relative
Late
Temperature
kj/kg-K Latent
Maximu
Free mum
Humidity
Product
nt
Water
Type of
Miscellaneou Type of
m
Heat of
zing Room
Temp C
Content
Unit
Recomme Permissi Recom Permissi g/kg At
Rate Heat
s
Storage
Storage
Fusion
Point Air
Time
Befor
%
Pressured
nded
ble mended ble
Fact kj/kg
Recom
After
Period %
kj/kg
C Motio
Hour
e
or 24
mended
Free
n m/s
Freezi
Star Finis
Hour
zing
C
C
C
C Conditio
ng
t h
s
ns
Chilling Data
80-85
4.42
Eggs crated Long

(see Doc. 2D- Chill
85)
Start
Chill
Finish
-1.00
(1)-(0.5)
85
85-87
2.91
Long
-15.00
85
2.91
60
0.60
-18.00
85
0.66
-18.00
85
0.66
(-20.5)(-18)
60 mo
25.5-28
60
60-65
12.28
6 mo
1.75
1.75-4.5
65
60-65
2.75
6 mo
-9.50
(-9.5)-(7.75)
70
65-70
1.17
Flowers cut
General
4.50
0.5-4.5
85
85-90
Orchids
Gardenias
7.25
7.25-10
85
12.75
1012.75
85
0-4.5
75
Hides, curing
Long
storage
2.25
74.20 -0.25 0.45
0.30
S or B
0.45
S or B
0.46
0.30
1.88
1.25
9.90
1.25
0.14
1.25
1.59 1.17
232
13.50
0.30
0.23 1.67
0.75
6 mo
0.23
0.75
4.42
3-14
days
1360 3.85
0.30
85-90
5.35
1 wk
0.30
80-85
7.78
0.46 1.67
0.75
0.23 1.67
0.75
-3 to -1 -2 to -1
25.50
232
0.46
16.3
0
0.14
0.67
-1.00
24.00
4.42
-15.00
Chill
Start
Chill
Doc. 2D-85
Finish
Flour
Long
Fum
Fur, woolens,
gated
(see Doc. 2D85)
ref only
85
12 mo
4.50
Eggs, frozen
10 lb cans
4.50
8.37 3.56 1.88

0.85
85
10.00
4.5-7.25
-1.00
4.50
-7.25
Short
5 yrs
70-75
3.30

Specific
Est. Heat
Relative
Prod kj/kg-K Laten
Maxi
Temperature
Maxim Product
Humidity
Late
t
mum
um Temp
Type
nt
Heat
Water
Room
Recom
Miscellaneou Type of
Freezing
of Unit
Permissi Recom Permi g/kg Storag C
of Content
Air
mende
Rate Heat
s
Storage
e
Point C
Pressu
ble mended ssible At
Time
Befo
Afte
Fusio
%
Moti
d
Fact kj/k
Reco Period
red
Hour
n
on
or g 24 re r
mmen %
Hou Free Free kj/kg
m/s
ded
Star Finis
zing
zing
C
C
C
C
rs
t h
Condit
ions
Chilling Data
Hardenin
g
Ice cream 5
gal. cans (see
Doc. 2D-86)
3.22
Start
-18.00
85
- 5.5 23. 8.00 0.75 2.56

0 25
86.00 60.00 (2)-(-18) 1.25
Finish
-29.00
85
0.23
1.25
1.25
Start
-18.00
85
- 3.2 23. 8.00 0.75 3.02

5 25
Finish
-29.00
85
0.23
Short
7.25 7.25-10
80
75-80 5.04
Long
0.00
80
75-80 3.01
Mapple
Sugar
Short
7.25 7.25-10
70
65-70 4.77
Long
-0.50
70
65-70 2.52
Mapple
Syrup
Short
7.25 7.25-10
70
65-70 4.27
Long
-0.50
70
65-70 2.52
Lard
0-1
(1)-1
(1)-1
6 mo
5 mo
5 mo
4.65 2.51
144.0
0
1.25
209.0
0
21.00 0.75
0.70
0.75
1.63 1.00 0.88 16.30 5.00
1.25
0.23
1.25
1.25
1.25
1.63 2.05 1.30

0.23
121.0
36.00
0

Specific
Heat
Chilling Data
Temperature
Relative
Humidity
1.75 1.75-4.5
70
65-75 2.97
4.50
80
4.15
7.25 1.75 10 0.85 8.60
1.00
80
3.28
0.23
Short
4.50 4.5-7.25
70
65-75 3.61
Long
0.00
70
65-75 2.65
Short
4.50 4.5-7.25
70
65-75 3.61
Long
0.00
0-4.5
70
65-75 2.65
Short
7.25
7.25-10
80
75-80 5.04
Long
1.00
40545.0
0
80
75-80 3.28
Maxi
mum Product
Type of Recom Permissi Recom Permis g/kg At Stora Temp C Ti
Miscellaneous
Rate
Storage mended ble mended sible Recom ge
me
Facto
Ho
mende Perio
r
d%
ur
d
C
C
C
C Conditi
Start Finish
ons
Short
Milk bottled
Chill
and water wet
Start
Doc. 2D-59
Chill
Finish
Nuts in Shells
0-4.5
Nuts, Shelled
Oleo
5
days
8-12
mo
6-10
mo
90
days
Est. kj/kg-K
Maxi
Prod
Latent
mum
Free
Type
Latent
Heat Water
Room
zing
of Unit
Heat
of Content
Air
Poin
Pressu
kj/kg Befo Afte Fusion
%
Moti
t
C
red
re r kj/kg
24
on
Hours Free Free
m/s
zing zing
4.65 3.77 2.05 288.00 87.50
1.16 1.05 0.92 2-23
1.25 S or B
1.25
2-8
0.19
1.16 1.26 1.00 9-33
1.25 S or B
0.50
0.75
0.75 S or B
3-10
0.75
0.19
0.75 S or B
4.65 1.12
0.75
0.70
0.75 S or B

Est. Specific
Late
Prod Heat
Maxi
Maxi
nt
Relative
Late
mum
Temperature
mum
kj/kg-K Heat Wate
Type
Humidity
nt
Room
Product
Type of
Stora
of
r Freezing
of Unit
Rat
Miscellaneous
Heat
Air
Temp C
Recom Permis Recom Permis g/kg At
Storage
ge
Fusi Conte Point C
Pressu
Time e
Befo
kj/k
Moti
mended sible mended sible Recom
After
Perio
on nt %
red
Hours Fac
re
g 24
on
mended
Freezi
d%
kj/k
tor
Free
Hou
m/s
ng
C
C
C
C Conditio
Start Finish
g
zing
rs
ns
4.5Vaccine Serum Long
6.00
70
65-70 4.07 4 mo
0.75
S
7.25
(-4.5)6-8
Shrubs
Long -2.25
70
65-70 2.20
1.39 1.46
50.00
(-1.75)
mo
Chilling Data
* 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 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.
TABLE 10-12 REACTION HEAT FROM FRUITS AND VEGETABLES

Fruits
Vegetables
Commodity
Temperature
C
Watts per kilogram
Commodity
Temperature
C
Watts per kilogram
Apples
0
5
10
0.012
0.019
0.078
aAsparagus
0
5
16
0.015
0.023
0.110
0
5
0
16
0
5
16
0.023
0.110
0.110
0.531
0.064
0.090
0.283
Beets
0
5
16
0.036
0.055
0.097
aBrussel
0
5
16
0
5
16
0
5
16
0.046
0.061
0.181
0.038
0.061
0.181
0.038
0.061
0.181
0
5
16
0
5
16
0.029
0.047
0.110
0.038
0.061
0.181
aApricots
Bananas
Holding
Ripening
Chilling
aBeans,
lima
Beans
String
12
20
21-13
0.044
0.123
0.319
2
16
0.074
0.223
Cherries
0
16
0.021
0.161
aCabbage
Cranberries
0
5
10
0.009
0.012
0.023
aCauliflower
aDates
0
5
10
0
5
16
0.009
0.012
0.023
0.006
0.014
0.032
Carrots
aBerries
Fresh
Grapefruit
aSprouts
Celery

Fruits
Vegetables
Commodity
Temperature
C
Watts per kilogram
Commodity
Temperature
C
Watts per kilogram
Grapes
0
5
16
0
5
16
0
5
16
0
5
16
0
5
16
0
16
0.005
0.009
0.032
0.008
0.011
0.040
0.008
0.011
0.044
0.011
0.019
0.067
0.015
0.023
0.110
0.010
0.149
Corn, sweet
0
5
0.023
0.110
aCucumber
0
5
16
5
0.018
0.026
0.113
0.129
0
5
16
0
5
16
0
10
0.155
0.213
0.619
0.018
0.026
0.113
0.084
0.297
aPlums
0
16
0.013
0.144
Onions
aQuinces
0
5
16
0
5
16
0.012
0.019
0.078
0.044
0.078
0.233
aParsnips
0
10
21
0
5
16
0.012
0.025
0.048
0.378
0.047
0.110
Lemons
aLimes
Oranges
Peaches
Pears
Strawberries
aEndive
Lettuce
Melons
(except
watermelons)
Mushrooms
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
Watts per kilogram
Spinach
Temperature
C
0
16
0
16
0
5
16
5
Sweet Potatoes
0.047
Tomatoes (green
ripe)
Turnips
16
5
0
5
0.084
0.081
0.026
0.032
Peas
Peppers
Potatoes
0.110
0.531
0.037
0.116
0.009
0.019
0.039
0.129
TABLE 10-13 HEAT EQUIVALENT OF ELECTRIC MOTORS

TABLE 10-13 Heat Equivalent of Electric Motors
Multiplying Factor
Motor Rating
Connected Load in
Motor Efficiency %
Kilowatt Output
Refr. Spacea
Motor
Connected
Losses Outside Refr.

Spaceb
Load Outside Refr.

Spacec
0.1-0.5
33.3
1.67
0.67
0.5-2.0
55
1.45
0.45
2.0-15.0
85
1.15
0.15
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 10-14 HEAT EQUIVALENT TO OCCUPANCY
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
Adapted from ASRE Data Book, Design Volume, 1949

Edition, by permission of the American Society of
Heating, Refrigerating and Air- Conditioning Engineers.
TABLE 10-15 USAGE HEAT GAIN. WATTS PER CUBIC METRE INTERIOR VOLUME
PER KELVIN INDOOR-OUTDOOR TEMPERATURE DIFFERENCE (W/M3 K)
TABLE 10-15 Usage Heat Gain. Watts per Cubic Metre Interior Volume per Kelvin
Indoor-Outdoor Temperature Difference (W/m3 K)
Service
Room 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
1.72
8.5
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
0.6
85
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
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
use table

Refrigeration Table January

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REFRIGERATION

TABLE 10-1 THERMAL CONDUCTIVITY OF MATERIALS

Table 10-1 Thermal Conductivity of Materials Used in Colds Storage Walls

Thermal Conductivity (k)

Table 10-1 Thermal Conductivity of Materials Used in Colds Storage Walls

Thermal Conductivity (k)

Blanket or bath, mineral or glass fiber

Surface conductance (convection

Expandable polystyrene (smooth)

Expandable polystyrene (cut cell)

Moving air (3.35 m/s or 12km/hr)

TABLE 10-2 COEFFICIENT OF HEAT TRANSFER

Coefficient of Heat Transfer (U Factor) of Typical Cold Storage

Insulation K Factor (W/m K)

TABLE 10-5: ALLOWANCE FOR SOLAR

Dark-colored surfaces such as:

TABLE 10-6A: KILOJOULES PER LITRE REMOVED IN COOLING

Inlet Air RH%

0.0128 0.0186 0.0246 0.0281 0.0357 0.0441

0.0563 0.0663 0.0795

TABLE 10-6B KILOJOULES PER LITRE REMOVED IN COOLING AIR TO

TABLE 10-7 AVERAGE AIR INFILTRATION RATES

TABLE 10-7 Average Air Infiltration Rates

(Does not apply to rooms using

TABLE 10-8 DESIGN DATA FOR MEAT

0.92- 0.79- 165-15

TABLE 10-8 DESIGN DATA FOR MEAT STORAGE

3 wks 40.5 1.14

3.01 1.67 235

TABLE 10-8 DESIGN DATA FOR MEAT STORAGE

2.85 1.59 201 60

2.8 1.26 194 58

32.25 1.75 18 0.7

3.14 1.76 239 72

85-90 3.82 15days

9.76 3.47 1.84

85-90 3.38 10days

1.16 3.77 1.92

80.4 -2.75 0.45

TABLE 10-8 DESIGN DATA FOR MEAT STORAGE

2.07 2.34 216

TABLE 10-8 DESIGN DATA FOR MEAT STORAGE

15days 37.25 4.5

1.65 1.63 212

TABLE 10-9 DESIGN DATA FOR VEGETABLE STORAGE

24 0.9 30.2 3.81 2.05 314 94 -1.25 0.75 S or B

3.26 1.51 230 68.5

TABLE 10-9 Design Data For vegetable Storage

24 0.8 39.5 3.77 2.01 300

24 0.8 32.5 3.77 2.01 314

24 0.8 32.5 3.81 2.05 316 94.5 -0.5 0.75 S or B

24 0.8 39.5 3.89 1.97 307 91.5 -0.5 0.75 S or B

TABLE 10-9 Design Data For vegetable Storage

TABLE 10-9 Design Data For vegetable Storage

0.46 3.81 1.97 298 0.089 -1.75 0.75 S or B

TABLE 10-9 Design Data For vegetable Storage

24 0.3 23.2 3.81 2.13 302 89

4.68 2-4 mo 21 1.1 24 80 39.5

3.6 1.84 277 83

20 0.8 32.5 3.43 1.88 249 80

3.6 1.97 263 78.5

TABLE 10-9 Design Data For vegetable Storage

3.85 2.14 298

3.6 0.42 237