1.

Introduction
Storage is the art of keeping the quality of agricultural materials and preventing them from
deterioration for specific period of time, beyond their normal shelf life. Cold storage
Control ripening retards aging, softening, texture and color change, retards moisture loss,
wilting, microbial activity, spoilage, sprouting and undesirable growth. Availability of
proper cold storages are important for preserving perishable
Commodities like milk, meat, eggs, vegetables, fruits, ornamental flowers and other
floricultural goods. These cold storages give perishable food items a longer shelf life by
preventing them from rotting due to humidity, high temperature and microorganisms. This
results in a decrease in loss due to spoilage.

1.1. Principle of Refrigeration

The cold storage like every other refrigerating systems of the same magnitude employs the
vapour compression method of mechanical refrigeration. Fig.1 presents the T-s diagram of
the vapour compression cycle, while the Fig.2 illustrates the processes of the refrigeration
employed in the cold room, respectively.

Fig. 1. T-s diagram

Fig. 2. Processes of the refrigeration

2. Design Procedure:
Heat load factors normally considered in a cold storage design
Wall, floor and ceiling heat gains from solar radiation due to conduction.
Load due to ingression of air by frequent door openings and during fresh air
charge.
Product load from incoming goods and heat of respiration from stored product.
Heat from workers working in the room.
Cooler fan load, light load, aging of equipment.
Miscellaneous loads, if any.

2.1. Heat transmission through walls:

Thickness Conductivity
Units

W/K m

Plaster

0.015

0.29

Brick

0.37

0.15

PUF

0.1

0.021

0.015

0.29

Plaster

Properties

Length

height

breadth

Temp

Units

Ice cream

10

-20

Fish

10

Meat

10

Apple

Carrot
Banana

H T outside air (W/K 2 )

80

H T inside air (W/K 2 )

3.8

T amb( oC )

38

Area

58

240

1829.73

-8

46

240

1457.17

-5

43

240

1356.52

10

36

240

1135.69

10

38

240

1198.79

10

13

25

240

788.68

Total H T C
2

Temp diff

0.131

Q net 7760.58

Q = U A T

1
U= 1

1
+ 1+ 2+ 3+ 4+

1 2 3 4

1
U= 1

0.015 0.37 0.1 0.015 1

+
+
+
+
80 0.29 0.15 0.021 0.29 3.8

U = 0.131 W/ 2 k
A = 2 x (L x H + H x W)
A = 2 x (7 x 10+10 x 5)
A = 240 2

1) For ice cream unit

Q = 0.131 x 240 x (38 - (-20))
= 1829.73 W

2) For fish unit

Q = 0.131 x 240 x (38 - (-8))
= 1451.17 W

3) For meat unit

Q = 0.131 x 240 x (38 - (-5))
= 1356.52 W

4) For Apple unit

Q = 0.131 x 240x (38 - (2))
= 1135.69 W

5) For Carrot unit

Q = 0.131 x 240 x (38 - (0))
= 1198.79W

6) For Banana Unit

Q = 0.131 x 240 x (38 - 13)
= 788.68 W
3

2.2. Heat transmission through ceiling

Thickness

Conductivity

W/k m

Slab

0.150

0.300

H T outside air (W/K 2 )

80

PUF

0.021

0.021

H T inside air (W/K 2 )

3.8

Asbestos

0.015

0.750

T amb( oC )

38

Units

Length

breadth

Temp

Temp
diff

Area

Ice
cream

7.000

5.000

-20

58.000

35.000

1130.5

Fish

7.000

5.000

-8

46.000

35.000

896.61

Meat

7.000

5.000

-5

43.000

35.000

838.13

Apple

7.000

5.000

36.000

35.000

701.69

Carrot

7.000

5.000

38.000

35.000

740.68

Banana

7.000

5.000

13

25.000

35.000

487.29

Units

Total H T C

U= 1

0.557

1
+ 1+ 2+ 3+

1 2 3

U= 1

0.15 0.021 0.015 1

+
+
+
+
80 0.3 0.021 0.750 3.8

U = 0.557W/ 2 k
A=LxW
=7x5
= 35 2
4

Q net

4794.90

1) For ice cream unit

Q = 0.557x 35 x (38 - (-20))
= 1130.5 W

2) For fish unit

Q = 0.557x 35 x (38 - (-8))
= 896.61 W

3) For meat unit

Q = 0.557x 35 x (38 - (-5))
= 838.13 W

4) For Apple unit

Q = 0.557x 35 x (38 - (2))
= 701.69 W

5) For Carrot unit

Q = 0.557x 35 x (38 - (0))
= 740.68 W

6) For Banana Unit

Q = 0.557x 35 x (38 - 13)
= 487.29 W

2.3. Heat transmission through floor: Thickness

Units
M
0.060
Sand
0.100
Rubble
0.080
Concrete
0.100
PUF
0.015
Plaster

Conductivity
W/k m
0.700
10.700
0.300
0.021
0.290

H T outside air (W/K2 )

H T inside air (W/K 2 )
T amb( oC )

80
3.8
38

Length
Units
Ice cream
Fish
Meat
Apple
Carrot
Banana

breadth Temp

M
7.000
7.000
7.000
7.000
7.000
7.000

m
5.000
5.000
5.000
5.000
5.000
5.000

oC
-20
-8
-5
2
0
13

Total H T C

Temp
Diff

58.000
46.000
43.000
36.000
38.000
25.000
0.180

1
U= 1

1
+ 1+ 2+ 3+ 4+ 5+
1 2 3 4 5

1
U = 1 0.06 0.1 0.08 0.1 0.015 1
+
+
+
+
+
+
80 0.7 10.7 0.3 0.021 0.29 3.8
U = 0.180W/ 2 k
A=LxW
= 7x5
= 35 2

1) For ice cream unit

Q = 0.180x 35 x (38 - (-20))
= 364.823 W

2) For fish unit

Q = 0.180x 35 x (38 - (-8))
= 289.342 W

3) For meat unit

Q = 0.180x 35 x (38 - (-5))
= 270.472 W

4) For Apple unit

6

Area

m2
35.000
35.000
35.000
35.000
35.000
35.000

W
364.823
289.342
270.472
226.442
239.022
157.251

Q net

1547.351

Q = 0.180x 35 x (38 - (2))

= 226.442 W

5) For Carrot unit

Q = 0.180x 35 x (38 - (0))
= 239.022 W

6) For Banana Unit

Q = 0.180x35 x (38 - 13)
= 157.251 W

2.4. Heat transmission through door: 0.125

1.2
38
1.005

Avg air change per hr

Air density(kg/m^3)
Temp Amb
Cp(kJ/kg k)

Units
Ice cream
Fish
Meat
Apple
Carrot
Banana

Length
M
7
7
7
7
7
7

Breadth
M
5
5
5
5
5
5

Height
m
10
10
10
10
10
10

Vol

350
350
350
350
350
350

Temp

-20
-8
-5
2
0
13

Enthalpy Diff
KJ/Kg
58.29
46.23
43.215
36.18
38.19
25.125
Q net

Heat gain, Q = room volume x air changes per hour x air density x enthalpy change

1) For ice cream unit

Q = 350 x 0.125x 1.2 x 58.29
= 850.063 W

2) For fish unit

Q = 350 x 0.125x 1.2 x 46.23
= 674.188 W

3) For meat unit

Q = 350 x 0.125x 1.2 x 40.2
7

Q
W
850.063
674.188
630.2190
527.625
556.938
366.406
3605.438

= 630.219 W

4) For Apple unit

Q = 350 x 0.125x 1.2 x 36.18
= 527.625 W

5) For Carrot unit

Q = 350 x 0.125x 1.2 x 38.19
= 556.938 W

6) For Banana Unit

Q = 350 x 0.125x 1.2 x 24.14
= 366.406W

2.5. Equipment load:10

40

Nos of Tube lights

Ratings of Tube lights (W)

Q net (W) 400

No of Tube Lights = 10
Q = No of tube lights x rating
= 10 x 40
= 400 W

2.6. Heat extracted:Storeag

e Time

Load

Units

days

Ice
cream
Fish
Meat
Apple
Carrot
Banana

Cp
abv
freezin
g
Tons
KJ/Kg
K
666.667
3.10

6
8
9
4
6

666.667
666.667
666.667
666.667
666.667

3.68
3.25
3.81
3.92
3.56

Pre
cool
temp

Q abv
freezin
g

Laten
t Heat

Temp

KJ/kg

Cp
below
freezin
g
KJ/KgK

KJ/kg

-2.0
6.0
6.0
10.0
10.0
16.0

Q
below
freezin
g
KJ/kg

Total Q

-6.220

186.0

2.57

-20.0

55.00

25879.63

22.08
19.5
38.1
39.2
56.96

255.0
194.0
280.0
293.0
248.0

2.17
2.24
1.98
2.0
2.03

-8.0
-5.0
2.0
0.0
13.0

17.36
11.2
-3.96
0.000
-26.39

37865.22
21672.45
26932.44
64081.79
35824.33

Q net
8

319161.111

 ( () ( 0)++() (0 ))1000
Q=

24 3600

1) For ice cream unit

Q=

50 x (3.1 x 38+190+1.67 x 20)x 1000x1000

24 x3600 x 7

=25879.63 W

2) For fish unit

Q=

60 x (3.18 x 38+276+1.67 x 8)x 1000x1000

24 x3600 x 6

=37865.226 W

3) For meat unit

Q=

30 x (3.52 x 38+200+1.51 x 2)x 1000x1000

24 x3600 x 8

=21672.454 W

4) For apple unit

Q=

50 x (3.64 x 38+280+1.76 x 1)x 1000x1000

24 x3600 x 9

=26932.442 W

5) For carrot unit

Q=

100 x (3.81 x 38+293+1.84 x 0)x 1000x1000

24 x3600 x 4

=64081.79 W

6) For banana unit

Q=

80 x (3.35 x 38+248+1.67 x(14))x 1000x1000

24 x 3600 x 6

=35824.331 W

2.7. Human occupancy: Avg working hr per day per person

10

Units

Nos of
occupants
NA

Heat
dissipated
KJ/hr

Q
W

Ice cream
Fish
Meat
Apple
Carrot
Banana

2
2
2
2
2
2

1500
1500
1500
1500
1500
1500

833.333
833.333
833.333
833.333
833.333
833.333
9

Q net

5000.000

Q = No of occupant x heat dissipated

For all individual units
Q=

2 x 1500 x 1000
3600

= 833.333 W

Total TR:
Q
KW
31.29
42.01
25.6
30.36
67.65
38.46

Units
Ice cream
Fish
Meat
Apple
Carrot
Banana

Q = Q wall

Units
Net Q

KW
235.36

TR
66.92

+ Q ceiling + Q floor + Q door + Q equipment + Q extract + Q human

1) For ice cream unit

Q = 31.29 kW

2) For fish unit

Q = 42.01 kW

3) For meat unit

Q = 25.6 kW

4) For apple unit

Q = 30.36 kW

5) For carrot unit

Q = 67.65 kW

6) For banana unit

Q = 38.46 kW

Q net = 235.96 kW = 66.92 TR

10

COP

Fig 3.Actual P-h diagram

Enthalpy outlet @ Compressor(KJ/Kg)

Units
Ice cream
Fish
Meat
Apple
Carrot
Banana
COP
RE net
Mas flow rate
Work net

Enthalpy inlet
@ evaporator
KJ/Kg
350
350
350
350
350
350

1780

Enthalpy outlet @
evaporator
KJ/Kg
1450
1452
1458
1460
1461
1474

3.698
6655.000
0.212
330.000
11

Refrigerating
Effect
KJ/Kg
1100
1102
1108
1110
1111
1124

Work
Done
KJ/Kg
330

Mass flow
rate
kg/s
0.028
0.038
0.023
0.027
0.061
0.034

Refrigeration Effect:R.E. = Enthalpy at evaporator outlet Enthalpy at evaporator inlet

1) For Ice cream unit

R.E. = 1450 350 = 1100 KJ/Kg

2) For fish unit

R.E. = 1452 - 350 = 1102 KJ/Kg

3) For Meat unit

R.E. = 1458 350 = 1108 KJ/Kg

4) For apple unit

R.E. = 1460 350 = 1110 KJ/Kg

5) For carrot unit

R.E. = 1461 350 = 1111 KJ/Kg

6) For banana unit

R.E. = 1474 350 = 1124 KJ/Kg

. = . + . + . + . + . = 6655/

Mass Flow Rate:m=

1) For Ice cream unit

m=

202.58
1100

= 0.028 /

2) For fish unit

m=

288.79
1102

= 0.038 /

3) For Meat unit

m=

120.46
1108

= 0.023 /
12

4) For Apple unit

m=

246.56
1110

= 0.027 /

5) For Carrot unit

m=

510.08
1111

= 0.061 /

6) For Banana unit

m=

328.30
1124

= 0.034 /

= + + + + + =0.212 /
= 2 1 = 330 kJ/kg
COP=

= 3.698

13

3. Equipment Selection
3.1. Compressor Selection

[2]

R-717 refrigerant

Model
KC42

Evaporator Temp
-20

Condenser Temp 40
Q(kW)=242
P (kW)=86.8

3.2. Evaporative Condenser Selection

[3]

R-717 refrigerant
Compressor evaporator capacity = 66TR
Compressor BHP = 116 HP
Condensing temperature = 104F
Entering wet-bulb temperature = 80F
Determine the total heat rejection:
Compressor evaporator capacity = 66 TR x 12 MBH/TR = 840 MBH
Compressor BHP input = 116 BHP x 2.545 MBH/BHP = 293 MBH
Total heat rejection = 1134 MBH
From Table 6, the heat rejection capacity factor for R-717 at 105F condensing temperature and 80F
entering wet-bulb temperature is 1.18
Multiply: 1134 MBH x 1.18 = 1340 MBH
From Tables 5 select a unit with a Base Heat Rejection equal to or greater than 1340 MBH:

Model VCL-096.

14

4. References
[1] ASHRAE hand Book (2010) chapter 24- Refrigerated-Facility Loads.
[2] Compressor manufacture catalogue of Kirloskar.
[3] Evaporative Condenser manufacture catalogue of Baltimore Air Coil.

15