BATANGAS STATE UNIVERSITY

MECHANICAL ENGINEERING DEPARTMENT

ME 417- REFRIGERATION SYSTEM

Section: ME-3202
Group No.: 3

Proponent: Email Address Contact No

1. ALABAN, Dariele Micho A. 21-04764@g.batstate-u.edu.ph 09948050931
2. CABRERA, Aldritz Bryan P. 21-01823@g.batstate-u.edu.ph 09099882298
3. CUA, Aaron Jel A. 21-03812@g.batstate-u.edu.ph 09173671419
4. FERNANDO, Mikaella Allysa C. 21-03000@g.batstate-u.edu.ph 09951072883
5. HERNANDEZ, Jan Domini M. 21-08870@g.batstate-u.edu.ph 09064708463
6. ROBLES, Mary Grace V. 21-06026@g.batstate-u.edu.ph 09272754475
7. SARNE, Zeki Gabriel O. 21-05436@g.batstate-u.edu.ph 09564128267
8. SERRANO, Sean Serrano C. 21-01909@g.batstate-u.edu.ph 09083561692

Proposed Design Project: Refrigeration Layout Design of Sausage Patty Cold Storage
. Facility Located at Brgy. Pulo, Cabuyao City, Laguna

Introduction
Meat is known as a perishable commodity that is rich in moisture and nutrients. It is

widely used in the food industry where it can be processed into various products such as cured

meats, canned goods and sausage patties. These processed products undergo various

treatments which supply additional flavors and texture into the raw meat while enhancing the

shelf life. However, meat, being rich in moisture and nutrients, is an ideal breeding ground for

microorganisms if not stored properly. (Xiong, 2023)

Meat spoilage is known to be responsible for huge losses in the food industry during

the processes of production, distribution and storage. According to Shao et al. (2021), meat

spoilage due to microbial growth accounts for approximately 21% of total food losses.

Pellissery et al. (2020) noted that meat microbial spoilage is caused by several factors such as

microbial growth, lipid oxidation, and enzymatic autolysis and that these factors result in the

meat having a foul odor, off-flavors, the formation of slime and discoloration. This makes the

meat unsafe for human consumption.

Zhao (2022) noted that microbial growth in the meat is affected by the storage

temperature. Cold storage beneficially contributes to the social, and economic development of
food production for local communities. Producers utilize cold storage to produce and deliver

quality products to consumers. Zhang et al. (2021) observed that using cold storage maintains

the quality of meat products by slowing down their deterioration time.

Chilling is applied to processed meat products after production. This is to ensure that

microbial contamination within the meat product would not occur. Zhang et al. (2019)

reviewed several chilling methods and conventional chilling, fast chilling, spray chilling,

multistep chilling and very fast chilling are applied in meat preservation. Their study showed

that the chilling rate of the meat product contributes greatly to the increased prevention of the

proliferation of bacterial growth within the meat product.

Through careful consideration of factors such as microbial growth, lipid oxidation, and

enzymatic autolysis, this design project aims to ensure the safety and quality of meat products

while enhancing shelf life.This refrigeration layout design aims to optimize the cold storage

facility for sausage patty production located at Brgy. Pulo, Cabuyao City, Laguna. By

implementing effective refrigeration practices, producers can deliver high-quality sausage

patties to consumers, thus meeting the demands of the market.

Objectives
The following are the objectives of this proposal about the refrigeration layout design

of the sausage patty cold storage facility located at Brgy. Pulo, Cabuyao City, Laguna.

Specifically, it sought to perform the following;

1. Conceive knowledge about the properties of the sausage patties in terms of:

1.1 Mass

1.2 Specific Heat

1.3 Desired Temperature

2. Determine the appropriate refrigerant.

3. Perform calculation of the cooling loads including the following:

3.1 Transmission Load

3.2 Product Load

3.3 Internal Heat Load of People

3.4 Internal Heat Load of Lightings

3.5 Equipment Load

3.6 Infiltration Load

 3.7 Refrigerating Capacity

4. Provide design options for cold storage. The following options will undergo

calculations:

4.1 Vapor Compression Cycle

4.2 Vapor Compression Cycle with Heat Exchanger

4.3 Two-Stage Vapor Compression Cycle with Heat Exchanger

5. Perform computations in refrigeration systems in terms of:

5.1 Refrigerating Effect

5.2 Compressor Work

5.3 Condenser Heat Rejection

5.4 Coefficient of Performance

5.5 Mass Flow Rates

5.6 Volume Flow Rates

5.7 Evaporator Capacity

5.8 Compressor Capacity

5.9 Condenser Capacity.

6. Design the refrigeration system with the highest efficiency and with the appropriate

component specifications.

Design Strategy

In designing the cold storage of sausage patties, the proponents will first conceive

knowledge of the temperature and thermodynamic requirements of the subject to be cooled. With

that being said, the following parameters will be determined. These parameters are the mass, the

specific heat, and the desired temperature of the product. After knowing the heat load of the

product, the proponents will proceed to the refrigerant to be used and in designing the

refrigeration cycle of the cold storage.

The refrigerant chosen by the proponents is ammonia. This was selected for the

application of cold storage due to its safety, efficiency, and cost-effectiveness. As mentioned by

Kuhlman (2021), ammonia is an excellent choice for effectively cooling large areas because of

its low boiling point and high latent heat of vaporization. It was once widely used in air

conditioning systems, but today it is the most widely used refrigerant in industrial settings.

Ammonia is used in refrigeration systems in a variety of settings, including ice skating rinks,
beverage companies, cheese and meat processing plants, pharmaceutical labs and storage

facilities, and more.

Furthermore, the total load of the system should be calculated. In line with this, the

transmission load, product load, internal heat load of people, internal heat load of lighting,

equipment load, infiltration load, refrigerating capacity, and safety factor will comprise the total

load of the system.

The transmission load is the heat load of the walls, roof, floor, ambient air, internal air,

and ground temperature. In addition, product load is the main consideration in the cold storage

which is about 55%-75% of the total load. Moreover, the internal heat load of the people who

work in the cold room should also be accounted for in the design. The number of workers and

working hours in a day will be set by the proponents. Furthermore, the utilities in the cold room

such as the lighting will also undergo heat load calculation. Aside from the aforementioned,

equipment load such as fan motors will be considered. Since there is an opening and closing of

the door in the cold storage, air infiltration will be evident. Thus, infiltration load will be

considered. Overall, the proponents will put a safety factor to the total heat load capacity

calculation to ensure the functionality of the cold storage system. This can account for the

potential errors and actual energy losses which are missed by the proponents.

With all the information gathered, the proponents will proceed to the design options for

the cold storage system. Since the proponents are knowledgeable about refrigeration systems,

there will be three potential design proposals. The following are the vapor compression cycle,

vapor compression cycle with heat exchanger, and two-stage vapor compression cycle with heat

exchanger.

For cold storage systems to effectively maintain low temperatures and preserve

perishable goods, the vapor compression cycle is a necessity. This is how the cycle works in cold

storage (Banerjee, 2022).

Compressor: The refrigerant is compressed, increasing its pressure and temperature.

Condenser: The hot refrigerant gas releases heat into the environment and condenses into

a liquid.

Expansion Valve: The high-pressure liquid refrigerant expands, reducing its pressure and

temperature.
 Evaporator: The cold refrigerant absorbs heat from the cold storage area, cooling it down.

This cycle is repeated to keep the storage area at the desired low temperature. The

system’s design, including the choice of refrigerant and the sizing of components, is tailored to

the specific cooling requirements of the storage facility.

Figure 1. Simple Vapor Compression Refrigeration Cycle

Figure 2. P-h Diagram of Simple Vapor Compression Refrigeration Cycle

Including a heat exchanger in the vapor compression cycle of a cold storage system can

improve performance and efficiency. The following steps are usually involved in the process:
 Compressor: The refrigerant is compressed, raising its pressure and temperature.

Condenser: The hot refrigerant gas releases heat into the environment and condenses into

a liquid.

Heat Exchanger: Before entering the expansion valve, the high-pressure liquid passes

through a heat exchanger where it is further cooled by the colder refrigerant returning from the

evaporator. This step improves the efficiency of the system by reducing the work needed by the

compressor.

Expansion Valve: The refrigerant expands, reducing its pressure and temperature.

Evaporator: The cold refrigerant absorbs heat from the cold storage area, cooling it down.

The heat exchanger, often a liquid-suction heat exchanger, pre-cools the liquid refrigerant

and warms the suction vapor going into the compressor. This not only improves the COP

(Coefficient of Performance) but also minimizes the risk of liquid refrigerant entering the

compressor, which can cause damage (Diantari, 2017).

Figure 3. Vapor Compression with Heat Exchanger Refrigeration Cycle

 Figure 4. P-h Diagram of Vapor Compression with Heat Exchanger Refrigeration Cycle

More efficient than a single-stage system, a two-stage vapor compression system with a

heat exchanger can handle larger loads and lower temperatures. This is a condensed description

of how it operates:

First Stage Compression: Low-pressure refrigerant vapor is compressed to an

intermediate pressure, raising its temperature.

Intercooling Heat Exchanger: The refrigerant passes through a heat exchanger where it is

cooled by the colder refrigerant coming from the second stage before entering the second

compressor. This step improves efficiency by reducing the work required for the second stage of

compression.

Second Stage Compression: The refrigerant is further compressed to a high pressure,

increasing its temperature again.

Condenser: The high-pressure, high-temperature vapor releases heat to the surroundings

and condenses into a liquid.

Expansion Valve: The high-pressure liquid refrigerant expands, reducing its pressure and

temperature.
 Evaporator: The cold refrigerant absorbs heat from the cold storage area, cooling it down.

The cycle's efficiency is greatly increased by adding an intercooling heat exchanger

between the two compression stages. This is because it lowers the refrigerant's temperature in

between stages, which lessens the effort needed from the second compressor (Liu, et. al, 2024)

Figure 5. Two-Stage Vapor Compression with Heat Exchanger Refrigeration Cycle

Figure 6. P-h Diagram of Two-Stage Vapor Compression with Heat Exchanger Refrigeration
Cycle
 The three design options will be assessed by a set of parameters. Each of the refrigeration

cycles will undergo calculations with regard to refrigerating effect, compressor work, condenser

heat rejection, coefficient of performance, mass flow rates, volume flow rates, evaporator

capacity, compressor capacity, and condenser capacity. These will help the proponents decide

what design option is the most efficient. The design which will yield the highest COP will be

considered. Hence, the mathematical calculations will be done using the knowledge in

thermodynamics and refrigeration systems. Thus, the project will not be limited to manual

computations. Assistance of software and applications can be used to provide accurate readings.
Plan of Action
The goal of the project is to design an efficient and effective refrigeration layout for a sausage patty cold storage facility located in Brgy. Pulo, Cabuyao City, Laguna.
The following table is the plan of action of the group that will be implemented and deliberately performed to meet the requirements of the project.
Action Plan: Refrigeration Layout Design for Sausage Patty Cold Storage Facility (Brgy. Pulo, Cabuyao City, Laguna)
Members: Aaron, Aldritz, Dariele, Grace, Jan, Mikaella, Sean, Zeki
*Note: Designation for “Accountability” and “Responsibility” may vary depending on circumstances, availability, convenience, and group’s decision. Everyone may or may not
contribute to each objective as determined by the difficulty of the task and its content required.

Goal Action Objective Accountable (Lead) Responsible (Support)

Project Initiation and Data Project scoping and proposal ● to perform brainstorming Mikaella Zeki and everyone
Collection (1 week) writing sessions to define project
scope, objectives, and
deliverables.

● Lead drafts the project

proposal introduction and
methodology sections (I
& II.1).

● All team members

contribute relevant
information and insights
for the proposal.

Site visit & data collection ● to visit the site to gather Aldritz Grace
data on size, layout, and
existing infrastructure.
(May also use alternative
 way using online sites,
such as Gmaps)

● to collect information on
expected storage
capacity, product types,
and temperature
requirements. (May also
use alternative ways
using online sites. such as
related studies)

Design Basis and Calculations Design basis and assumptions ● to complete section III.2 Grace everyone
(1 week) of the proposal, outlining
the design approach and
underlying assumptions.

● to research and propose

at least 3 potential
refrigeration layout
designs based on storage
needs and capacity.

Design options and criteria ● to define evaluation Jan Mikaella

criteria for the design
options (e.g., energy
efficiency, operational
cost, temperature
uniformity).

● to assign weights to each

criterion based on their

Storage Layout Design (1 week)
Cooling load calculations
Design of the storage layout
relative importance
(III.3.c & III.3.d).
● to calculate the cooling Dariele Sean
load required to maintain
the desired temperature
range for the anticipated
sausage patty storage
volume.
● to include calculations
and assumptions made in
the appendix (section
provided for detailed
calculations).
Aldritz Sean
● to research and select a
user-friendly 2D and/or
3D modeling software
suitable for cold storage
layout design.
● to develop a floor plan,
blueprint of the cold
storage layout design, as
well as its 3D model in
the chosen software.
 ● to allocate space for
sausage patty storage
based on capacity,
product type, and future
expansion needs.

Design Analysis and Design Energy, mass balance, and ● to analyze the energy Aaron Dariele and everyone
Options (1 week) components calculations consumption and mass
flow within each
proposed design option
(III.3.e.2).

● to use simulation
software (if available) or
simplified models to
estimate energy usage.

● to determine the
appropriate refrigeration
system components
(compressor, condenser,
evaporator) for each
design option (III.3.e.3).
Note: consider factors
like cooling capacity,
energy efficiency, and
compatibility with the
chosen design.
 Design evaluation and summary ● to evaluate each design Zeki Grace
option based on the
defined criteria and
assigned weights (III.3.e
& III.3.f).

● to summarize the results

in a matrix for easy
comparison.

● to suggest modifications
for optimizing the chosen
design based on analysis
results (III.3.g).

Equipment Selection and Equipment selection and costing ● to select specific Mikaella Aaron
Economic Analysis (1 week) equipment models for the
chosen design based on
technical specifications
and cost (III.4).

● to prepare a cost matrix

outlining upfront and
operational costs
associated with the
chosen equipment.

Economic analysis Sean Jan

● to conduct a project
costing (III.5), and simple
payback period analysis
 or other relevant
economic evaluation
(III.6), considering
factors like initial
investment, operational
costs, and potential
energy savings.

Project Report and Presentation Dariele Aldritz and everyone

Conclusion and recommendation ● to finalize the project
(1 week)
proposal by completing ,
IV (Conclusion &
Recommendation), and
any missing elements.

Preliminaries Mika Grace and everyone

● to accomplish all required
preliminaries.

Video defense Zeki Sean and everyone

● to prepare, conduct, and
present the video defense.

Jan Aaron and everyone

Checklist for the Final Report ● to ensure that each
accomplished checklist indicated on
“Checklist for the Final
Report” was obtained.

Table 1. Plan of Action

Verification
I. Design Considerations
Considering a 24-hour production time, the following are the parameters needed
to choose the right chiller and freezer.
A. Number of hours of production - 24 hours (assumed)
B. Weight of sausage patty - 10000 kg (assumed)
C. Production per day - 10000 kg of ground meat per day
D. Freezing temperature - -18° Celsius and below (foodsafety.gov, 2023)
E. Desired freezing time - 6 hours (Van Tonder, E., 2022)
F. Storage Size

The assumed number of hours of production helps define the product

characteristics, including weight of meat patty and freezing temperature. Both values
determine the total amount of product the refrigeration system needs to handle, and
specify the target temperature required for the sausage patties to be safely frozen,
respectively. Moreover, the production requirement of 10,000 kg sausage patties per day
helps calculate the required freezing capacity per hour. Lastly, the 6 hours of desired
freezing time specifies the target timeframe for the sausage patties to reach the desired
freezing temperature.

II. Design Option 1

Vapor Compression Refrigeration Cycle
It is favored for its efficiency, versatility, compactness, and
reliability. Its high coefficient of performance makes it economically
viable for a wide range of applications, especially for meat refrigeration.

III. Design Option 2

Vapor Compression Refrigeration Cycle with Heat Exchange
By incorporating a heat exchanger, the system can efficiently
transfer heat, facilitating rapid cooling of the sausage patties to the desired
temperature. It also protects the entire refrigeration system by preventing
excess liquid from enter the compressor and bubbles in the expansion
valve.

IV. Design Option 3

Two-Stage Vapor Compression Refrigeration Cycle with Heat Exchanger
The two-stage system allows for more precise temperature
regulation by providing two compressors and two expansion valves,
ensuring that sausage patties are cooled quickly and uniformly to the
desired temperature.
 V. Product Properties
A. Moisture Content
A crucial consideration in the construction of a cold storage facility
for sausage patties is the moisture content of the product. It gives an
indication of the percentage of water in the patties and has a major impact
on the freezing and thawing characteristics and overall quality of the
product. The analysis of moisture content using techniques like oven
drying yields crucial information for stopping the development of ice
crystals during freezing operations. However, sausage patties commonly
have 45-50% moisture content.

B. Initial Freezing Point

Initial freezing point is a crucial aspect of the product to consider.
It stands for the temperature at which the water in the patties starts to
freeze. Understanding this aspect is essential for determining suitable
storage temperatures that preserve product quality and avert spoiling.
Additionally, the thermophysical properties of foods change considerably
when subjected to freezing and can lead to damages. According to Kim et.
al. (2022), the freezing point of patties varies depending on factors such as
composition of the product however it typically have freezing point of 0°C

C. Specific Heat
It indicates the quantity of heat needed to raise a product's
temperature by one degree Celsius per unit mass. Calculating the energy
needed for the cooling and thawing procedures requires knowing the
patties' specific heat. This parameter impacts temperature control
efficiency and thermal stability during storage. Sausage patties' specific
heat is determined by the various heat capacities of their composition,
including water, carbs, fats, and proteins. However, meat products, such as
sausage patties, typically have a specific heat above freezing of 2.34
kJ/(kg.K) and below freezing of 1.34 kJ/(kg.K) (The Engineering Toolbox,
2003).

VI. Components
A. Compressor
A compressor is used in different industries and includes different
components that can inform people of different information before using it and
where it is applicable. According to Robson, J. (2024), the compressor has
mechanical components and electrical components. Mechanical components
include the motor, pump, and receiver tank. The motor is the mechanical
component of the compressor that supplies energy to the pump. It is known as the
heart of the compressor. The compressor unit, or pump, is usually a piston or
 rotary screw type. The size of the compressor and its intended application
determine its classification. The receiver tank, or the last mechanical component
of the compressor, serves as the storage reservoir for the compressed air and to
keep the pressure levels consistent.
The electrical components of an air compressor are important for its
operation. The motor, which can be single-phase or three-phase, powers the
compressor. The three-phase motor has more power and efficiency than the
single-phase motor. Compressors also have indicators that regulate the operation
of the compressor; they also contain switches and gauges. A device that controls
the electricity flow of the motor is called the magnetic starter. With this, the motor
can be guaranteed to start and stop efficiently.

B. Condenser
The components of a condenser include compressor, condenser fan and
fan motor, condenser coils, capacitor, and contactor. Compressors nowadays are
almost a scroll type that consists of a rotating component instead of a piston that
pushes the refrigerant up and down. One of the advantages of a scroll type
compressor is that it is much quieter than a piston type compressor. The condenser
fan and fan motor help to cool the compressor and the refrigerant since there is
heat that other parts are producing. The fan blows the warm air out. The
condenser coil is located outside the unit and changes the refrigerant from vapor
to liquid (HVAC Programs, 2023). The refrigerant can leak if the condenser coil
fails, which can result in losing cooling capacity. Failure of the condenser coil can
also result in an increase in energy consumption. The next component of a
condenser is the capacitor, which helps to start the motor by providing electricity.
Last is the contactor, which is simply the on and off switch of the condenser fan.

C. Expansion Valve
The valve body, diaphragm, pin or needle, spring, sensing bulb, and
capillary line are the main components of a thermal expansion valve
(Kältetechnik, 2023). The expansion valve restricts the flow of high-pressure
liquid refrigerant from the condenser to the evaporator. The valve body has an
opening that restricts the flow of refrigerant and just like other bodies, the valve
body is the one that holds the components together. The diaphragm is described as
being flexible yet strong and applying pressure to the pin. Meanwhile, the pin or
needle is the one controlling the flow of refrigerant by moving up and down the
orifice to control its size, and the spring is the one neutralizing the movement of
the pin or needle. The last component is the sensing bulb and capillary line. At the
evaporator exit, the sensing bulb and capillary line measure the refrigerant
temperature.

D. Evaporator
 The evaporator is the one that removes the heat from an area that should
be cooled. When an evaporator fails, it is also possible for it to leak, like the
condenser. It is also possible for it to be corroded. Evaporators consist of a heat
exchanger, an evaporating surface, inlet and outlet ports, and a vapor outlet.

E. Heat Exchanger
The heat exchanger, often a liquid-suction heat exchanger, is responsible
for the transfer of thermal energy from one fluid to another. The fluids do not
come into contact with one another, yet they pre-cool the refrigerant and also
warm the suction vapor going to the compressor, which improves the coefficient
of performance.

VII. Load Considerations

Load considerations refer to the various amounts of heat that affect a certain
space. It is an essential factor that determines the heat to be removed in order to maintain
the desired temperature level. It also contributes to the refrigeration system's power
consumption and operating costs.
A. Transmission Load
The transmission load is heat associated with the properties of the
materials used in the storage room. This includes the heat generated or emitted
from the walls, roof, and floor. It takes into consideration the value of the thermal
2
transmittance (W/m2-K), area of walls (𝑚 ), roof, and floor, external ambient
temperature (°C), and internal ambient temperature (°C). The value of thermal
transmittance which is the rate of heat transfer of components is obtained using
parameters such as thermal conductivity, and thickness. The transmission load (
𝑄𝑇𝐿) is measured in kilowatt-hours per day.

(𝑈)(𝐴)(𝑇𝑂𝑈𝑇 − 𝑇𝐼𝑁) 𝑋 24
𝑄𝑇𝐿 = 1000

B. Infiltration Load
The infiltration load, or air change load, considers the air flow coming
from outside when the storage room is open. The factors to be considered are the
3
assumed number of volume changes per day (n), volume of the cold storage (𝑚 ),
3
energy per cubic meter per degree Celsius (𝑘𝑗/𝑚 − °𝐶), external ambient
temperature (°𝐶), and internal ambient temperature (°𝐶). The infiltration load
(𝑄𝐼𝐿) is measured in kilowatt-hours per day.

(𝑛)(𝑉)(𝐸)(𝑇𝑂𝑈𝑇 − 𝑇𝐼𝑁)
𝑄𝐼𝐿 = 3600

C. Product Load
 The product load is the heat generated from the products to be stored in
the cold storage. Product load (𝑄𝑃𝐿) is measured in kilowatt-hours per day and is

obtained using parameters such as the specific heat capacity of the product
(kJ/kg-°C), mass of the product stored each day (kg), temperature of the product
entering the storage (°C), and temperature inside the storage room (°C).
(𝑚)(𝐶𝑃)(𝑇𝑃𝑅𝑂𝐷𝑈𝐶𝑇 − 𝑇𝑅𝑂𝑂𝑀)
𝑄𝑃𝐿 = 3600

D. Lighting Load
The lighting load is the heat generated by the light source in the storage
room. The lighting load (𝑄𝐿𝐿) is calculated using factors such as the number of

light sources, the length of usage in a day (hrs), and the rating of the light source
used (kW).
𝑄𝐿𝐿 = (𝑛)(𝑡)(𝑅𝑎𝑡𝑖𝑛𝑔)

E. Occupancy Load
The occupancy load (𝑄𝑂𝐿) refers to the heat generated by the people

occupying the storage room. It considers factors such as the number of people (n),
the total number of hours inside the cold storage room each day per person (hrs),
and the heat equivalent factor people (kW).
𝑄𝑂𝐿 = (𝑛)(𝑡)(𝑄𝑃𝐸𝑂𝑃𝐿𝐸)

F. Equipment Load
The equipment load takes into consideration the heat of the equipment that
can be used in the cold storage, which includes fans and forklifts. The factors to
consider for the equipment load (𝑄𝐸𝐿) are the number of pieces of equipment used

(n), the length of usage per day (hrs), and the rating of the motor used (kW).
𝑄𝐸𝐿 = (𝑛)(𝑡)(𝑅𝑎𝑡𝑖𝑛𝑔)

VIII. Performance
A. Refrigerating Effect
Monitoring the refrigerating effect allows for determining the optimal
storage conditions to maintain the freshness, texture, flavor, and nutritional value
of sausage patties. A certain amount of heat is transferred to the evaporator per 1
kilogram (kg) of refrigerant. To compute for the refrigerating effect,
QA = ṁ (h1 - h4)
Where:
QA - refrigerating effect (kW)
ṁ - mass flow rate of the refrigerant (kg/s)
 h1 - enthalpy of the refrigerant leaving the evaporator (kJ/kg)
h4 - enthalpy of the refrigerant entering the evaporator (kJ/kg)

B. Compressor’s Work
This provides a direct indication of the energy expended by the
compressor during operation. The work done by the compressor in the vapor
compression cycle. To determine the value of the compressor work, the equation
below will be used.
WC = ṁ (h2 - h1)
Where:
WC - work done by the compressor (kW)
ṁ - mass flow rate of the refrigerant (kg/s)
h2 - enthalpy of the refrigerant leaving the compressor (kJ/kg)
h1 - enthalpy of the refrigerant entering the compressor (kJ/kg)

C. Condenser Heat Rejection

Heat of rejection is the amount of heat removed during the process of
condensation. An expression below may be used to calculate the heat rejection.
QR = ṁ (h2 - h3)
Where:
QR - heat rejected in the condenser (kW)
ṁ - mass flow rate of the refrigerant (kg/s)
h2 - enthalpy of the refrigerant entering the condenser (kJ/kg)
h3 - enthalpy of the refrigerant leaving the condenser (kJ/kg)

D. Evaporator’s Capacity
The capacity of the evaporator will be determined by multiplying the mass
flow rate by the refrigerating effect.
WEVAPORATOR = ṁ × QA
Where:
WEVAPORATOR - capacity of the evaporator (kW)
ṁ - mass flow rate (kg/s)
QA - refrigerating effect (kJ/kg)

E. Mass Flow Rate

Mass flow rate is the mass of the working fluid flowing in the system per
unit of time. To get the value of the mass flow rate, the expression below will be
used.
ṁ = RC / QA
Where:
ṁ - mass flow rate (kg/s)
RC - refrigerating capacity (for chiller or freezer) (kW)
 QA - refrigerating effect (kJ/kg)

F. Volume Flow Rate

The volume flow rate is the volume of the working fluid flowing in the
system per unit of time. To get the value of the volume flow rate the expression
below will be used.
v̇ = ṁv1
Where:
v̇ - volume flow rate (L/s)
ṁ - mass flow rate (kg/s)
v1 - specific volume of saturated vapor corresponding to the evaporating
temperature (L/kg)

G. Compressors Capacity
To get the capacity of the compressor, the mass flow rate will be
multiplied by the compressor work.
WCOMPRESSOR = ṁ × WC
Where:
WCOMPRESSOR - capacity of the compressor (kW)
ṁ - mass flow rate (kg/s)
WC - work done by the compressor (kJ/kg)

H. Condensers Capacity
The capacity of the condenser is the product of the mass flow rate and the
heat of rejection.
WCONDENSER = ṁ × QR
Where:
WCONDENSER - capacity of the condenser (kW)
ṁ - mass flow rate (kg/s)
QR - heat rejected in the condenser (kJ/kg)

I. Coefficient of Performance
The coefficient of performance is the ratio of the useful heating or cooling
to the amount of work or energy required. This will be calculated by using the
formula below.

𝑄𝐴 𝑄𝐴
COP = 𝑄𝑅 − 𝑄𝐴
= 𝑊𝑐

Where:
COP - coefficient of performance
QA - refrigerating effect (kW)
QR - heat rejected (kW)
 WC - work done by the compressor (kW)

J. Refrigerating Capacity
The amount of heat that can be eliminated using a refrigerating system in a
concerned space is called the refrigerating capacity or also known as total cooling
capacity. It is calculated through factors such as summation or total cooling load
(kwh/day), run time of the refrigeration system (hrs), and the conversion factor of
a ton of refrigeration to kilowatts.
𝑄𝑇𝑂𝑇𝐴𝐿 1 𝑇𝑅
𝑅𝑒𝑓𝑟𝑖𝑔𝑒𝑟𝑎𝑡𝑖𝑛𝑔 𝐶𝑎𝑝𝑎𝑐𝑖𝑡𝑦 (𝑅𝐶) = ( 𝑡
)( 3.52 𝑘𝑊 )

Where:
Refrigerating Capacity - refrigeration or cooling capacity (kW or TR)
QTOTAL - total cooling load (kWh/day)
t - span of run time of the refrigeration system per day (hrs/day)

Schedule

TABLE 2. GANTT CHART FOR THE PAPER

TABLE 3. GANTT CHART

Table 2 and 3 shows the gantt chart for the paper and the gantt chart for the
implementation of the design project. The difficulties of each part of the paper and the actual
implementation of the paper are considered in the length of the week or weeks that it will be
done. The distribution of the work for each member will be according to their availability,
convenience, and willingness but each member will be able to do other tasks that are not
assigned to them in order to finish the design project based on the plan of action provided.
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Statement on the contribution of each team member

In the design proposal, Aaron and Grace worked on the design strategy of the project.
This includes the possible design considerations and types of refrigeration cycles for cold
storage. In addition, the design strategy also covers how the group will assess and calculate the
required parameters for cold storage using knowledge of thermodynamics and refrigeration
systems. Moreover, Grace developed the block diagram of the refrigeration cycles and Aaron
connected the objectives of the study into the design strategy. Meanwhile, in order to come up
with a plan of action, an extensive evaluation of the project outline was done by Aldritz and
Dariele. Since a plan of action is not a common part of research, proponents began by
searching for its main purpose and format. Basically, a plan of action is an outline of the steps
that will be taken by the team. It includes defining project goals, researching existing systems,
assigning tasks, and establishing clear communication between group members. With this,
Aldritz plotted the outline of the introduction, methodology, design calculation in tabular form,
formulation of the objectives, as well as assigning every responsible and accountable member
responsibility for completing each objective. All of these were checked by Dariele, who added
some important points as well. Zeki created the introduction section of the study. Zeki showed
through various citations the problem of meat spoilage, which contributes to huge losses in the
food industry. It is also noted that he described the value of cold storage with the support of
various studies in prolonging the shelf life of meat products while maintaining the food
quality. Sean and Jan worked on the verification of the proposal. According to the guideline,
the verification describes the various test procedures that will be utilized in the study. This
includes formulas to be used based on the objective of the study. Moreover, it describes
parameters that affect the refrigeration system to be made. Sean outlined the possible test
procedures that will assess the project’s performance. Afterwards, Sean and Jan describe each
part and show how to analyze a particular factor of the system. Mikaella was assigned to do
the schedule or the Gantt chart for the design project. She assigned the schedule per week of
each task in consideration of the plan of action made by Aldritz and Dariele. Two (2) Gantt
charts were made that includes the schedule for the design of project paper and the schedule if
ever the design project will be implemented in the said location. Mikaella also helped in some
part in the verification part together with Jan and Sean. Zeki cross-checked the in-text citations
and references to ensure perfect alignment within the study, guaranteeing the accuracy and
credibility of the sourced information.

Dariele Micho A. Alaban Aldritz Bryan P. Cabrera

Aaron Jel A. Cua Mikaella Allysa C. Fernando

Jan Domini M. Hernandez Mary Grace V. Robles

Zeki Gabriel O. Sarne Sean Serrano C. Serrano