FDSC 310 Lecture Notes - Lecture 7: Vacuum Chamber, Boiling Point, Evaporation
10 Oct 2017
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Ideally used and very simple, refrigerated room in which the produce is place to be cooled. Cold air is discharged from ceiling sweeps past the produce. Draws heat and carries it back to the cooling coils where the heat is discharged, air gets cooled again and comes back to pick up more heat. Pallet frames helps to stack pallet bins and boxes and distribute the load. Advantages: produce is cooled and stored at same place, less handling, design and operation relatively simple, based on moderate refrigeration load, moderate air speeds are employed to facilitate faster cooling. Disadvantages: cooling generally slow, dessication occurs if higher air speeds. Need efficient storage maintenance, proper stacking to allow air to pass around the container, pallet frames for systematic loading. Good air speed to create turbulence of 200- 400fpm (feet per min), most cold storage 50-75fpm, eliminate empty spaces in the room. False walls can be used to divert air from empty space.
