Document ExY1rB0pm4m0NkGnKMzw3rjNg

* 980 CHAPTER 45 . 1954 Guide Table 1. Temperatures and Humidities Applicable to Industrial Air Conditioning--(Continued) CANDY (HARD) (Continued) ; Hot rooms used in the drying of jellies and gums are maintained at 129,to 150 F.. A purge system using 100 percent outside air, bypassing the heating coil, is incorporated to produce rapid ooobng of both the product and the room. Cold rooms for cooling marshmallows and cast creams are maintained at 75 to 80 F with a relative hu midity of 45 to 50 percent. Uniform air distribution is essential. Standard starch drying equipment is employed/. ' Filtration of air is required. 1 : Process Temp. F.| CHEWING .GUM Manufacturing............................ ... .................... ................... Striping.............................................. . ............. ....................... 77 " 68 72 74 74 R.H. % 33 63 53 47 - - ' Process CERAMICS Temp.F ...... R.H. Refractory............................................................. .................... (.Molding room. ...........:.......... ........-- --. . Decorating room,.... 110 to 150 ' 80 1 60 to 80 75 to 80 - 50 to 90 60 to 70 35 to 65 - .. ; 48 48 Relative humidity has no effect on the manufacture of the products. Temperature and humidity must.be controlled in the decorating shop in the whiteware plants, and the decalcomania production room. Dust control is essential, and the dust count must be held down to four million particles per cubic foot due to the danger of silicosis. Process CEREAL Temp. F '75-80 R.H. % 5 45-50 Process Temp. F .R.H.% ' CITRUS FRUIT Lemons (storage)*.......... ...................... --........................ Grapefruit (storage)* ......... .............................. . * Prior to transcontinental shipment 58 60 84 to 88 86 to 88 , . <i4. Careful -consideration- must be given to air volumes, air temperatures, humidity, ventilation and dis- tribution. In regions where end rot is prevalent, it may be necessary to store grapefruit at temperatures of 32 to 54 F for a penod not exceedingsix weeks. - t. Lemon and grapefruit storage requires an air conditioning system to (1) maintain a constant temperature, (2) maintain a high relative humidity, (3) ventilate to maintain 0.1% CO* content, (4) obtain uniform air distribution, and (5) provide air washing or air filtration. Load calculations include (1) transmission losses, (2) internal load-fruit cooling and respiration, cooling fruit boxes, electric load, and people, and (3) outside air load--72 cfm per carlot. Specific heat--Btuper (lb) (F deg): Lemons 0.94, Grapefruit 0.87, Boxes 0.40 Temp. 40 60 80 HXLECaAATA OV*F EjjVivOuLwU*TIOvNi IN Btu Per \(tont) (24 hb) Lemons Grapefruit 580 810 2070 6200 460 1070 2770 4180 ---- i i Industrial Air Conditioning 981' Table 1. Temperatures ,and; Humidities Applicable ,to, .Industrial Air Conditioning--(Continued) CITRUS FRUIT (Continued) Approximately 10 percent of the cooling load is considered as latent heat load. In a conventional system the air required is one cfm' per storage box or 650 cfm per carload, resulting in a "mail temperature rise in the supply air making possible the required high humidities. In a combination system the air required is one cfm per sq ft of floor area.or 300 cfm per carlot with-the addition of auxiliary humidifying nozzles to maintain the required high humidities. v^r/ Installation of metal: ducts is required. Ductwork made of insulation board is sometimes preferred;! Process DISTILLING Temp.?F;-.;.V-(, . . - R.H. %.......... vj Storage: Grain....................................... ............. . Liquid Yeast.............................................................. General Manufacturing........................................................... Mashing done at 150 to 155 F, then cooled to 54 to 68 F.' ' 60 32 to 34 : i ; 60tb 75 : -; " 72 .-'45 to 60: ; r Yeast culture fermented at 170 F, then oooled to 70 to 72 F. Yeast propagated at 150 to 154 F. '. *' Mash heated to 165 F and then cooled to 80 F, then pitched with yeast and fermented at moriHiMin tem- jrature of 85 F. -: Cooling for various distilling processes normally accomplished by use of river or wdl. water depending on temperatures and availability.- '<-1 "" v * 1"-' Low humidity and dust control important where grains are ground. tionV. iscous filters preferred as mold spores and bacteria &re trapped in the viscous film, preventing propaga Process j Temp. F J1 R.H.% ELECTRICAL PRODUCTS Electronics and X-Ray: Coil & transformer winding ................ Tube assembly..........................................'........... Electrical Instruments: Manufacture and Laboratory............................ Thermostat assembly. & calibration :............. . Humidistat assembly A calibration................. Small Mechanisms: Close tolerance assembly............................ Meter assembly and test.................................. Switchgear: Fuse and cutout assembly................ .................. Capacitor winding...................................... .......... Paper storage.......................................................... Conductor wrapping with yarn:........................... Lightning arrestor-assembly................................... Thermal circuit breakers assembly and test.... Wahsr wheel.generators: ReTchtirfuiesrts:runner lapping..................... ................. Processing selenium and- copper oxide plates . . . Dust control is essential in these processes 72.",; . 68. - *'*70 1 '76 1 76 72 74 to 78 73 - " 73 73 75 68 76 70 .74 r-.s. : :15 40 50 to 55 50 to 55 50 to 55 40 to 45 60 to 63 50 50 50 65 to 70 20 to 40 30 to 60 30 to 50 30 to 40 Process Temp. F R.H.% FLOOR COVERING linoleum: "fechanic.a..l .o.x.i.di.z-.i.n.g..o.f.l.in..s.e.e.d..o.i.l., otoving process.. * grains per pound abs: hum. 90 to 100 80 160 to 250 20 to 28 30 to 50 60 gr* Some operations are stabilized against possibility of mold growth. Precise control of temperature and humidity is required for mechanical oxidizing of linseed oil. The Of flow and the temperature of cooling water in the jacket surrounding the tank must be controlled. Air filtration is recommended for the stoving j