Document Znjpo3y44q6rDVEk5L32jvVV0

1120 CHAPTER 46 1957 Guide Table 1. Temperatures and Humidities Applicable to Industrial Air Conditioning--(Continued) CANDY (HARD) (Continual) Hot rooms used in the drying of jellies and gums are maintained at 120 to 150 F. A purge system 100 percent outside air, bypassing the heating coil, is incorporated^toproduce rapid cooling 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 46 to 50 percent. Uniform air distribution is essential. Standard starch drying equipment is employed. Filtration of air is required. PBOCZ88 CHEWING GUM Temp. F 77 68 72 74 74 R.H.% 33 63 53 47 58 Process CERAMICS Decorating room......................................................................... . 110 to 150 80 60 to 80 75 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 decaJcomonia production room. Dust control is essential, and the dust count must be held down to four million particles per cubic foot doe to the danger of silicosis. Pbocess CEREAL Packaging......................... ........................................................ [ Temp. F 75-80 R.H. % 45-80 Pbocess Temp. F R.H. % CITRUS FRUIT Lemons (storage)*.................................................... Grapefruit (storage)......................... ........ : * Prior to transcontinental shipment 84 to 8 86 to 8 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 84 F for a period not exceeding six weeks. 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% COi content, (4) obtain uniform air distribution, and (5) provide air washing or air filtration. Load calculations include (1) transmission losses. (2) internal load-fruit oooling and respiration, cooling fruit boxes, electric load, and people, and (3) outside sir load--72 cfm per carlot. Specific heat--Btu per (lb) (F deg): Lemons 0.04, Grapefruit 0.87, Boxes 0.40 Temp. 32 40 60 80 HEAT OF EVOLUTION IN Bto Pbb (ton) (24 hh) Lemons Gbapepbpit 580 810 2070 6200 460 1070 2770 4180 Process and Product Air Conditioning 1121 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 G50 cfm per carload, resulting in a small 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. Installation of metal ducts is required. Ductwork made of insulation board is sometimes preferred. DISTILLING Storage: Liauid Yeast................................................. General Manufacturing......................... ....... 60 32 to 34 60 to 75 65 to 72 R.H. ` 30 to 40 45 to 60 J0L.00 Yeast culture fermented at 170 F, then cooled 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 maximum tem perature of 85 F. Cooling for various distilling processes normally accomplished by use of river or well water depending on temperatures and availability. Low humidity and dust control important where grains are ground. tionV.iscous filters preferred as mold spores and bacteria are trapped in the viscous film, preventing propaga Pbocess | Temp. F 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. Water wheel generators: _ Thrust runner lapping. Rectifiers: selenium and copper oxide plates ust control is essential in tnese processes 72 68 70 76 76 72 74 to 76 73 73 73 75 68 76 70 74 R.H. % 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 Pbocess | Temp. F | R.H.% FLOOR COVERING Linoleum: Mechanical oxidizing of linseed oil........ Printing............................................................. Storing process........................ : v v ` `' * grains per pound abs. hum. 90 to 100 80 160 to 250 20 to 28 30 to 50 60 gr* atewuuuu agonist pugsiumty oi moia growm. Precise control of temperature and humidity is required for mechanical oxidizing of linseed oil. The r*te of flow and the temperature of cooling water in the jacket surrounding the tank must be controlled. Air filiation is recommended for the storing process.