Document aBkB7BbGE68Lr8zRMpvJJrLrb

978 CHAPTER 45 1954 Guide Table 1. Temperatures and Humidities Applicable to Industrial Air Conditioning*. Process Temp. F | R.H.% ^' : BAKERY 4 Fermenting....................................... . Bread oven............ Cake oven.................. ...................................... Bread cooler (room or tunnel) Vacuum 28.6 in.. 75-80 . ...-,75-80' ' ' " 92-96 40-50 V- , 70-75 80-85 80-85 Cold room--....... .;...... I Make up room. Cake mining........... .................... Cake mixing (spon$e);.. . 1...-.. Crackers and biscuits............... Wrapping.............. V.......... Dried ingredients, storage........................... Freeh ingredients, storage............................ Flour storage.:............................................... Shortening (depending on typo), storage.. 8ugar, storage.............................. Water, storage.......................... ...... Wax paper, storage....-- ........................ 65-70' 65 50 60-65 55-65 80-85 50-65 55-65 35 40-50 METHODS OF MIXER COOLING 1. 35-40 F water circulated through mixer jacket. 2.15-25 F brine. `W ' 3. Direct expansion, refrigerant circulated through mixer jacket. 4. Cracked ice added to dough in mixer. 6. Cold air introduced into mfagr during mining process. 6. Cooled agitators are used in mixeia. .. > ` '. ) MIXER LOAD CALCULATIONS Refrigeration is required to remove: excess ingredient, if any;'heat generated by the beating and mixing of dough; excess beat in mixer body; heat of hydration of flour and water; and heat absorbed by mixer from, atmosphere during ml-rlhg process. ' -mi - Additional factors are-the design and speed of mixer, consistency, kind and of dough. ?j Data Used in Calculations:; , 1 bbl. flour - 200 lb Heat of hydration a 6.5 Bttiper lb of flour Specific heat of flour = 0.42 Btu per lb Water ib 63% of weight of flour Flour is;65%.of batch Sponge is tiOfy'd batch " ..s. Total motor output is converted to heat in the mixer. > . In fermenting rooms recent practice is to use direct radiation for heating, atomizing sprays for humidify-: ing, and gravity convection booling surfaces for temperature reduction and aehumidifying thereby eliminat ing objectionable air currents. ! < i I }1 Proof box and bread cooler conditions vary slightly for dark .bread. , Cakes are sterilized by ultra-violet rays before wrapping. ; Pbocess BANANAS Temp.F. R.H.% Shipping.. ......................................... .................... ?.................. 68 60 . 54 to 56 90 to 95 85 to 90 85 to 90 Forced ripening is accomplished in 4 to 5 days while slow ripening is extended to 7 to 9 days with lower, temperatures. The green fruit with a pulp temperature of 56 F is placed in a ripening room at 68F and 90 to 95 percent relative humidity until it begins to change color. The temperature is then lowered sharply to 60F (oralighUy less) dependent upon how quickly the fruit is to be moved. Typical refrigeration load for ripening room per carlot, with an 85 F ambient temperature: Insulation & electric load = 0.4 ton live load = 0.9 ton Pull down load (from 68 F to 60 F) e, 1.6 ton ; Minimum carlot--20,000 lb which represents about 300 steins. ** Since bananas give off minute quantities of ethylene and possibly other gases necessary for ripening, ventilation during the early stages of ripening is undesirable. Cooling unit to be sized to provide a complete air change every 1} to 2 min. Information in Table 1 ia drawn from many sourecs. See bibliography at end of chapter. Industrial Air Conditioning 979 Table 1. Temperatures and Humidities Applicable . to Industrial Air Conditioning--(Continued) BANANAS (Continued) Provide a heating system with a rated capacity to warm the fniit at a rite of not 1ms than 2 dee ner hr Specific heat--0.9 Btu per 0b) (F deg). Approximate rate of evolution of heat by bananas when stored at temperatures indicated: Bananas at 54 F 3,300 Btii'foer ton) (24 hr). green at 68 F 8,360 Btu (per ton) (24 hr). ... turning at 68 F >= 9,240 Btu (per ton) (24 hr), ripening at 68 F = 8,300 Btu (per ton) (24 hr). Room BREWING Storage: Hods................ Grain............ ................ Liquid veast........................ Lager...............................................: . Fermenting Cellar? T. .. Ale.................................... Racking Cellar............................ " if wooden tankage is used, otherwise humidity con trolled to prevent condensation on walls and ceiling. , Temp. F 33 to 34 40 to 48 R.H. % 75 min.* rrurfr cornea to v zor lager, d4 to 59 l1'for ale, by evaporative cooling or use of double pipe or plate type coolers with counter flow of cooling medium- Fermentation produces 250 Btu per lb of sugar fermented. Lager fermented five days at 55 to 60 F, ale at 68 to.75 F, then cooled to storage temperature. Bottled beer pasteurized by heating to 140 F in twenty minutes{ maintaining temperature for eighteen minutes, then cooling to 80 Fin twenty minutes. Canned beer requires one-third less time. Cold water, brine, direct expansion ammonia or propylene-glycol and water solutions may be used as the cooling medium. . : . Temp. F CANDY (CHOCOLATE) Candy centers for coating.................... Hand dipping room............................... Enrober room......................................... Enrobing Loading End........................................ Enrober................................................ . Stringing............................................... Tunnel.................................................. Packing................................................. Panned specialty room.......................... .General candy storage.. v ................... Tempering room ** Ventilation only 80 to 85 . 60 to 65 75 to 80 80 90 70 40 to 45 65 70 to 75 65 to 70 R.H. 40 to 50 60 to 55 55 to 60 50 13 40 to 50 55 45 40 to 50 -- ----------,------------------------- -w.,_ .mm. >uw ^iu|jimcuiu ui woprouucdravinguietaaaCl. pi.ngD. uring the summer months the product is usually held in the tempering room for 24 hours prior to ship Recovery of sugar fly in coating kettle rooms is accomplished with the use of cyclone type dust collecting devices. Supply air to coating kettles is maintained at 85 F dry-bulb and 61 F. wet-buib temperature. Bacteriological control is employed. Load calculations for hand dipping rooms are based on 1001b of 90 F chocolate per (worker) (hr). Specific heat of chocolate = 0.30 to 0.56 Btu per (lb) (F deg).' Latent heat of fusion = 34 to 40 Btu per (lb)(F deg). Freezing point = Sweet milk chocolate TM 86 F. Dark chocolate - 90 to 92 F. Process Manufacturing and cooling. SfckingV:::::::;;;:;:;;:;::;;;;;. Storage......................................... smpenng = (Ventilation only) I CANDY (HARD) Temp. F ~ 75 to 80 75 to 80 55 65 to 75 65 to 75 R.H.% 30 to 40 40 to 45 40 to 45 45 to 60