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700 CHAPTER 50 1960 Guide Table 1 .... Temperatures and Humidities Applicable to Industrial Air Conditioning--(Continued) BAKERY (Continued) Process J ITemp. F JLH.% voctioa cooling surfaces fur temperature reduction and dehumidifying--thereby eliminating objectionable air currents. Proof box and bread cooler conditions vary slightly for dark bread. Cakes arc sterilized by ultra-violet rays before wrapping. Procmts Temp. F im.% Enrobing CANDY (CHOCOLATE) 55 to 60 BANANAS 70 40 to 50 54 to 56 85 to 90 65 to 70 40 to 50 Tempering room -- Ventilation only 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 68 F and 90 to 95 percent relative humidity until it begins to change color. The temperature is then lowered sharply to 60 F (or slightly less) dependent upon how quickly the fruit is to be moved. Typical refrigeration load for ripening room per c&rlot, with an 85 F ambient temperature: Tunnel discharge room requires a dew point lower than the temperature of the product leaving the tunnel. During the summer mouths the product is usually held in the tempering room for 24 hours prior to shipping. Recovery of sugar fly in coating kettle rooms is accomplished by use of cyclone-typo dust collecting devices. Supply air to coating kettles is maintained at 85 F dry-bulb ana 61 F wetbulb temperature. Bacteriological control is employed. Iosulation and electric load = 0.4 ton. Live load -- 0.9 ton. Pull down load (from 68 F to GO F) = 1.6 ton. Minimum carlot--20,000 lb which represents about 300 stems. Since bananas give off minute quantities of ethylene and pos sibly other gases necessary for ripening, ventilation during the early stages of ripening is undesirable. Load calculations for hand dipping rooms are based on 100 lb of 90 F chocolate per (worker) (hr). Specific heat of chocolate = 0.30 to0.56 Btu per flb) (F deg). Latent heat of fusion -- 34 to 40 Btu per (lb) (F deg). Freezing point -- Sweet milk chocolate =* 86 F. Dark chocolate "= 90 to 92 F. Cooling unit to be sized to provide a complete air change every to 2 min. Temp. F tLH.% Provide a heating system with a rated capacity to warm the fruit at a rate of not less than 2 deg per hr. CANDY (HARD) Specific heat--0.9 Btu per (lb) (F deg). Approximate rate of evolution of heat by bananas when stored at temperatures indicated: Manufacturing........................................ Mixing and cooling................................ Tunnel.................................................... Packing.................................................... 75 to 80 75 to so 55 65 to 75 30 to 40 40 to 45 40 to 45 J Bananas at 54 F " 3,300Btu (per ton) (24 hr), green at 68 F =* 8,360Btu (per ton) (24 hr), turning at 68 F =* 9,240Btu (per ton) (24 hr), Storage..................................................... 65 to 75 45 to 50 Tempering = (Ventilation only) ripening at 68 F =* 8,360Btu (per ton) (24 hr). Hot rooms used in the drying of jellies and gums are main Hoom reap. F ILH.% tained at 120 to 150 F. A purge system using 100 percent out side air, bypassing the heating coil, is incorporated to produce BREWING rapid cooling of both the product and the room. Cold rooms for cooling marshmallows and cast creams are 55 to 62 60 max. 75 min.* maintained at 75 to 80 F with a relative humidity of 45 to 50 percent. Uniform air distribution is essential. Standard starch drying equipment is employed, filtration of air is required. * If wooden tankage is used, other wise humidity controlled to prevent condensation on walls and ceiling. 32 to 35 ft.Jr. * 7* min 75 From* CERAMICS Trap. F SH-% Wort cooled to 47 F for lager, 54 to 59 F for ale, by evapora tive cooling or use of double pipe or plate type coolers with counterflow of cooliog medium. Fermentation produces 250 Btu per lb of sugar fermented. Bottled beer pasteurized by heating to 140 F in twenty minutes_, maintaining temperature for eighteen minutes, then cooling to 80 F in twenty minutes. Canned beer requires onethird less time. Cold water, brine, direct-expansion ammonia, or propyleneglycol and water solutions may be used as the cooling medium. 75 to 80 48 - Relative humidity has no effect on the manufacture of the products. Temperature and humidity must be controlled in the dec orating shop iu the wbiteware 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 and Product Air Conditioning 701 Table 1 .... Temperatures and Humidities Applicable to Industrial Air Conditioning--(Continued) Proema j Tmmp. F j Jf.% free*** reap. F *J*.% CEREAL Packaging....................................................| 75-80 j 45-50 CITRUS FRUIT ELECTRICAL PRODUCTS Electronics and X-Ray: Coil and transformer winding......... Electrical Instruments: 72 15 * Prior to transcontinental ship ment 86 to 88 Careful consideration must be given to air volumes, air temperatures, humidity, ventilation, and distribution. In regions where end rot is prevalent, it may be necessary to store grapefruit at temperatures of 32 to 34 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% CO* content, (4) obtain uniform air distribution, and (5) provido air washing or air filtration. Load calculations include (1) transmission losses, (2) inter nal load-fruit cooling and respiration, cooling fruit boxes, electric load, and people, and (3) outside air load--72 cfm per carlot. Specific heat--Btu per (lb) (F deg): Lemons 0.94, Grapefruit 0.87, Boxes 0.40 Hbat of Evolution in Btu Per (ton) (24 hb) Temp. tenon* Grapefruit 32 40 60 80 580 810 2070 6200 460 1070 2770 4180 Approximately 10 percent of the cooling load is considered as latent beat load. In a conventional system the air required is oue cfm per storage box or 650 cfm per carload, resulting in a small tem perature 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 auxil iary humidifying nozzles to maintain the required high hu midities. ^ Installation of metal ducts is required. Ductwork made of insulation board is sometimes preferred. Process Trap. F IH.% DISTILLING Thermostat assembly and calibraHumidistat assembly and calibraSmall Mechanisms: Switchgear; 73 Thermal circuit breakers' assembly Water wheel generators: Rectifiers: Processing selenium and copper ox- Dust control is essential in these processes - 75 74 30 to 40 FLOOR COVERING Linoleum: Mechanical oxidizing of linseed oil.. 90 to 100 160 to 250 * grains per pound abs. hum. 20 to 28 60 gr* Some operations-are stabilized to prevent mold growth. Precise control of temperature and humidity is required for mechanical oxidizing of linseed oil. The rate of flow and the temperature of cooling water in the jacket surrounding the tank must be controlled. Air filtration is recommended for the gloving process. FOUNDRIES Mold making: 60 to 70 Pouring.................................................... * Winter design temp. 40 40 to 50- 55 to 65 Storage: 35 to 40 , 65 to 72 50 to 60 Mashing done at 150 to 155 F, then cooled to 64 to 68 F. 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 aod then cooled to 80 F, then pitched with yeast and fermented at maximum temperature of 85 F. Cooling for various distilling processes normally accom plished by use of river or well water depending on tempera tures and availability. Low humidity and'dust control important where grains are ground. Viscous filters preferred as mold spores and bacteria are trapped in the viscous film, preventing propagation.__________ The charging room is usually unheated. In core making fume-exhaust hoods are required for oven and for cooling areas adjacent to ovens. y In mold making provide hoods at transfer points with wet collector dust removal system. Use 600 to 800 cfm per hood. Pouring rooms require two-speed powered roof ventilators. Design for minimum of two cfm per sq ft floor area at low speed. Shielding is required to control radiation from hot surfaces. Proper introduction of air will minimise preheat requirements. In shakeout room provide hoods with wet-collector dust- removal system. Exhaust 400 to 500 cfm per sq ft grate area. Roof ventilators are generally not effective. In cleaning room provide hoods for grinders and cleaning equipment with dry cyclones or bag-type collectors. Winter ventilation (preheated) is required to the extent of replacing exhausted air. Summer ventilation is usually sup plemented by use of pedestal fans. Spot coolers are sometimes used in larger installatiqps.