Document rp6BYrw2vXrvYV0VMDdwdM95V

ASHRAE Guide And Data Book 1962 Fresh fish (continued) walk-in coolers, 626 cold storage type, 626 portable type, 626 water chilling equipment, 627, 630 coolers, 630 Friction loss copper tube, 811 elbows, 92,97,98,121,122,124.144 fittings, 72,91,733,814 hot water piping, 121,122 industrial exhaust, 256 pipe, fairly rough, 813 pipe, rough. 813 pipes, 91, 92, 83, 95, 97, 98, 121, 122 124, 144, 791, 792,811-813 refrigerant piping, 7, 727 snow melting system, 838 Frozen fishery products, 435 Froten foods bacterial counts, 411-413 accuracy of, 412 coliform counts, 412 microscope counts, 412 plate counts, 412, 413 suggested counts, 412 bacterial standards, 413 bacteriology of, 411 freering and storing, 411 health aspects, 413, 414 diseases, 413 microbiology of, 411-416 plant sanitation, 414-415 chlorination, 414 hoppers, 414 plant construction, 414 waste elimination, 414 Frozen fruit juice concentrates, 427 apple juice, 432 berry juices, 433 blended grapefruit and orange juice, concentration, 428 distribution, 428 pairing, 428 431 storing, 428 quality control, 428 concentration methods, 428 direct refrigeration contact, 429 freezing and mechanical separation. indirect refrigeration contact, 429 plate evaporator, 430 thermo-compression, 430 vacuum drying to powder, 428 vacuum evaporation, 428 vapor recompression, 430 grape juice, 432 grapefruit juice, 431 orange juice, 430 pineapple juice, 431 process and quality control, 427 grading, 427 neat treatment, 427 juice extraction, 427 selecting, 427 storage, 427 washing, 427 tangerine juice, 431 packaging, 421 quality grading, 420 washing, 419, 420 Frozen fruit juice concentrates (continued) quality control, 422 grading, 422 organoleptic evaluation, 422 wanitAiinn, 422 raw material problems, 417, 418 contamination, 418 harvesting equipment, 417, 418 harvesting methods, 417, 418 insect control, 418 maturity, 417 precooling methods, 418 product handling, 418 suitability for freezing, 417 storage of, 422 storage time, 422 temperature, 422 Frozen fruits and vegetables, 417-426 basic principles, 418, 419 fruits, 419 vegetables. 418,419 dehydrofreezing, 422-426 advantages of, 422,425 air humidity control, 424 dehydration, 423, 424 enzyme inactivation, 423 freezing and packaging, 424 raw material preparation, 423 drying procedures, equipment, 424-426 belt-trough dryers, 424,425 static bed drying. 424 ' freezing methods, 421,422 enthalpies involved, 421, 422 immersion freesing, 421 loose freesing, 421 plate freezing, 421 processing operations, 419-421 blanching, 420 conveying, 420, 421 dry cleaning, 419 inspection, 421 Frozen meat products, 445-452 age for freezing, 447-448 changes during storage, 449-450 enzymatic, 450 fat, 449 meat pigments, 449 nutritive values, 450 freezing temperatures, 451 effect on flavor, 451 meat color, 451 quality, 451 tenderness. 451 structure, 451 packaging, 447, 449 desiccation, 447, 449 ideal material, 447 moisture loss, 447, 449 sanitation, 446, 447 storage life, 448, 449 effect on quality, 448 for various meats, 448 ice sublimation, 449 palatabiiity, 448 storage temperatures, 448, 449 thawing, 451-452 drip loss, 451 nutrient loss, 452 types of, 445, 448 fresh meats, 445 meat pot pies, 446 precooked dinners, 446 precooked meats, 446 xJy Frozen poultry products, 453 (see poultry producta, frozen) C General commercial refrigeration, 637644 miscellaneous, 642, 644 back bar, 642 beverage coolers, 642 candy cases, 642, 643 ice cream cabinets, 643 military refrigerators, 644 milk coolers, 643 vending machines, 643.644 reach-in refrigerators, 637 design, 637 retail bakery refrigeration, 641, 642 display cases, 642 dough retarders, 641 freezers, 641, 612 walk-in retarders, 641, 642 special-purpose refrigerators, 639, 641 arterial graft hanks. 640 biological, 640 blood backs, 640 bone banks. 640 florist, 639,640 formula, 640 mortuary, 640, 641 walk-in coolers, 637, 639 design. 637, 638 doors, 638 factory-made, 637 insulation, 638 refrigerating methods, 638, 639 sectional, 637,638 sizes, 638 types, 638 H Beat (ramp easterns (or air condition ing, 53 building structure effect, 53 coils, 56, 57 defrosting, 56 draining, 57 compressors, 55 centrifugal, 55 flood back protection, 56 reciprocating, 55 controls, 57 defrosting coils, 56 equipment, factoiy built, 57 equipment selection, 55 supplemental heating, 55 liquid subcooling coils, 56 * load estimate, 55 cooling, 55 beating, 55 operating cost, 58 cooling, 59 energy estimating procedure, 59 heating, 59 operating cycles, 53 air-to-air, 54 - . * air-to-iiquid, 54 reclaiming cycle, 54 outdoor temperature occurrence, 58 residential, 181 Heater, heaters electric, 164 unit, 164 Index fo Teduucaf Section Besting electric, 163 High-temperature water systems, 137 basic system, 137 equipment, 143 coils, air heating, 143 heat exchangeTM. 143 space heating, 143 features, 137 friction loss, 144 piping, 144 water temperature correction. 144 generators, 138, 141 direct contact, 141 piping, 143 distribution, 143 friction loss, 144 pressure, 140 pressurization. 139 methods, 139-140 pumps, circulating, 142 safety considerations, 146 storage of water, 146 temperature, 138 control, 145 water, 138 water treatment, 146 Hospital air conditioning, 309 air cleaning, 310 filter efficiency, 310,311 air conditioning problem, 309 air conditioning systems, 312 central systems, 312 limited systems. 312 room air conditioners, 312 total systems, 312 air movement, 311 effect on contamination, 311 air quality, 310 design criteria, 312 administrative deportment, 312 animal quarters, 314 autopsy, 314 bacteriology units, 313 darkroom, 314 diagnostic and treatment, 312 . fluoroscopic and therapy, 314 infectious disease laboratories, 314 laboratories, 312 occupational therapy, 314 pathology, 314 pharmacy, 315 physical therapy, 314 principal areas, 312 radiology, 314 emergency, 316 infection problem, 309 nursery, 315 full term, 315 .observation, 315 premature, 315 nursing department, 315 floor pantry, 315 isolation unit, 315 patient rooms, 315 treatment rooms, 315 utility rooms, 315 ohstetrieal, 316 service department, 316 dietary facilities. 316, 317 dining space, 317 dishwashing, 317 housekeeping, 317 kitchen, 316 laundry, 317 Hospital air conditioning (continued) service department (continued) maintenance shots, 317 mechanical facilities. 317 surgical department, 315 anesthesia storage, 316 central sterilizing, 316 operating rooms, 316 recovery rooms, 316 zoning, 311 Hot water heating systems, 119-136 air elimination, 130 capacity adjustment, 129 cleaning system, 136 expansion tanks, 131 closed, 131 connection, 133 open, 131 pressure control, 131 sizing, 132 features, 119 flow adjustment, 129 heat source, 131 low temperature systems, 119 circulating head, 120 heat loss calculations, 119 . heating unit location, 119 heating unit selection, 119 water design temperature, 121 water flow rate, 120 maintenance, 136 piping, 127-129 arrangement, 125 boiler room, 134 carrying capacity, 123 combination systems, 129 elbow equivalents, 124 fitting equivalents, 124 ' friction loss, 121,122 one-pipe design, 127 one-pipe system, 126 principles, 130 series loop system, 128 sizing methods, 121 two-pipe reversed return, 125 pumps, 130 circulating, IS) effect of location, 132 water expansion, 132 Humidity hygroscopic materials, 293 1 Ice Cream, 461 bma, 467 composition, 461 freesing procedure, 464, 465 refrigeration requirements, 464 types of freezers, 465 hardening, 466 mil, 463 cooling, 463 holding, 463 homogenizing, 463 mixing, 463 pasteurizing, 463 refrigerating equipment, 467 soft ice cream, 467 suckers, 467 lee manufacture, 701-710 air agitation, cores, 706 core pumps, 707 tee manufacture (continued) air agitation (continued) core washing, 707 high presure, 706 low pressure, 706 medium pressure, 706 brine agitators, 705 horizontal, 706 vertical, 706 brine cooling, 703 coil design, 703,704 sheli-ond-tube, 703 brines, 701 chromate treatment, 701 can grids, 706 can Lifts, 706 cranes, 707 cube manufacture, 710 portable elingers, 710 sizing machines, 710 dip tanks, 707 forecooling, 704-705 Baadelot coolers, 70S refrigerant liquid, 704 water, 704 freezing tank design, 701 freesing tank performance, 701-703 brine temperature, 701-702 brine velocity, 702 can freezing time, 702-703 tank capacity, 702 ice cans, 701 wigpo, 701 ice dumps, 707 ice storages, 709, 710 chain conveyors, 709-710 day storage, 709 defrosting, 709 doors, 710 season storages, 709 storage suction, 709 ice utilities, 710 packaging, 710 scoring machines, 710 sized ice, 710 plant economies, 709 back-pressure operations, 709 ' compound operation, 709 refrigeration equipment. 708 compressors, 70S, 709 condensers, 709 water supplies, 709 refrigeration requirements, 704 ammonia evaporators, 704 evaporator temperature, 704 loads, 704 tank insulation, 701 water treatments, 708 filtering, 708 Induction unit systems, 20 advantages, 23 air temperature, 30 air transmission. 25 air water system, 24 -central station, 25 central station apparatus, 25 changeover, 28,29,30 control, 22, 26 controls, 26 design, 23, 27 drains from units, 25 ___ equipment, 24 insulation, 26 piping, 22,25, 26, 31 psychrometrica, 22, 27 size of units, 21.24 system description. 24