Document xdkav236qLng5vYMdzkm73761

<936 CHAPTER 44 /- )^ * 1952 Gtiide - Table 1.' TBaiPEBATURES1 and Humidities Applicable to Industrial'Ala Conditioning--(Continued). GANDY (HARD) (Continued) ' Hot rooms used in the drying of jellies and gums are maintained at 120-io 150 F; A purge system- using ' 100 percent outside air, bypassing the heating coil, is incorporated to produce rapid cooling of both the product and theroom. :r~ - . . ' ' 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. Process CHEWING GUM Temp. F 77 68 72 74 74 R.H. % 33 63 53 47 58 Process CERAMICS . Temp. F ! R.H. Refractory.-.-....................... Molding room.. .......... Clay storage....,.......... -'Decalcomania production-; : Decorating room..... ^. 110 to 150 . .. 80 . 60 to 80 ; '75 to 80 75 to 80 50 to 00 . . 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 essentia], and the dust count must be held down to four million particles per cubic foot due to the danger of silicosis. Process CEREAL Packaging.............................................................................. Temp. F 75-80 R.H. % 45-50- ; Process CITRUS FRUIT Temp. F R.H.% ` * Prior to transcontinental shipment 58 84 to 88 60 86 to 88 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 34 F for a period not exceeding Bix: weeks. " Lemon and grapefruit storage requires ah air conditioning system to (1) maintain a constant temperature, (2) maintain a nigh relative humidity, (3) ventilate to maintain 0.1% CO* content, (4) obtain umform 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--Btu per (lb) (F deg): Lemons 0.94, Grapefruit 0.87, Boxes 0.40 . Temp. 32 - 40 60 80 HEAT OF EVOLUTION IN Btu Per (ton) (24 hr) Lemons Grapefruit 580 460 810 1070 2070 * 2770 6200 4180 ' Industrial Air Conditioning 937 Table 1. Temperatures and Humidities.Applicable to Industrial Air Conditioning--r"(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 onecfm.per storage box or 650 cfm per carload, resulting inasmall 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;1 Process Temp. F | R-H. %........... DISTILLING Storage: 60 32 to 34 60 to 75 65 to 72 ' 35 to 40 45 to 60 50 td 60 iai Mashing done at 150 to 155 Fi then oooled 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 and then cooled to 80 F,.then pitched with yeast and fermented atmaximum 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. Viscous filters preferred as mold spores and bacteria are trapped in the viscous film, preventing propaga tion. Process Electronics and X-Ray: j Temp. F ELECTRICAL PRODUCTS Electrical Instruments: Small Mechanisms: 8witohgear: Water wheel generators: Rectifiers: Dust control is essential in these processes 70 ; -76 76 72 74 to 76 73 73 73 75 68 76 70 ' 74 R.H. % . - r 50 to 55 : 50 to 55 50 50 50 65 to 70 20 to 40 30. to 60 30 to 50 30 to 40 Process Temp. F R-H. % Linoleum; FLOOR COVERING 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 rate of flow and the temperature of cooling water in the jacket surrounding the tank must be controlled. Air filtration is recommended for the stoving process.