Methodology

The methodology and design concepts that will be employed in the design project are outlined
in this section. When planning a cold storage, there are a few factors to consider, and it is presented as
follows:

 Methods of Determining the Design Strategy

The design specifications for the Swine Carcass Refrigeration System will be as follows.
The proposal's principal method is to design and redesign. The cooling load calculations rely
heavily on the parameters of the equipment that will be utilized for cold storage. The roof,
automatic door, lighting, forklift, insulation, pallets, and meat crate are among the equipment.
The blast freezer design is important for increasing the shell life of chopped swine meat
carcasses. Moreover, it is used to keep food secure against microorganism formation and
growth.
The floor dimensions of the swine carcass refrigeration system are 20m W x 25m L x
12m H, with specific rooms such as a dock, office, freezer room, chiller rooms, deboning and
chopping room, and comfort room.

 Methods of Determining the Site Location

When selecting a cold storage production site, one of the most crucial aspects to
consider is plant location. When selecting a location, it must have enough construction space to
accommodate the desired design size, and it must also be easily accessible by public transit.
In this project design the proposed floor plan dimension for the swine carcass
refrigeration system is 20 m W x 25 m L x 12 m H, which will be composed of different facilities
such as receiving area, freezer room, chiller room, storage room, cutting, deboning, and
packaging room, main office. The proposed cold storage facility will be situated in Poblacion
Ibaan, Batangas.

 Methods of Determining the Temperature Required for the Cold Storage Facility
For the meat of a swine carcass to be maintained for a long period and transported in
good shape, it must maintain a cool temperature. Hence, it is essential to know what the
working temperature will be to cool and preserve the swine carcass meat.
This proposed project design will focus mainly on the two different sections, which are
the blast freezer and chiller room. Depending on their system procedure, this part has their own
room temperature. The blast freezer will operate at a room temperature of -35°C. In addition,
the items will be stored in a chiller room with an operating temperature of around -20°C to
ensure a lengthy storage capacity.

 Methods of Determining the Relative Humidity

Prior to the design of the facility, the appropriate temperature and humidity must be
considered and determined ad it will help keep the swine carcass meat cool and frozen in cold
storage for longer period. Thus, the relative humidity level should be maintained between 80%
and 90%, to avoid the flesh surface from drying out.

 Methods of Determining the Calculation of the Refrigeration Loads

 The following are the formulas that will be utilized for the calculation of refrigeration
loads of the swine carcass refrigeration system:
1. Transmission Load
The thermal energy that was transferred to the cold room through the roof, walls, and
floor is known as the transmission load. The following formula can be used to calculate the
transmission load:
U ∙ A ∙ TD∙ 24
Q=
1000
where,
Q is heat transfer (Kwh/day), U is the overall heat transfer coefficient (W/m 2K), A is area
(m2), and TD is the temperature difference between sides of thermal barrier ( oC).

2. Product Load
The heat that is added to the cold room as new goods are delivered is referred to as the
product load. The following formula can be used to calculate the product load:
m ∙C p ( T E−T S )
Q=
3600
where,
Q is heat transfer (Kwh/day), Cp is the specific heat of the product (kJ/kg oC), TE is the
temperature of the product when it enters ( oC), and Ts is the temperature of the room(oC).

3. Infiltration Load
When the door opens, the infiltration load is the amount of heat that is transferred into
the area through the air. The following formula can be used to calculate the infiltration
load:
n ∙ V ∙ E ( T O−T I )
Q=
3600
where,
Q is heat transfer (Kwh/day), n is the number of volume changes per day, V is the volume of
the storage, and E is the energy per cubic meter per oC.

4. Lighting Load
This the calculation of the heat emitted by the lights in the cooled swine carcass storage.
The lighting load is calculated by using the number of lights required to illuminate the entire
cold storage.

Load Lighting = ( No . of Lights ∙Wattage

1000 )(
per Light No . of Hours per day
24 )
5. Occupant Load
The average amount of heat emitted by a person inside a room varies based on the
activity he or she is undertaking. The following formula can be used to compute it:

Load People =HE p ∙ No . of People ( 0.524 )

 where,
HEp is the equivalent heat factor of people, and 0.5/24 is a conversion factor.

 Methods of Determining the Appropriate Insulation Materials

The use of insulating materials is critical for maintaining the cold storage's temperature.
As a result, it's critical to pick the right insulating material to keep the heat out of the cold
storage. In addition, the insulating material must be cost-effective, practical, and long-lasting.

 Methods of Determining the Type of Refrigerant Required

A refrigeration system's thermodynamic efficiency is largely determined by its operating
temperatures. Important practical issues including system design, size, preliminary and
operational costs, safety, dependability, and serviceability, among others, are heavily influenced
by the type of refrigerant chosen for a given application. Hence, choosing the appropriate type
of refrigerant must be taken in consideration to address the issues that might further intervene
in the process.