I.

STATEMENT OF THE PROBLEM

To design an ice plant and cold storage plant from a given load requirements including a
centralized air conditioning system.

II. DESIGN CONSIDERATION

A. SPACE CONSIDERATION AND CALCULATIONS OF ICE PLANT BASED ON THE
FOLLOWING:
Product rate = 600 tons of ice per day
Raw water temperature = 21°C = 69.8°F
Brine temperature = -10.56°C = 13°F
Ice temperature = -10.56°C = 13° F
Dimension of can (standard) = 11”x 22” x 44”
Weight of ice per can = 300 lbs
Specific Heat of Water =1 BTU/ lb-°F
Specific Heat of Water =0.5 BTU/ lb-°F
Latent Heat of Ice =144 BTU/lb
1. TONS CAPACITY = 600 tons of ice per day
2. NO. OF CANS NEEDED (N)
𝐹𝑟𝑒𝑒𝑧𝑖𝑛𝑔 𝑡𝑖𝑚𝑒
N=𝑃𝑟𝑜𝑑𝑢𝑐𝑡𝑖𝑜𝑛 𝑟𝑎𝑡𝑒 𝑥 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑖𝑐𝑒 𝑏𝑙𝑜𝑐𝑘 𝑝𝑒𝑟 𝑐𝑎𝑛

7(𝑡ℎ𝑖𝑐𝑘𝑛𝑒𝑠𝑠 𝑜𝑓 𝑖𝑐𝑒 𝑏𝑙𝑜𝑐𝑘)2

𝑓𝑟𝑒𝑒𝑧𝑖𝑛𝑔 𝑡𝑖𝑚𝑒 =
(32 − 𝑏𝑟𝑖𝑛𝑒 𝑡𝑒𝑚𝑝𝑒𝑟𝑎𝑡𝑢𝑟𝑒, °𝐹)

7(11)2
=
32 − 13

= 44.58 = 45 ℎ𝑟𝑠

600𝑡𝑜𝑛𝑠 45ℎ𝑟𝑠 2000𝑙𝑏𝑠

N=( ) (300𝑙𝑏𝑠) ( )
24ℎ𝑟𝑠 1 𝑡𝑜𝑛

N = 7500 CANS

3. SIZE OF BRINE TANK AND COLD STORAGE

BRINE TANK/ FREEZING TANK DIMENSIONS:
7500 cans = 34 by 32 cans (fron Kent’s Handbook, ch. 11, table 3.)
𝑁𝑐𝑎𝑛
𝑁𝑡𝑎𝑛𝑘 =
𝑁𝑟𝑜𝑤 × 𝑁𝑐𝑜𝑙𝑢𝑚𝑛
7500
𝑁𝑡𝑎𝑛𝑘 =
34 × 32
𝑁𝑡𝑎𝑛𝑘 = 6.6964 𝑡𝑎𝑛𝑘𝑠 ≈ 7 𝑡𝑎𝑛𝑘𝑠
Space between cans = 2 in
Space between can and edge of brine tank = 2 in
For length:
𝐿𝑡𝑎𝑛𝑘 = 𝑁𝑟𝑜𝑤 (𝐿𝑐𝑎𝑛 + 𝑆𝑐𝑎𝑛 ) + 𝑆𝑐𝑙
Where: Ltank = Length of brine tank
Nrow = Number of cans in a row
Lcan = Length of can
Scan = Space between cans
𝐿𝑡𝑎𝑛𝑘 = 32(11 𝑖𝑛 + 2 𝑖𝑛) + 2 𝑖𝑛
𝐿𝑡𝑎𝑛𝑘 = 418 𝑖𝑛 = 34.83 𝑓𝑡

𝑳𝒕𝒂𝒏𝒌 ≈ 𝟏𝟎. 𝟔𝟏𝟕𝟐 𝒎

For width:
𝑊𝑡𝑎𝑛𝑘 = 𝑁𝑐𝑜𝑙𝑢𝑚𝑛 (𝑊𝑐𝑎𝑛 + 𝑆𝑐𝑎𝑛 ) + 𝑆𝑐𝑙
Where: Wtank = Width of brine tank
Ncolumn = Number of cans in a column
Wcan = Width of can
Scan = Space between cans
𝑊𝑡𝑎𝑛𝑘 = 34(22 𝑖𝑛 + 2 𝑖𝑛) + 2 𝑖𝑛
𝑊𝑡𝑎𝑛𝑘 = 818 𝑖𝑛 = 68.17 𝑓𝑡

𝑾𝒕𝒂𝒏𝒌 ≈ 𝟐𝟎. 𝟕𝟕𝟕𝟐 𝒎

For height:
𝐻𝑡𝑎𝑛𝑘 = 𝐻𝑐𝑎𝑛 + 2𝑆𝑒
 Where: Htank = Height of brine tank
Se = Space between can and tank edge

𝐻𝑡𝑎𝑛𝑘 = 44 𝑖𝑛 + 2(2 𝑖𝑛)

𝐻𝑡𝑎𝑛𝑘 = 48 𝑖𝑛 = 4 𝑓𝑡
𝑯𝒕𝒂𝒏𝒌 ≈ 𝟏. 𝟐𝟏𝟗𝟐 𝒎

DIMENSIONS OF ICE STORAGE ROOM:

B. COLD STORAGE BASED ON:
a) Tons of products to be stored
1. Beef 500 kg
2. Pork 500 kg
3. Cauliflower 700 kg
4. Strawberry 600 kg
5. Ginger 1000 kg
6. Ice cream 500 kg
7. Egg 600 kg
8. Beer 500 kg
9. Tomato 500 kg
10. Butter 700 kg

b) Properties of products and containers

1. Beef
Product initial temperature =21 °C
Freezing temperature = -2.2 °C
Storage temperature = -18 °C
Relative Humidity = 84 %
Specific heat above freezing =3.22 KJ/kg-°C
Specific heat below freezing = 1.67 KJ/kg-°C
Latent heat of fusion = 255 KJ/kg
2. Pork
Product initial temperature =69.8°F
Freezing temperature =28.04°F
Storage temperature =25°F
Relative Humidity =80 %
Specific heat above freezing =0.7356 BTU/lb-°F
Specific heat below freezing =0.7404 BTU/lb-°F
Latent heat of fusion =71.37BTU/lb
3. Cauliflower
Product Initial Temperature = 69.8 °F
Storage Temperature =30.6 °F
Relative Humidity =95 %
Specific Heat =0.93 BTU/lb-°F
Average Diameter =5.5 in.
Average weight =588 grams
4. Strawberry
Product Initial Temperature = 69.8 °F
Storage Temperature =30.6 °F
Relative humidity = 90 %
Specific Heat = 0.9527 BTU/lb-°F
Average Height =40 – 45 mm
Average Width = 30 – 35 mm
Average Weight per Piece = 12 grams

5. Ginger
Product Initial Temperature = 69.8 °F
Storage Temperature =42.8 °F
Relative Humidity = 70%
Specific Heat = 0.8538 BTU/ lb-°F

6. Ice cream
Product Initial Temperature = 21 °C
Freezing Temperature = -6 °C
Storage Temperature = -20 °C
Relative Humidity = 55%
Specific Heat above Freezing temp. = 3.1 kJ/kg-°C
Specific Heat below freezing temp. = 1.67 kJ/kg-°C
Latent Heat of Fusion = 210.14 kJ/kg

7. Egg
Product Initial Temperature = 21 °C
Freezing Temperature = -2.2 °C
Storage Temperature = 7.22 °C
Relative Humidity = 50%
Specific Heat above Freezing temp. = 3.18 kJ/kg-°C
Specific Heat below freezing temp. = 1.67 kJ/kg-°C
Latent Heat of Fusion = 220 kJ/kg

8. Beer
Product Initial Temperature = 69.8 °F
 Freezing Temperature = 28 °F
Storage Temperature = 36 °F
Relative Humidity = 83%
Specific Heat above Freezing temp. = 1.0 BTU/lb-°F

9. Tomato
Product initial temperature = 69.8°F
Freezing temperature = 30.5 °F
Storage temperature = 53 °F
Relative Humidity = 80%
Specific heat above freezing = 0.92 BTU/lb-°F
Specific heat below freezing = 0.46 BTU/lb-°F
Latent heat of fusion = 132 BTU/lb

10. Butter
Product initial temperature = 69.8 °F
Freezing temperature = 70 °F
Storage temperature = 40 °F
Relative Humidity = 80%
Specific heat above freezing = 0.64 BTU/lb-°F

C. Finalized Plant Layout Based on:

1. Positions of ice plant, and cold storage rooms
2. Dimensions, spaces and other requirements such as offices, receiving area, etc.

III. COOLING LOAD CALCULATIONS

A. ICE PLANT AND STORAGE CALCULATIONS
1. Product load and heat load to be removed from the product at the cold storage and in ice
production
a. Ice Plant:
𝑄𝑖𝑐𝑒 = 𝑚𝐶∆𝑇 + 𝑚𝐿𝐻𝑖 + 𝑚𝐶𝑖𝑐𝑒 ∆𝑇

300 𝑙𝑏 7500 𝑐𝑎𝑛𝑠 𝐵𝑇𝑈 𝐵𝑇𝑈 𝐵𝑇𝑈

𝑄𝑖𝑐𝑒 = ( ) [1 (69.8 − 32)℉ + 144 + 0.5 (32 − 15)℉]
𝑐𝑎𝑛 45 ℎ𝑟𝑠 𝑙𝑏 − ℉ 𝑙𝑏 𝑙𝑏 − ℉

𝐵𝑇𝑈
𝑄𝑖𝑐𝑒 = 1890152.5 × 1.1 𝑓𝑜𝑟 𝑖𝑛𝑓𝑖𝑙𝑡𝑟𝑎𝑡𝑖𝑜𝑛 𝑟𝑎𝑡𝑒
ℎ𝑟
 𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑖𝑐𝑒 = 2079167.75 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟

𝑄𝑖𝑐𝑒 = 713.2640 𝑇𝑂𝑅

b. Beef Storage:

𝑄𝑏𝑒𝑒𝑓 = 𝑚(𝐶∆𝑇 + 𝐿𝐻𝑏𝑒𝑒𝑓 + 𝐶∆𝑇)

500 𝑘𝑔 𝑘𝐽 𝑘𝐽 𝑘𝐽
𝑄𝑏𝑒𝑒𝑓 = [3.22 (21 + 2.2)℃ + 255 + 1.67 (−2.2 + 18)℃]
24 ℎ𝑟𝑠 𝑘𝑔 − ℃ 𝑘𝑔 𝑘𝑔 − ℃

𝑘𝐽
𝑄𝑏𝑒𝑒𝑓 = 7385.625 × 1.1
ℎ𝑟
𝑘𝐽 1 𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑏𝑒𝑒𝑓 = 8124.1875 × ×
ℎ𝑟 1.055 𝑘𝐽 12000 𝐵𝑇𝑈
ℎ𝑟
𝑄𝑏𝑒𝑒𝑓 = 0.6417 𝑇𝑂𝑅

c. PORK STORAGE:
𝑄𝑝𝑜𝑟𝑘 = 𝑚(𝐶∆𝑇 + 𝐿𝐻𝑝𝑜𝑟𝑘 + 𝐶∆𝑇)

2.2 𝑙𝑏
500 𝑘𝑔 × 𝐵𝑇𝑈 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑝𝑜𝑟𝑘 = [0.7656 (69.8 − 28.04)℉ + 71.37
24 ℎ𝑟𝑠 𝑙𝑏 − ℉ 𝑙𝑏
𝐵𝑇𝑈
+ 0.7407 (28.04 − 25)℉]
𝑙𝑏 − ℉

𝐵𝑇𝑈
𝑄𝑝𝑜𝑟𝑘 = 1538.9801 × 1.1
ℎ𝑟

𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑝𝑜𝑟𝑘 = 1692.8781 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟

𝑄𝑝𝑜𝑟𝑘 = 0.1411 𝑇𝑂𝑅

d. CAULIFLOWER STORAGE:
𝑄𝑐𝑎𝑢𝑙𝑖 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
700 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑐𝑎𝑢𝑙𝑖 = [0.93 (69.8 − 30.6)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑐𝑎𝑢𝑙𝑖 = 2339.26 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑐𝑎𝑢𝑙𝑖 = 2573.186 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑐𝑎𝑢𝑙𝑖 = 0.2144 𝑇𝑂𝑅

e. STRAWBERRY STORAGE
𝑄𝑠𝑏𝑒𝑟𝑟𝑦 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
600 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑠𝑏𝑒𝑟𝑟𝑦 = [0.9527 (69.8 − 30.6)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑠𝑏𝑒𝑟𝑟𝑦 = 2054.0212 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑠𝑏𝑒𝑟𝑟𝑦 = 2259.4233 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑠𝑏𝑒𝑟𝑟𝑦 = 0.1883 𝑇𝑂𝑅

f. GINGER STORAGE
𝑄𝑔𝑖𝑛𝑔𝑒𝑟 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
1000 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑔𝑖𝑛𝑔𝑒𝑟 = [0.8538 (69.8 − 42.8)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑔𝑖𝑛𝑔𝑒𝑟 = 2113.155 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑔𝑖𝑛𝑔𝑒𝑟 = 2324.4705 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑔𝑖𝑛𝑔𝑒𝑟 = 0.1937 𝑇𝑂𝑅
 g. ICE CREAM STORAGE

𝑄𝑖𝑐 = 𝑚(𝐶∆𝑇 + 𝐿𝐻𝑏𝑒𝑒𝑓 + 𝐶∆𝑇)

500 𝑘𝑔 𝑘𝐽 𝑘𝐽 𝑘𝐽
𝑄𝑖𝑐 = [3.1 (21 + 6)℃ + 210.14 + 1.67 (−6 + 20)℃]
24 ℎ𝑟𝑠 𝑘𝑔 − ℃ 𝑘𝑔 𝑘𝑔 − ℃

𝑘𝐽
𝑄𝑖𝑐 = 6608.75 × 1.1
ℎ𝑟
𝑘𝐽 1 𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑖𝑐 = 7269.625 × ×
ℎ𝑟 1.055 𝑘𝐽 12000 𝐵𝑇𝑈
ℎ𝑟
𝑄𝑖𝑐 = 0.5742 𝑇𝑂𝑅

h. EGG STORAGE
𝑄𝑒𝑔𝑔 = 𝑚(𝐶∆𝑇)

600 𝑘𝑔 𝑘𝐽
𝑄𝑒𝑔𝑔 = [3.18 (21 − 7.2)℃]
24 ℎ𝑟𝑠 𝑘𝑔 − ℃

𝑘𝐽
𝑄𝑒𝑔𝑔 = 1097.1 × 1.1
ℎ𝑟
𝑘𝐽 1 𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑒𝑔𝑔 = 1206.81 × ×
ℎ𝑟 1.055 𝑘𝐽 12000 𝐵𝑇𝑈
ℎ𝑟
𝑄𝑒𝑔𝑔 = 0.0953 𝑇𝑂𝑅

i. BEER STORAGE
𝑄𝑏𝑒𝑒𝑟 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
500 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑏𝑒𝑒𝑟 = [1 (69.8 − 36)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑏𝑒𝑒𝑟 = 1549.1667 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑏𝑒𝑒𝑟 = 1704.0833 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑏𝑒𝑒𝑟 = 0.1420 𝑇𝑂𝑅
 j. TOMATO STORAGE
𝑄𝑡𝑜𝑚𝑎𝑡𝑜 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
500 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑡𝑜𝑚𝑎𝑡𝑜 = [0.92 (69.8 − 53)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑡𝑜𝑚𝑎𝑡𝑜 = 708.4 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑡𝑜𝑚𝑎𝑡𝑜 = 779.24 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑡𝑜𝑚𝑎𝑡𝑜 = 0.0649 𝑇𝑂𝑅
k. BUTTER STORAGE
𝑄𝑏𝑢𝑡𝑡𝑒𝑟 = 𝑚(𝐶∆𝑇)
2.2 𝑙𝑏
700 𝑘𝑔 × 𝐵𝑇𝑈
1 𝑘𝑔
𝑄𝑏𝑢𝑡𝑡𝑒𝑟 = [0.64 (69.8 − 40)℉]
24 ℎ𝑟𝑠 𝑙𝑏 − ℉
𝐵𝑇𝑈
𝑄𝑏𝑢𝑡𝑡𝑒𝑟 = 1223.7867 × 1.1
ℎ𝑟
𝐵𝑇𝑈 1 𝑇𝑂𝑅
𝑄𝑏𝑒𝑒𝑟 = 1346.1654 ×
ℎ𝑟 𝐵𝑇𝑈
12000
ℎ𝑟
𝑄𝑏𝑒𝑒𝑟 = 0.1122 𝑇𝑂𝑅

2. OTHER HEAT LOADS TO BE TAKEN INTO CONSIDERATION