COLD ROOM DESIGN AND OPTIMIZE FOR OPERATED IN MIDDLE EAST
Meat quality is affected by conservation process. Microorganism and pathogen could be multiplied well between 5o and 60oC. Therefore, freezing has become a standard method in order to keep the good quality of meat. High <br /> <br /> <br /> ambient temperature and meat capacit...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/16824 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Meat quality is affected by conservation process. Microorganism and pathogen could be multiplied well between 5o and 60oC. Therefore, freezing has become a standard method in order to keep the good quality of meat. High <br />
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ambient temperature and meat capacity could also affect the freezing process. This conditions cause the need of high capacity cold room which can operate at high ambient temperature. <br />
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The designed cold room has 450 kg capacity of sirloin lean with total cooling load 1213 W. The freezing time and cooling time to 5oC are 41.25 and 5.31 hours respectively. The right equipments are selected through catalogues in <br />
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order to get the designed cold room that can operate well. Four cabin designs are simulated using Fluent 6.2 software in order to select the best cold air distribution. <br />
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The results of numerical simulation show that the 4th design has better result compared to the others. The fastest average freezing time is 43.2 hours on plane <br />
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one and the cooling time in every area of cold room is about 5.4 to 7.6 hours so that the designed cold room is still confirm well to the HACCP recommendations. |
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