Design a hydrocooling unit that can cool fruits and vegetables from 30°C to 5°C at a rate of 20,000 kg/h under the following conditions: The unit will be of flood type that will cool the products as they are conveyed into the channel filled with water. The products will be dropped into the channel filled with water at one end and picked up at the other end. The channel can be as wide as 3m and as high as 90 cm. The water is to be circulated and cooled by the evaporator section of a refrigeration system. The refrigerant temperature inside the coils is to be –2°C, and the water temperature is not to drop below 1°C and not to exceed 6°C. Assuming reasonable values for the average product density, specific heat, and porosity (the fraction of air volume in a box), recommend reasonable values for the quantities related to the thermal aspects of the hydrocooler, including how long the fruits and vegetables need to remain in the channel, the length of the channel, the water velocity through the channel, the velocity of the conveyor and thus the fruits and vegetables through the channel, the refrigeration capacity of the refrigeration system, and the type of heat exchanger for the evaporator and the surface area on the water side

Introduction to Chemical Engineering Thermodynamics

8th Edition

ISBN:9781259696527

Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart

Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart

Chapter1: Introduction

Section: Chapter Questions

Problem 1.1P

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Design a hydrocooling unit that can cool fruits and vegetables from 30°C to 5°C at a rate of 20,000 kg/h under the following conditions: The unit will be of flood type that will cool the products as they are conveyed into the channel filled with water. The products will be dropped into the channel filled with water at one end and picked up at the other end. The channel can be as wide as 3m and as high as 90 cm. The water is to be circulated and cooled by the evaporator section of a refrigeration system. The refrigerant temperature inside the coils is to be –2°C, and the water temperature is not to drop below 1°C and not to exceed 6°C.

Assuming reasonable values for the average product density, specific heat, and porosity (the fraction of air volume in a box), recommend reasonable values for the quantities related to the thermal aspects of the hydrocooler, including

how long the fruits and vegetables need to remain in the channel,
the length of the channel,
the water velocity through the channel,
the velocity of the conveyor and thus the fruits and vegetables through the channel,
the refrigeration capacity of the refrigeration system, and
the type of heat exchanger for the evaporator and the surface area on the water side.

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