Dimensionamento e seleção de equipamentos de uma câmara frigorífica hipotética destinada ao congelamento de frutos do mar e resfriamento de hortaliças

Abstract

Among the industrial applications of refrigeration, the food sector can be highlighted. Using concepts of thermodynamics, heat transfer, fluid mechanics, refrigeration and project management, this work deals with the sizing of a cold room for freezing 5 T/day of fish and cooling 3 T/day of fresh produce. The work started with the definition of the project premises, followed by the collection of storage parameters for each product as instructed by the responsible agencies. From there, the thermal load of the cold room was calculated. The sizing was performed following the methodology of the ASHRAE refrigeration manual. A computational code was developed using the EES (Engineering Equation Solver) platform. Values of 5.26 TR, 7.27 TR and 86.59 TR were obtained for the tomato, carrot, and fish chambers, respectively. The fruit and vegetable chambers were dimensioned at 62.40 m3 in volume each, while the fish chamber was at 112.86 m3 in volume. Thus, two condensing units were selected for the fruit and vegetable chambers, with capacities of 6.13 TR and 7.60 TR respectively, and eight units for the fish chamber with a capacity of 10.82 TR. The project costs were estimated at just over R$ 500.000, which includes: equipment, freight and installation costs.