Table (2): Design Data for Cold Storage's of Fruits

Inside Conditions qres Chilling data Thermal properties of product Max. Max.
Type of Tp [C]
Product Temp [C] R.H. % Time Sudd. Cp [kJ/kgK] L. H. Air Vel. storing
storing W/kg Start Finish [hr] factor Fresh Frozen [kJ/kg] Tf [C]
Rec. Per. Rec. Per. m/s period
Short 1.75 1.75: 4.5 0.45
Apples 87 85:87 0.012 26.75 0 24 0.67 3.72 1.82 284 -1.75 48 M
Long -1.0 -1.0:0 0.3
Apricots Short 1.75 1.75:4.5 0.45
85 80:85 0.015 26.75 0.5 20 0.67 3.85 2.1 284 -2.25 7:14 D
‫ مشمش‬Long 0 -0.5:0 0.3
Avocados Short 4.5 4.5:11.75 0.45
85 85:90 0.014 26.75 3.75 22 0.67 3.81 2.1 316 -2.75 10 D
‫ أفوكادو‬Long 3.25 2.8:11.75 0.3
Ripening 21 16.8:21 95 90:95 0.123 Heating 13.3 : 21.1 C
Bananas Green 13.5 13.25:15.5 92 90:95 0.319 3.77 251 -3.25 0.45 10 D
Ripe 13.5 13.25:15.5 87 85:90 0.044 20 13.25 12 0.1
Berries Short 1.75 1.75:4.5 85 80:85 0.074 26.75 1.0 20 0.67 3.77 2.1 279 -2.25 0.45
3:10 D
‫ ثمار التوت‬Long 0 -0.5:0 -1.0 0.3
Short
Cranberries 2.25 2.25:4.5 85 85:90 0.010 21 3.25 20 0.67 3.81 1.97 284 -2.75 1.45 1:3 M
Long
Bullaces Short 1.7 1.7:4.5
85 80:85 0.018 26.7 0 24 0.67 3.69 2.01 268 -2.2 0.45 2:3 M
‫ برقوق‬Long 0 -0.5:0
Short 1.75
1.75:4.5
Dates Long - 70 65:75 0.009 1.46 60 -15.5 0.75 3:6 M
-2.25:0
2.25
Dried Short 1.75 1.5:4.5
70 70:75 0.003 1.9 1.34 100 0.75 9:12 M
Fruits Long 0 1.0:2.3
Short 4.5 4.5:10 75
Figs ‫تين‬ 65:75 0.030 2.97 1.84 270 -2.0 0.45 15 D
Long 1.0 1.0:225 70
Grapes Short 1.75 1.7:4.5
85 80:85 0.005 21 1.0 20 0.8 3.77 2.55 260 -2.0 0.45 3:8 W
(USA, Eastern) Long -0.6 -0.5:0
Grapes Short 1.25 1.25:4.5
85 85:90 0.005 21 1.0 20 0.8 3.56 2.47 260 -4.25 0.45 3:6 M
Cal., Vinifera Long -1.0 -1.0:0
Short 4.5 4.5:7.2 90
Grapefruit 85:90 0.014 24 1.0 22 0.7 3.81 2.1 298 -2.0 0.45 6:8 W
Long 0 0:1.0 85
Table (2): Design Data for Cold Storage's of Fruits, (Continued)
2
 Inside Conditions qres Chilling data
Thermal properties of
Max. Max.
Type of [W/kg] product
Product Air Vel. storing
storing Temp [C] R.H. % Tp [C] Time Sudd. Cp [kJ/kgK] L. H Tf
m/s period
Rec. Per. Rec. Per. Start Finish [hr] factor Fresh Frozen [kJ/kg] [C]
Short
Lemons 12.75 12.7:15.5 85 85:90 0.038 24 1.0 20 1.0 3.81 2.1 293 -2.25 0.45 1:4 M
Long
Limes Short 85
7.25 7.2:10 85:90 0.012 24 8.25 20 0.9 3.81 2.1 293 -1.5 0.3 6:8 W
‫ليمون حامض‬ Long 90
Short 4.5 4.5:7.3 0.019
Oranges 85 85:90 24 0 22 0.7 3.81 1.84 291 -2.0 0.45 8:10 W
Long 0 0:1.0 0.011
Short 1.75 1.7:4.5
Peaches ‫خوخ‬ 85 80:85 0.015 29.5 1.0 24 0.62 3.81 1.72 298 -1.5 0.3 2:4 W
Long 0 -0.5:0.5
Pears ‫كمثرى‬ Short 1.75 1.7:4.5 0.8
90 85:90 0.010 21 1.0 24 3.81 2.1 284 -2.25 0.3 1:7 M
Long 0.5 -0.5:1.7
Short 4.5 4.5:7.2 85 0.019 -1.25
Pineapples
Long 4.5 4.5:7.2 85 85:90 0.019 29.5 4.5 3 3.77 2.1 298 0.75 2:4 W
‫أناناس‬
ripe,green 10 10:15.5 90 0.012 0.67 -1.75 3:4 W
Plums, ‫برقــوق‬ Short 1.75 1.7:4.5
85 80:85 0.013 26.75 1.0 20 0.67 3.68 2.0 270 -2.25 0.45
Long 0 -0.5:1.0 3:8 W
Quinces Short 1.75 1.7:4.5
85 80:85 0.012 26.75 0 24 0.67 3.77 2.1 284 -2.25 0.3
‫سفرجل‬ Long 0 -0.5:1.0 2:3 M
Short 5.5 5.5:7.2 0.078
Strawberries 85 80:85 24.5 1.0 24 0.67 3.85 1.97 303 -2.1 0.45 10 W
Long -0.5 -0.5:0 0.044
Tangerines Short 4.5 4.5:7.3 90 0.019
‫يوسفي‬ 85:90 21 1.0 20 0.9 3.77 1.93 290 -8 0.45 1.0 M
Long 0 0:1.0 0.011
Short 7.25 7.2:10 0.080 0.45
Watermelon 85 75:85 26.75 1.0 24 0.9 3.81 1.92 267 -1.75 2:4 W
Long 2.25 2.2:4.5 0.050 0.75

3
 Table (3): Design Data for Cold Storage’s of Vegetables

Type of Inside Conditions qres Chilling data Thermal properties of product Max. Air Max.
Product
storing Temp. [C] R.H. % T p [C] Time Sudd. Cp. [kJ/kgK] L.H Tf [C] velocity storing
Rec. Per. Rec. Per. [W/kg] Start Finish [hr] factor Fresh Frozen [kJ/kg] m/s period
Asparagus Short 4.5 4.5:7.2 0.110 0.45
90 85:90 15.5 1.0 24 0.9 3.81 2.05 314 -1.25
‫الهليون‬ Long 0 0:2.2 0.023 0.3 30 D
Beans, Short 4.5 4.5:7.2 0.090 0.45
90 85:90 26.5 1.75 20 0.67 3.64 1.97 277 -1.25
Green ‫فاصوليا‬ Long 0.5 0:4.5 0.064 0.3 30 D
Beans, Short 4.5 4.5:7.2 0.110 0.45 15 D
90 85:90 3.26 1.51 230 -2.0
Lima Long 0.5 0:4.5 0.023 0.3 30 D
Beets, Short 4.5 4.5:7.2 0.055 0.45
90 85:90 3.77 2.01 300 -2.75
Tops off Long 0.5 0:2.2 0.036 0.3 1:3 M
Beets, ‫بنجر‬ Short 4.5 4.5:7.2 0.055 0.45
90 85:90 21 1.0 24 0.8 3.77 2.01 300 -0.5 10:14 D
Tops on Long 0.5 0:2.2 0.036 0.3
Broccoli Short 4.5 4.5:7.2 0.45
90 90:95 0.038 26.75 1.0 24 0.8 3.77 2.01 314 -1.5 7:10 D
‫بروكلى‬ Long 0.5 0:1.7 0.3
Cabbage Short 1.75 4.5:7.2 0.45
‫كرنب‬ 95 90:95 0.038 21 1.0 24 0.8 3.89 1.97 307 -0.5 3:4 M
Long 0 0:1.7 0.3
Carrots ‫جزر‬ Short 4.5 4.5:7.2 90 85:90 0.047 0.45
3.89 1.88 293 -0.75 4:5 M
Tops off Long 0 0:2.2 95 95:98 0.029 0.3
Carrots Short 4.5 4.5:7.2 0.047
90 85:90 21 1.0 24 0.8 3.6 1.88 293 -0.5 0.3
Tops on Long 0 0:2.2 0.029 10:14 D
Short 1.75 1.7:4.5 0.45
Cauli-flower 90 85:90 0.038 21 1.0 24 0.8 3.77 1.92 309 -1.0
Long 0 0:2.2 0.3 2:3 W
Celery ‫ كرفس‬Short 1.75 1.7:4.5 0.45
90 90:95 0.038 3.81 1.92 316 -1.25
Long 0 -0.5:0 0.3 2:4 M
Corn ‫ذرة‬ Short 1.75 1.4:4.4 0.45
90 85:90 0.023 3.6 1.59 251 -1.75
Green Long 0 -5.5:0 0.3 4:8 D
Cucumbers Short 10 10:15.5
85 80 : 85 0.070 3.89 2.01 318 -0.75 0.45
‫ خيار‬Long 7.25 7.2:10 0:14 D

4
 Table (3): Design Data for Cold Storage’s of Vegetables, (Continued)

Inside Conditions qres Chilling data Thermal properties of product Max. Max.
Type of
Product Time Sudd. Sp. Heat Latent Air storing
storing Temp. [C] R.H. % Tp [C] Tf
[hr] factor [kJ/kgK] heat velocity period
Rec. Per. Rec. Per. [W/kg Start Finish Fresh Frozen [kJ/kg] [C] m/s
]
Endive Short 1.75:4.5
1.75 90 90:95 0.016 3.77 1.92 316 -0.75 0.45
‫حبة البركة‬ Long 0:2.25 2:3 W
Short 1.75 1.75:4.5 0.070
Gourd ‫كوسة‬ 85 80:85 3.71 1.9 291 -1.1 0.3
Long 0 0:2.2 2:4 W
Short 1.75 1.75:4.5 0.45
Lettuce ‫خـس‬ 90 90:95 0.17 3.77 1.92 316 -0.5
Long 1.75 0:2.25 0.3 2:3 W
Short 10 10:15.5 0.025
Onions 75 70:75 3.81 2.13 302 -1.0 0.75
Long 0 0:2.25 0.012 6:8 M
Parsnips Short 1.75 1.75:4.5
95 90:95 0.378 3.6 1.84 277 -1.75 0.3
‫جزر أبيض‬ Long 0 0:2.25 2:4 M
Peas, ‫بازالء‬ Short 1.75 1.75:4.5
90 85:90 0.110 3.43 1.88 249 -1.75 0.45
Green Long 0 0:2.25 1:2 W
Eating 10 10:21 0.029
Potatoes, 85 85:90 3.6 1.97 263 -1.75 0.75
Seeds 2.25 2.25:10 0.014
Spinach Short 1.75 1.75:4.5 0.45
95 90:95 0.129 3.85 2.13 300 -1.0
‫سبانخ‬ Long 0 0:2.25 0.3 10:14D
Short 0.45
12.75 12.75:15.5 0.084 3.85 1.92 307 -0.75
Tomatoes Long 85 85:90 0.3 3:5 W
Ripening 18.25 18.25:21 0.081 26.75 1.0 34 1.0 0.45 7:10 D
Short 1.75 1.75:4.5
Turnips ‫لفت‬ 95 95:98 0.026 21 1.0 24 0.8 3.77 1.88 302 -1.0 0.45
Long 0 0:2.25 4:5 M
Vegetables, Short 4.5 4.5:7.25 85
85:90 0.130 26.75 3.25 18 0.7 3.77 1.88 302 -1.0 0.45
Wetted Long 1.75 1.75:4.5 87 2:4 M
Short 12.75:15.5
Yam ‫بطاطا‬ 12.75 85 80:85 0.040 3.6 0.42 237 -2 0.75
Long 4:6 M

5
 Table (4): Design Data for Cold Storage’s of Meats
Inside Conditions Chilling data Thermal properties of product Max. Max.
Type of
Product Time Sudd. Sp. heat Latent Air storing
storing Temp. [C] R.H. % Tp [C] Tf
[hr] factor [kJ/kgK] heat velocity period
Rec. Per. Rec. Per. Start Finish Fresh Frozen [kJ/kg] [C] m/s
Chilling 0.5 0:3.25 1.25 2:4 D
Beef 85 82:87 37.75 6.75 24 0.56 3.14 1.67 228 -0.5
Frozen -18 -20:-18 0.45 6M
Beef, dried Long 12.75 12.75:15.5 65 65:70 0.92:1.42 0.79:1.09 16 : 51 0.75
Short 1.75 1.75:4.5
Beef, fresh 87 85:90 37.75 6.75 18 067 3.14 1.67 228 -0.5 0.3
Long -1.0 -1.0:0 3W
Short 4.5 4.5:7.25
Brined meat 85 80:85 3.14 0.75
Long -0.5 -0.5:0 6M
Calf ‫عجل‬ Short 1.1 1.0:3.0
87 85:90 38 4.5 6 0.75 2.973 1.633 214 -1.7 0.3
Long -2.2 -2:-1 15 D
Short 4.5 4.5:7 4D
Chicken Long -0.5 -0.5:0 85 80:85 3.14 1.67 220 -1.0 0.75 2W
Frzen -18 -20:-18 6M
Short 1.7 1.7:4.5 0.3 4D
Long -1.1 -1:0 87 85:90 38 6.7 18 0.56 3.14 1.67 230 -0.4 0.3 3W
Cow meat Frozen -18 -20:-18 0.75 6M
Dried 12.8 2.8:15 65 65:70 0.92:1.42 0.8:1.1 17:50 0.75 6M
Cut meat Short 1.0 1.0:3.25 87 85:90 3.01 1.67 221 -1.75 0.75 5D
Frozen Long -18 0.3 6M
85
Fish Short 1.0 1:3.25 80:85 3.18 1.72 235 -2.25
Iced 85 0.45
Long -1.0 -1.0:0 15 D
Hearts, Chilling 0 0:4 0.75
85 80:85 32 1.75 18 0.70 3.14 1.76 239 -1.1
Liver, etc frozen -18 -20:-18 0.45
Lamb ‫حمل‬ Short 1.0 1:3.25
90 85:90 37.75 4.5 5 0.75 2.8 1.26 194 -1.75 0.3
Long -2.25 -2.25:-1.0 2W
Oysters shell, Short 1.75 1.75:4.5
90 85:90 3.47 1.84 270 -2.75 0.45
tub Long 0 0:3.25 15 D
Poultry‫ طيور داجن‬Long -2.25 -2.25:-1.0 87 0.3 10 D
85:90 29.5 4.5 5 1.0 3.18 1.55 246 -2.75
frozen -18 -20:-18 85 0.75 10 M
6
 Table (4): Design Data for Cold Storage’s of Meats, (Continued)
Type of Inside Conditions Chilling data Thermal properties of product Max. Air Max.
Product
storing Temp. [C] R.H. % Tp [C] Time Sudd. Sp. heat Latent heat Fr. velocity storing

[hr] factor [kJ/kgK] [kJ/kg] Point m/s period

Rec. Per. Rec. Per. Start Finish Fresh Frozen [C]
Rabbits frozen -18 -20:-18 90 85 : 90 3.1 1.67 228 -1.1 0.3 6M
Sheeps Short 1.1 1:3.0 90 85 : 90 38 4.4 5 0.75 2.81 1.26 193 -1.7
Long -2.2 -2.0:-1.0 0.3 2W
Frozen -18 -20 : -18 8M
Sausage,
4.5
Casing, salting Short 4.5:7.25 80 75 : 80 2.51 0.75
0.5
Franks, smoked Long -0.5:0 4M
Fresh Short 1.75 1.75:4.5 85 80:90 21 1.75 2 1.0 3.56 2.34 200 -1.75 2D
Mfg room Long 1.75 1.75:4.5 85 85:90 21 1.75 2 1.0 2.07 2.34 216 -3.25 0.3 7D
12.75 12.75:15.5 40 35:40
Smoked, Short 4.5 1.75:4.5 85 80:90 6M
Summer Drying 10 9:13.25 70 65:80 3.56 2.34 200 -4.0 0.3
Long 0 0:10 70 70:75 6:8 M
Wrapping room 7.25 7.25:10 85 80:85 0.3

7
8