05.1 - Graduação (UACSA)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2909
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Resultados da Pesquisa
Item Desenvolvimento de um código computacional para estudo parametrizado da carga térmica de uma câmara frigorífica(2021-03-01) Moreira, José Luciano Batista; Marques, Adriano da Silva; http://lattes.cnpq.br/0104058705628000; http://lattes.cnpq.br/9231432778525972Cold rooms are fundamental equipments for the preservation of perishable foods, guaranteeing the maintenance of the quality of the products in the stages of their processing and distribution. The correct dimensioning of this equipment represents efficiency related to the cooling and freezing performance, as well as the energy efficiency of the system. Thus, this project deals with the development of a computational code on the EES platform (Engineering Equation Solver) to determine the energy consumption of the evaporator unit (thermal load) of a cold room. The cold storage was designed to be installed in the city of Belém do Pará, responsible for storing 5 tons per day of apples and 10 tons per day of pork. The study also presents parameterized results for the thickness of the thermal insulation and the inlet temperature of the products, applying the equations of the thermal load by conduction and the load by the product. The values applied to the parametric variation respect the conditions established by the current technical standards, related to the refrigerated storage of food. It was verified that the discrepancy between the maximum and minimum operation regimes of the cold room, represents a reduction of approximately 20,19% of the energy consumption of the evaporator unit. Thus, it can be concluded that the parameterized study can result in a diagnosis of energy savings for cold storage projects.Item Dimensionamento e seleção de equipamentos de uma câmara frigorífica hipotética destinada ao congelamento de frutos do mar e resfriamento de hortaliças(2021-02-25) Silva, Matheus Silvestre; Marques, Adriano da Silva; http://lattes.cnpq.br/0104058705628000; http://lattes.cnpq.br/7747778014491031Among 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.Item Dimensionamento e seleção de equipamentos para um sistema de acondicionamento e refrigeração de frutas e carnes(2021-02-12) Oliveira, Diêgo Mendes de; Marques, Adriano da Silva; http://lattes.cnpq.br/0104058705628000Refrigeration and air conditioning allow, through the storage method, an extension in the life of alimentary products in places with adverse climates. This work constitutes the design and of a cold room that should be installed in Belém-PA, responsible for the packaging and refrigeration of apple and pork respectively. The project consists in the calculation of the thermal load and the specifications of the equipment necessary for the operation of a cold chamber. In this work, we specified the factors that influenced the development of the project and the equipment’s principle of operation. The designed system uses the steam mechanical compression cooling cycle with the R-404a refrigerant. The cold storage chamber in question has a capacity to cool five tonnes of apple (at a temperature of 0 °C) and freeze ten tonnes of pork (at a temperature of -5.5 °C) daily. All calculation of the project, was based on the current technical standards of ASHRAE (American Society of Heating, Refrigerating and AirConditioning Engineers), aiming at equipment that offers safety to its operators, consumers and a good economic condition of operation. For the physical space, the expanded polyurethane was used as insulating material, with a thickness of 100 mm. The results obtained indicate that the largest portion of thermal load involved in the project would be related to the products, reaching 21.77 kW for apples and 137.7kW for pork, which means 97% of the total value of the total thermal load. The results indicate that the projected system should promote a heat removal of 736,7 BTU/h from the internal space, using three evaporators and five condensing units.Item Projeto de dimensionamento e seleção de equipamentos para uma câmara frigorífica de congelamento de carnes e resfriamento de laticínios(2021-01-21) Costa, Mateus de Albuquerque Souza; Marques, Adriano da Silva; http://lattes.cnpq.br/0104058705628000; http://lattes.cnpq.br/4446185927194653The food industry condenses one of the biggest applications of industrial refrigeration, be it in the development, storage or distribution of food. Applying knowledge of refrigeration and heat transfer, the present paper has as objective describe the steps of dimensioning a cold store for a supermarket located in the city of Corumbá - MS, with a freezing demand of 15 T/day of beef and cooling of 5000 L/day of curd. In order for the project to be developed, the storage characteristics of the food under study, such as temperature and storage volume, were initially collected. With this information, the dimensioning of the thermal load of the beef and curd chambers was carried out taking into account the product loads, infiltration, heat transmission, people, lighting and equipment. The entire calculation was developed according to the ASHRAE refrigeration manual and using the Engineering Equation Solver (EES) software. For the meat chamber a total thermal load of 269,562 kcal/h was obtained, while for the curd chamber the calculated load was 32,674 kcal/h. In addition, the product storage shelves and cold rooms were dimensioned and designed in CAD, with 58.86 m2 and 54.94 m2 areas for the meat and curd chambers, respectively. Using the thermal load data, refrigeration equipment was selected by consulting supplier catalogs. To meet the demand of the chambers, 5 evaporator units with a nominal capacity of 61,946 kcal/h were selected to freeze the meat and 1 evaporator with a capacity of 42,009 kcal/h to cool the curds. For the stages of compression and condensation, 9 condensing units were chosen with a cooling power of 32,719 kcal/h for meat and only 1 condensing unit with a capacity of 32,854 kcal/h for curds. The equipment operates with R-404A refrigerant. The costs of the project were estimated at around half a million reais, not including freight and installation, with electrical refrigeration equipment comprising approximately 82% of the total value of the project (511,007.00 reals).