CÂMARAS FRIAS PARA

ALIMENTOS
Climatização II
Câmaras Frias

• Edificação ou estrutura usada para estocar

alimentos refrigerados.

• Os alimentos refrigerados duram mais tempo.

• Cadeia do frio
Câmaras Frias

Resfriamento/ Armazém Transporte

Colheita Processamento
Congelamento Frigorífico Frigorífico

Armazenagem Refrigerador
Balcão Venda Consumo
Local Doméstico
Câmaras Frias
• Tipos de câmaras frias:
o
• Para resfriados até 0 C
o
• Para congelados até -20 C
• Aplicações:
o
• Câmaras com T > 0 C
o o
• Câmaras com -3 C < T < -2 C —> Tempo curto
o o
• Câmaras com -29 C < T < -20 C —> Tempo longo
o o o
• Câmaras com -29 C < T < -20 C —> Produtos com Ti = -18 C
• Túneis de congelamento e resfriamento
• Câmaras com atmosfera controlada para frutas e vegetais
• Veículos (containers), Expositores comerciais, Refrigerados domésticos
Câmaras Frias
• Condições dentro da câmara
• T uniforme
• Jato de ar sobre o produto
• Umidade relativa
• Operadores
• Ventilação
• T de entrada e saída
• Tempo
• Movimentação
Câmaras Frias
• Condições dentro da câmara

• T uniforme

• Jato de ar sobre o produto

• Umidade relativa

• Operadores

• Ventilação

• T de entrada e saída

• Tempo

• Movimentação
Câmaras Frias

• Planta —> Fig. 2 pág.186

• Dimensionamento:

• Densidade do produto: 130 kg/m3 até 160 kg/m3

• Altura: 6.5m até 8.5m

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Carga Térmica de Refrigeração
Para Alimentos

• Carga de transmissão
• Carga de produto
• Carga interna
• Carga de infiltração
• Carga dos equipamentos de refrigeração
Carga Térmica de Refrigeração
Para Alimentos
• Carga de transmissão

Q = UA T

1
U= N
1 X xn 1
+ +
hi n
kn ho
Carga Térmica de Refrigeração
Para Alimentos
• Carga de transmissão

Q = UA T

1
U= N
1 X xn 1
+ +
hi n
kn ho
 of specific caused by building components such as wood and metal studs, webs
in concrete masonry, and metal ties that bridge across the insulation
and reduce the thermal resistance of the wall or roof. Chapter 27 of
Carga Térmica de Refrigeração
the 2009 ASHRAE Handbook-Fundmentalsdescribes how to cal-
culate heat gain through walls and roofs with thermal bridges. Metal
s calculated surfaces of prefabricated or insulated panels have a negligible effect
Para Alimentos
on thermal performance and need not be considered in calculating
the U-factor.
(1) In most cases, the temperature difference At can be adjusted to
compensate for solar effect on heat load. Values in Table 3 apply
• Carga
over ade
24 htransmissão
period and are added to the ambient temperature when
calculating wall heat gain.
temperature
Table 1 Thermal Conductivityof Cold Storage Insulation
all, floor, or Thermal Conductivitya
Insulation k,W/(m .K)
Polyurethane board (R- 11 expanded) 0.023 to 0.026
(2) Polyisocyanurate, cellular (R-14 1b expanded) 0.027
Polystyrene. extruded (R-142b) 0.035
Polystyrene, expanded (R-142b) 0.037
Corkboardb 0.043
Foam .glassC 0.044
Walues are for a mean temperature of 24°C. and insulation is aged 180 days.
"Seldom-used insulation. Data are only for reference.
CVirtuallyno effects from aging.

Table 2 Minimum Insulation Thickness

ill air. If the
 Table 1 Thermal Conductivityof Cold Storage Insulation
wall, floor, or Thermal Conductivitya
k,W/(m .K)
Carga Térmica de Refrigeração
Insulation
Polyurethane board (R- 11 expanded) 0.023 to 0.026
Polyisocyanurate, cellular (R-14 1b expanded) 0.027
Para Alimentos
(2)
Polystyrene. extruded (R-142b)
Polystyrene, expanded (R-142b)
0.035
0.037
Corkboardb 0.043
Foam .glassC 0.044
Walues are for a mean temperature of 24°C. and insulation is aged 180 days.
• Carga de transmissão
"Seldom-used insulation. Data are only for reference.
CVirtuallyno effects from aging.

Table 2 Minimum Insulation Thickness

still air. If the Storage Expanded PolyisocyanurateThickness
sed to 6.
Temperature, "C Northern U.S., mm Southern U.S.,mm
e &makes U
omitted from 10 to 16 50 50
one material: 4 to 10 50 50
istance of the -4 to 4 50 75
-9 to -4 75 75
-18 to -9 75 100
rigeration Load -26 to -18 100 100
-40 to -26 125 125

24.1
Carga Térmica de Refrigeração
Para Alimentos
24.2 2010 ASHRA
• Carga de transmissão
Table 3 Allowance for Sun Effect
East South West Flat
Typical Surface TVpes Wall, K Norte
Wall, K Wall, K Roof, K 0

Dark-coloredsurfaces 6
Slate roofing 5 3 5 11
Tar roofing
4
Black paint
Medium-coloredsurfaces N

g 2
Unpainted wood 4 3 4 9
Brick d
Red tile B O
Dark cement
2
Red, gray, or green paint -2
Light-coloredsurfaces
White stone 3 2 3 5 -4
Light colored cement
White paint -6
Nore: Add to the normal temperature difference for heat leakage calculations to
compensate for sun effect. Do not use for air-conditioning design. -0 '
0
I
100
 Figure 1 shows the three phases of freezing: (1) cooling, which in
removes sensible heat, reducing the temperature of the product to w
the freezing point; (2) removal of the product's latent heat of fusion, sy
changing the water to ice crystals; and (3) continued cooling below
Carga Térmica de Refrigeração
the freezing point, which removes more sensible heat, reducing the
temperature of the product to the desired or optimum frozen storage
temperature. Values for specific heats, freezing points, and latent

Para Alimentos heats of fusion for various products are given in Chapter 19.
The longest part of the freezing process is removing the latent
heat of fusion as water turns to ice. Many food products are sensitive
ex
B

\
Ti
C
• Carga do produto
Zona de refrigeração
• Calor removido Tr
C

Tc
C

P fo
Q ch
Qprd =
3600h
Zona de congelamento
co
co
Tf ch

TIME ex
an
Fig. 1 Typical Freezing Curve m

Carga Térmica de Refrigeração
Figure 1 shows the three phases of freezing: (1) cooling, which in
removes sensible heat, reducing the temperature of the product to w
the freezing point; (2) removal of the product's latent heat of fusion, sy
changing the water to ice crystals; and (3) continued cooling below
the freezing point, which removes more sensible heat, reducing the
temperature of the product to the desired or optimum frozen storage
temperature. Values for specific heats, freezing points, and latent

Para Alimentos heats of fusion for various products are given in Chapter 19.
The longest part of the freezing process is removing the latent
heat of fusion as water turns to ice. Many food products are sensitive
ex
B

\
Ti
C

• Carga do produto Zona de refrigeração

C
Tr
• Calor para resfriar Tc
C

Qr = mcpr (Ti Tr ) fo
ch

Qcaixas = mcp (Ti Tr ) Zona de congelamento

co
co
Tf ch

TIME ex
an
Fig. 1 Typical Freezing Curve m
 Figure 1 shows the three phases of freezing: (1) cooling, which in
removes sensible heat, reducing the temperature of the product to w
the freezing point; (2) removal of the product's latent heat of fusion, sy
changing the water to ice crystals; and (3) continued cooling below
Carga Térmica de Refrigeração the freezing point, which removes more sensible heat, reducing the
temperature of the product to the desired or optimum frozen storage
temperature. Values for specific heats, freezing points, and latent

Para Alimentos heats of fusion for various products are given in Chapter 19.
The longest part of the freezing process is removing the latent
heat of fusion as water turns to ice. Many food products are sensitive
ex
B

\
Ti
C

• Carga do produto Zona de refrigeração

C
Tr
• Calor para congelar Tc
C

Qrc = mcpr (Ti Tc )

fo
ch
Qc = mhc
Zona de congelamento
Qcc = mcpc (Tc Tf ) co
co
Tf ch

Qcaixas = mcp (Ti Tf ) TIME ex

an
Fig. 1 Typical Freezing Curve m
 Carga Térmica de Refrigeração
Para Alimentos

✓ ◆g
• Carga do produto 10.7f 9T
Qres =m + 32
• Calor 3600 5
Thermal Properties gerado
of Foods 19.19

Table 8 Commodity Respiration Coefficients

RespirationCoefficients RespirationCoefficients
Commodity f R Commodity f R
Apples 5.6871 x 2.5977 Onions 3.668 x 2.538
Blueberries 7.2520 x 3.2584 Oranges 2.8050 x 2.6840
Brussels sprouts 0.0027238 2.5728 Peaches 1.2996 x 3.6417
Cabbage 6.0803 x 2.6183 Pears 6.3614 x 3.2037
Carrots 0.050018 1.7926 Plums 8.608 x 2.972
Grapefruit 0.0035828 1.9982 Potatoes 0.01709 1.769
Grapes 7.056 x 3.033 Rutabagas (swedes) 1.6524 x 2.9039
Green peppers 3.5104 x 2.7414 Snap beans 0.0032828 2.5077
Lemons 0.011192 1.7740 Sugar beets 8.5913 x 1.8880
Lima beans 9.1051 x 2.8480 Strawberries 3.6683 x 3.0330
Limes 2.9834 x 4.7329 Tomatoes 2.0074 x 2.8350
Source: Becker et al. (1996b).
Carga Térmica de Refrigeração
Para Alimentos

• Carga do produto
• Calor gerado

Qres = mR
Carga Térmica de Refrigeração
Para Alimentos
• Cargas internas
• Equip. Elétrico
• Empilhadeiras
• Equip. de processo
• Pessoas
Qpessoas = N (272 6T )
 2010 ASHRAE Handbook-Refrigeration (SI)

pect
Carga Térmica de Refrigeração
Table 7 Heat Equivalent of Occupancy
Refrigerated Space
Temperature, "C
Heat EquivalentPerson,
W

or
Para Alimentos 10
5
0
210
240
270
-5 300
-10 330
en
-15 360
p- Refrigerated-FacilityLoads LIVE GRAPH
out,
• Carga de infiltração
-20
Note Heat equivalent may be estimated by Equation (10).
390
Click here to view
70
10
73
23
58 SATURATION LINE
94
9
7
9
4
6
5
17
66 LOADING DOCK
-
-
- WARM INFLOW
15
20 +
FREEZER
30
5
5
90 ICED FLOOR
0 -30 -25 -20 -15 -10 -5 0 5 10
38 Fig. 3 Flowing Cold and Warm Air Masses for Typical DRY-BULB TEMPERATURE, 'C
10
Open Freezer Doors
90 Fig. 4 Psychrometric Depiction of Air Exchange for
2 Typical Freezer Doorway
5 Infiltration by Air Exchange
8
30 Infiltration most commonly occurs because of air density differ-
Carga Térmica de Refrigeração
Para Alimentos
• Carga de infiltração

Qinf = Qsl Dt Df (1 E)
r
⇢i p
Qsl = 0.221A(hi hr )⇢r 1 gHFm
⇢r
0 13/2
B 1 C
Fm =@ ⇣ ⌘1/3 A
⇢r
1+ ⇢i
Carga Térmica de Refrigeração
Para Alimentos
• Carga de infiltração

Qinf = Qsl Dt Df (1 E)

N a ta tta
Dt = =
t t
Df = 0.7 0.8

E = 0.7 0.95