Handbook 1998: Refrigeration. Chapter 28 - Candies, nuts, dried fruits and dried vegetables. (29 of 51)

Publication Year

1998

Document Status

Withdrawn

Abstract

Air conditioning and refrigeration are essential for successful candy manufacturing. Proper atmospheric control increases production, lowers production costs, and improves and standardises product quality. One or more of several standardised spaces or operations is encountered in every plant. These spaces include hot rooms; cold rooms; cooling tunnels; coating kettles; packing, enrobing, or dip-ping rooms; and storage. Sensible heat must be absorbed by air-conditioning and refrigeration equipment, which includes the air distribution system, plates, tables, and cold slabs in tunnels or similar coolers. In calculating the loads, such sensible heat sources as people, power, lights, sun effect, transmission losses, infiltration, steam and electric heating apparatus, and the heat of the entering product must be considered. See Chapter 12 for more information.

Document History

This document is part of a larger document, Handbook 1998: Refrigeration, which has been split into parts for ease of use.

ISBN

9781883413545

Publisher Information