Cold storage is a system that allows the product to be kept frozen or cold or at low temperatures. The purpose of the cold storage design is to maintain temperature and humidity balance appropriate to the quality of product. In this way, products with deterioration risk can be preserved for a long time.

This course on cold storages focusses on design of cold storages especially the cooling load calculations for cold rooms

Product loads account for typically 55-75% of the cooling load. This accounts for the heat that is introduced into the cold room when new products enter. Its also the energy required to cool, freeze and further cool after freezing. If you’re just cooling the products then you only need to consider the sensible heat load. If you’re freezing the product then you need to account for the latent heat also as a phase change occurs. During this time energy is used but you will not see a temperature change while the product changes between a state of liquid and ice. There is additional energy required to further chill this food down below the freezing point which is again sensible heat. You also need to account for the packaging as this will inherently be cooled also. Lastly if you’re cooling fruit and vegetables then these products are alive and they will generate some heat so you’ll need to account for the removal of this too.

All these concepts are explained long with the formulas and tips in the below mentioned lecture series

Lecture 1:Introduction to Cold Storages

Lecture 2:Overview of Cooling Load Calculations for Cold rooms

Lecture 3:Cooling load calculations for cold storage some useful tips

Lecture 4:Load Calculations of cold storage at 2 deg Celsius : Case study

Lecture 5:Load Calculations case study :Fish freezing plant