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This resort relates of the work done by Evans F. Foucher

end ”oger A. Persons on their senior problem in ful“illment of
~46

I
the requirements of Chemical Engineering Course 0
The principle problem taken up was the test run on s
”Dailaire” furnace to determine whether or not a blower mount—

in the too of a warm air furnace and drawing air through the
furnace is more efficient than a blower mounted at the base of
the furnace and pushing air through the furnace. This problem
occupied most of our laboratory time. The work was carried on
in the laboratories of the Bail Steel Products Comnsny,_locat—
ed in Lansing, Vichigan. ’

In addition to our main problem we worked out several
practical nroblems that were brought to our attention. he
analyzed a heating nroblem involving a drying kiln for drying
hope. The analysis of this problem is enclosed in this renort.
In addition to these two problems we made several trins with
Hr. Dell and his associates on insnections of installed forced
air equioment. The nrootical knowledge gained on these trips
is impossible to present in this resort.

We wish to thank Mr. Bail for his essistence in setting
up the necessary equipment and also for his timely advice on

several important points.

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TABLE OF CCNTEHTS

Furnace Blower Test

h p Drying

Part I

n10“?v recs

Introductgzg

In keeniny with the progress of the new air conditioning
industry, the nail Cteel Products Coeoeny is mekins a furnace
to be used in a forced air heating system. The blower used in
connection with this furnace is not, however, simnly placed in
some convenient place at the bottom of the furrece. It is moun-
ted in the ton of the furnace. This practice is followed be-
cause it is believed that better sir delivery can be obtained
with the blower in this position than in any other position.

It is the purpose of this problem to determine the dif~
ferences in air delivery of a furnace hsving a blower mounted
in the too and the same furnace having the blower at the bot-

tom.

Annsrntus
In order that a true comparison mifht be obtained, all con-

ditions which related to the performance of the test were main-
tained as nearly identical as possible. A "S fisileire furnace
was used throughout the test. This furnace is of s size which

is used in the sverene installation, and the inner nsrt is well
designed for a forced sir system. The construction of the fur-
nace is shown in the pictures. The sir enters at each side of
the furnace and is cirCulated erund the combustion chamber and
compartments containing the hot gaseous nroducts of combustion.

A f7/8 Clarege fan was used throughout the test and was

driven by the same constant speed electric motor. In all cases

 

 

 

 

 

 

 

 

 

 

 

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é“ ' . . KQ
E— 6 Bax/awe Unif .
D- 3/)le metal duct (”72412;").
A — Add ‘z‘er (B/o war ~Furnace).
B— Baff/c in Add/afar:
F- "* 7/8 'C/drdgc“ HV Double fan.
M- [/4 HR -‘ A.C. "Ho we //" Motor.
B‘Sfiafi'c pres. furnace I'n/Qf
Fi- STa'f/c pres. furnace ouf/QT.‘
Pa“ 37717-112 Fres- in dacf
0- DUC‘I‘ ouf/ef‘ ‘77aver5e loos/Tia”.
W-Wood Supper-77

  

 

Dafe :- 6-02—33

 

 

 

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Furnace B/ower

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at least twice the area of the fen ooeninq use svsilehle for in-
let air to the fen.

The size, length, and position of the outlet duct remained
the same for each part of the test. The duct was also in the
same position in resnect to the furnace, and the latter use in
the same place in the room. There use at least eight feet of
clearance between the end of the duct and the well or the room.

The tests were all made with sir at the same temperature.
The same nulleys, revolution counter, ston watch and enemometer
were used throughout, with one exception, for which correction
was node.

The arrangement of the soosretus is illustrated in figure
1. Twelve feet (six sectionsl of 117 inch circular duct (3) were
used at the outlet of the furnace. The fan (F) was driven by s
constant speed motor (r). In the first two parts of the test,
the air from the fen passed through the edeoter (A) where it was

divided equally by the baffle (9) before entering the furnace.

Procedure '

The same method of procedure see followed in each part of
the test. In order to obtain different fan soeeds, and thus dif-
ferent air deliveries, five pulleys of different diameters were
used. the speed in eech ones being constant for the same pulley.
The speed was measured by means of a revolution counter and a
ston watch.

The average of five readings of the enesometer taken at the

end of the duct were used as a basis for determining the air

delivery. The five nositions of the enenometer were such es to
cover the entire duct. nne position of the instrument was st
the center of the duct, and the other four positions were 90

degrees soert on the circumference.

ggtg_gng_flesults

The test is divided into three nsrts as follows:

(1) Determination of sir delivery with the blower st the
bottom of the furnace. (fig. 1)

(3) Determination of sir delivery with the blower mounted
in the too of the furnace using the same inlet as in (1). (fig 2)

(3) fieterminstion of air delivery with the blower mounted
in the too using two side oneninfis. (fig. 3) (In this part the
back, or adapter inlet, was completely closed off, and in the
first two parts the side Openings were completely closed off.

the following table and soc mnsnyinfi curves contain the

date so tabulated in the laboratory.

Connerieon cg Feliverieo

hotor Voter Fen Fen Cfm Air Delivery i Eff. of ” Tff. of
?ulley 9988i fihsft Pulley Fsrt ?ert Port (2) over (3) over
Size (??”l “peed Pize (l) (2} (3) (1) (1)
Z" 175? 40G 12" 581 C73 '715 15.8 23

31" 1752 435 1:” see 772 827 13.5 no

4" 1750 $43 1”" 733 filt 977 ?O.Q T3

4?" 1750 see 2" 978 1040 ll93 1e.: 97.5
53" 1750 715 1?" 1oz: 1750 137a 1e.s 31.5

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Effect 9;,Air Zemneraturg'gn_fielivery

 

In connection with this test there was some doubt as to
whether or not the blower would deliver more or less air at a
temperature higher than that used in the test. This doubt had
arisen because of the fact that in actual installations a blow—
er at the bottom of a furnace is moving cold air while a blower
in the ton of a furnace is moving heated air. Thus, if the temp-
erature of the air has any effect upon the delivery of the fan,
a true comparison could not be obtained without apnlying a cor-
rection.

A separate test was run in order to clear up this point in
question, the blower being mounted in the toe of the furnace.
The delivery was first measured with air at 73 F. The burner was
then turned on and the teMperature of the air increased to 140 F.
The delivery at this temperature was found to be identical with
that obtained with the air at 78 F. Therefore, we are safe in
saying that the temperature of the air had no effect unon the

delivery of the fan.

effect g;_Friction on Delivery

Another interesting thing was observed in connection with
this test. It was in regard to the friction losses in the system
with the various setups. The static pressure at three different
points in the system was tanen for each setup, the same three
points being used in each of the three cases. A simple inclined
draft sage, calibrated to one-hundredth of an inch of water, was
used in connection with a static tube. The three points at which

the readings were taken are as follows: (fig. 1) P1, the center

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cafe-54433

5/0 we r EX half 7’7’79

 

4“,.

 

 

on each side of the baffle in the boot Opening; P2, thirteen
inches above the too of the furnace; P3, three feet from the end
of the outlet duct.

The difference between the static pressures at hoists F1
and P2 is the friction loss through the furnace, and the dif-

ference between readings P

{>3

end r3 is the friction loss in the
duct. The interesting thing to be observed as a result of these
readings is the fa*t that the friction loss through the furnace
was approximately the same for each setup, at the same fan speed.
It may therefore be concluded that any difference in air delivery

among the three setups was not due to difference in friction.

Discussion g§_9§§ults

 

 

The question then is, what does cause the difference in air
delivery in the different blower arrangements? Upon observation
of the data, or curves plotted from the data, it spacers that
the differences are due entirely to the turbulence of the air
in the furnace.

In part (1) (fia.l) with the blower at the bottom, the air
is forced straight ahead against the inside of the furnace.
Eddies are then set us, because the air must change its direction
to go to the too of the furnace and out the ducts, but is held
back by more air being forced in against it. The air already in
the furnace must be displaced, however, and so it is squeezed
out by the incoming air. This condition does not produce a uni-

form flow from the blower, but it sets us a back pressure or

damper effect which prevents the fan from delivering as much as

 

 

 

 

 

 

 

 

 

 

 

Sc

 

 

 

é“ ' . . KQ
E— 6 Bax/awe Unif .
D- 3/)le metal duct (”72412;").
A — Add ‘z‘er (B/o war ~Furnace).
B— Baff/c in Add/afar:
F- "* 7/8 'C/drdgd‘ HV Daub/Q fan.
M- [/4 HR -‘ A.C. "Ho we //" Motor.
B‘Sfiafi'c pres. furnace I'n/Qf
Fi- STa'f/c pres. furnace ouf/QT.‘
Pa“ 37717-112 Fres- in dacf
0- DUC‘I‘ ouf/ef‘ ‘77aver5e loos/Tia”.
W-Wood Supper-77

  

 

Dad's :- 6-02—33

 

 

 

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Sect/on-A

 

 

 

 

 

 

 

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_7éS7L ‘B/OWQr Push/Hg

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it should. Thet is, some of the sir is forced out the blower
through the same oneni.g it entered.

In part (8) (fig.2} with the blower at the too and the air
entering through the same Opening es in part {1}, the air is not
forced easinst the inside of the furnace, nt is drawn up through
it, thus eliminating a large amount of the eddies end turbulence
which were present in part (1).

The best air delivery wee obtained in pert (3) (fis.3) in
which the blower was mounted in the too end sir one admitted
through an Opening on each side of the furnace. This arrange—
ment results in the minimum amount of turbulence or dancer ef-
fect. The reason for this is that the side openings allow a

steady stream of sir to flow up through the furnace to the fan.

Conclusion

In reviewing the observations made in this test, the fol-
lowing statements may be made:
1. Maximum sir delivery may be obtained with a blower mount-

ed in the tap of a furnace having n inlet on each side.

if.)

. An increased sir delivery may be obtained by placing a
blower on top of a furnace instead of at the bottom, other coup
diticns being equal or the same.

3. The air delivery of a $7/8 Clsrege fan is indecendent
of the temperature of the sir.

4. Friction lose in a furnsce is independent of the motion

of the sir, other thinse being equal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Form 257-6 Sheet No. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
MECHANIC AL ENGINEERING LABORATORY
MICHIGAN STATE COLLEGE
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Form 257-0 - Sheet No. ______ a? ..........

MECHANICAL ENGINEERING LABORATORY
MICHIGAN STATE COLLEGE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Running Log of WIS/.0 WEE ...... 5 JSfQH’J 3.11.1.1)“; ..........................................................................
. ............................................................ (Pressure... ”4.3.0 505) ........................................................................
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Remarks: - {7/2“ (41'...-

Form 257-6 Sheet No. 3

MECHANIC AL ENGINEERING LABORATORY
MICHIGAN STATE COLLEGE

 

 

 

 

 

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MECHANICAL ENGINEERING LABORATORY
MICHIGAN STATE COLLEGE

 

 

 

 

 

 

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Form 257-0 Sheet No._,.H

MECHANICAL ENGINEERING LABORATORY
’ MICHIGAN STATE COLLEGE ‘

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System of Heating and Air Conditioning

The following tests have been made on a No. 6 Dailairs unit to compare the relative merits
of a fan placed in rear of heating plant, as is general common practice and the Dailaire
method of placing blower in the top of easing above the heating plant - In all.cases same
size fan was used - The results are obviously in favor of the Dailaire system.

Table of Comparison

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

i Iotor Iotor Sise Fan Fan C.F.H. Air Delivery percentage of
Pulley Speed Fan Shaft Shaft Set-Up Set-Up Set-Up Bfficiency of
31;. Speed Pulley No. 1 No. 2 No. 3 Ho. 3 over Ho.

1.
3' 1760 7/3 400 12' 581 673 715 231
3 l/é' 1750 1/8 465 12' 680 772 B27 22‘
4- 1750 '45/3 545 12- 75o 912 977 28s
4 1/2' 1750 7/8 620 12' 878 1040 ll20 27.51
5 1/1' 1750 7/8 715 12- 1055 1250 1570 51.5!
ff: Q1” 1.2.. ... a a, O’Ww Average 25.4%
f -.
fl / ES» /,
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Set Up '0. 3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Set Up No. 1 Set Up No. 2
This is standard Dailaire
practice with blower in top
and taking incoming air in at
both sides of furnace at the
bottom.

This set up is with blower in
top of furnace but taking air
in at rear through same boot
as in Set Up No. 1.

This set up is with blower in
Rear and pushing air into furs
nace casing which is general
practice with other furnace
manufacturers.

East Lansing

Hichigan.
may 19th-1955.

nail Steel Products Conpany,
Lansing, hichigan.

Gentle-enx-o

Referring to the tests recently run on blowers in connection with your furnace, for the purpose of determining the relative effi-
ciency of pushing the air through the furnace in comparison to pulling the air. We herewith submit charts and tables showing the
results of the two methods, together with drawings showing location of blowers and air inlets. Yuan the attached tables it is
apparent that the sane fan running at the same speed, willtieliver an average of 26.4 percent more air when the fan is at the top
of the furnace, and with air intakes on each side of furnace, which we understand is your standard Lractioe, than when the fan is
placed at the base of the furnace, as is customary practice with other manufacturers.

We believe this is accounted for by the fact, that pushing the<air creates a turbulence, thus retarding the flow of air, while
pulling the air results in an even distribution over every part of the furnace.

_fl

81 Cd. ./ .
3n L l";\/flr(£ )7?

. 7%(,4_{1 [( -— " --—-—
0’14?“ 9 CL Pit/:1; (r
Senior Engineering Students Hichigan State College.

The Dailaire line is not a made over heating plant, but is engineered to give the greatest
efficiency - The facts presented above are proof of the advantages of locating the fan in
top of the furnace - Thus pulling the air instead of pushing it through the furnace.

This inovation. together with the use of chrome alloy (stainless steel) in combustion
chamber and increased radiating surface combines to make Dailaire the most effieient and
outstanding heating unit on the market today.

Manufactured by

PRODUCTS COMPANY

RA:-L:-.

 

 

 

 

DAIL STEEL

 

 

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Part II

HOP DRYI?C
Introduction:

In our work with ”r. hail we come in contact with a dry-
ing problem. Peing Chemical Pngineering students, we felt that
we would benefit by analyzing the problem. Tt see a nroblem on
the calculetion of the heating load for a hog kiln st Yakima,
Washington. In addition to the analysis of this nroblem we
made a brief study of the harvesting end drying of hens, glVb

ing a discussion on some of the present types of hon kilns.

 

August and September are the hOp harvesting months in
California. The orOp in the Sacramento Valley matures from one
to two weeks earlier than in the coastal area. At harvest, the
vines are pulled from the trellis and the cones are picked,
either by hand or by machine. Picking two hundred pounds of
cones by hand is a good day‘s work, although three to four
hundred pounds are sometimes nicked. Picking charges vary from
80 cents to Tl.OO per 100 pounds.

Von nicking machines have been successfully used in some
large yards. One machine with 40 sen can harvest twelve to fifc
teen hundred bsles (1 bale 180 to 830 hounds) oer season (an
average of 250,003 sounds), or the hose from about 150 sores.
One machine will, therefore, replece from $25 to 250 hand
pickers. then picked the contains from 66 to 75 per cent water.
Drying to 10 to 14 oer cent water is necessary to prevent

snoilage during storage.

For drying, the cones are oiled in a loose level pile
(about 13 inches deen) on the drying floor. Then the floor is
filled the kiln is closed excent for the ventilators and onen-
inss where cold air is admitted and the fire incressed. The
temnerature beneath the drying floor is kept low at first,
about 100 to 130 degrees; as the drying progresses the temp-
erature is increased to 150 or 160 desrees Vshrenheit. The
temoernture is controlled somewhat by the firing, but more by
regulating the admission of cold air and the ventilators at
the too. A thermometer is suSpended just under the dryiny
floor.

Too high temneretures are certainly had, for even if the
hone are not scorched or scelded much of the volatile oils are
driven off and certain changes are produced in the lunulin.

At a temperature not exceeding 180 Fahrenheit it requires
from ten to eleven hours to dry an eighteen inch floor of hone.
Then the hone have been on the floor long enough for the heat
from below to have gone through them, they are turned so as to
get the more moist ones from the too onto the bottom next to
the cloth. In a very short time after they are turned they will
be ready to take off the kiln. then pronerly dried the bracts
will be nerfectly dry, but the stems of the cones will still
be soft and pliable. Vere is where the exoerience and skill of
the drier cones in. Insufficiently dried hone ere set to mold
or best in the cooler and if hiohly dried the bracts break off
and the insulin falls out, seriously injuring the quality of

the hens.

?rom the drvinx floor the hose are removed to the cooling
room where they lose their heat end absorb some moisture from
the air. The stems ere usually not so drv es the other sorts
of the hog, and during the sweating process the moisture is
equalized and the hope become tough and oliehle. The best in-
formed growers recognize that other imnortent chsn4es occur
curing the sweating process which materially effect the quality
of the product. A finer end more olensing srome, as well as a
better physical sooesrsnce, is develoned during sweating, nro-
video the process is onrefully watched end the hose prevented
from becoming too moist or heated. Jnder ordinary circumstances
these two evils are avoided by loosening up the hone and turn-
in; them over With forks or by moving them to another nert of
the cooler. If taken in time, slack hoos may be brought out in
this way and oracticslly freed from their sour, musty smell.

If the hops in the cooler become too moist, their condition
may he imoroved by dueninf over them a cor full or hot dry home
just from the kiln. Likewise hone that have become too dry in
the cooler may be helned by mixing with them hone taken from
the kiln a little before t“ey ere prooerly dry. Great care and
good judgment are necessary for proper handling in the cooler,
and more attention given to this phase of hon curing will cer-
tainly result in an improved quality of nroduct.

It is the rrcctice smonf some California growers to sul-
nhur hone during the drying nrocese, although unsulohured hone

bring a premium of 3 to 3 cents per pound. “ulohuring side in

the drying crocess, bleaches the hope to the desired color,

and assists in holding the quality of hops during storage, al—
though in past hears some difficulty has arisen from the arsen-
icsl content of hops. lrPor exnorting to England, hoos must not
contain arsenic in excess of 0.01 grains ner pound, or 1.4
parts oer million. as it has been proven that most of the ar-
senic in bone is obtained from the use of imoure sulfur, only

sulfur free from arsenic should be used.

Quality
The following characteristics determine the quality and

value of hone.

1. They should have a silky luster and be of a pale greena
ish-yellow or golden color, neither too green or too much
bleached.

2. The cones should not be too large end are preferred of
a conical shade, rather than cylindrical or sobericsl. The
size deoends on the locality where grown and to be considered
in that light, but generally the smaller the hon the greater
the preportion of lupulin. The cones should not be broken or
the bracts standing onen, as then the insulin readily drone
out and is lost.

3. They must be clean nicked, free of leaves end stems,
weeds, dirt or other foreign setter; free of discolored or
moldy hone.

4. They should possess a fine strong eroms free of any

moldy, musty or garlicky smell. "en hone have the strongest

aroma; this declines with ego and finally gives olsce to a
cheesy smell in old hens.

5. A maximum lupulin content is desirable. Further, hey
should be neither slack dried nor high dried. They should not
be broken by squeezing in the hand, but when firmly pressed
in the hand they should adhere closely together st first and

then slowly assume their original form.

E_osent tyoes of kilns

The kilns in use at the present time are built in a two
story arrangement. A heating unit is placed on the ground
floor and a drying ares, composed of 2x4 rafters covered with
coarse burlap, constitutes the uooer floor. The roof goes to
a peek, st which is elsced an exhausting louver arrangement.

The oldest type (fig.l) is one in which a gravity heating
stove {wood burning) is placed in the bottom and the warm air
rises from this up to the hon bed. It requires a considersble
length of time for-the warm air to break through the hop bed,
but when it does the drying is finished in a short time. Some
of the more observing owners took sdvsntsve of this fact and
placed fans in their structures to help crests a pressure to
force circulation through the hep bed. yigure 8 shows a fan
installed in the tOp of the kiln and exhausting air from the
structure. This arrangement proved to be quite practical. Its
greatest fault was the creating of a vacuum shove the hop bed
which in turn caused a large amount of infiltration (as indi-

cated by the arrows) which resulted in heat losses and dust.

 

 

 

 

 

 

 

 

 

 

 

 

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Figure 3 illustrates another tyne of auxiliary fan instsl~
lstion. The fan is mounted in the wall of the heater room and
creates a large stetic pressure, which is transmitted by the
heating ducts to the hon bed above. ”his srrsngement also re—
sults in large losses due to the exfiltrstion from the heat-
ing room.

The inefficiency of these installations is largely due to
the loose cons ruction of the building and not so much to the
type of heating system. The buildings, therefore, must be
prooerly constructed in order to have much success with a
forced air heating system.

The ideal equipment for drying hOps, we then conclude,
would consist of a fan installed in a building of fairly tight
construction. This system would shorten the drying period con»
sidersbly and also facilitate the control of the drying oner—
stion.

Figure 4 shows a Usilsire instellstion which is sealed
from the furnace to the hon bed. In this csse no warm air is
lost through the walls below the hon bed and no air is drawn
into the building above the hop bed. On the other hand, the
air passing out of the ton and through the walls shove the hon
bed is carrying part of the moisture in the hope slon: with it
and thus no loss is incurred. ”his system thoroughly sealed
throughout, with the exception of the exhaust louvers, would
probably be even better.

Figure 5 illustrates a sealed forced warm air system

 

 

 

 

 

 

 

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which is equinned with ducts and e plenum chamber below the
hop bed. This errsngement makes possible such were room on the

ground floor, which may be used for storsgc susce.

gglgulation ogthe Seating iced

The original problem involved was the calculation of the
heating load on the heating unit, which was to renlsce en in-
stallation as shown in figure 1. The building is to be sealed,
however, so that the well leekeges will be reduced to a min-
imum. The new heating unit is to be installed as illustrated

in figure 5.

beta

 

The data was obtained by correspondence from ”r. Iss-
rence, who handles Feileire equipment in Yakima, Washington.
The necessary data for the problem is as follows:

1. Dimensions of drying floor *-------- Sfi'x 30'
2. reig t of bone ---— 5.55 lbs/sq ft at depth of 2 feet
3. height of ester in hone ---- 75? of total weight
4. Hope to be dried to ester content of 10’ " "
5. Tempereture of air at hop bed --- 140 T.
6. Eonnet tempers ure of furnace ---- 150 m

7. Outside temperature of air 60 F. st 60’ relative hum.
9

t. Air delivery is to be 6,000 c.f.m. from furnace.

Calculations

 

l. Vest to evenorste rater:
30r30 . 900 sq. ft. (area of dryine floor)
.90x.7515.55 - 3.75 lbs. water oer sq. ft. erea
000x3.75 a 3,380 lbs. water to be retoved oer charge
Sensible heat to water from so to 140 . eo rtul 1b.
Latent heat of evaooration at 140 W. . 1014.4 ftul lb.
Total heat required to even. water - 1094.4 Ttu/lb.
3,38031004.4 - 3,700,000 Ptu total to eveoorete
(3750—3380)x(140-00) a $7,.“ Btu sensible heat to
moisture in hoes which
remains after drying

3,700,000 4 2e,:>‘ . 3,7?e.o“7 utu total required

2. Quantity of Air:
Sensible heat to air from 60 to 141 a
(teen. change)x(soec. heat)x(wt oer cu. ft)
(140—50) x (.2die? x (.077) lbs.
80x.24151.077 . 1.4876 etu/cu ft.
Fensible heat to water vaoor in air et 60' rel. hum.
(temp. chengelx(soec. hentEant oer cu. ft)
80 ix.ooc4ee . .04o eta/cu ft.

1.4073 4 .010 . 1.53 min oer cu. ft.(csrried by air?

{A

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”9,600 3 3,440,000 cu ft eir required
.33
3. Drying Period:

Fan delivery 3 5,000 cfm.

6,000x60 a 360,000 cu ft per hour

2,440,030 + 330,030 3 8.8 hours per batch

4. Relative Humidity of Exhaust Air:
Air at 140 F. will hold .00813 lbs. water per cu ft

Exhaust contains 3580 = .001385 lbs/cu ft
5,140,000

.001385 a 17% rel. hum.
.008130
5. volume of Air per Square foot of Floor:
VOlume = Cfm = 6000 a 6.67 cfm per sq ft
Area 900

6. Rating Table:

Cfm Cfm/sq ft Btu/hr req. Period (hrs)
3000 3.33 375,000 13.5
4000 4.45 367,000 10.1
5000 5.55 459,000 8.1
6000 6.67 550,000 6.8
7000 7.78 643,000 5.8
8000 8.90 754,000 5.0

The above values will have to be corrected for each instal-
lation as the heat loss from the building must be figured into
the total heating load. The table, however, indicates the gen-

eral relationship between drying period and volume of air.

7. Rating Table for Pr0posed Lawrence Kiln:

The following table is based upon the kiln designed by Mr.
Lawrence, the kiln having a drying area of 2592 square feet
(2136136). The table shows the general relationship between
drying perios and depth of the bed of h0ps.

 

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