Cold storage, heating and ventilating on board ship (1911)
Walker, Sydney Ferris · New York : Van Nostrand · leaf 14
eld and its freezing point. THE COLD STORAGE PROBLEM. ^ Meat is always allowed to cool to a certain extent before takinginto store. As cold store men and butchers express it, the animalheat is allowed to go off, this giving the refrigerating machineryso much less to do. Where the meat is beef, and… … 100 F. CURVE SHOWING CAPACITY OF AIR PER CUBIC FOOT FOR HOLDING WATERY VAPOR. to about 33 or 35 degrees. In this case the quantity of heatunits would be found by multiplying the weight of the meat by0.69, and by the difference in temperature between 33 or 35 andthat at which it was received. This…
Ships -- Heating and ventilation · Cold storage on shipboard
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