What approximate sensible heat factor should evaporators have that serve red meat coolers?

Evaporators serving red meat coolers should have a sensible heat factor of approximately 1.0. This value is indicative of a system designed to maintain the temperature and quality of the meat during storage.

A sensible heat factor of 1.0 implies that the cooling is primarily directed toward removing sensible heat, which is the heat associated with the temperature of the air or product, without significantly affecting moisture content. This approach is crucial in red meat storage because it helps preserve the integrity of the meat product, preventing spoilage while maintaining desired temperature levels.

In meat coolers, controlling moisture loss is also important, and an evaporator with a sensible heat factor around this value strikes a balance effectively. It ensures that the environment remains conducive for safe storage while preventing excessive dehydration of the meat.

The other values, such as 0.5 or 0.8, would suggest a more significant emphasis on latent heat removal, which may lead to conditions less ideal for red meat storage due to potential moisture loss. A factor of 1.2 would imply excessive emphasis on sensible heat removal, which might compromise the moisture content of the meat, negatively affecting quality. Thus, a sensible heat factor of 1.0 is the most suitable choice for