Question

The design data for an air-conditioning plant of a restaurant is given below

Outdoor design conditions = *35ºC DBT* and *24ºC
WBT*

Indoor design conditions *= 27ºC DBT and 55% RH*

Seating capacity of the restaurant *= 50*

Latent heat gain per person *= 44 W*

Latent heat gain from meals per person *= 6 W*

Sensible heat gain per person *=58 W*

Sensible heat gain from meals per person *= 3.5 W*

Number of service employees *= 5*

Latent heat gain per employee *= 75 W*

Sensible heat gain per employee *= 58 W*

Sensible heat gain from outside *= 8.14 kW*

Sensible heat gain from inside equipment *= 2.9 kW*

Latent heat gain from inside equipment *= 0.7 kW*

Rate of infiltrated air *= 400* *m**3*
*/ h*

Rate of fresh air supply *= 1600* *m**3*
*/ h*

Minimum temperature of air supplied to room *= 17ºC
DBT*

The fan is situated before the conditioner and has a motor of
*11 kW*. Calculate (a) volume of air passing

through the room in *m**3* */ h*
*(b)* percentage of recirculated air; *(c)* apparatus
dew point temperature and by-pass

Answer #1

Please refer the following images for the solution.

The following data is available for the design of air
conditioning of a small theatre:
Outdoor design conditions = 34ºC DBT and 70% RH
Comfort conditions required = 22ºC DBT and 50% RH
Total seating capacity = 350 persons
Sensible heat gain per person = 90 W
Latent heat gain per person = 30 W
Sensible heat due to solar gain and
infiltrated air = 46.6 kW
Latent heat gain due to infiltrated air = 23.3 kW
Fresh air supplied...

An air-conditioning system with a room design 22 degrees C DBT
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b. Room latent heat in kW
c. Room apparatus dew point
d. Supply cmm of air at the room apparatus dew point.
e. Supply cmm and specific humidity for a supply air 16 deg
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