02622nam a2200217Ia 4500001186100000002005101861008003701912010001101949530002201960650004501982650004602027650003202073650004302105650003302148650003402181700004402215700005202259700005502311942001902366999001902385IA_Se presentan recomendaciones de instalación y puesta en marcha del equipo. También se estimó el costo de la maquinaria y equipo en  3, 568, 532.4 M.N.   The chemical changes, physical and microbiological in meat causing loss of quality (odour, flavor, texture, etc.) and consequently large economic losses. These changes produced in the flesh are depending on the temperature and the humidity, it is for this reason that the control of these parameters through cooling is currently the most important method of preserving the meat. The present work had the purpose of calculating the requirements of a cold store efficiently and in compliance with the conservation requirements of pork carcasses produced in the municipality of Tlatlauquitepec, Puebla. To prolong the shelf life of the meat and meet the quality requirements for their marketing and later consumption. Under the national legislation and recommendations of the American Association of Engineers in heating, refrigeration and air conditioning (ASHRAE). The capacity of the camera is estimated at 50 tons (625 channels), with dimensions of 28 m long, 26 m wide and 5 m in height, capacity reached in 8 days and a daily flow of entry of 6.25 tonnes (78 channels with an average weight of 80 kg). Under these conditions we calculated a heat load of 15.03 T. R (190320.67 kJ/h) to an internal temperature of the camera of 0°C. You selected the refrigeration equipment with evaporation temperature of -5°C and condensation 38°C, the system was calculated for a system with refrigerant R-404A, resulting in the selection of a condensing unit, evaporator, thermostatic expansion valve (VET), solenoid valve, pipes and accessories. presented recommendations of installation and commissioning of the equipment. It is also estimated the cost of the machinery and equipment in  3, 568, 532.4 M.NCALCULO Y SELECCION DE EQUIPO DE UNA CAMARA FRIGOR220117s    xx            000 0 und d  a186136  aDisponible en PDF  aCarne de cerdoxPreservación  9161326  aCarne de cerdoxRefrigeración  9161327  aMeat packing plants9148502  aPlantas empacadoras de carne  9148503  aPorkxPreservation  9161328  aPorkxRefrigeration  9161329  aMarchand Ortega, Rubén, dir. 9161330  aMartínez Mosqueda, Francisco, asesor 9163662  aRamírez Sepúlveda, Marco Favio, asesor9163746  cTESIS E53 2016  c186136d186136