Professional Documents
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Part - I: Refrigeration
S.No. Description
3. Multi-pressure Systems
6. Refrigerants
1. Quizzes 10 %
2. Sessional Exam # 1 15 %
Subject to Change
3. Sessional Exam # 2 15 %
4. Projects/Presentations 10 %
5. Final Exam 50 %
Total 100 %
Refrigeration History
One of the greatest concerns of mankind has been Preservation of Foods like various meats and
vegetables
Storage in Caves where the temperature remained lower than the outside air
The First Methods of Cooling Foods consisted of either placing the foods in vessels immersed in
Streams of Cool Water or storing them in holes in the ground
Natural Ice: Melting of the ice absorbs some of the heat of the foods and reduces the temperature
Refrigeration History
Manufactured Ice: Beginning of the 19th century, ice boxes were
used in England
Refrigeration History
1910: Mechanical Domestic Refrigeration was first appeared
By 1918: Kelvinator produced the first Automatic Refrigerator for the American market
1927: Automatic Refrigeration Units, for the comfort cooling as a part of air-conditioning were
appeared
1928: First of the Sealed Automatic Refrigeration units was introduced by General Electric
Refrigeration History
Starting in the 1960s, Home Air Conditioning Market experienced tremendous growth
Cold or low temperature slows up the growth of these bacteria and prevent foods from spoil.
Slow freezing of the food results in the formation of large crystals which ruptures the food tissue.
Fast freezing at very low temperatures (0 to -15 oF) forms small crystals and the food tissues are not
injured.
Application of
Refrigeration
Chemicals manufacturing,
Petroleum Refineries, paper
and pulp industries etc.
Cold Store, Refrigerated
Transport, Domestic
refrigerators and Freezers
Refrigeration
Process of reducing and maintaining the temperature of space or substance below the temperature of
the surroundings
A continuous process of extraction of heat from a body whose temperature is already below its
surrounding temperature.
Process of removing heat from a place where it is not wanted and transferring that heat to a place
where it makes little or no difference
Air-Conditioning
Treatment of air so as to simultaneously control its Temperature, Moisture Content, Cleanliness, Odor
and Circulation, as required by occupants, a process, or products in the space .
Process that heats, cools, cleans, and circulates air and control its moisture content on a continuous
basis.
Important Definitions/Concepts
Heat
Important Definitions/Concepts
Modes of Heat Transfer
Important Definitions/Concepts
Modes of Heat Transfer
Important Definitions/Concepts
Sensible Heat
Important Definitions/Concepts
Latent (Hidden) Heat—contd--
DE → 2257 kJ/kg Water → Steam Latent Heat of Vaporization
ED → 2257 kJ/kg Steam → Water Latent Heat of Condensation
BC → 335 kJ/kg
Ice → Water
CB → 335 kJ/kg
B C
Water → Ice
A
Latent Heat of
Solidification
Important Definitions/Concepts
When a substance passes from a liquid to a vapor its ability to absorb heat is very high
It takes five times as much energy (heat) to boil water than it takes to warm it up from 0 to 100 oC,
(i.e. 418 kj/kg vs 2257 kj/kg)
Important Definitions/Concepts
Saturation temperature
Temperature at which a fluid will change its state from liquid to vapor or conversely from vapor to
liquid
If pressure is low, the saturation temperature is low. If pressure is high, saturation temperature is high
Brine Water
Salt, sodium chloride de NaCI), or calcium chloride (CaCl2), added to water, raises the temperature at
which the water will boil
Important Definitions/Concepts
Enthalpy
Measure of the Heat Content of a substance
all the heat in one pound or one kg of a substance calculated from an accepted reference temperature
of for example 32 oF or 0 oC
o For Water, 0 enthalpy is at 0 oC and 100 kPa
o For Refrigerants, - 40 oC and 100 kPa
o For air, 25 oC and 100 kPa
H = M × sp. Heat × ΔT
Specific enthalpy is enthalpy per unit mass, h = H/M
Important Definitions/Concepts
Entropy
It is an expression of the total heat transferred to the material per degree of absolute temperature to
bring the material to that condition from some initial condition taken as the zero of entropy
Important Definitions/Concepts
Cryogenics
Creating and using temperatures in the range of 115 K down to 0 K (or -157 oC down to -273 oC).
Applications:
Important Definitions/Concepts
Cryogenic
Range
Refrigeration Process
Heat that leaks into the refrigerator from any source must be removed by
the refrigerator’s Heat-Pumping Mechanism
o Heatleaks into the House just as heat leaks into the Refrigerated
Compartments in the refrigerator
5oC
Water used in this way is called a Refrigerant
Mechanical Refrigerator
Evaporator
2 3
Condenser
Cabnit
1.5oC, 2bar
Referigerant
Control
Compressor
Room Temp. (22 Refrigerator
oC) Temp (2 oC)
Liquid
Insulation Refrigerant
Receiver (E.g R-
12)
Mechanical Refrigerator
Window Air-Conditioner
13oC 38oC
66oC
10oC
-7oC
30oC
38oC
24oC
Window Air-Conditioner
Refrigerant
Refrigeration Effect
Quantity of heat which unit mass of refrigerant absorbs from the refrigeration
space is known as the refrigeration effect
Example
A refrigeration system produces 40 kg/hr of ice at 0oC from water at 25oC. Find the refrigeration effect
per hour and TR. Take latent heat of solidification of water at 0oC as 335 kJ/kg and specific heat of
water 4.19 kJ/kg oC.
Example
200 kg of ice at – 10 oC is placed in a bunker to cool some vegetables. 24 hours later the ice has melted
into water at 5 oC. What is the average rate of cooling in kJ/hr and TR provided by the ice? Assume
Specific heat of ice, Cp,i = 1.94 kJ/kg oC
Specific heat of water, Cp,w = 4.1868 kJ/kg oC
Latent heat of fusion of ice at 0oC, L = 335 kJ/kg.