REFRIGERATION SYSTEM LABORATORY REPORT

A Laboratory Report

Presented to the Faculty of Mechanical Engineering Department

College of Engineering

Batangas State University

The National Engineering University

Alangilan Campus Alangilan, Batangas City

Submitted by:

Calibot, Nillericsson O.
Lincallo, Princess Joy C.
Malibiran, Marco F.
Pelagio, John Dominic O.
Ricohermozo, Julian Thomas R.

Group 9

ME 4205

Submitted to:

Engr. Shiela Marie T. Dimayuga

Instructor

May 22, 2023

Introduction

Refrigeration systems play a vital role in both commercial and residential settings

as they are designed to effectively cool areas and maintain specific temperature levels

in space. The process of refrigeration involves a sophisticated cycle that encompasses

various components and principles, working in harmony to achieve the desired cooling

effect.

Central to the refrigeration cycle is the circulation of a refrigerant, which serves as

the medium for heat exchange. This cycle comprises four main stages: compression,

condensation, expansion, and evaporation. During the compression stage, a

compressor pressurizes the refrigerant, increasing its temperature and energy level. As

a result, the high-pressure and high-temperature refrigerant moves into the condenser,

where it releases heat to the surrounding environment and undergoes condensation,

transforming into a liquid state.

From the condenser, the refrigerant enters the expansion valve, which lowers its

pressure and causes it to expand. This expansion process significantly reduces the

refrigerant's temperature. The refrigerant, now in a low-pressure and low-temperature

state, enters the evaporator, where it absorbs heat from the area or material requiring

cooling. This absorption process causes the refrigerant to evaporate and return to a

gaseous state.

By continuously circulating through these stages, the refrigerant effectively

transfers heat from the desired area or material, resulting in a decrease in temperature.

This process of removing heat to achieve cooling is commonly referred to as

refrigeration. In industrialized countries and prosperous regions of the developing world,

refrigeration primarily serves the essential purpose of food preservation. By maintaining

low temperatures, refrigeration inhibits the growth of mold, yeast, and bacteria, thereby

extending the shelf life of perishable goods. Cold storage facilities are frequently utilized

for this purpose, providing controlled environments where temperature and humidity

levels can be carefully managed to ensure optimal food preservation conditions.

Moreover, refrigeration allows for the freezing of perishable goods, enabling

long-term storage without significant changes in appearance, nutritional value, or flavor.

By maintaining consistently low temperatures, frozen items can be preserved for

extended periods, ranging from months to even years.

In addition to food preservation, refrigeration technology has expanded its

application to include air conditioning systems. Air conditioning relies on refrigeration

principles to regulate indoor temperatures, providing cooling and dehumidification for

homes, offices, and various commercial spaces. As the refrigerant circulates through

the air conditioning system, it removes heat from the air, creating a comfortable and

controlled environment.

In the context of a laboratory experiment, proponents will engage with a refrigeration

trainer to gain hands-on experience and a practical understanding of the fundamental

concepts behind refrigeration. The trainer incorporates the four primary components of

a refrigeration system: the condenser, compressor, evaporator, and control device.

Through the use of the trainer, students can observe and manipulate these

components, allowing them to comprehend how each component collaborates in the

cooling process. The trainer is specifically designed to cool a compact enclosed

refrigerator, equipped with a cooling compartment and a freezing chamber. To ensure

precise temperature control, the refrigerator is fully equipped with an electronic

temperature control mechanism. This mechanism enables students to explore and

analyze the impact of different settings on the cooling performance and understand the

significance of temperature control in refrigeration systems.

By actively engaging with the refrigeration trainer and its various components,

students can develop a comprehensive understanding of the principles underlying

refrigeration technology. This understanding empowers them to apply their knowledge in

real-world scenarios, contribute to advancements in the field, and explore innovative

solutions for enhanced refrigeration efficiency, sustainability, and improved preservation

techniques.

OBJECTIVES OF THE EXPERIMENT

The primary aim of this laboratory study is to conduct an experiment and closely

observe the functionality of a refrigeration system using a refrigeration trainer. The

specific goals of this experiment are as follows:

1. To utilize the understanding of the vapor compression refrigeration system

2. To study the different results and parameters that can affect the overall effect.

3. Keep track of the temperature variations in the liquids as they pass through the

refrigeration trainer.

4. Determine the connection between mass, temperature, time, and pressure.

5. To formulate a conclusion based on the conducted experiment

MATERIALS

1. Refrigeration Trainer: An apparatus that illustrates the refrigeration cycle and

enables the measurement of temperature, compressor work, and heat transfer

within the system. The trainer utilizes a specific type of refrigerant, such as

R-12refriherant to demonstrate the principles of refrigeration.

2. Infrared Thermometer: A device used to measure the temperature of samples

at specific moments by detecting and recording the infrared radiation emitted by

objects. It provides non-contact temperature measurements and is commonly

employed in various applications.

3. Digital Weighing Scale: A precise digital device utilized to measure the required

amount of samples for laboratory experiments, capable of measuring small units

accurately. It offers convenience and accuracy in determining the sample

quantities.

4. Three Medium-sized Paper Cups: Containers employed to hold different

samples during the experiment, such as vinegar, soy sauce, and C2 Solo. The

cups provide a convenient and disposable solution for containing liquids.

5. Soy Sauce: A savory condiment known for its rich umami flavor, typically made

from fermented soybeans, roasted grains, and various seasonings. In this

experiment, a specific quantity of 30 grams of soy sauce is used.

6. C2 Solo: A carbonated beverage known as C2 Solo, which is a popular drink

choice. It may be a cola or fruit-flavored soda. For this experiment, a specified

amount of 30 grams of C2 Solo is used.

 7. Vinegar: A versatile liquid consisting of acetic acid and water, produced through

fermentation processes. Vinegar adds acidity and flavor to various dishes. In this

experiment, a specific quantity of 30 grams of vinegar is used.

8. Timer: An instrument employed to set and monitor time intervals for checking

and recording the temperature of the samples after specific durations. It ensures

precise timing and consistency in the experimental procedure.

PROCEDURES

The objectives of the laboratory experiment involving the refrigeration

system and the refrigeration trainer apparatus were achieved by following a

systematic and detailed procedure.

After identifying pre-experiment conditions such as the steady state operating

condition of the system and uniformity of mass, the laboratory experiment

proceeded by following a series of enumerated and detailed procedures.

1. Gather the necessary materials for the experiment, including plastic cups and the

liquid to be tested.

2. Pour a specific quantity of the liquid into a measuring cup and determine its

weight (30 g).

3. Use a thermometer to measure the initial temperature of the liquid accurately.

4. Activate the Refrigeration Trainer equipment before commencing the experiment

and allow it to stabilize, particularly concerning its evaporation temperature.

5. Once the equipment has reached a stable state, place the liquid inside the

freezing and start the timer.

 6. At every 2-minute interval, remove the liquid from the chamber and record its

temperature. Note down the temperature of the liquid and various parameters

displayed on the refrigeration trainer equipment.

7. Repeat the procedure until 20 minutes have passed to gather sufficient data and

observe substantial temperature changes.

8. Upon completion of the experiment, switch off the refrigeration trainer to allow it

to return to its normal operating condition.

9. Perform the necessary calculations for the refrigeration system to analyze the

collected data and evaluate the performance of the system.

Upon completion of the 20-minute laboratory experiment, the subsequent step

involves conducting calculations for the refrigeration system to compare and analyze

the obtained data. The following formulas are provided to facilitate the calculations,

enabling the evaluation of system performance and the derivation of accurate results

and conclusions:

Cooling Load

In order for the cooling load to be determined, the ‘without freezing’

condition will be used. Hence, the total cooling load for the experiment can

be computed using the formula below:

Cooling Load = m/t (cpΔT)

where:

m = mass of the products (kg)

 t = time (s)

cp = specific heat of the product (kJ/kg-K)

ΔT = temperature difference (oC)

Total Refrigerating Effect

The refrigerating effect can be known from the evaporator in which

it is a rate of heat removal heat when the refrigerant enters the said

component as a low-temperature and low-pressure fluid. As such, the

formula is presented below:

𝑅𝐸 = 𝑚 /𝑡 [( 𝐶 1 (𝑇 1 − 𝑇 𝑓 ) + 𝐿 + 𝐶 2 (𝑇 𝑓 − 𝑇 2 )]

Where:

m = mass of fluid, kg

t = time, s

C1 = specific heat above freezing, kJ/kg.K

C2 = specific heat below freezing, kJ/kg.K

L = latent heat of fusion, kJ/kg

T1 = initial temperature

T2 = final temperature

Tf = freezing temperature
RESULT AND DISCUSSION

After completing the experiment, the proponent compiled and summarized all the

required data to ensure the most precise interpretations and discussions. The primary

aim of the experiment was to examine the impact of a material's phase on its cooling

rates. The tables and graphs below offer comprehensive insights into the relationship

between these variables.

The following table presents a summary of the experiment's results, showcasing

the temperature of each sample (vinegar, soy sauce, and C2) at 2-minute intervals over

a duration of 20 minutes.

The provided table below displays the temperature of the samples recorded over

time. The values indicate a decreasing trend in temperature for all three samples as

time progresses, owing to their placement inside the freezing chamber. Notably, the

initial temperature of vinegar is the highest among the three samples, measuring

34.9°C. Soy sauce follows with a temperature of 33.3°C, and C2 registers the lowest

initial temperature of 24.7°C. After 20 minutes of cooling, the final temperatures are

17.9°C, 16.9°C, and 19.6°C for vinegar, soy sauce, and C2, respectively.

These results demonstrate the significant impact of the material's phase on its

cooling rate. The higher temperature difference in vinegar suggests that the ingredients

of a manufactured liquid can influence its cooling properties since vinegar is made of

water and acetic acid.

To further illustrate the relationship between time and sample temperatures, a

graph is provided below:

 Table 1: Temperature Measurement for Every 2-Minute Interval

Temperature (oC)

Time (mins)
C2 Vinegar Soysauce

0 24.7 34.9 33.3

2 23.4 22.5 26.2

4 22.6 22.2 23.9

6 22.6 21.3 23.3

8 22.7 21.4 21.7

10 21.7 21 22.1

12 21.5 20.2 21.4

14 20.8 20 20.9

16 21.4 20.6 21.1

18 18.6 18.4 18.5

20 19.6 17.9 16.9

The graph offers a visual representation of how the temperatures of the samples

change over time, aiding in a more comprehensive discussion of their relationship.

 Figure 1. Temperature vs Time Graph

The figure above illustrates the relationship between the temperature of the

samples over a specific time period. Based on the 20-minute experiment with

2-minute intervals, it is evident that the temperature of the vinegar, soy sauce,

and C2 gradually decreases. However, there are instances where the

temperature shows a slight increase before ultimately reaching its final

temperature, as indicated in the previous table.

The graph highlights that C2 takes the longest time to cool within the freezing

chamber, as evidenced by its slower downward temperature trend. On the other

hand, the soy sauce achieves the coolest final temperature among the three

samples with different phases. Despite this, it is important to note that the vinegar

still exhibits the highest temperature difference throughout the cooling process,

followed by soy sauce and then C2.

 The following table below presents a summary of the cooling load of the 3

different liquids, (vinegar, soy sauce, and C2). The provided table displays the

cooling load capacity of each liquid taking into consideration the interval of time

during the experiment. The values are calculated by using the initial temperature

of each liquid and the temperature during each interval. It can be seen that the

values may vary depending on the initial temperature, the temperature during

each interval, and the specific heat of chosen ingredient composition of each

liquid as the C2 holds the lowest cooling capacity followed by soy sauce and

vinegar respectively

Table 2: Cooling Load of the 3 different Liquids

kW

Trial
C2 Vinegar Soysauce

1 0.000884 0.0129797 0.00516525

2 0.000714 0.0066468625 0.00341925

3 0.000476 0.004745266667 0.002425

4 0.00034 0.00353278125 0.00210975

5 0.000408 0.002909965 0.0016296

6 0.0003626666667 0.0025645375 0.001442875

7 0.0003788571429 0.002228082143 0.001288714286

 8 0.0002805 0.001871065625 0.0011094375

9 0.0004608888889 0.001919041667 0.001196333333

10 0.0003468 0.001779475 0.0011931

The graph offers a visual representation of how the cooling load capacity of the

samples changes over time, aiding in a more comprehensive discussion of their

relationship

Figure 2. Cooling Load vs Time Interval Graph

These observations emphasize the significance of the material's phase on its

cooling load capacity. The graph provides a visual representation of the varying cooling

load capacity as it approaches the 20-minute mark of the experiment.

The following table below presents a summary of the total refrigerating effect of

the 3 different liquids, (vinegar, soy sauce, and C2). The provided table displays the

total refrigerating effect of each liquid taking into consideration the interval of time during

the experiment.
 The values are calculated by using the initial temperature of each liquid and the

temperature during each interval. It can be seen that the values may vary depending on

the initial temperature, the temperature during each interval, and the specific heat of the

ingredient composition of each liquid.

Table 3: Total Refrigerating Effect

Ton of Refrigeration

Trial
C2 Vinegar Soysauce

1 0.02511431171 0.03085998948 0.02681100179

2 0.01261658657 0.01545228126 0.01357636421

3 0.008411057715 0.01034609388 0.009080624828

4 0.006304578867 0.007755855987 0.006869899337

5 0.005073378451 0.006216570933 0.005484033327

6 0.004232767936 0.005200286016 0.004587361731

7 0.003642944481 0.004461633065 0.003942636969

8 0.003176433162 0.003892785673 0.003446092928

9 0.002869720034 0.003496572702 0.003106115898

10 0.002567890352 0.003154344272 0.002819276595

 These observations emphasize the significance of the material's phase on its total

refrigeration effect. The graph provides a visual representation of the varying cooling

load capacity as it approaches the 20-minute mark of the experiment.

Figure 3. Refrigerating Effect vs Time Interval Graph

C2 holds the lowest total refrigerating effect followed by soy sauce and vinegar

respectively. These values reflect the overall cooling capacity of each liquid, taking into

account their specific temperature changes over time. The specific heat composition of

the liquids influences their ability to absorb heat and provide a cooling effect.

Table 4: Experimental Results in Cooling And Freezing Chamber

Parameters 1 2 3 4 5 6 7 8 9 10
 Compressor
Exhaust 22.2 22.3 22.4 22.6 22.8 23.2 23.3 23.6 24 23.8
Temperature
(℃)

Condenser
Terminal 28.8 28.8 28.9 29.3 29.4 29.5 28.7 29 29.6 30
Temperature
(℃)

Evaporator
Temperature 6.6 0.1 -6.0 -14.3 -18.7 -19.5 -19.7 -20.1 -20.1 -20.5
(℃)

Environment
Temperature 26.8 26.9 27 27.1 27.2 27.2 27.3 27.3 27.3 27.4
(℃)

High
Pressure 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.72 0.72 0.72
(MPa)

Low Pressure
(MPa) -0.07 -0.07 -0.07 -0.07 -0.07 -0.07 -0.07 -0.07 -0.07 -0.07

AC Ammeter 0.50 0.50 0.58 0.52 0.51 0.50 0.58 0.58 0.57 0.58

AC Voltmeter 215 214 214 212 213 214 211 212 212 212

The initial and final conditions of the water in the cooling and freezing chamber, as

well as different parameters that are exhibited in the refrigeration trainer, are shown in

the table that may be found above. Along with the high and low pressure, the AC

ammeter, and the AC voltmeter, these parameters also include the temperature in the

compressor exhaust, condenser terminal, evaporator, and surroundings. With the

exception of the AC voltmeter, every parameter has undergone considerable

modifications.
Coefficient of performance (COP) using P-h Diagram

𝑅𝐸
𝐶𝑂𝑃 = 𝑊𝑐

For the Refrigerating Effect Cooling Load using the formula below

RE = h1 - h4

Where: h1 , obtained from Ph diagram

h4= h3 , values from a table of thermophysical properties of R-12

For the Compressor Work,

WC = h2 - h1

Where: h1 , obtained from Ph diagram

h2 , values from a table of thermophysical properties of R-12

For the Enthalpy of the evaporator, compressor, condenser, and expansion of

each trial of different liquid.

 Figure 4: P-H Diagram of First Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is 6.6 °C, whereas the condenser terminal

temperature is 28.8°C. In the evaporator and compressor, the refrigerant has enthalpies

of 355.711 kJ/kg and 364.848 kJ/kg, respectively, and a constant enthalpy of 221.297

kJ/kg in the condenser and expansion valve.

Figure 5: P-H Diagram of Second Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is 0.1 °C, whereas the condenser terminal

temperature is 28.8°C. In the evaporator and compressor, the refrigerant has enthalpies

of 352.854 kJ/kg and 364.848 kJ/kg, respectively, and a constant enthalpy of 221.3955

kJ/kg in the condenser and expansion valve.

 Figure 6: P-H Diagram of Third Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -6 °C, whereas the condenser terminal

temperature is 28.9°C. In the evaporator and compressor, the refrigerant has enthalpies

of 350.11 kJ/kg and 364.8865 kJ/kg, respectively, and a constant enthalpy of 221.494

kJ/kg in the condenser and expansion valve.

 Figure 7: P-H Diagram of Fourth Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -14.3 °C, whereas the condenser

terminal temperature is 29.3°C. In the evaporator and compressor, the refrigerant has

enthalpies of 346.3005 kJ/kg and 365.0405 kJ/kg, respectively, and a constant enthalpy

of 221.691 kJ/kg in the condenser and expansion valve.

Figure 8: P-H Diagram of Fifth Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -18.7 °C, whereas the condenser

terminal temperature is 29.4°C. In the evaporator and compressor, the refrigerant has

enthalpies of 344.261 kJ/kg and 365.079 kJ/kg, respectively, and a constant enthalpy of

221.691 kJ/kg in the condenser and expansion valve.

 Figure 9: P-H Diagram of Sixth Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -19.5 °C, whereas the condenser

terminal temperature is 29.5°C. In the evaporator and compressor, the refrigerant has

enthalpies of 343.885 kJ/kg and 365.1175 kJ/kg, respectively, and a constant enthalpy

of 222.282 kJ/kg in the condenser and expansion valve.

 Figure 10: P-H Diagram of Seventh Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In this

experiment, the evaporator temperature is -19.7 °C, whereas the condenser terminal

temperature is 28.7°C. In the evaporator and compressor, the refrigerant has enthalpies

of 343.791 kJ/kg and 364.8095 kJ/kg, respectively, and a constant enthalpy of 222.3805

kJ/kg in the condenser and expansion valve.

Figure 11: P-H Diagram of Eight Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -20.1 °C, whereas the condenser

terminal temperature is 29°C. In the evaporator and compressor, the refrigerant has

enthalpies of 343.6035 kJ/kg and 364.925 kJ/kg, respectively, and a constant enthalpy

of 222.676 kJ/kg in the condenser and expansion valve.

 Figure 12: P-H Diagram of Ninth Trial

Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -20.1 °C, whereas the condenser

terminal temperature is 29.6°C. In the evaporator and compressor, the refrigerant has

enthalpies of 343.6035 kJ/kg and 365.156 kJ/kg, respectively, and a constant enthalpy

of 223.07 kJ/kg in the condenser and expansion valve.

Figure 13: P-H Diagram of Tenth Trial

 Figure shows the Pressure-Enthalpy diagram for the experiment's initial trial. In

this experiment, the evaporator temperature is -20.5 °C, whereas the condenser

terminal temperature is 30°C. In the evaporator and compressor, the refrigerant has

enthalpies of 343.4175 kJ/kg and 365.31 kJ/kg, respectively, and a constant enthalpy of

222.873 kJ/kg in the condenser and expansion valve.

Table 5: Summary Values of Enthalphies

First Trial Second Third Trial Fourth Trial Fifth Trial

(2mins) Trial (4mins) (6mins) (8mins) (10mins)

Enthalpy, kJ/kg

Evaporator, h1 355.711 352.854 350.11 346.3005 344.261

Compressor, h2 364.848 364.848 364.8865 365.0405 365.079

Condenser, h3 221.297 221.3955 221.494 221.691 221.888

Expansion 221.297 221.3955 221.494 221.691 221.888

Valve, h4

QA 134.414 131.4585 128.616 124.6095 122.373

Wc1 9.137 11.994 14.7765 18.74 20.818

COP 14.71096 10.96036 8.704091 6.649386 5.87823

Table 6: Summary Values of Enthalphies

Sixth Trial Seventh Trial Eight Trial Ninth Trial Tenth Trial
(12mins) (14mins) (16mins) (18 mins) (20 mins)

Enthalpy, kJ/kg

Evaporator, h1 343.885 343.791 343.6035 343.6035 343.4175

Compressor, 365.1175 364.8095 364.925 365.156 365.31

h2

Condenser, h3 222.282 222.3805 222.676 223.07 222.873

 Expansion 222.282 222.3805 222.676 222.07 222.873
Valve, h4

QA 121.603 121.4105 120.9275 120.5335 120.5445

Wc1 21.2325 21.0185 21.3215 21.5525 21.8925

COP 5.727211 5.776364 5.671623 5.592553 5.506201

Figure 14: Coefficient of Performance vs Time Interval

The figure above illustrates the relationship between Coefficient of Performance

(COP) over a specific time period. Based on the 20-minute experiment with 2-minute

intervals, it is evident that the COP is gradually decreasing. However, there are

instances where the COP shows a slight increase as it has a varying value.
Conclusion

Based on the completion of the experiments and the analysis of the data, the

following conclusions can be drawn:

These conclusions highlight the significance of material phase, liquid composition,

and manufacturing processes in determining the cooling capacity and efficiency of

substances within a refrigeration system.

1. The refrigeration experiments conducted effectively investigated the principles and

performance of refrigeration systems and their parameters. By utilizing refrigerants,

compressors, condensers, evaporators, and other components, a controlled cooling

environment was created to examine the efficiency, cooling capacity, and energy

consumption of the system.

2. The results indicate that the phase of a material significantly impacts its cooling rate.

Water, being in a liquid phase, demonstrated the lowest temperature difference,

suggesting that substances in a liquid state tend to cool more rapidly.

3. The 20-minute experiment revealed a gradual decrease in temperature for vinegar,

soy sauce, and C2 until they reached their final temperatures, as indicated in the

previous table. The graph provided further illustrates that C2 took the longest time to

cool within the freezing chamber since it had the lowest temperature difference during

the experiment. Vinegar has the highest temperature difference and is followed by soy

sauce.

4. The composition of the liquid, including the ingredients and manufacturing process,

can influence its cooling ability. Different liquids may exhibit variations in cooling rates

due to their specific characteristics and properties.

Recommendations

1. Ensure that all required equipment is operational before beginning the

experiment. Also, the laboratory and equipment manuals are specified and
available.
2. Try other liquids in an experiment to determine which are the most effective when
the machine is in testing for the performance to increase. Change the system's
pressure and temperature parameters to represent various operating conditions.
3. In order to obtain data that is more precise when testing numerous types of
materials simultaneously, additional calculations and trials of alternate
refrigeration methods, in addition to the use of various graphs and tables, are
necessary.
4. Knowing the various calculations on refrigeration systems, such as the vapor
compression cycle, the cycle's coefficients of performance, and the refrigeration
unit, further knowledge and study of refrigeration.

Documentation
Appendix A

Excel was utilized for the calculation of the presented values above
Appendix B

For Vinegar

For Soy Sauce

For C2