REFRIGERATION AND AIR CONDITIONING SYSTEM

REFRIGERATION Need for refrigeration • In hotels and households, food items, both cooked and uncooked, can be preserved for a long time in low temperatures. • Storage of fruits and vegetables makes it possible to add fresh salads to the menu all year round. • Storage of fish, meat and other perishables items safely for longer periods is possible due to refrigeration. • Seasonal food items can be bought from the market in bulk quantity at relatively cheaper price, stored in refrigerated conditions and later used during off season. • Cooling of desserts and drinks.

What is refrigeration? And useful definitions Refrigeration is the science of producing and maintaining a temperature condition in a closed space lower than the surrounding ambiance by removing heat from the space and transferring that heat to another space or substance.

TERMS USED IN REFRIGERATION: • REFRIGERANT – It is the substance used for heat transfer in a refrigeration system. It takes up heat from inside the refrigerator cabinet and releases it to outside atmosphere. • SENSIBLE HEAT – The heat which is used to raise or lower the temperature of a substance. • LATENT HEAT – Latent heat is the energy absorbed or released when a substance changes its physical state. Latent heat is absorbed upon evaporation, and released upon condensation to liquid (as in clouds). • EVAPORATION – It is the process of a substance in a liquid state changing to a gaseous state due to an increase in temperature and/or pressure. • CONDENSATION - It is the change of the physical state of matter from gas phase into liquid phase, and is the reverse of evaporation. • ONE TON OF REFRIGERATION – It means cooling by extracting heat at the rate of 50Kcal/minute or 3000 Kcal/hr.

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Project ID: #22614709

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