Applications of cooling evaporator

Technical information Evaporators Air Circulation in Air Cooling Evaporator Applications

Air circulation in the Air, Cooling Evaporator Applications

Air can circulate on heat exchange surfaces of evaporators with natural or forced convection methods. The air in the refrigeration space is used to transfer heat from the die product is cooled to evaporators, heat transfer surfaces. When the air circulation is insufficient refrigerant flow into the evaporator decreases in response to the bottom of the load chain produced reduce the intensity of heat. Therefore, the products may not be chilled optimal rate and the growth of mold and bacteria increases. Similarly, when air circulation more than required, rate of evaporation from the open surfaces of food increases. Dehydration is costly, because the products appearance, quality and service life is reduced. In addition, weight loss that results from shrinking and trim parts of perishable products reduces profit dealer. The condition of the products stored in the refrigerator space depends on the complex influence of humidity and speed of air circulation. The impact of these variables on food products are closely linked.

The speed of air circulation in a cold space, based on the type of goods during its storage, packaging, duration of storage, and the necessary level of humidity in the room.

Flowers, vegetables and similar products more easily suffer from excessive air circulation. Cut the meat with large open areas, which are more susceptible to mass loss and deterioration than beef or more quarters of the parties. Therefore, the air flow rate is usually lower in these applications. However, if the product is Packed or stored in a steam-proof containers will not be affected by high speed and the speed of air circulation must be maintained at a high level, to get the maximum cooling effect.

Poor air circulation and high humidity produce harmful effects on food. Likewise, too much air circulation, and humidity is low obtain similar effects degradation. Therefore, in many cases it is difficult to determine whether a product deterioration was caused by poor air circulation or unwanted moisture. On the basis of these relations, the speed of air circulation and humidity, or in a cold space, can be varied to mitigate negative effects die for other variables. For example, exceeding the norm of the charge of air can be used without compromising food, if the humidity is maintained at a higher value. On the contrary, the air flow can be reduced to cancel the negative effects produced by low humidity widiin space...

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