Coursecode: wb4427
Coursename: Refrigeration Technology and Applications

DUT creditpoints: 3
ECTS creditpoints: 4.5

Faculty of Mechanical Engineering and Marine Technology

Lecturer(s): Machielsen, ing. C.H.M., Infante Ferreira, dr.ir. C.A.

Tel.: 015-27 84445

Catalog data:
Refrigeration Technology and Applications. Characteristics of refrigeration systems. Compressors, condensers, expansion devices, evaporators, absorbers, generators, total compression refrigeration / heat pump systems. Managing frozen foods: safety in the cold chain, freezing and storing of frozen foods products.

Course year: 4
Period: 0/0/2/2
Hours p/w: 2
Other hours:
Assessment: oral
Assessm.period(s): By app.
(see academic calendar)

Prerequisites: wb1126, wb1224, wb4304, wb4300B, wb4302, wb4410A

Follow up:  first assignment

Detailed description of topics:

·         Compressors: function, types and models, thermodynamics, pistoncompressors, screwcompressors, other rotating compressors, centrifugal compressors, simulation models, selection criteria.

·         Condensers: function, types and models, heat transfer (general), heat transfer with condensation of pure gas, condensation in presence of other gases, special types of surfaces, heat transfer at the cooling water side, air cooled condensers, plate-fin condensers, economical optimization.

·         Expansion devices: function, types and models, dynamics of the thermostatic expansion valve, models, selection criteria.

·         Evaporators: function, types and models, heat transfer, aircoolers, combined heat- and mass transfer at the air-side of the aircooler, heat transfer between two-phase flow of refrigerant and internal evaporator surface.

·         Absorption chillers and heat pumps: function, types and models, physical transport phenomena in liquid films, heat and mass transfer in a liquid film.

·         Total compression refrigeration system: introduction, graphical methods, analytical methods, connection of models, dynamic behaviour.

·         Managing frozen foods: safety in the cold chain, freezing and storing of frozen foods products.

Course material:

·         Cerepnalkowski, I.:"Modern refrigerating machines", Elsevier science publishers, Amsterdam, 1991

·         Herold, K.E. et al. "Absorption chillers and heat pumps", CRC Press Inc., New York, 1996

·         A.C. Cleland, “Food refrigeration processes”, analysis, design and simulation. Elsevier Applied Science, London/New York, 1990..

·         C.J. Kennedy, “Managing frozen foods”, CRC Press Inc., New York, 2000.

References from literature:

Remarks (specific information about assesment, entry requirements, etc.):

Goals:
Intended as an extension of Refrigeration Fundamentals, Wb4410, the goal of this course is to set up design rules for the main components of compression as well as absorption systems. The components and managing of frozen foods will be discussed on the basis of practical examples used in practice.

Design content:
Roughly 80% of this course is dedicated to the discussion of sizing methods for the various components.

Percentage of design: 80%