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A NEW APPROACH TO THERMODYNAMIC OPTIMIZATION OF A FROZEN FOOD SYSTEM.

Author(s) : TYREE L., RODRIQUEZ DEL COSO J. M.

Summary

A UNIQUE REFRIGERATING SYSTEM USING CO2 IS UNDER DEVELOPMENT. ITS MAIN FEATURE IS A RECEIVER CONTAINING CO2 IN THREE PHASES:LIQUID, SOLID AND GASEOUS. THE USE OF A MATERIAL AT THE TRIPLE POINT SIMPLIFIES THE UNIT AND MINIMIZES THE USUAL ENERGY AND STORAGE DEFECTS. THERE ARE NUMEROUS POSSIBLE APPLICATIONS.

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Pages: 1988-1

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Details

  • Original title: A NEW APPROACH TO THERMODYNAMIC OPTIMIZATION OF A FROZEN FOOD SYSTEM.
  • Record ID : 1990-1542
  • Languages: English
  • Source: Cold chains in economic perspective.
  • Publication date: 1988/05/17
  • Document available for consultation in the library of the IIR headquarters only.

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