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DEHUMIDIFICATION.

LE FROID HUMIDE.

Author(s) : BILLIARD F.

Type of article: Article

Summary

TECHNICAL DESCRIPTION OF THE < DEHUMIDIFICATION PRECOOLING > PROCESS FOR FRUIT AND VEGETABLES WHICH ALTHOUGH RECENTLY INTRODUCED IN FRANCE, IS INCREASING RAPIDLY. THE AUTHOR DEFINES THE PROCESS AND ITS OBJECTIVES CITING WORK AT THE SPRENGER INSTITUUT, IN THE NETHERLANDS AND PLACES IT AMONG OTHER PRECOOLING PROCESSES (REFRIGERATING PLANT, OPTIONAL ICE BANK, DEHUMIDIFICATION COOLING TOWER, LOCATION AND SPECIFIC ARRANGEMENT OF PRODUCTS TO BE COOLED) AND QUOTES SOME RELEVANT FIGURES (CAPACITIES, AIR FLOWS, WATER FLOW). HE MENTIONS PRODUCTS WHICH BENEFIT MOST FROM THE PROCESS, AS WELL AS THOSE WHICH DO NOT, AND MENTIONS THE STATE-OF-THE-ART OF THIS TYPE OF EQUIPMENT IN FRANCE. J.R.

Details

  • Original title: LE FROID HUMIDE.
  • Record ID : 1991-0202
  • Languages: French
  • Source: Rev. gén. Froid - vol. 80 - n. 2
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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