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DRY OR HUMID COOLING.

LE REFROIDISSEMENT SEC OU LE REFROIDISSEMENT HUMIDE.

Author(s) : MOERMAN P.

Type of article: Article

Summary

GENERALLY, IT IS NECESSARYTO COOL HORTICULTURAL PRODUCTS TO PRESERVE THEM IN THE FRESH CONDITION, BUT AIR HUMIDITY IN THE STORAGE SPACE IS AS EQUALLY IMPORTANT AS THE TEMPERATURE. WHEN THE EVAPORATOR OF THE REFRIGERATING SYSTEM DIRECTLY ABSORBS HEAT FROM THE STORAGE SPACE, THERE IS USUALLY DIRECT AND DRY COOLING. IF THE EVAPORATOR COOLS AN INTERMEDIATE FLUID (WATER, BRINE, ANTIFREEZE MIXTURE) WHICH IS THEN SPRAYED INTO THE AIR TO BE COOLED, INDIRECT AND HUMID COOLING TAKES PLACE. IN ORDER TO MAINTAIN A CERTAIN HYGROMETRIC LEVEL, BOTH SYSTEMS ARE POSSIBLE AND IT IS NECESSARY TO CARRY OUT A STUDY, CASE BY CASE. GENERALLY HUMID COOLING IS MORE EXPENSIVE THAN DRY COOLING, PRINCIPALLY IN THE CASE OF LOW HEAT CAPACITY. THIS REPORT GIVES ONLY A GENERAL COMPARISON. J.V.

Details

  • Original title: LE REFROIDISSEMENT SEC OU LE REFROIDISSEMENT HUMIDE.
  • Record ID : 1989-1489
  • Languages: French
  • Source: Kelvin - n. 1
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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