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OPTIMIZED DESIGN FOR COLD ROOM EVAPORATORS.

[In Italian. / En italien.]

Author(s) : PEMA A.

Type of article: Article

Summary

THE AUTHOR PROPOSES SOME DESIGN CRITERIA FOR COLD ROOM EVAPORATORS DERIVED FROM ECONOMIC OPTIMIZATION THEORIES IN RELATION TO THE PRESENT SITUATION IN ALBANIA. THE EVAPORATORS CONSIDERED ARE BARE TUBE BANKS AND FINNED COILS WITH FREE OR FORCED AIR CONVECTION. THE OPERATIONAL CONDITIONS ARE FOR THE CHILLED STORAGE OF FRESH FOODS: 271/275 K (-2/2 DEG C) OR FROZEN FOODS: 253 K (-20 DEG C). AN ECONOMIC ANALYSIS TAKES INTO ACCOUNT THE FOLLOWING FACTORS: EVAPORATOR COST, ENERGY CONSUMPTION BY COMPRESSORS AND FANS, FOODSTUFF WEIGHTS. E. F.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1987-0106
  • Languages: Italian
  • Source: Termotecnica - vol. 38 - n. 12
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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