The big chill: ammonia finds its niche as a refrigerant.

Type of article: Periodical article

Summary

The author suggests that ammonia could take its place as the most popular refrigerant in the food industry. Cost, efficiency and environmental acceptability are the characteristics in its favour. Toxicity and flammability are known disadvantages, but ammonia has no cumulative toxic effect. The flammability range is 16 to 25% in air and it is hard to ignite, the presence of oil being the usual igniting agent. Modern oil separation keeps this to a minimum and ammonia is far less flammable than domestic gas. Food contamination is a problem, but modern practice lessens the chance of leakage. In some cases a secondary refrigerant system may be preferred. Some tips on good design and maintenance are given. D.W.H.

Details

Original title: The big chill: ammonia finds its niche as a refrigerant.
Record ID : 1994-3421
Languages: English
Subject: General information
Source: IIAR, NH3 News - 4-6.
Publication date: 1994/01
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Refrigerants, secondary refrigerants: general information;
Refrigeration and perishable products: general information;
Food engineering;
Food quality and safety. Microbiology;
Ammonia
Keywords: Generality; Food industry; Safety; Toxicity; Ammonia; Physical property; Performance; Refrigerating plant; Hygiene; Refrigerant