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THE HEAT PUMP IN AGRICULTURAL AND FOOD INDUSTRIES.

LA POMPE DE CHALEUR DANS LES INDUSTRIES AGROALIMENTAIRES.

Author(s) : VRINAT G.

Type of article: Article

Summary

THE A. REPORTS THE ENERGETIC ADVANTAGE OF HEAT PUMPS AND STUDIES THEIR COP (COMPARED TO THE ENERGY SUPPLIED TO THE COMPRESSOR MOTOR) IN THE CASE OF HEATING ONLY AND IN THE CASE OF COMBINED HEATING AND COOLING, WITH SUBCOOLING. HE REPORTS THE DIFFERENT THERMAL LEVELS SUPPLIED BY HEAT PUMPS LOW TEMPERATURES: 313 TO 323 K (40 TO 50 DEG C), AVERAGE TEMPERATURES: 333 TO 343 K (60 TO 70 DEG C) AND HIGH TEMPERATURES: 373 TO 393 K (100 TO 120 DEG C) AND THE REFRIGERANTS UTILISABLE. HE BRIEFLY DESCRIBES THE VAPOUR RECOMPRESSION SYSTEMS. FINALLY THE USE OF HEAT PUMPS IS ENVISAGED FOR THE FOLLOWING PROCESSES: PASTEURISATION, STERILISATION, CONCENTRATION, BLANCHING PRIOR TO FREEZING, CANNING, DRYING. THE PAPER BRIEFLY SURVEYS THE ECONOMIC ASPECTS OF HEAT PUMPS. A.G.

Details

  • Original title: LA POMPE DE CHALEUR DANS LES INDUSTRIES AGROALIMENTAIRES.
  • Record ID : 1981-1332
  • Languages: French
  • Source: La revue pratique du froid et du conditionnement d'air - vol. 33 - n. 498
  • Publication date: 1980/11
  • Document available for consultation in the library of the IIR headquarters only.

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