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(WET) COOLING SYSTEM.

[In Dutch. / En néerlandais.]

Author(s) : DIRKSE R. J. A.

Type of article: Article

Summary

IN ORDER TO MAINTAIN THE QUALITY OF HORTICULTURAL PRODUCE IT IS IMPORTANT TO REMOVE THE FIELD HEAT AS QUICKLY AS POSSIBLE. THE SO CALLED < WET > COOLING SYSTEM MEETS THIS REQUIREMENT IN AN EXCELLENT WAY AND IS VERY POPULAR NOW IN THE FLOWER AND VEGETABLE TRADE. ITS PRINCIPLE IS THE INTENSIVE CONTACT BETWEEN CIRCULATING AIR AND COLD WATER. THE AIR IS COOLED AND HUMIDIFIED TO ENABLE MAXIMUM HEAT TRANSFER WITH THE PRODUCE. THE WARMED AIR THUS PRODUCED IS RAPIDLY COOLED BY THE WET COOLER AND RECIRCULATED. THIS PUBLICATION DESCRIBES TECHNICS AND APPLICATIONS OF THE WET COOLING SYSTEM.

Details

  • Original title: [In Dutch. / En nĂ©erlandais.]
  • Record ID : 1985-1934
  • Languages: Dutch
  • Source: Koeltech. Klim. - vol. 78 - n. 3
  • Publication date: 1985/03
  • Document available for consultation in the library of the IIR headquarters only.

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