AIRCONDITIONING AND REFRIGERATION

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AIRCONDITIONING AND REFRIGERATION

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Refrigeration is defined as the process of achieving and maintaining a temperature below that of the surroundings, the aim being to cool an item or space to the required temperature [1]. Refrigeration has many applications including but not limited to: household refrigerators, industrial freezers, cryogenics, air conditioning, and heat pumps. In satisfying the Second Law of Thermodynamics, some form of work must be performed to accomplish this. A design that does this is called refrigerator. The designed refrigerator in the work was a mobile one. Mobile refrigerator is a particular type which can move from one place to another through the help of roller and allow a lower temperature achieved by refrigeration to be maintained for long hours.

Refrigeration is designed to cool an immediate area. It does this by using pipes filled with coolant – usually an F gas – which it forces from a liquid into a gas in order to create the cooling effect inside the fridge or chill room. A compressor then increases the pressure and temperature to turn the gas back into a liquid so that the process can be repeated, but not before putting the coolant through a condenser. The coolant constantly flows throughout the maze of tubing to help remove heat and keep temperatures low in a confined space.

How air conditioning works

Air conditioning uses the same principle of using a coolant already built into the system, but it also uses the ambient air in the room as part of the process for heating. Air conditioners, unlike conventional fridges, will have lots of ductwork and fans to push the hot or cold air around a building – and away from the unit – to achieve the right temperature over a much larger space. It removes heat and moisture to create a more comfortable working space when cooling, unlike in refrigeration.

It’s easy to see why people think of these two things as being so similar, but the key differences are:

Refrigeration keeps the cold air close, air conditioning pushes it away

Refrigeration uses coolant alone, air conditioning also uses the air from outside

Refrigeration deals with cooling and freezing, air conditioning deals with cooling and dehumidifying the air

Do I need air conditioning for food storage or cellar space?

A common misconception is that in order to keep food chilled in a cellar or larger space, people think air conditioning is required. This is not true as the purpose of that space is to refrigerate all the food and drink to a much lower temperature at all times. Refrigeration systems work much better for this application – including chill rooms and cold rooms – where people won’t be expected to stay in the space but may come in and out.

The reverse of this is that people might think air conditioning can be used for cooling food. While it’s possible to keep a room cooler than normal, air conditioning is not an appropriate or efficient replacement for refrigeration as you risk compromising the food and drink. Air conditioning removes the moisture and heat from a room and isn’t usually kept on 24/7, something your chilled or frozen goods need without fail.

1.2 Purpose of the study

The purpose of refrigeration systems for cold storage is to maintain or extend product life. Refrigeration systems for cold storage are applied to processing, manufacturing, and warehousing food, biomedical materials, ice manufacture, and other uses, but the largest application is for the refrigeration and freezing of foods [3].

In vapour compression refrigerating system, the work is supplied by the compressor.

The component of the modern day refrigeration system where cooling is produced by this method is called evaporator. The condensation process requires heat rejection to the surroundings. It can be condensed at atmospheric temperature by increasing its pressure. The process of condensation was learned in the second half of eighteenth century. U.F. Clouet and G. Monge liquefied SO2 in 1780 while van Marum and Van Troostwijk liquefied NH3 in 1787

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