Idea Transcript
SYLLABUS Programme: Food Engineering Title of course unit: Technology for Refrigeration Year: 2 Semester: 2
ECTS credits: 5,5
CNAEF area: 522
Student workload in hours Contact Total
Theoretical Lectures
150
Theoreticalpractical Lectures
30
Laboratory Classes
Supervised Field Work
30
AutonoSeminars
Placements
Tutorials
mous 90
Summary Basic concepts in different systems of units. Application of psychometric properties of atmospheric air to the technology of refrigeration. Introduction to the compression cycle. Study of compression cycles using charts. Calculation of thermal load. Facilities for refrigeration, air conditioned and freezing. Kinds of compressors, condensators, evaporators and throttling valves. Course Contents 1.Processes with ideal gases. Effect of heat over volume. Expansion of solids and liquids. P-V-T relation within gases. Ideal gases equation. Processes with ideal gases. 2.Saturated steam and superheated steam. Saturation temperature. Superheated steam. Effect of pressure over saturation temperature. Vaporization. Regimes of vaporization. Cooling effect of vaporization, Mixture liquid-gases. Sublimation. Condensation. Critical point. Properties of gases and steam. 3.Psycrometric properties of air. Composition of air. Dalton’s Law. Dry bulb and wet bulb temperatures. Absolut humidity. Relative humidity. Specific volume. Enthalpy of air: sensitive heat, latent heat and total heat. 4.Psychrometric charts. Psychrometric processes: air mixtures. Sensitive heating and sensitive cooling. Refrigeration and dehumiditication. 5. Refrigeration and compression cycle 6. Compression cycle diagram. Compression cycles using p-v diagrams: theoretical and pratical approach. 7.Calculation of thermal load. Thermal load through walls, ceiling and floor. Effects of solar ratiation. Thermal load within air. Thermal load of the product. Recommended or required reading Required: Webpage of Course Unit Recommended:
Albert, J. (1993). Nuevo Curso de Ingeneria del Frio. Tema 2. Ed. A. Madrid Vicente Abbot, M. M., Van Ness, H. C. (1992). Termodinâmica. Cap. 1, 2 e 3. Ed. McGraw-Hill Página 1 de 2
Dossat, R. (s.d.). Princípios de refrigeração. Cap. 2 e 3. Ed. Hemus Editora Fellows, P. (1994). Tecnología del procesado de los alimentos: principios y práticas. Cap. 18. Ed. Acribia Shapiro, H.; Moran, M. (1998). Fundamental of Engineering Thermodynamics. Ed. John Wiley & Sons LTD. Singh, R. P., Heldman, D. R. (s.d.). Introducción a la ingenería de los alimentos, Cap. 1. Ed. Acribia Learning outcomes On successful completion of this course unit, the student should be able to: Show that it is able to apply the knowledge learned and solve current problems associated with refrigeration systems. Thus, it is intended that students are able to: analyze and specify the problems correctly, in order to automate the scheme and its resolution. Planned learning activities and teaching methods Expositive classes, using multimedia. Assessment methods and criteria Tests or Final exam.
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