The purpose of a refrigerator is the removal of heat, called the cooling load, from a low-temperature medium. Refrigeration can be defined as a process that removes heat.
The refrigeration cycle is a process that simply removes heat from an area that is not wanted and transfers that heat to an area that makes no difference.
There are five basic components of a refrigeration system, these are:
*Evaporator: to remove unwanted heat from the product, via the liquid refrigerant
*Compressor: is considered the heart of the refrigeration system. The function is to draw the low-temperature, low-pressure vapour from the evaporator via the suction line
*Condenser: to extract heat from the refrigerant to the outside air. As the gas moves through the condenser, it begins to give up heat to the surrounding air which causes a drop in gas temperature. The gas keeps cooling off until it reaches the proper condensing temperature and the change of state takes place.
*Expansion Valve: The valve reduces the pressure of the refrigerant as it passes through the orifice
*Refrigerant: to conduct the heat from the product
In order for the refrigeration cycle to operate successfully each component must be present within the refrigeration system.
Refrigeration mechanism
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Sunday, August 05, 2018
Most Popular Articles
-
Expeller cocoa bitter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
-
Spray drying instant coffee refer to a type of coffee that has been treated with a spray drying process that remove all the water from the c...
-
Panning is an artisan chocolate-making method that requires slowly pouring chocolate over a round tumbling pan full of nuts, fruits, or any ...
-
Bactofugation is a process used to eliminate bacteria contained in milk using centrifugal force. It is a special form of separation of micro...
-
Spray drying is a common unit operation to convert liquid materials into powders for preservation, ease of storage, transport and handling a...