AIR CYCLE COMBINED HEATING AND COOLING
It is difficult to link commercial food cooking and cooling processes because the heat generated by the commonly used direct expansion refrigeration systems is not at a high enough temperature to be useful in cooking. Cooking requirements are therefore met by separate equipment.Air cycle refrigeration systems can generate heat at temperatures above 200℃ and produce cold air below -100℃. In comparison with other low temperature technologies such as liquid nitrogen or cascade systems, air cycle can be competitive in terms of energy efficiency for the freezing process. If all of the high temperature heat can be usefully employed for cooking or water heating, an attractive solution to cooking and cooling of foods becomes possible.This paper will discuss the development of a design for an air cycle system for combined food heating and cooling and present information on a mathematical model developed to aid the design process.
Judith EVANS Andrew GIGIEL Alan FOSTER Tim BROWN
Food Refrigeration & Process Engineering Research Centre (FRPERC), University of Bristol,Churchill B CCC Consultants, Fairview, Moorlynch, Bridgwater, Somerset, TA7 9BY, UK
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）