2010 ASHRAE Handbook - Refrigeration (I-P Edition)

2010 ASHRAE Handbook - Refrigeration (I-P Edition)


This handbook covers the refrigeration equipment and systems for applications other than human comfort. This book includes information on cooling, freezing, and storing food; industrial applications of refrigeration; and low-temperature refrigeration. Primarily a reference for the practicing engineer, this volume is also useful for anyone involved in cooling and storage of food products. This edition includes two new chapters: Carbon Dioxide Refrigeration Systems and Terminology of Refrigeration. Also new for this volume are chapter order and groupings that have been revised for more logical flow and use.

Table of contents

Front Matter
• Preface
• Table of Contents
• Interactive Graphs Table  (166) •Systems and Practices 1. Halocarbon Refrigeration Systems
2. Ammonia Refrigeration Systems
3. Carbon Dioxide Refrigeration Systems
4. Liquid Overfeed Systems
5. Component Balancing in Refrigeration Systems
6. Refrigerant System Chemistry
7. Control of Moisture and other Contaminants in Refrigerant Systems
8. Equipment and System Dehydrating, Charging, and Testing
9. Refrigerant Containment, Recovery, Recycling, and Reclamation
•Components and Equipment 10. Insulation Systems for Refrigerant Piping
11. Refrigerant-Control Devices
12. Lubricants in Refrigerant Systems
13. Secondary Coolants in Refrigeration Systems
14. Forced-Circulation Air Coolers
15. Retail Food Store Refrigeration and Equipment
16. Food Service and General Commercial Refrigeration Equipment
17. Household Refrigerators and Freezers
18. Absorption Equipment
•Food Cooling and Storage 19. Thermal Properties of Foods
20. Cooling and Freezing Times of Foods
21. Commodity Storage Requirements
22. Food Microbiology and Refrigeration
23. Refrigerated-Facility Design
24. Refrigerated-Facility Loads
•Refrigerated Transport 25. Cargo Containers, Rail Cars, Trailers, and Trucks
26. Marine Refrigeration
27. Air Transport
•Food, Beverage, and Floral Applications 28. Methods of Precooling Fruits, Vegetables, and Cut Flowers
29. Industrial Food-Freezing Systems
30. Meat Products
31. Poultry Products
32. Fishery Products
33. Dairy Products
34. Eggs and Egg Products
35. Deciduous Tree and Vine Fruit
36. Citrus Fruit, Bananas, and Subtropical Fruit
37. Vegetables
38. Fruit Juice Concentrates and Chilled Juice Products
39. Beverages
40. Processed, Precooked, and Prepared Foods
41. Bakery Products
42. Chocolates, Candies, Nuts, Dried Fruits, and Dried Vegetables
•Industrial Applications 43. Ice Manufacture
44. Ice Rinks
45. Concrete Dams and Subsurface Soils
46. Refrigeration in the Chemical Industry
•Low-Temperature Applications 47. Cryogenics
48. Ultralow-Temperature Refrigeration
49. Biomedical Applications of Cryogenic Refrigeration
•General 50. Terminology of Refrigeration
51. Codes and Standards
• Additions and Corrections
• Composite Index
• Comment Page


  • Publication Date: 2010
  • Publisher: American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc.
  • ISBN-13: 9781615835225, 9781933742816
  • Pages: 698
  • Format: pdf
  • Size: 19.1M
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