Dinc Ibrahim. Refrigeration systems and applications 2th edition

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Food Refrigeration Data 451

Table C. 3 Data on storage temperatures, relative humidities, freezing temperatures, and storage periods of

several food commodities.

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Vegetables

Artichokes, globe 84.9 −1.2 3680.3010 1903.3440 0.5666

Artichokes, Jerusalem 78.0 −2.5 3449.2200 1816.6800 0.5325

Asparagus 92.4 −0.6 3931.4760 1997.5440 0.6035

Beans, snap 90.3 −0.7 3861.1470 1971.1680 0.5932

Beans, Lima 70.2 −0.6 3187.9980 1718.7120 0.4941

Beets 87.6 −1.1 3770.7240 1937.2560 0.5799

Broccoli 90.7 −0.6 3874.5430 1976.1920 0.5952

Brussels sprouts 86.0 −0.8 3717.1400 1917.1600 0.5720

Cabbage 92.2 −0.9 3924.7780 1995.0320 0.6025

Carrots 87.8 −1.4 3777.4220 1939.7680 0.5809

Cauliﬂower 91.9 −0.8 3914.7310 1991.2640 0.6011

Celeriac 88.0 −0.9 3784.1200 1942.2800 0.5818

Celery 94.6 −0.5 4005.1540 2025.1760 0.6144

Collards 90.6 −0.8 3871.1940 1974.9360 0.5947

Corn, sweet, yellow 76.0 −0.6 3382.2400 1791.5600 0.5227

Cucumbers 96.0 −0.5 4052.0400 2042.7600 0.6213

Eggplant 92.0 −0.8 3918.0800 1992.5200 0.6016

Endive 93.8 −0.1 3978.3620 2015.1280 0.6104

Garlic 58.6 −0.8 2799.5140 1573.0160 0.4369

Ginger, root 81.7 – 3573.1330 1863.1520 0.5508

Horseradish 78.7 −1.8 3472.6630 1825.4720 0.5360

Kale 84.5 −0.5 3666.9050 1898.3200 0.5646

Kohlrabi 91.0 −1.0 3884.5900 1979.9600 0.5966

Leeks 83.0 −0.7 3616.6700 1879.4800 0.5572

Lettuce, iceberg 95.9 −0.2 4048.6910 2041.5040 0.6208

Mushrooms 91.8 −0.9 3911.3820 1990.0080 0.6006

Okra 89.6 −1.8 3837.7040 1962.3760 0.5897

Onions 89.7 −0.9 3841.0530 1963.6320 0.5902

Onions, dried ﬂakes 3.9 – 967.6110 885.9840 0.1672

Parsley 87.7 −1.1 3774.0730 1938.5120 0.5804

Parsnips 79.5 −0.9 3499.4550 1835.5200 0.5399

Peas, green 78.9 −0.6 3479.3610 1827.9840 0.5370

Peppers, freeze dried 2.0 – 903.9800 862.1200 0.1579

Peppers, sweet, green 92.2 −0.7 3924.7780 1995.0320 0.6025

(continued overleaf )

452 Refrigeration Systems and Applications

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Potatoes, main crop 79.0 −0.6 3482.7100 1829.2400 0.5375

Potatoes, sweet 72.8 −1.3 3275.0720 1751.3680 0.5069

Pumpkins 91.6 −0.8 3904.6840 1987.4960 0.5996

Radishes 94.8 −0.7 4011.8520 2027.6880 0.6154

Rhubarb 93.6 −0.9 3971.6640 2012.6160 0.6094

Rutabaga 89.7 −1.1 3841.0530 1963.6320 0.5902

Salsify (veg. oyster) 77.0 −1.1 3415.7300 1804.1200 0.5276

Spinach 91.6 −0.3 3904.6840 1987.4960 0.5996

Squash, Summer 94.2 −0.5 3991.7580 2020.1520 0.6124

Squash, Winter 87.8 −0.8 3777.4220 1939.7680 0.5809

Tomatoes, mature green 93.0 −0.6 3951.5700 2005.0800 0.6065

Tomatoes, ripe 93.8 −0.5 3978.3620 2015.1280 0.6104

Turnip greens 91.1 −0.2 3887.9390 1981.2160 0.5971

Turnip 91.9 −1.1 3914.7310 1991.2640 0.6011

Watercress 95.1 −0.3 4021.8990 2031.4560 0.6168

Yams 69.6 – 3167.9040 1711.1760 0.4911

Fruits

Apples, fresh 83.9 −1.1 3646.8110 1890.7840 0.5616

Apples, dried 31.8 – 1901.9820 1236.4080 0.3048

Apricots 86.3 −1.1 3727.1870 1920.9280 0.5735

Avocados 74.3 −0.3 3325.3070 1770.2080 0.5143

Bananas 74.3 −0.8 3325.3070 1770.2080 0.5143

Blackberries 85.6 −0.8 3703.7440 1912.1360 0.5700

Blueberries 84.6 −1.6 3670.2540 1899.5760 0.5651

Cantaloupes 89.8 −1.2 3844.4020 1964.8880 0.5907

Cherries, sour 86.1 −1.7 3720.4890 1918.4160 0.5725

Cherries, sweet 80.8 −1.8 3542.9920 1851.8480 0.5463

Cranberries 86.5 −0.9 3733.8850 1923.4400 0.5744

Currants, black 82.0 −1.0 3583.1800 1866.9200 0.5523

Currants, red & white 84.0 −1.0 3650.1600 1892.0400 0.5621

Dates, cured 22.5 −15.7 1590.5250 1119.6000 0.2589

Figs, fresh 79.1 −2.4 3486.0590 1830.4960 0.5380

Figs, dried 28.4 – 1788.1160 1193.7040 0.2880

Gooseberries 87.9 −1.1 3780.7710 1941.0240 0.5813

Grapefruit 90.9 −1.1 3881.2410 1978.7040 0.5961

Food Refrigeration Data 453

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Grapes, American 81.3 −1.6 3559.7370 1858.1280 0.5488

Grapes, European type 80.6 −2.1 3536.2940 1849.3360 0.5454

Lemons 87.4 −1.4 3764.0260 1934.7440 0.5789

Limes 88.3 −1.6 3794.1670 1946.0480 0.5833

Mangoes 81.7 −0.9 3573.1330 1863.1520 0.5508

Melons, casaba 92.0 −1.1 3918.0800 1992.5200 0.6016

Melons, honeydew 89.7 −0.9 3841.0530 1963.6320 0.5902

Melons, watermelon 91.5 −0.4 3901.3350 1986.2400 0.5991

Nectarines 86.3 −0.9 3727.1870 1920.9280 0.5735

Olives 80.0 −1.4 3516.2000 1841.8000 0.5424

Oranges 82.3 −0.8 3593.2270 1870.6880 0.5537

Peaches, fresh 87.7 −0.9 3774.0730 1938.5120 0.5804

Peaches, dried 31.8 – 1901.9820 1236.4080 0.3048

Pears 83.8 −1.6 3643.4620 1889.5280 0.5611

Persimmons 64.4 −2.2 2993.7560 1645.8640 0.4655

Pineapples 86.5 −1.0 3733.8850 1923.4400 0.5744

Plums 85.2 −0.8 3690.3480 1907.1120 0.5680

Pomegranates 81.0 −3.0 3549.6900 1854.3600 0.5473

Prunes, dried 32.4 – 1922.0760 1243.9440 0.3077

Quinces 83.8 −2.0 3643.4620 1889.5280 0.5611

Raisins, seedless 15.4 – 1352.7460 1030.4240 0.2239

Raspberries 86.6 −0.6 3737.2340 1924.6960 0.5749

Strawberries 91.6 −0.8 3904.6840 1987.4960 0.5996

Tangerines 87.6 −1.1 3770.7240 1937.2560 0.5799

Whole Fish

Cod 81.2 −2.2 3556.3880 1856.8720 0.5022

Haddock 79.9 −2.2 3512.8510 1840.5440 0.4955

Halibut 77.9 −2.2 3445.8710 1815.4240 0.4851

Herring, kippered 59.7 −2.2 2836.3530 1586.8320 0.3904

Mackerel. Atlantic 63.6 −2.2 2966.9640 1635.8160 0.4107

Perch 78.7 −2.2 3472.6630 1825.4720 0.4892

Pollock, Atlantic 78.2 −2.2 3455.9180 1819.1920 0.4866

Salmon, pin 76.4 −2.2 3395.6360 1796.5840 0.4773

Tuna, blueﬁn 68.1 −2.2 3117.6690 1692.3360 0.4341

Whiting 80.3 −2.2 3526.2470 1845.5680 0.4976

(continued overleaf )

454 Refrigeration Systems and Applications

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Shellﬁsh

Clams 81.8 −2.2 3576.4820 1864.4080 0.5054

Lobster, American 76.8 −2.2 3409.0320 1801.6080 0.4794

Oysters 85.2 −2.2 3690.3480 1907.1120 0.5230

Scallop, meat 78.6 −2.2 3469.3140 1824.2160 0.4887

Shrimp 75.9 −2.2 3378.8910 1790.3040 0.4747

Beef

Brisket 55.2 – 2685.6480 1530.3120 0.3670

Carcass, choice 57.3 −2.2 2755.9770 1556.6880 0.3780

Carcass, select 58.3 −1.7 2789.4670 1569.2480 0.3832

Liver 69.0 −1.7 3147.8100 1703.6400 0.4388

Ribs, whole 54.5 – 2662.2050 1521.5200 0.3634

Round, full cut, lean/fat 64.8 – 3007.1520 1650.8880 0.4170

Round, full cut, lean 70.8 – 3208.0920 1726.2480 0.4482

Sirloin, lean 71.7 −1.7 3238.2330 1737.5520 0.4528

Short loin, steak, lean 69.6 – 3167.9040 1711.1760 0.4419

Short loin, T-bone steak 69.7 – 3171.2530 1712.4320 0.4424

Tenderloin, lean 68.4 – 3127.7160 1696.1040 0.4357

Veal, lean 75.9 – 3378.8910 1790.3040 0.4747

Lamb

Cuts, lean 73.4 −1.9 3295.1660 1758.9040 0.4617

Leg, whole, lean 74.1 – 3318.6090 1767.6960 0.4653

Pork

Backfat 7.7 – 1094.8730 933.7120 0.1200

Bacon 31.6 – 1895.2840 1233.8960 0.2443

Belly 36.7 – 2066.0830 1297.9520 0.2708

Carcass 49.8 – 2504.8020 1462.4880 0.3390

Ham, whole lean 68.3 – 3124.3670 1694.8480 0.4352

Ham, cured lean 55.9 – 2709.0910 1539.1040 0.3707

Shoulder, whole lean 72.6 −2.2 3268.3740 1748.8560 0.4575

Sausage

Braunschweiger 48.0 – 2444.5200 1439.8800 0.3296

Frankfurter 53.9 −1.9 2642.1110 1513.9840 0.3603

Italian 51.1 – 2548.3390 1478.8160 0.3457

Polish 53.2 – 2618.6680 1505.1920 0.3566

Food Refrigeration Data 455

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Pork 44.5 – 2327.3050 1395.9200 0.3114

Smoked links 39.3 – 2153.1570 1330.6080 0.2844

Poultry Products

Chicken 66.0 −2.8 3047.3400 1665.9600 0.4232

Duck 48.5 – 2461.2650 1446.1600 0.3322

Turkey 70.4 – 3194.6960 1721.2240 0.4461

Egg

White 87.8 −0.6 3777.4220 1939.7680 0.5538

White, dried 14.6 – 1325.9540 1020.3760 0.1388

Whole 75.3 −0.6 3358.7970 1782.7680 0.4830

Whole, dried 3.1 – 940.8190 875.9360 0.0736

Yolk 48.8 −0.6 2471.3120 1449.9280 0.3327

Yolk, salted 50.8 −17.2 2538.2920 1475.0480 0.3440

Yolk, sugared 51.2 −3.9 2551.6880 1480.0720 0.3463

Dairy Products

Butter 17.9 – 1436.4710 1061.8240 0.1575

Cheese

Camembert 51.8 – 2571.7820 1487.6080 0.3497

Cheddar 36.8 −12.8 2069.432 1299.208 0.2647

Cottage, uncreamed 79.8 −1.2 3509.502 1839.288 0.5087

Cream 53.8 – 2638.7620 1512.7280 0.3610

Gouda 41.5 – 2226.8350 1358.2400 0.2913

Limburger 48.4 −7.4 2457.9160 1444.9040 0.3304

Mozzarella 54.1 – 2648.8090 1516.4960 0.3627

Parmesan, hard 29.2 – 1814.9080 1203.7520 0.2216

Roquefort 39.4 −16.3 2156.5060 1331.8640 0.2794

Swiss 37.2 −10.0 2082.8280 1304.2320 0.2669

Processed American 39.2 −6.9 2149.8080 1329.3520 0.2783

Cream

Half and half 80.6 – 3536.2940 1849.3360 0.5130

Table 73.8 −2.2 3308.5620 1763.9280 0.4744

Heavy whipping 57.7 – 2769.3730 1561.7120 0.3832

Ice Cream

Chocolate 55.7 −5.6 2702.3930 1536.5920 0.3718

Strawberry 60.0 −5.6 2846.4000 1590.6000 0.3962

Vanilla 61.0 −5.6 2879.8900 1603.1600 0.4019

(continued overleaf )

456 Refrigeration Systems and Applications

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Milk

Canned, condensed 27.2 −15.0 1747.9280 1178.6320 0.2102

Evaporated 74.0 −1.4 3315.2600 1766.4400 0.4756

Skim 90.8 – 3877.8920 1977.4480 0.5708

Skim, dried 3.2 – 944.1680 877.1920 0.0741

Whole 87.7 −0.6 3774.0730 1938.5120 0.5533

Whole, dried 2.5 – 920.7250 868.4000 0.0702

Whey, acid, dried 3.5 – 954.2150 880.9600 0.0758

Whey, sweet, dried 3.2 – 944.1680 877.1920 0.0741

Nuts, Shelled

Almonds 4.4 – 984.3560 892.2640 0.0809

Filberts 5.4 – 1017.8460 904.8240 0.0866

Peanuts, raw 6.5 – 1054.6850 918.6400 0.0929

Peanuts, salted and roasted 1.6 – 890.5840 857.0960 0.0651

Pecans 4.8 – 997.7520 897.2880 0.0832

Walnuts, english 3.6 – 957.5640 882.2160 0.0764

Candy – – – – –

Fudge, vanilla 10.9 – 1202.0410 973.9040 0.1178

Marshmallows 16.4 – 1386.2360 1042.9840 0.1490

Milk chocolate 1.3 – 880.5370 853.3280 0.0634

Peanut brittle 1.8 – 897.2820 859.6080 0.0662

Juice and Beverages

Apple juice, Unsweetened 87.9 – 3780.7710 1941.0240 0.5092

Grapefruit juice, sweetened 87.4 – 3764.0260 1934.7440 0.5071

Grape juice, unsweetened 84.1 – 3653.5090 1893.2960 0.4932

Lemon juice 92.5 – 3934.8250 1998.8000 0.5285

Lime juice, unsweetened 92.5 – 3934.8250 1998.8000 0.5285

Orange juice 89.0 −0.4 3817.6100 1954.8400 0.5138

Pineapple juice, unsweetened 85.5 – 3702.0695 1911.5080 0.4993

Prune juice 81.2 – 3556.3880 1856.8720 0.4810

Tomato juice 93.9 – 3981.7110 2016.3840 0.5344

Cranberry-apple juice 82.8 – 3609.9720 1876.9680 0.4878

Cranberry-grape juice 85.6 – 3703.7440 1912.1360 0.4995

Fruit punch drink 88.0 – 3784.1200 1942.2800 0.5096

Club soda 99.9 – 4182.6510 2091.7440 0.5596

Food Refrigeration Data 457

Table C. 3 (continued)

Product Moisture Initial Speciﬁc Heat Speciﬁc Heat Thermal

Content Freezing above Freezing below Freezing Conductivity

(%) Point (

◦

C) (J/kg·K) (J/kg·K) (W/m·K)

Cola 89.4 – 3831.0060 1959.8640 0.5155

Cream soda 86.7 – 3740.5830 1925.9520 0.5041

Ginger ale 91.2 – 3891.2880 1982.4720 0.5230

Grape soda 88.8 – 3810.9120 1952.3280 0.5130

Lemon-lime soda 89.5 – 3834.3550 1961.1200 0.5159

Orange soda 87.6 – 3770.7240 1937.2560 0.5079

Root beer 89.3 – 3827.6570 1958.6080 0.5151

Chocolate milk, 2% fat 83.6 – 3636.7640 1887.0160 0.4911

Miscellaneous

Honey 17.1 – 1409.6790 1051.7760 0.2118

Maple syrup 32.0 – 1908.6800 1238.9200 0.2744

Popcorn, air-popped 4.1 – 974.3090 888.4960 0.1572

Popcorn, oil-popped 2.8 – 930.7720 872.1680 0.1518

Yeast, Baker’s, compressed 69.0 – 3147.8100 1703.6400 0.4298

Note: Moisture content and initial freezing data from ASHRAE Handbook of Refrigeration (1998) (Reproduced

by permission of ASHRAE ); other speciﬁc heats and thermal conductivities were calculated using the correlations

presented in Chapter 7.

Table C. 4 Thermal diffusivity data of some food products.

Products Water Content Temperature Apparent Density Thermal Diffusivity

(% by mass) (

◦

C) (kg/m3) (m2/s)

Fruits and Vegetables

Apple, red whole

85 0–30 840 0.14 × 10–6

Apple, dried 42 23 856 0.096 × 10–6

Apple sauce 37 5 – 0.11 × 10–6

37 65 – 0.11 × 10–6

80 5 – 0.12 × 10–6

80 65 – 0.14 × 10–6

Apricots, dried 44 23 1323 0.11 × 10–6

Bananas, ﬂesh 76 5 – 0.12 × 10–6

76 65 – 0.14 × 10–6

Cherries, ﬂesh

– 0–30 1050 0.13 × 10–6

Dates 35 23 1319 0.10 × 10–6

Figs 40 23 1241 0.096 × 10–6

Jam, strawberry 41 20 1310 0.12 × 10–6

(continued overleaf )

458 Refrigeration Systems and Applications

Table C. 4 (continued)

Products Water Content Temperature Apparent Density Thermal Diffusivity

(% by mass) (

◦

C) (kg/m3) (m2/s)

Jelly, grape 42 20 1320 0.12 × 10–6

Peaches

– 2–32 960 0.14 × 10–6

Peaches, dried 43 23 1259 0.12 × 10–6

Potatoes, whole – 0–70 1040–1070 0.13 × 10–6

Potatoes, mashed 78 5 – 0.12 × 10–6

78 65 – 0.15 × 10–6

Prunes 43 23 1219 0.12 × 10–6

Raisins 32 23 1380 0.11 × 10–6

Strawberries, ﬂesh 92 5 – 0.13 × 10–6

Sugar beets – 0–60 – 0.13 × 10–6

Fish and Meat

Codﬁsh 81 5 – 0.12 × 10–6

81 65 – 0.14 × 10–6

Halibut

76 40–65 1070 0.15 × 10–6

Beef, chuck

66 40–65 1060 0.12 × 10–6

Beef, round

71 40–65 1090 0.13 × 10–6

Beef, tongue

68 40–65 1060 0.13 × 10–6

Beefstick 37 20 1050 0.11 × 10–6

Bologna 65 20 1000 0.13 × 10–6

Corned beef 65 5 – 0.11 × 10–6

65 65 – 0.13 × 10–6

Ham, country 72 20 1030 0.14 × 10–6

Ham, smoked 64 5 – 0.12 × 10–6

Ham, smoked

64 40–65 1090 0.13 × 10–6

Pepperoni 32 20 1060 0.093 × 10–6

Salami 36 20 960 0.13 × 10–6

Cakes

Angel food 36 23 147 0.26 × 10–6

Applesauce 24 23 300 0.12 × 10–6

Carrot 22 23 320 0.12 × 10–6

Chocolate 32 23 340 0.12 × 10–6

Pound 23 23 480 0.12 × 10–6

Yellow 25 23 300 0.12 × 10–6

White 32 23 446 0.10 × 10–6

Data are applicable only to raw whole apple.

Freshly harvested.

Stored frozen and thawed prior to test.

Data are applicable only where the juices exuded during heating remain in the food samples.

Source: ASHRAE Handbook of Refrigeration (1998) (Reproduced by permission of ASHRAE ).

Subject Index

absolute pressure, 5

absolute zero, 6

absorbent, 71

absorption refrigeration, 182

ammonia-water, 185

augmented, 197

basics, 184

double-effect, 192

electrochemical, 195

performance evaluation, 207

single-effect, 191

steam ejector recompression, 194

three-ﬂuid, 190

water-lithium bromide, 190

absorptivity, 56

accumulator, 144

actual system, 29

adiabatic process, 20

adiabatic saturation process, 30

air conditioning, 40, 46

air purger, 170

air purging, 170

air-standard refrigeration, 176

amagat model, 18

atmospheric pressure, 4

autocascading, 221

Balance point, 277

Bivalent, 277, 299

blackbody, 56

boundary layer, 54

bourdan gage, 5

boyle’s law, 16

brine, 47

bulk temperature, 54

Refrigeration Systems and Applications

Ibrahim Dinc¸er and Mehmet Kano

glu

 2010 John Wiley & Sons, Ltd

capillary tube, 138

cascade refrigeration, 220

Carnot cycle, 23

Carnot heat engine, 30

Charles’ law, 17

CFC, 68, 279

Claude cycle, 239

Clausius statement, 26

Classiﬁcation of ﬂuid ﬂows, 48

Uniform ﬂow, 48

Nonunifrom ﬂow, 48

Steady ﬂow, 48

Unsteady ﬂow, 48

One, two, three dimensional ﬂow, 49

Laminar ﬂow, 49

Turbulent ﬂow, 49

Transition state, 49

clean air act, 81

column ozone, 73

COP, 22

Continuity equation, 51

compressed natural gas (CNG), 241

compressibility chart, 16

compressible ﬂow, 50

compression, 156

compressor, 22, 109

capacity, 124

capacity control, 127

centrifugal, 120

compression ratio, 124

displacement, 109, 113

dynamic, 109, 119

efﬁciency, 124

energy analysis, 122

exergy analysis, 122

expectation, 118

460 Subject Index

compressor (continued)

hermetic, 110

isentropic efﬁciency, 124

open, 113

performance, 126

reciprocating, 118

rotary, 119

screw, 115

scroll, 119

selection criteria, 110

semihermetic, 111

turbo, 121

vane, 115

condensation, 133, 156

condenser, 22, 129

air-cooled, 130

energy analysis, 133

exergy analysis, 133

evaporative, 131

water-cooled, 130

conduction heat transfer, 53

continuity equation, 51

cooling tower, 132

crystallization, 193

cycle, 10

cyclic devices, 22

cryogenics, 226

cylinder, 13

Dalton model, 18

dead state, 28

decrease of exergy principle, 30

defrost, 147, 278

controller, 147

defrosting, 137, 169

degree of saturation, 44

dehumiﬁcation, 46

density, 3

dew point temperature, 43

dimensionless groups, 52

direct expansion system, 264

distributed system, 265

dobson unit, 73

drain tube, 170

drier, 146

dry air, 43

electronic cooling, 326

ejector, 251

emissivity, 57

energy, 20

analysis, 122, 158, 177, 187, 305

efﬁciency, 28

recovery, 410

transfer, 27

enthalpy, 29

entropy, 14

entropy equation, 17

entropy generation, 31

environmental impact, 64, 367

Euler’s equation, 39

evaporative cooling, 388

evaporation, 142

evaporator, 134

air and gas cooler, 135

energy analysis, 137

exergy analysis, 137

liquid cooler, 134

exergy, 27

analysis, 27, 122, 161, 203, 306

balance, 30

efﬁciency, 28, 33

destruction, 29

expansion, 137, 157

evaporation, 155

avaporators, 135

liquid cooler, 136

air and gas cooler, 137

ﬂoaded cooler, 136

dry cooler, 136

ﬁrst law of thermodynamics (FLT), 21

ﬂow work, 21

ﬂuid, 47

newtonian, 51

non-newtonian, 51

ﬂuid ﬂow, 47

food freezing, 261

forced convection, 54

fourier’s law, 53

freezing, 155

gas constant, 15

gas liquefaction, 226

gauge, 4

global climate change, 79

global warming potential, 80

greenhouse effect, 79