
174
Refrigeration,
air
conditioning
and
ventilation
twin
circuit arrangement
for
each cooler (evaporator) provides
flexibility
and
duplication
in the
event
of one
system
failing.
The
back pressure
valve
maintains
a
minimum constant
pressure
or
temperature
in the
evaporator when working
a
space
in
high-temperature conditions
to
prevent
under-cooling
of the
cargo.
If one
space
is
operating
at a
low-temperature
condition
at the
same time
the
back pressure
valve
would
be
bypassed.
The
liquid cooler illustrated
in the
diagram
is
necessary
where
an
abnormal high static head
has to be
overcome
between
the
machinery
and the
coolers.
In
this vessel
the
liquid
is
sub-cooled
to
prevent
it flashing off
before reaching
the
thermostatk
expansion
valve.
Containers
which
require refrigeration present particular problems.
Where only
a
few
are
carried
or the
ship
has no
built-in arrangement
for
refrigerating containers, then clip-on
or
integral refrigeration plants
would
be
provided.
The
clip-on
or
integral unit
may be
either
air or
water
cooled.
In the
case
of air
cooled units
adequate
ventilation
has to
be
supplied
if
they
are fitted
below decks.
For
water cooled units some
sort
of
cooling water arrangement must
be
coupled
up
to
each unit. Also
an
electrical supply
is
required
for
each type.
Vessels
designed
for
specific
refrigerated container trades
have
built-in
ducting systems.
These
can be in two
forms:
a
horizontal
finger
duct
system
in
which
up to 48
containers
are fed
from
one
cooler
situated
in the
wings
of the
ship
or,
alternatively,
a
vertical duct system
in
which
each stack
of
containers
has its own
duct
and
cooler.
This type
of
system
is
employed
for
standard containers having
two
port holes
in the
wall
opposite
the
loading
doors.
Air is
delivered into
the
bottom opening
and,
after
passing through
a
plenum, rises through
a floor
grating over
the
cargo
and
returns
via
another
section
of the
plenum
to the top
port.
The
connection between
the
duct
arid
containers
is
made
by
couplings
which
are
pneumatically controlled.
Controlled
atmosphere
Refrigerated
cargo ships
are
making
increased
use of
Controlled
Atmosphere
(CA),
a
technique
which
increases
the
storage
life
of
fruit
and
vegetables. Oxygen
and
carbon dioxide
levels,
and
relative
humidity,
are
independently controlled
to
within
close tolerances
within
a
particular
CA
zone.
This
slows
down
the
ripening
of
fruit
and
vegetables
during
their transportation.
In a CA
zone oxygen
levels
may be as low
as
from
1 to 12 per
cent, carbon dioxide
from
0 to 25 per
cent
and
relative
humidity
is
kept
within
40 to 90 per
cent.