Progress in Refrigeration Science and Technology (eBook)

Proceedings of the XIth International Congress of Refrigeration, Munich, 1963

Sam Stuart (Autor)

eBook Download: PDF

2014 | 1. Auflage
858 Seiten
Elsevier Science (Verlag)
978-1-4832-2361-2 (ISBN)

Infos

Progress in Refrigeration Science and Technology, Volume II is a collection of papers from the Eleventh International Congress of Refrigeration held in Munich in August-September 1963. These papers deal with the various scientific and technical aspects, designs, and technology of refrigeration used in food, as well as advances in air-conditioning, and heat pumps. One paper discusses the refrigeration of meat, fruit, or vegetables, and the reaction rate of proteolysis in low temperatures. The paper points out that meat preservation by freezing is not economical below 60 degrees centigrade citing the reason that cathepsines are still catalytically active in lower temperatures. Other papers discuss the effects of freezing of beef, pork, turkey, chicken, sweet corn, spinach puree. As regards fruit and vegetable storage, the air needs to be purified to inhibit infections, retard fungal or bacterial growth, and dissipate ripening gases or foul odors. Another paper examines the reasons for doing away with floor insulation in refrigeration plants used in storing fresh meat during the summer and winter months. This collection is suitable for engineers in the area of refrigeration, and also for food technologists involved in food research and preservation.

Dr. Sam Stuart is a physiotherapist and a research Fellow within the Balance Disorders Laboratory, OHSU. His work focuses on vision, cognition and gait in neurological disorders, examining how technology-based interventions influence these factors. He has published extensively in world leading clinical and engineering journals focusing on a broad range of activities such as real-world data analytics, algorithm development for wearable technology and provided expert opinion on technology for concussion assessment for robust player management. He is currently a guest editor for special issues (sports medicine and transcranial direct current stimulation for motor rehabilitation) within Physiological Measurement and Journal of NeuroEngineering and Rehabilitation, respectively.

Inhalt

Front Cover 1
Progress in Refrigeration Science and Technology 4
Copyright Page 5
Table of Contents 8
Volume II 6
Part I: Commission 4 10
Section I: Meat, Vegetables, Fruit 12
Chapter 1. Enzymatic Activity and the Storage of Meat 12
REACTION RATE OF PROTEOLYSIS 12
ENZYMATIC ACTIVITY, TIME AND TEMPERATURE OF STORAGE 13
ENZYMATIC ACTIVITY AND QUALITY 13
Chapter 2. Changes Produced in Beef Meat Quality by Different Freezing Rates 14
INTRODUCTION 14
MATERIALS AND METHODS 14
RESULTS AND DISCUSSION 15
CONCLUSIONS 18
REFERENCES 18
DISCUSSION 18
Chapter 3. The Influence of Fat and Storage Time on the Quality of Frozen Porkand Beef Stored at —5°C 20
CONCLUSIONS 20
PHYSICAL AND BIOCHEMICAL CHANGES IN FROZEN MEAT 21
EXPERIMENTAL 22
EVALUATION 23
RESULTS 23
DISCUSSION 29
CONCLUSIONS 29
REFERENCES 29
Chapter 4. Effect of Polyphosphates in Chilling Water on Quality of Refrigerated and Frozen Turkey Meat 32
INTRODUCTION 32
GENERAL PROCEDURE 32
RESULTS AND DISCUSSION 33
ACKNOWLEDGMENTS 36
REFERENCES 36
DISCUSSION 36
Chapter 5. Behaviour of Gluten Additive as a Sticking and Anti-Shrinkage Agentin Prepared Frozen Food 38
1. PREFACE 38
2. EXPERIMENT 1 38
3. EXPERIMENT 2 40
4. CONCLUSION 41
Chapter 6. The Effect of Aging Period and pH-Value of Chicken Meat on Cooking Losses 44
MATERIAL AND METHODS 44
RESULTS 45
ACKNOWLEDGMENT 46
LITERATURE CITED 46
Chapter 7. The Influence of Temperature, Time and Degree of Maturity on the Nutritional Value and Enzymatic Activity in Sweet Corn 48
MATERIALS AND METHODS 49
ARRANGEMENT OF EXPERIMENTS 49
METHOD 49
RESULTS 49
SUMMARY 52
REFERENCES 52
Chapter 8. Microbiological Problems Concerning the Production of Frozen Spinach Puree 54
EXPERIMENTAL 56
RESULTS AND DISCUSSION 56
SUMMARY 58
REFERENCES 58
DISCUSSION 59
Chapter 9. Factors Related to the Sorting of Apples 62
1. THE SORTING OUTPUT AND PERCENTAGE OF LOW GRADE SORTED FRUIT 62
2. THE MAXIMUM NUMBER OF FRUIT TO BE REMOVED BY EACH SORTER 63
3. THE INFLUENCE OF THE SIZE OF THE FRUIT 64
4. THE FRUIT ROTATION 66
REFERENCE 66
DISCUSSION 66
Section II: Fruit 68
Chapter 10. Brunissement des fruits surgelés 68
LITTERATURE 72
DISCUSSION 72
Chapter 11. Le métabolisme azoté des pommes pendant la réfrigération 74
LE MÉTABOLISME AZOTÉ DES POMMES PENDANT LA RÉFRIGÉRATION 74
PARTIE EXPÉRIMENTALE 75
DISCUSSION 78
Chapter 12. La charge vitaminique des pommes réfrigérées 80
DISCUSSION 82
Chapter 13. Lenticel Spot Injury on Apples in Certain Tray Packs 84
EXPERIMENTAL PROCEDURE 84
RESULTS AND DISCUSSION 85
RESULTS AND DISCUSSION 85
RESULTS 86
RESULT AND DISCUSSION 86
CONCLUSIONS 87
REFERENCES 88
ACKNOWLEDGMENTS 88
DISCUSSION 88
Chapter 14. Ripening before and after Cooling 90
1. INTRODUCTION 90
2. EXPERIMENTAL PROCEDURE 91
3. RESULTS AND THEIR DISCUSSION 91
4. CONCLUSIONS 93
DISCUSSION 93
Chapter 15. Contribution à l'étude du mécanisme d'apparition de l'échaudure 94
I. ETUDE DE L'ECHAUDURE DE POMMES STAYMAN WINESAP ET DEPOIRES WILLIAMS PROVOQUEE PAR FIXATION SUR LES FRUITS DEPETITS ECRANS DE VERRE OU DE MATIERE PLASTIQUE 94
II. ETUDE COMPAREE DE L'ENDUIT CIREUX DE POMMES STAYMAN WINESAP SAINES ET ATTEINTES D'ECHAUDURE 97
CONCLUSION 98
REFERENCES 99
DISCUSSION 99
Chapter 16. Etude comparative de l'intensité respiratoire de poires Williams aucours de leur conservation dans l'air normal ou dans diverses atmosphèresà 0,7 et 12°, puis de leur maturation dans l'air à 20° C 100
CONDITION DES EXPERIENCES 100
ETUDE DU QUOTIENT RESPIRATOIRE 105
DISCUSSION DES RESULTATS 106
CONCLUSION 107
BIBLIOGRAPHIE 107
DISCUSSION 107
Chapter 17. Some Aspects of Storage of Conference Pears 110
1. INTRODUCTION 110
2. MATERIAL, METHODS AND STORAGE CONDITIONS 111
3. RESULTS AND DISCUSSION 111
4. CONCLUSIONS 113
REFERENCES 114
DISCUSSION 114
Chapter 18. Essais sur la conservation du raisin de table cv. «Italia» et cv. «Regina» par le froid 116
a) LE FACTEUR AMBIENCE DE CONSERVATION 117
b) LE FACTEUR IRRIGATION 118
TRAITEMENTS ANTICRYPTOGAMIQUES 119
REFERENCES 121
DISCUSSION 121
Chapter 19. Recherches sur l'aptitude à la congélation de quelques variétés defraises cultivées en R. P. R. 124
BIBLIOGRAPHIE 129
Section III: Fish 130
Chapter 20. The Irreversible Loosening of Bound Water at Very Low Temperatures in Cod Muscle 130
RESULTS 131
DISCUSSION 135
ACKNOWLEDGMENT 135
REFERENCES 135
DISCUSSION 135
Chapter 21. Biophysical Studies on the State of Fish Muscle during Chilling and Cold Storage 138
EXPERIMENTS AND RESULTS 138
CONCLUSION 141
REFERENCES 141
Chapter 22. Dependence of Histological Structure of Frozen Fish Tissue on its Post-Mortem Changes 144
CONCLUSIONS 145
REFERENCES 146
Chapter 23. On the Concentrations of Constituents and Hydrogen Ion in Liquid Portion of Frozen Fish Muscle Juice, with Special Reference to the Protein Denaturation 148
EXPERIMENTAL METHOD 148
RESULTS 149
DISCUSSION 152
REFERENCES 153
Chapter 24. On the Effect of Lipids and Related Substances on the Denaturationof Protein in Frozen Fish Muscle during Storage 154
MATERIALS AND METHODS 154
PREPARATION OF SAMPLES 154
TEST MATERIALS 155
ANALYSIS 155
MEASUREMENT OF LIPASE ACTIVITY OF MUSCLE 155
RESULTS AND DISCUSSION 155
EFFECTS OF FREE FATTY ACID UPON INSOLUBILIZATION OF PROTEIN 155
EFFECTS OF OXIDIZED FAT AND FATTY ACID UPON INSOLUBILIZATION OF PROTEIN 156
EFFECTS OF ALCOHOLS UPON INSOLUBILIZATION OF PROTEIN 157
EFFECTS OF WATER UPON INSOLUBILIZATION OF PROTEIN 157
CONCLUSION 158
REFERENCES 158
Chapter 25. Interconversions of Flavorous Nucleotide Catabolites in Chilled and Frozen Fish 160
EXPERIMENTAL 161
RESULTS 162
DISCUSSION 164
REFERENCES 165
Chapter 26. Organoleptic and Physical Methods to Determine the Texture of Fish 166
1. MATERIAL AND PROCESSING 166
2. METHODS 167
3. RESULTS AND DISCUSSION 170
REFERENCES 172
DISCUSSION 173
Chapter 27. North American Experience in Chilling and Freezing Fish on Board Vessels 174
INTRODUCTION 174
TECHNICAL CONSIDERATIONS 174
ICING 175
REFRIGERATED SEA WATER 176
FREEZING 176
PRESENT COMMERCIAL TRENDS 177
FUTURE DEVELOPMENTS 180
REFERENCES 181
DISCUSSION 183
Section IV: Miscellaneous Questions 186
Chapter 28. Determination du refroidissement des denrées par réfrigération 186
1. INTRODUCTION: OBJET DE L'ÉTUDE 186
2. REVUE RAPIDE DES ÉTUDES ANTÉRIEURES1 ) : 186
3. HYPOTHÈSE DE BASE 187
4. DÉTERMINATION DE TERMES PERMETTANT DE SITUER GRAPHIQUEMENTLES COURBES DE REFROIDISSEMENT 187
5. CAS DU REFROIDISSEMENT D'UN CORPS DANS UN MILIEU A TEMPÉRATURE VARIABLE 188
6. CAS OU LA TEMPÉRATURE INITIALE DU CORPS N'EST PAS HOMOGÈNE 189
7. RELATIONS APPROCHÉES DU REFROIDISSEMENT D'UN CORPS DE FORME QUELCONQUE 190
8. LIMITES D'EMPLOI ET PRÉCISION DES RELATIONS APPROCHÉES 191
9. BILAN THERMIQUE D'UN CORPS ISOLÉ 192
10. REFROIDISSEMENT D'UNE SÉRIE DE CORPS 193
11. BILAN THERMIQUE D'UNE SÉRIE DE CORPS 194
12. COEFFICIENTS DE FORME DE QUELQUES PRODUITS 195
Chapter 29. Determination of Freezing Time with Different Conditions of Heat Exchange at the Body Surface 196
REFERENCES 199
Chapter 30. The Kinetics of Freezing Inactivation of Proteolytic Enzymes of Bacillus subtilis 200
MATERIALS AND METHODS 200
RESULTS AND THEIR ANALYSIS 201
DISCUSSION 205
SUMMARY 206
REFERENCES 206
Chapter 31. Combined Effect of Cold and Vacuum on the Microflora of Products During Cold Storage 208
REFERENCES 212
Chapter 32. Sensory Measurement of Almost Imperceptible Quality Losses in Stored Foods 214
PROFILE METHODS 214
PANEL SELECTION 215
PREPARATION OF SAMPLES 215
ASSESSMENT 215
GRAPHICAL EXPRESSION 215
APPLICATION 216
SUMMARY 217
REFERENCES 217
Chapter 33. Investigations into the Requirements which Frozen Food Packages Have to Meet 218
1. MOISTURE VAPOUR PERMEABILITY 219
2. DRIP-PROOF PACKS 220
DISCUSSION 222
Chapter 34. An Analytical Method on Cryo-Concentration 224
INTRODUCTION 224
TESTING APPARATUS 224
RESULTS 225
CONCLUSION 228
REFERENCES 229
Chapter 35. Quelques aspects technologiques de la fabrication des crèmes glacées 230
1. CONSIDÉRATIONS SUR LA COMPOSITION DU MÉLANGE 230
2. L'INFLUENCE DU PROCESSUS DE FABRICATION 232
BIBLIOGRAPHIE 234
Part II: Commission 5 236
Section I: Cold Stores 238
Chapter 36. Faut-il isoler ou non le sol des locaux réfrigérés? 238
1 — ELEMENTS THEORIQUES 238
2 — APPLICATIONS A LA PRATIQUE 240
REMARQUE 243
CONCLUSIONS 244
BIBLIOGRAPHIE 244
DISCUSSION 244
Chapter 37. Soil Freezing Adjacent to Refrigerated Areas Hazards and Means to Prevent or Alleviate Damage
Chapter 38. Chauffage du sol sous un entrepôt frigorifique 252
1. DESCRIPTION DE L'ENTREPOT 252
2. MOUVEMENTS DU SOL CONSTATÉS 252
3. CAUSE DES MOUVEMENTS 252
4. INVESTIGATIONS THERMODYNAMIQUES DU CAS 252
5. DÉCONGÉLATION DU SOL 253
6. DESCRIPTION DU SYSTÈME DE CHAUFFAGE 253
7. CONTROLE DU FONCTIONNEMENT 253
8. PREMIERS RÉSULTATS 254
9. MODIFICATIONS APPORTÉES AU SYSTÈME DE CHAUFFAGE 254
10. DESCRIPTION DU SYSTÈME DE PROTECTION DES CAROTTES CHAUFFANTES 254
CONCLUSION 255
Chapter 39. Investigations dans le vide sanitaire d'un entrepôt 256
DISCUSSION 259
Chapter 40. Survey of Jacketed Cold Storage Rooms 260
SUMMARY OF COMMENTS RECEIVED 261
CONCLUSIONS 264
ACKNOWLEDGMENT 264
REFERENCES 264
DISCUSSION 265
Chapter 41. Air Flow within Air Curtains to Protect Cold Rooms 268
CALCULATION OF FLOW LINES OF THE PLANE FREE JET 269
CALCULATION OF THE FLOW LINES OF THE DOOR FLOW 270
SUPERPOSITION OF THE FLOW RECORDS 271
EXAMPLES 272
INTERPRETATION OF THE RESULTS 274
FLOW CONDITIONS AT THE INSIDE OF THE JET 275
REFERENCES 276
DISCUSSION 276
Chapter 42. Some Measurements on Air Curtain Efficiency for Cold Rooms 278
INTRODUCTION 278
METHOD OF MEASUREMENT 280
RESULTS 281
CONCLUSION 281
REFERENCES 282
Chapter 43. Etude sur l'efficacité des voiles d'air et des sas isolés 284
I - MOUVEMENTS d'AIR AUX OUVERTURES DE CHAMBRE FROIDE 284
II - VOILES d'AIR 285
III - SAS ISOLE 287
IV - VOILE OU SAS ISOLE 288
CONCLUSION 289
BIBLIOGRAPHIE 289
DISCUSSION 289
Chapter 44. Contrôle et regulation électroniques des températures et des pressions 292
1. TEMPERATURES 292
II. PRESSIONS 294
DISCUSSION 297
Chapter 45. Note sur quelques precisions techniques dans la construction de portes isothermes coulissantes á commande électro-mécanique 298
NOTE SUR QUELQUES PRECISIONS TECHNIQUES DANS LA CONSTRUCTIONDE PORTES ISOTHERMES COULISSANTES A COMMANDE ELECTRO-MECANIQUE 298
DISCUSSION 300
Section II: Cold Stores, Freezers 302
Chapter 46. Calculation of Refrigeration Load for a One Story General PurposeRefrigerated Warehouse 302
PRINCIPAL FACTORS IN THE DESIGN LOAD ARE 303
CALCULATED AND ESTIMATED REFRIGERATION LOADS WERE 304
Chapter 47. Frigorifique à un seul niveau au point de vue d'économie de matériel isolant et des pertes thermiques 308
1. PRÉAMBULE 308
2. SUJET DE COMPARAISON 309
3. DISCUSSION DES COURBES 309
4. CONCLUSION 311
BIBLIOGRAPHIE 311
DISCUSSION 312
Chapter 48. Organisation générale et prix de revient d'un entrepôt frigorifique à un seul niveau 316
I - PRÉAMBULE 316
II - CARACTÉRISTIQUES GÉNÉRALES 316
III - PRIX DE REVIENT 325
IV - CONCLUSION 327
BIBLIOGRAPHIE 328
DISCUSSION 328
Chapter 49. Contribution aux études comparées de transport intérieur et demanutention dans les entrepôts frigorifiques à un seul niveau, et dansceux à plusieurs étages 336
INTRODUCTION 336
ENTREPOTS ET MÉTHODE D'EXAMEN 337
RÉSULTATS OBTENUS 337
GRAPHIQUE 339
CONCLUSIONS 339
SUMMARY OF THE DISCUSSION (PAPERS V-5 + V-25) 340
Chapter 50. Développement de deux types d'entrepôts frigorifiques en Yougoslavie 342
1. FRAIS DE CONSTRUCTION 344
FRAIS D'EXPLOITATION 344
REFERENCES 345
Chapter 51. Etude sur les conditions de congélation en tunnel de différentes denrées 348
I. VIANDES DE BOEUF EN QUARTIERS 348
II. LEGUMES EN MOULES METALLIQUES 354
BIBLIOGRAPHIE 355
DISCUSSION 355
Chapter 52. Continuous Air Blast Freezing System Developed in Japan for Freezing Soya Bean Curd Gel and Hardening Soft Ice Cream 358
1. PREFACE 358
2. FREEZING EQUIPMENT FOR THE KOYA TOFU MANUFACTURING 359
3. FREEZING EQUIPMENT FOR THE SOFT ICE CREAM HARDENING 360
4. SPECIFICATION OF THE TUNNEL FREEZER 363
DISCUSSION 364
Chapter 53. The Use of Reflective Insulation in Blast Freezing Tunnels in Australia 366
1. CONSTRUCTION 366
2. EXPERIMENTAL RESULTS 367
ACKNOWLEDGEMENT 370
REFERENCES 370
Chapter 54. Contribution à l'étude de la congélation rapide (ou surgélation)Congélateur à plaques - Azote liquide 372
I. STATION DE SURGELATION (Finistère) 372
IL UTILISATION DE L'AZOTE LIQUIDE 375
BIBLIOGRAPHIE 376
DISCUSSION 376
Chapter 55. Etude des conditions de congélation par contact des produits alimentaires et l'introduction du contrôle direct du processus de fabrication 378
REFERENCES 382
Section III: Deodorizotion Cold Stores for Fruits and Vegetables
Chapter 56. Notes préliminaires à un rapport de synthèse sur la désodorisationet la désinfection des chambres d'entrepôts frigorifiques 384
A. METHODES CONTINUES, NON ABSOLUES, OU A TENDANCE AUTOMATIQUE 385
B. METHODES DISCONTINUES (EXHAUSTIVES) 386
DISCUSSION 387
Chapter 57. Air Purification in Storage Rooms 390
1. THE FUNGAL CONTAMINATION AND SOME EFFECTS OF AIR PURIFICATION 390
2. THE EFFICIENCY OF AIR PURIFICATION ON RETARDING FUNGALGROWTH OF ESTABLISHED COLONIES 391
3. AIR RENEWAL AND ODOR ELIMINATION 392
4. RETARDING THE RIPENING OF FRUITS IN STORAGE 392
Chapter 58. La désinfection et la désodorisation des salles froides des entrepôts frigorifiques 394
DÉSINFECTION 394
DÉSODORISATION 395
EXEMPLES PRATIQUES 396
CONCLUSION 396
Chapter 59. Expériences sur l'entreposage dans une chambre froide de denrées,les unes émettant, et les autres absorbant des odeurs. Influence de latempérature des chambres froides sur leur désodorisation 398
ANTÉCÉDANTS ET DÉVELOPPEMENT DE L'EXPÉRIENCE 398
INFLUENCE DE LA TEMPÉRATURE DES CHAMBRES FROIDES SUR LADÉSODORISATION 401
BIBLIOGRAPHIE 404
Chapter 60. The Ventilation of Cold Stores 406
Chapter 61. Temperature, Air Movement, and Moisture Loss in Fresh Fruit and Vegetable Storages 412
NOMENCLATURE 412
INTRODUCTION 413
DERIVATION OF EQUATIONS 413
CALCULATION OF RESULTS 415
RESULTS 417
DISCUSSION 418
ACKNOWLEDGMENT 419
APPENDIX 419
REFERENCES 420
Chapter 62. Costs and Losses in the Refrigerated Storage of Fruits 422
1. COSTS OF STORAGE 422
2. THE LOSSES DURING STORAGE 424
DISCUSSION 425
Chapter 63. Humidity Control in Fruit Cooling and Storage 428
IMPORTANCE OF HUMIDITY CONTROL 428
REDUCED CONDENSATION 428
ADDED EVAPORATION 429
QUANTITY OF SPRAY NEEDED 431
LOCATION OF SPRAY NOZZLES 431
DETAILS OF SRAY SYSTEMS 432
REFERENCES 432
Chapter 64. Une forme simple de chambre étanche 434
RESUME 439
DISCUSSION 439
Chapter 65. Ventilation of Containers for Small Fruit to Facilitate Cooling 442
RESULTS 443
Chapter 66. Carbon Dioxide Scrubbers in Controlled Atmosphere Storage for Horticultural Products 448
REFERENCES 450
DISCUSSION 451
Chapter 67. Etude de synthèse sur les stations fruitières 452
INTRODUCTION 452
1. DEFINITIONS ET GENERALITES 452
2. CONCEPTION 453
3. CONSTRUCTION 454
4. EXPLOITATION 455
CONCLUSIONS 455
DISCUSSION 455
Section IV: Freezers, Miscellaneous Questions 458
Chapter 68. Influence de l'isolation sur l'hygrométrie des chambres de conservation de viandes fraîches 458
Chapter 69. Un système simple d'entreposage et conservation du poisson par congélation ou réfrigération 462
REFERENCES 464
DISCUSSION 464
Chapter 70. La conservation par le froid des semences à l'état sec 466
INTRODUCTION 466
PHYSIOLOGIE DES SEMENCES A L'ETAT SEC 466
HUMIDITÉ 467
TEMPÉRATURE 468
OXYGÈNE 468
CONSERVATION SOUS RÉGIME DE FROID 469
RÉFÉRENCES 469
Chapter 71. Activités complémentaires des entrepôts frigorifiques: surgélation des fruits, légumes et plats cuisinés 472
a) USINES DE CONSERVES 475
b) ENTREPÔTS FRIGORIFIQUES 475
c) COOPÉRATION DES USINES DE CONSERVES ET DES ENTREPÔTS FRIGORIFIQUES 476
EXPÉRIENCES HONGROISES DE SURGÉLATION EXÉCUTÉE DANS DESENTREPÔTS FRIGORIFIQUES 477
Chapter 72. Les activités annexes des entrepôts frigorifiques — Considérationséconomiques sur la base des expériences polonaises 480
I. INTRODUCTION 480
II. EFFETS ÉCONOMIQUES DES ACTIVITÉS DE PRODUCTION ANNEXESDES ENTREPOTS FRIGORIFIQUES POLYVALENTS 482
III. PROBLÈMES CONCERNANT LES ACTIVITÉS DE PRODUCTIONANNEXES DES ENTREPOTS FRIGORIFIQUES 485
IV. CONCLUSIONS 486
DISCUSSION 486
Chapter 73. Cold Storage of Perishable Foods in Israel 488
REFERENCES 492
DISCUSSION 492
Chapter 74. Harmonisation des méthodes pour l'exploitation des entrepôts frigorifiquesindustriels en Europe 494
Chapter 75. Ice Generator for Continuous Production of Formed Ice Cubes 498
CONCLUSIONS 502
Chapter 76. Electrical Analog Measurement of Temperature-Distribution andEnergy Consumption in an Artificial Ice-Rink 504
INTRODUCTION 504
SHORT DESCRIPTION OF THE ARTIFICIAL ICE-RINK AT AMSTERDAM 504
DISCUSSION OF THE APPLIED METHOD 504
MEASURING RESULTS 505
CONCLUSION 509
REFERENCES 509
Chapter 77. Peculiarities of Heat Transfer in Panel Cooling Systems and Conditionsfor their Rational Application 510
Part III: Sub-Commission 6-A 516
Section I: Technical Advances in Air-Conditioning 518
Chapter 78. Centralized Control of Air Conditioning 518
DISCUSSION 522
Chapter 79. Condensate Collection as a Measuring Technique for Studying the Cooling Capacity of Air-Conditioning Units 524
INTRODUCTION 524
TEST APPARATUS 524
TEST PROCEDURE 525
COMPUTATIONS AND TEST RESULTS*) 525
DISCUSSION AND CONCLUSIONS 528
REFERENCES 528
DISCUSSION 529
Chapter 80. Etude des apports calorifiques au travers des baies vitrées 530
INTRODUCTION 530
RAPPEL SOMMAIRE DE QUELQUES DONNEES ESSENTIELLES SUR LERAYONNEMENT SOLAIRE 530
INTERCEPTION DU RAYONNEMENT SOLAIRE PAR UN VITRAGE 533
ROLE DES PROTECTIONS DANS L'INTERCEPTION DU RAYONNEMENT SOLAIRE 534
COMPARAISON DES «PROPRIETES OPTIQUES» DE BAIES COMPOSEESD'UNE MEME PROTECTION ASSOCIEE A UN VITRAGE SIMPLE OU A U NVITRAGE DOUBLE 536
EQUILIBRE THERMIQUE DU VITRAGE ET DU DISPOSITIF DE PROTECTION 538
APPORTS CALORIFIQUES PAR ECHAUFFEMENT 542
RESULTATS DES CALCULS 543
LEGENDE 544
CONCLUSIONS 545
DISCUSSION 546
Chapter 81. Procédés permettant de diminuer les apports de chaleur extérieursdans les bâtiments, particulièrement en climat chaud et sec 548
I - LES PAROIS CREUSES A CIRCULATION D'AIR 548
II - PAROIS A EVAPORATION INTERIEURE 551
RESUME 551
DISCUSSION 552
Chapter 82. Le conditionnement de Pair au service de l'architecture 554
DISCUSSION 555
Chapter 83. Current and Future Technical Advances in Equipment and Methodsfor Commercial Air Conditioning 556
PREVIOUS COMMERCIAL BUILDING SYSTEMS 558
NEW IMPROVED SYSTEMS 558
FUTURE EQUIPMENT 561
REFERENCES 562
DISCUSSION 562
Chapter 84. Air Cooled Ceilings for Heat Absorption (Calsorption Ceilings) 564
BASIC DESCRIPTION 564
EXCESS RADIATION THROWS ROOM TEMPERATURE CONDITION OFF BALANCE 565
AIR COOLED CEILINGS IS ONE ANSWER TO EXCESS GLAZING OR HIGH SURFACE TEMPERATURES 565
THE HUMAN BODY MOSTLY PREFERS RADIATION TO CONVECTION 567
WHERE CAN COOLED CEILINGS BE APPLIED WITH ADVANTAGE? 567
DISPLAY ROOMS 567
OFFICES - INTERNAL 568
OFFICES - EXTERNAL 568
HOSPITALS, OPERATING THEATRES 568
HOSPITALS, RECOVERY ROOMS 569
CALSORPTION CEILINGS ALLOW A REDUCTION OF NORMAL VENTILATIONAND OF TOTAL HEAT LOAD 569
MARINE APPLICATIONS 569
SPECIAL APPLICATIONS 569
A HELP TO DARING ARCHITECTS AND ENGINEERS 569
DISCUSSION 569
Chapter 85. Air Conditioning of the Bull Ring Centre Birmingham, England 572
AIR CONDITIONING DESIGN 573
Chapter 86. Conditionnement de l'air avec la méthode à trois conduites 576
CONDITIONS THERMOHYGROMÉTRIQUES DES TROIS MASSES D'AIR 576
DIMENSIONS DES GAINES D'AIR 578
PRÉPARATION DES MASSES D'AIR A MÉLANGER 578
ÉTÉ 578
HIVER 579
SAISONS INTERMÉDIAIRES 579
RÉGULATION 580
DISCUSSION 581
Section II: Equipment for Air-Conditioning 582
Chapter 87. On Cooling Air in Surface Air Coolers 582
REFERENCES 585
Chapter 88. Essais expérimentaux sur les evaporateurs à ailettes 586
DESCRIPTION DE L'INSTALLATION 586
EMPLOI DU DIAGRAMME t-x 587
CONDITIONS EXPÉRIMENTAUX 587
RÉSULTATS 588
CONCLUSIONS 592
NOTATIONS 592
BIBLIOGRAPHIE 592
DISCUSSION 593
Chapter 89. Analysis of Energy Use of Gas Turbine Applied to Air Conditioning 594
INTRODUCTION 594
CHARACTERISTICS OF THE GAS TURBINE 594
THREE ALTERNATIVE SCHEMES CONSIDERED 595
COMPARATIVE FUEL RATES 597
COMBINATION EFFICIENCY 598
CONVERSION OF FUEL RATES TO ANNUAL LOAD DURATION CURVES 598
CONCURRENT PERCENT LOAD AND HOURS OF OPERATION 598
EVALUATION OF ANNUAL ENERGY COST 599
CONCLUSION 600
DISCUSSION 601
Chapter 90. La centrale thermodynamique de la Maison de la Radio de Paris 602
1 - PARTICULARITES DU BILAN THERMIQUE: SIMULTANEITE & EQUILIBREDES BESOINS DE FROID ET DE CHALEUR
2 - PRINCIPE DE FONCTIONNEMENT DE LA CENTRALE THERMODY-NAMIQUE 602
3 - REALISATION PRATIQUE DU DISPOSITIF 603
4 - AUTOMATISME 603
5 - POSSIBILITES D'AUTRES APPLICATIONS 608
DISCUSSION 609
Chapter 91. Premiers resultats d'exploitation d'une installation de conditionnement d'air á Paris 612
INTRODUCTION 612
I. L'IMMEUBLE ETUDIE-LES CARACTERISTIQUES-SON INSTALLATIONDE CONDITIONNEMENT D'AIR 612
II. EXPLOITATION ANNEE 1961 617
III. CONCLUSION 621
DISCUSSION 621
Section III: Air-Conditioning - Control of Coils and Systems 624
Chapter 92. Occupancy and Cooling/Heating Load Analysis for Heat Pumps 624
OCCUPANCY AND THE WINTER/SUMMER LOAD RATIO 624
SUCTION AND CONDENSING TEMPERATURES IN WINTER AND SUMMER 625
THE COMPRESSOR SUCTION VOLUME 628
SYMBOLS 628
SUFFIXES 628
REFERENCES 628
Chapter 93. The Performance of Air and Ground Source Heat Pumps in a Northern Climate 630
INTRODUCTION 630
DESIGN AND OPERATION 631
MEASUREMENTS 631
TEST RESULTS 632
COMPARISON OF THE HEAT SOURCES 636
COMPETITION WITH OTHER METHODS OF HEATING 636
CONCLUSIONS 637
ACKNOWLEDGEMENT 637
REFERENCES 637
DISCUSSION 637
Chapter 94. Distribution of Air in a Heating or Cooling Coil Placed Immediatelyafter a Fan of a Smaller Discharge Area than the Face of the Coil 640
Chapter 95. Exploitation du rayonnement des corps sur l'espace pour obtenir degrands abaissements de temperature 644
BIBLIOGRAPHIE 650
DISCUSSION 650
Part IV: Sub-Commission 6-B 652
Section I: Application of Low Temperatures to Gases 654
Chapter 96. Low-Temperature Separation of Gases in the Technology of Nuclear Reactors 654
DISCUSSION 660
Chapter 97. Regenerator Process for Decomposition of Coke Oven Gas 662
DISCUSSION 666
Chapter 98. Low Temperature Scrubbing for the Treatment of Crack Gases 668
1) LOW TEMPERATURE SCRUBBING PROCESS FOR THE RECOVERY OF ACETYLENE 670
2) RECTISOL NITROGEN WASH PROCESS FOR THE RECOVERY OF AMMONIA SYNTHESIS GAS 675
DISCUSSION 683
Chapter 99. Adsorption at Low Temperatures 684
REFERENCES 689
DISCUSSION 689
Section II: Miscellaneous Questions 692
Chapter 100. Low-Temperature Absorption Refrigeration Systems in Chemical Process Engineering 692
LOW-TEMPERATURE AMMONIA ABSORPTION REFRIGERATION SYSTEMS 693
ABSORPTION REFRIGERATION SYSTEMS FOR EVAPORATING TEMPERATURES DOWN TO ABOUT —120° C 697
CASCADE ARRANGEMENT OF ABSORPTION REFRIGERATION SYSTEMS 702
REFERENCES 702
DISCUSSION 703
Chapter 101. Refrigerating Plants with Oilfree Compressors in the Chemical Industry 706
1. REFRIGERATING PLANTS WITH CLOSED SYSTEM 706
2. REFRIGERATING PLANTS WITH OPEN SYSTEM 709
3. FEATURES OF THE DRY-PISTON COMPRESSORS FOR CORROSIVE GASES 709
REFERENCES 710
DISCUSSION 711
Chapter 102. Desalting Sea Water by Refrigeration Processes 712
FLASH EVAPORATION METHOD 713
SECONDARY REFRIGERANT METHOD 714
CONTROLLED CRYSTAL GROWTH METHOD 714
CONCLUSIONS 715
REFERENCES 715
DISCUSSION 716
Chapter 103. L'exploitation industrielle du paraxylène à l'aide d'un procédé d'élaboration à basses températures 718
Chapter 104. A Thermoelectric Heat Exchanger for Producing Hypothermia 726
FLUID COOLING BY THERMOELECTRIC COOLING UNIT 726
DESIGN OF A THERMOELECTRIC HEAT EXCHANGER FOR CLINICAL USE 727
ELECTRICAL CIRCUIT FOR THE THERMOELECTRIC COOLING UNITS 728
CONCLUSION 728
ACKNOWLEDGMENTS 729
DISCUSSION 729
Chapter 105. Freezing Treatment of Radioactive Slurry 730
GENERAL REMARKS ON RADIOACTIVE WASTE 730
NOTE 731
ADVANTAGES OF THIS DESIGN 732
DISADVANTAGES OF THIS DESIGN ARE 732
DISCUSSION 732
Part V: Sub-Commission 6-C 734
Section I: Freeze-Drying —Theory and Industrial Development 736
Chapter 106. Food Freeze-Drying and the Refrigeration Industry 736
DISCUSSION 742
Chapter 107. Constante diélectrique et teneur en eau des produits lyophilises 744
I RAPPELS THEORIQUES 744
II PRINCIPE DES MESURES 745
III RESULTATS EXPERIMENTAUX 745
IV DISCUSSION 748
BIBLIOGRAPHIE 749
DISCUSSION 749
Chapter 108. Freeze Drying and Packaging under Protective Gas 750
REFERENCES 753
Chapter 109. Some Observations on Mass Transfer During the Freeze Drying Process 754
THEORETICAL CONSIDERATIONS REGARDING SUBLIMATION AND CONDENSATION 755
INFLUENCE OF THE DIMENSIONS OF THE PIPE CONNECTING THESUBLIMATION CHAMBER AND THE CONDENSER 757
WATER VAPOUR TRANSFER THROUGH POROUS SUBSTANCES 758
SPECIAL PROBLEMS CONCERNING THE CONDENSATION 759
THE INFLUENCE OF NON-CONDENSIBLE GASES 759
CONCLUDING REMARKS 759
REFERENCES 760
DISCUSSION 760
Chapter 110. Experience with the Use of Dielectric Heating for Freeze-Drying Foods 762
1. DIFFERENT METHODS OF APPLYING HEAT TO MATERIAL 762
2. DESCRIPTION OF THE TEST BENCH 763
3. PRINCIPAL DATA OF THE EXPERIMENTAL BENCH 764
4. EXPERIMENTAL WORK AND RESULTS 765
5. CONCLUSION 768
REFERENCES 768
Chapter 111. Heat Transmission in Freeze Drying Materials 770
HEAT TRANSFER OUTSIDE THE MATERIAL 770
HEAT TRANSFER INSIDE THE MATERIAL 771
CONCLUSIONS 774
SUMMARY 775
REFERENCES 775
DISCUSSION 776
Chapter 112. Mesure de l'humidité résiduelle des produits desséchés et en particulierdes produits lyophilisés par la méthode de la tension de vapeur d'eauà l'équilibre 778
I - RAPPEL THÉORIQUE 778
II - APPAREILLAGE 779
III - RÉSULTATS EXPÉRIMENTAUX 780
IV - CONCLUSION ET DISCUSSION 782
BIBLIOGRAPHIE 782
DISCUSSION 782
Chapter 113. Low Temperature Conservation of Tissues for Subsequent Use in Plastic Surgery 784
Section II: Freeze-Drying — Medical and Biological Application 790
Chapter 114. Experimental Research in Freeze-Drying 790
Chapter 115. The Preservation of Blood by Rapid Freezing and Thawing: Present Status and Physical Factors Involved 794
BIBLIOGRAPHY 801
DISCUSSION 801
Chapter 116. Frozen Blood Transfusions: Use of Dimethylsulfoxide and its Removalafter Thawing by Dilution with Reversible Agglomeration of the Cells 804
SUMMARY 809
REFERENCES 809
DISCUSSION 809
Chapter 117. The Problem of the Effect of Intracellular Ice on Hemolysis 810
1. MATERIALS AND METHODS 810
2. RESULTS 812
3. DISCUSSION 814
REFERENCES 814
DISCUSSION 814
Chapter 118. Effect of Recrystallization upon the Velocity of Freeze-Drying 816
1. MATERIAL AND METHODS 816
2. RESULTS 818
3. DISCUSSION 820
REFERENCES 821
RELATED LITERATURE 821
DISCUSSION 821
Chapter 119. Preservation of Rabbit Corneal Tissue at —79° C 826
REFERENCES 827
Chapter 120. Study of Some Fundamental Factors Affecting the Survival of MicroorganismsDuring and After Freeze-Drying 828
ADDENDUM 837
REFERENCES 837
Chapter 121. Quality and Manufacture of Freeze-Dried Fruit Nectars 840
DISCUSSION 841
SUMMARY 843
Chapter 122. The Vitrification Theory and the Preservation of Living Matter in theFrozen and in the Freeze-Dried State 844
1. STRUCTURE OF RAPIDLY FROZEN AQUEOUS SYSTEMS 844
2. STRUCTURE OF RAPIDLY FROZEN AND FREEZE-DRIED AQUEOUS SYSTEMS 849
CONCLUSION ON THE VITRIFICATION THEORY 850
REFERENCES 850
DISCUSSION 850
Chapter 123. Freeze-Drying of Human Erythrocytes 852
REFERENCE 854
Chapter 124. Residual Moisture Content and Viability of Freeze-Dried Cells 856
INTRODUCTION 856
MATERIALS AND METHODS 856
RESULTS 857
REFERENCES 857
DISCUSSION 858

Produkt-Details

• Erscheint lt. Verlag: 12.5.2014
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Physik / Astronomie ► Thermodynamik
• Themenwelt: Technik ► Bauwesen
• ISBN-10: 1-4832-2361-2 / 1483223612
• ISBN-13: 978-1-4832-2361-2 / 9781483223612