Dòng Nội dung
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Air conditioning and refrigeration engineering / Frank Kreith, Shan K. Wang, Paul Norton
Boca Raton, FL : Taylor and Francis, an imprint of CRC Press, 2019
284 pages. : illustrations, tabl., graph ; 26 cm.
Ký hiệu phân loại (DDC): 697.93
An air conditioning system consists of components and equipment arranged in sequential order to control and maintain an indoor environment. The goal is to provide a healthy and comfortable climate with acceptable air quality while being energy efficient and cost effective. Air Conditioning and Refrigeration Engineering covers all types of systems from institutional and commercial to residential. The book supplies the basics of design, from selecting the optimum system and equipment to preparing the drawings and specifications. It discusses the four phases of preparing a project: gathering information, developing alternatives, evaluating alternatives, and selling the best solution. In addition, the author breaks down the responsibilities of the engineer, design documents, computer aided design, and government codes and standards. Air Conditioning and Refrigeration Engineering provides you with an easy reference to all aspects of the topic. This resource addresses the most current areas of interest, such as computer-aided design and drafting, desiccant air conditioning and energy conservation. It is a thorough and convenient guide to air conditioning and refrigeration engineering.
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2
Operations in food refrigeration / Rodolfo H Mascheroni (editor)
Boca Raton, FL : CRC Press, 2016
xviii, 383 pages. : illustrations ; 25 cm.
Ký hiệu phân loại (DDC): 664
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity of the equipment, and reduced operation costs. Operations in Food Refrigeration explores the fundamental issues involved in heat and mass transfer in food refrigeration and examines aspects of other operations applied to chilled or frozen foods.
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