Course: Refrigeration and Air-Conditioning(ME 331)

Spring Semester- 2020

Instructor: Shahzad Yousaf

Course Designation Core

Credit 3
No. of Sessions/Week 2
Total Session Duration 3 hrs

Lecture slides prepared by:- Dr Abdul Waheed Badar

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 Course Contents

Part - I: Refrigeration
S.No. Description

1. Introduction to Refrigeration and Review of Fundamentals

2. Vapor Compression Refrigeration Cycle

3. Multi-pressure Systems

4. Air Cycle Refrigeration System

5. Absorption Refrigeration Systems and Chillers

6. Refrigerants

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 Course: Refrigeration and Air Conditioning (ME 331)
Recommended Books:
 Refrigeration & Air-Conditioning by Wilbert F. Stoecker / Jerold W. Jones
 PRINCIPLES of REFRIGERATION by ROY J. DOSSAT.
 Thermodynamics: An Engineering Approach by Yunus A. Cengel, Michael A. Boles, 5th Ed
/ 8th Ed.
 Refrigeration & Air-Conditioning by RK Rajput
 Refrigeration & Air-Conditioning by RS Khurmi
 Refrigeration and Air Conditioning Technology by William C. Whitman, William M.
Johnson, John A. Tomczyk, Eugene Silberstein

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 Probable Grading Policy

1. Quizzes 15 %

2. Sessional Exam # 1 15 %
Subject to Change
3. Sessional Exam # 2 15 %

4. Projects/Presentations 05 %

5. Final Exam 50 %

Total 100 %

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 Introduction

Refrigeration History

 One of the greatest concerns of mankind has been Preservation of Foods like various meats and
vegetables

 Storage in Caves where the temperature remained lower than the outside air

 The First Methods of Cooling Foods consisted of either placing the foods in vessels immersed in
Streams of Cool Water or storing them in holes in the ground

 Natural Ice: Melting of the ice absorbs some of the heat of the foods and reduces the temperature

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 Introduction

Refrigeration History
 Manufactured Ice: Beginning of the 19th century, ice boxes were
used in England

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 Introduction

Refrigeration History

 1910: Mechanical Domestic Refrigeration was first appeared

 By 1918: Kelvinator produced the first Automatic Refrigerator for the American market

o 1918-1920: 67 machines were sold

o Now over 10 Million units are sold each year

 1928: First of the Sealed Automatic Refrigeration units was introduced by General Electric

 1927: Automatic Refrigeration Units, for the comfort cooling as a part of air-conditioning were
appeared

 1940: All domestic units were of the sealed type.

 From late 1930’s, Air-conditioning of Automobiles has also grown rapidly.

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 Introduction

Refrigeration History

 Starting in the 1960s, Home Air Conditioning Market experienced tremendous growth

 By 1990, the Automobile Air-conditioner became as standard as the automatic transmission

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 Introduction

How cold preserves food

 Spoiling of food is actually the growth of bacteria in the food.

 Cold or low temperature slows up the growth of these bacteria and prevent foods from spoil.

 Slow freezing of the food results in the formation of large crystals which ruptures the food tissue.

 Fast freezing at very low temperatures (0 to -15 oF) forms small crystals and the food tissues are not
injured.

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 Introduction

How cold preserves food

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 Introduction

Application of
Refrigeration

Preservation and Special Industrial Air

Ice Making
transportation of Processes Conditioning
perishables

Chemicals manufacturing,
Petroleum Refineries, paper
and pulp industries etc.
Cold Store, Refrigerated
Transport, Domestic
refrigerators and Freezers

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 Introduction

Refrigeration
 Process of reducing and maintaining the temperature of space or substance below the temperature of
the surroundings

 A continuous process of extraction of heat from a body whose temperature is already below its
surrounding temperature.

 Process of removing heat from a place where it is not wanted and transferring that heat to a place
where it makes little or no difference

Air-Conditioning

 Treatment of air so as to simultaneously control its Temperature, Moisture Content, Cleanliness, Odor
and Circulation, as required by occupants, a process, or products in the space .

 Process that heats, cools, cleans, and circulates air and control its moisture content on a continuous
basis.

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 Introduction

Important Definitions/Concepts
Heat

 Heat is a form of energy

o flows from a warmer to a cooler substance

o associated with the motion of atoms or molecules
o capable of being transmitted through solid by Conduction,
through fluid media by Convection,
and through empty space by Radiation

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 Introduction

Important Definitions/Concepts
Modes of Heat Transfer

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 Introduction

Important Definitions/Concepts
Modes of Heat Transfer

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 Introduction

Important Definitions/Concepts
Sensible Heat

 Heat which causes a change in temperature of a substance, either

o By adding heat temp is raised OR

o By removing heat temp is lowered

Latent (Hidden) Heat

 Heat which brings about a change in state/phase with no change in temperature

o Solids become liquids, liquids become gas

o changes of state occur at the same temperature and Pressure combinations for any given
substance

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 Introduction

Important Definitions/Concepts
Latent (Hidden) Heat—contd--
DE → 2257 kJ/kg Water → Steam Latent Heat of Vaporization
ED → 2257 kJ/kg Steam → Water Latent Heat of Condensation

BC → 335 kJ/kg

Ice → Water

Latent Heat of Fusion D E

CB → 335 kJ/kg
B C
Water → Ice
A
Latent Heat of
Solidification

 Two latent heats for each substance, solidMechanical

to liquid (Melting and Freezing)
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and liquid to gaseous (Vaporizing and condensing)
 Introduction

Important Definitions/Concepts
Application / Significance of Latent Heat of Evaporation

 When a substance passes from a liquid to a vapor its ability to absorb heat is very high
 It takes five times as much energy (heat) to boil water than it takes to warm it up from 0 to 100 C,
o

(i.e. 418 kj/kg vs 2257 kj/kg)

 Having sweat Evaporate Off our skin is so helpful in keeping us cool

Absorption of heat by changing a liquid to a vapor, and discharge of that heat by

condensing the vapor is the keystone to the whole Mechanical Refrigeration Process

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 Introduction

Important Definitions/Concepts
Saturation temperature

 Temperature at which a fluid will change its state from liquid to vapor or conversely from vapor to
liquid

 If pressure is low, the saturation temperature is low. If pressure is high, saturation temperature is high

Brine Water

 Salt,
sodium chloride de NaCI), or calcium chloride (CaCl 2), added to water, raises the boiling
temperature

 It also lowers the temperature at which it will freeze

 To get the lower temperature required in some instances, ice and salt mixtures are used → which
may melt at -18 oC

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 Introduction

Important Definitions/Concepts
Enthalpy

 Measure of the Heat Content of a substance

 all the heat in one pound or one kg of a substance calculated form an accepted reference temperature
of for example 32 oF or 0 oC
o For Water, 0 enthalpy is at 0 oC and 100 kPa
o For Refrigerants, - 40 oC and 100 kPa
o For air, 25 oC and 100 kPa
H = M × sp. Heat × ΔT

 Specific enthalpy is enthalpy per unit mass, h = H/M

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 Introduction

Important Definitions/Concepts
Cryogenics

 Creating and using temperatures in the range of 115 K down to 0 K (or -157 oC down to -273 oC).
Applications:

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 Introduction

Important Definitions/Concepts

Cryogenic
Range

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 Introduction to Refrigeration

Refrigeration Process

 Heat that leaks into the refrigerator from any source must be removed by
the refrigerator’s Heat-Pumping Mechanism

 Heat has to be pumped from the cool, 2°C interior of the

refrigerator to the warmer, 22°C air in the room

 Power is required for pumping heat up the temperature scale from a

2°C box temperature to a 22°C room temperature

 Refrigeration concepts utilized in the Residential Air Conditioner are

the same as those in the Household Refrigerator

o Heatleaks into the House just as heat leaks into the Refrigerated
Compartments in the refrigerator

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 Introduction to Refrigeration

Temperature and Pressure Relationship

 Temperature at which a liquid boils is not
constant, but varies with the pressure

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 Introduction to Refrigeration

Temperature and Pressure Relationship

 When the pressure in the jar reaches the pressure that

corresponds to the boiling point of water at 70°F (21
o
C), the water will start to boil and vaporize.

⇒ Boiling Point of water can be changed and controlled by controlling the

vapor pressure above the water
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 Introduction to Refrigeration

Temperature and Pressure Relationship

 By lowering the pressure in a jar to 0.122 psia will cause the water to boil at 5 C
o

 By circulating this water boiling at 5 o

C through a cooling coil and passing the room air over it, would
absorb heat from room air

As air is giving up heat to the coil, the air

leaving the coil is cold

5oC
Water used in this way is called a Refrigerant

Refrigerant is a substance that can be changed

readily to a vapor by boiling it and then changed 24oC 13oC
to a liquid by condensing it

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 Introduction

Window Air-Conditioner

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Mechanical Refrigerator

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 Introduction

Mechanical Refrigerator

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 Introduction

Refrigerant

 Working substance used in a refrigeration system to produce cold

Refrigeration Effect

 Quantity of heat which unit mass of refrigerant absorbs from the refrigeration
space is known as the refrigeration effect

Units of Refrigeration Capacity

 Rate at which heat is removed from the refrigeration space.

o rated in kJ/s, or Btu/h or in terms of ice melting equivalent

o kilowatt (kW)
o tons of refrigeration (TR)
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 Introduction

Units of refrigeration capacity

Tons of Refrigeration

 Refrigerating System having a capacity of one ton is the one that has a cooling capacity equivalent to the
melting of one ton of ice in 24 hours.

 If 288,000 Btu are required to make one ton of ice

288000Btu / 24 hr = 12000 BTU/hr, to make 1 ton of ice in one day.
o 1 ton refrigeration = 200 Btu/min = 3.517 kJ/s = 3.517 kW = 4.713 HP

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 Introduction

Example 1

The performance test of an air conditioning unit rated as 140.7kW (40 TR) seems to be indicating poor
cooling. The test on the heat rejection to atmosphere in its condenser shows the following:
Cooling water flow rate: 4 kg/s
Water temperature: in 30 oC, Out: 40 oC
Power input to motor 48 kW (95% efficiency)
Calculate actual refrigerating capacity of the unit.

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Example 2

200 kg of ice at – 10 oC is placed in a bunker to cool some vegetables. 24 hours later the ice has melted
into water at 5 oC. What is the average rate of cooling in kJ/hr and TR provided by the ice? Assume
Specific heat of ice, Cp,i = 1.94 kJ/kg oC

Specific heat of water, Cp,w = 4.1868 kJ/kg oC

Latent heat of fusion of ice at 0oC, L = 335 kJ/kg.

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 Quiz 1 (for Sec A) Time: 6 min

List the parameters that distinguishes refrigeration from an air conditioning process, also
Draw a schematic diagram of a window type AC unit.

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