Trabalho de Ar Condicionado

MONASH UNIVERSITY
CHE2162:
Air Conditioning Lab
Report
Group 16
Thomas Parker, Laura De Rango, Arthur Parreira Silva Medeiros and
Yasiru Karunaratne
Laura, Tom, Arthur and Yasiru
Contents
1.
Executive Summary:................................................................3
2.
Introduction:...........................................................................3
2.1.
Background Information...........................................................3
2.2.
Theory....................................................................................3
2.3.
Scope and Motivation for study................................................3
3.
Aims:......................................................................................4
4.
Experimental Work:.................................................................4
4.1.
Experimental Apparatus...........................................................4
4.1.1
HDL Software..........................................................................5
4.1.2
Thermocouples........................................................................5
4.1.3
Fan.........................................................................................5
4.1.4
Humidification System.............................................................5
4.1.5
Pre-heaters and Re-heaters......................................................6
4.1.6
Cooling System........................................................................6
4.1.7
Air Differential Pressure...........................................................7
4.1.8
Exhaust and Volume Controller.................................................8
4.2
Experimental Procedure...........................................................8
4.2.1
Safety [Monash University, AC Lab Manual 2014]......................8
4.2.2
Procedure...............................................................................9
5.
Results:...................................................................................9
6.
Mass and Energy Balance Calculations:...................................12
6.1.
In-duct Coefficient Calculation:...............................................12
6.2.
Mass Balance Calculations:.....................................................13
6.2.1. Human Comfort Condition......................................................13

6.2.2. Maturing Cheese Condition.....................................................15
6.3.
Energy Balance Calculations:..................................................16
6.3.1. Human Condition:..................................................................16

6.3.2. Maturing Cheese:...................................................................16
7.
Discussion:............................................................................17
7.1.
Achievement of Aim:..............................................................17
7.2.
Mass Balance Calculations:.....................................................17
7.3 Energy Balance Calculations:.......................................................18

8.
Conclusion:............................................................................19
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9.
References............................................................................19
10.
Appendix...............................................................................21
1. Executive Summary:
2. Introduction:
2.1. Background Information
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Air conditioning is used to control and regulate many aspects of a local
atmosphere in order
to hold the ideal conditions constant for a particular
purpose. These conditions range from the temperature of the room to the
humidity, as well as the air circulation speed. The techniques used for
controlling these conditions are able to be altered to maintain
conditions for a
wide range of purposes.
2.2. Theory
The mechanism of an air conditioner is similar to that of a refrigerator,

with the most significant difference being the air conditioner relies on the
walls of a house or system to keep the heat locked in [1].The air
conditioning process relies on the condensation and evaporation of a
special chemical (refrigerant) to cool natural air and moderate its
temperature. These changes of phase processes occurring in the
refrigerant, cause a gain/loss of energy from or to the air as it passes
through the ducts and closed cycle. This process forms the underlying
principles of air conditioning [1].
In this experiment numerous control switches are turned on/off in order to
achieve a specified temperature and humidity at a specific location
(Thermocouple 8/7: wet and dry bulb respectively). The first component of
the cycle that could be altered was the fan speed, which dictates the
speed at which the air is sucked into the system. To increase/decrease the
humidity level there are 3 boilers available to be turned on or off. To
increase the temperature of the humidified air, are two pre-heaters
present which may be turned on if necessary. Next are two re-heaters
available after the evaporator, to heat the cooled air. The last component
that can be turned on/off is the compressor, which condenses the water in
humidified air and cools the air.
To assist in reaching the objectives of this practical the Psychrometric
chart is utilized. This requires a wet and dry bulb temperature, and from
this the relative humidity and mass of water per mass of dry air can be
determined.
2.3. Scope and Motivation for study

There are many factors that affect the ideal conditions for a certain
process in a local atmosphere. However, the scope of this research is
limited to studying the effect on the following variables.
The wet bulb temperature

The dry bulb temperature
Enthalpy of the system
Relative humidity of the system.
These four variables were chosen as each of them impact where the
system lies on the Psychrometric chart and whether or not it lies in the
specified ideal range.
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Altering just one of any of the variables can completely change the
characteristics of the environment.
Looking at the Psychrometric Chart, if dry bulb temperature is held constant,
we see that increasing the relative humidity of the system increases the wet
bulb temperature. We can also see by looking at this chart that decreasing
the relative humidity also decreases the wet bulb temperature. If the air is
saturated (100% relative humidity), the dry and wet bulb temperatures are
equal (textbook). It is the relationship between these factors and how they
can be controlled to produce an environment that is required for a particular
purpose that will be studied in this experiment.
3. Aims:
The aim of this laboratory was to achieve two specific steady state operation
conditions.
The first of these aims were to achieve a steady temperature between 20 and
25C and relative humidity of 40-50% to be suited to the purpose of human
comfort. For this system, the recycle rate of air was set to 75%.
The second of these aims was again, to achieve a steady temperature but
this time between 10 and 15C and relative humidity of 70-80% to be suitable
for the purpose of maturing cheese. For this system, the recycle rate of air
was set to 25%.
4. Experimental Work:
4.1. Experimental Apparatus
Figure 1. Illustrates a schematic of the experimental apparatus
4 | Page

Figure 1: Schematic diagram of the air-conditioning system (Department of Chemical
Engineering, Monash University, 2014).
4.1.1 HDL Software

Software provided by P.A. Hilton Ltd is responsible for the whole acquisition
of data for the experiment. For instance, it records the temperature
assessed by each thermocouple, the mass flow rate of the refrigerant
component, as well as the differential pressure in the fresh air inlet.
Furthermore, this HDL software make possible to visualize which heaters
and boilers are switched on and off.
4.1.2 Thermocouples
A series of twelve duplex thermocouples (number 2 in the diagram) are
installed throughout the air conditioning system in order to measure air
temperature. These instruments are placed in pairs so that the dry and
wet bulb temperature can be measured in a certain point of the system.
Based on these values, other intensive properties of the air can be
determined by the Psychrometric chart. The temperature of the cooling
system is also measured by 3 other duplex thermocouples. During the
experiment, temperature of each sensor is recorded in the HDL software
for latter analysis.
4.1.3 Fan
The fan (depicted as number 9 in the diagram) is installed right after the
first two thermocouples and it sucks the fresh and recycle air to the air
conditioning system. The fan speed can be increased or decreased in the
experiment by a device located on the left side of panel control Figure 2.
Figure 2: Control panel (Courtesy: Monash University).
4.1.4 Humidification System

After the fan, air entering the system can be humidified by injection of
steam (number 3 in the diagram). For this purpose, fresh water is
collected in a tank (15), located below the control panel. This water can
be heated by three boilers and vapour is generated by this process. During
5 | Page

the experiment, each boiler is switched on and off in the control panel. The
electrical resistance, as well as the power of each boiler is shown in Table
1.
Table 1: Power and electrical resistance of boilers.
Boiler, Lower
Boiler, Upper
Boiler
Power
2 kW
2kW
1 kW
Resistance
25.2
24.6
57.8
4.1.5 Pre-heaters and Re-heaters

Four heaters each half placed before and after the cooling system can
be operated in the control panel to warm the system. These instruments
convert electrical energy into thermal energy, based on the fact that
current travels through resistive systems, creating what is called the Joule
effect. The electrical resistance, as well as the power of each heater is
shown in Table 2.
Table 2: Power and electrical resistance of each heater.
1st Pre-heater
2nd Pre-heater
1st Re-heater
2nd Re-heater
Power
1 kW
1 kW
1 kW
1 kW
Resistance
47.3
46.8
47.4
47.9
4.1.6 Cooling System

The cooling system is broadly used to decrease air temperature to a
desired thermal condition. For this purpose, a refrigerant component
named R134a or 1,1,2-tetrafluoroethane removes heat from air. This
component is subjected to what is called a refrigeration cycle (Hundy,
Trott, & Welch, 2008): R134a is at liquid state and goes through an
evaporator (number 5 in the diagram) to remove heat from air. As a
result, the refrigerant vaporizes and is sent to a compressor (24). The
superheated vapour that leaves the compressor travels through a
condenser (25) and it is converted back to liquid state. This liquid passes
through a valve (12) and it is suddenly expanded, causing a drop in its
temperature. This process can be represented by Figure 3.
6 | Page
Figure 3: Refrigeration cycle with pressure and enthalpy values for R134a [3].
The refrigerant flow rate can be visualized by a rotameter (28), installed

on the right side of the control panel. R134a mass flow rate is also
recorded in HDL software.
Furthermore, three pressure gauges (similar to illustrated by Figure 4) to
monitor the pressure of the refrigerant through the system. These
instruments are installed after the evaporator (number 11 in the
diagram) at the condenser
inlet (27) and outlet (29).
Figure 4: Pressure gauge [4]
4.1.7 Air Differential Pressure

Fresh air enters through an orifice plate - number 1 in the diagram. One
inclined manometer (14) and its corresponding transducer are placed at
this section in order to measure the differential pressure of air flowing into
the system. The differential pressure of return air (7) is also measured
by an inclined manometer similar to Figure 5
.
7 | Page

Figure 5: Inclined manometer (Courtesy: Monash University).
4.1.8 Exhaust and Volume Controller

Air leaves the system through an exhaust (number 41 in the diagram)
placed at the bottom of the equipment (Figure 6). The flow rate of
exhausted air is mainly determined by a volume controller (number 42
in the diagram), which is installed on the left side of the exhaust. This
device determines the percentage of air (in volume) that is recycled to the
system.
Figure 6: Volume controller and exhaust (Courtesy: Monash University).
4.2 Experimental Procedure

4.2.1 Safety [2]
Icing at Evaporator
If the air flow rate is too low, the refrigerant is capable to decrease
temperature in the evaporator so that ice can be formed on the tubes. If
these conditions persist, more ice formed might block the passage of air
through the system. Therefore, it is advisable to keep air flow rate high
enough or turn on the pre-heaters.
High Pressure Cut-out
The compressor (cooling system) is automatically turned off if the
condenser pressure is higher than 1800 kN/m 2 gauge. This system is restarted after the pressure drops to 1200-1400 kN/m 2 gauge.
High Temperature Cut-out (In Duct)
If air temperature close to pre-heaters or re-heaters exceeds 55C, power
to all heaters (including boilers) is turned off by the action of thermostats.
The fan continues working to help cool the system. After air temperature
decreases, power to the heaters is re-supplied.
High Temperature Cut-Out (Steam Generator)
If water is not supplied to the tank of humidification system and the
boilers are eventually turned on, thermostats will switch of the power
8 | Page

supply to these heaters. This cut-out occurs to avoid a dangerous situation
by overheating the electrical resistances.
It is highly advisable to check if water is being regularly supplied to the
tank so this emergency is not repeated, as it may cause the failure of the
heaters.
4.2.2 Procedure
Before beginning the experiment, the wet bulb reservoir must be filled to
the level mark. The manometer fluid must also be ensured to be topped
up and checked that the level of this fluid is zero before the system is
turned on. The water supply to the water must be turned on to the boiler
and then the main switch to the system must be turned on. All the eight
switched on the control panel must be turned off at the beginning of the
experiment. The water must be visible in the sight glass of the steam
generator water heaters.
After these above steps have been carried out the HDL software must be
loaded and calibrated. The steps of calibration can be found in the AC lab
manual.
In order to obtain an environment suitable to our objectives the fan speed
can be increased or decreased, and the eight switches on the control
panel can be turned on and off in different combinations in order to try
and obtain the steady state temperatures desired.
5. Results:
Table 3: Data obtained for Initial Steady State, Human Comfort and Maturing Cheese
Conditions
Atmospheric Pressure: 1026.3 hPa [5]

Initial
A Air at Fan Inlet
B
After Preheat &

Steam Injection
After Cooling &

Dehumidification
D After Reheating
E Return Air
F Fresh Air Intake
Dry
Wet
Dry
Wet
Dry
Wet
Dry
Wet
Dry
Wet
Dry
T1
T2
T3
T4
T5
T6
T7
T8
T9
T10
T11
C
C
C
C
C
C
C
C
C
C
C
18.39
12.28
18.90
13.07
18.62
12.29
18.63
12.19
18.63
12.51
18.45
Human
Comfort
19.79
14.77
20.75
16.64
13.10
11.90
20.06
14.85
19.90
14.99
19.68
Maturi
ng
Cheese
17.04
11.85
33.65
20.92
14.00
11.41
14.61
11.97
15.60
12.36
17.39
9 | Page

Wet
Evaporator Outlet
Condensor Inlet
Condensor Outlet
Evaporator Outlet Pressure
Condensor Inlet Pressure
Condensor Outlet Pressure
Duct Differential Pressure
Fresh Air Intake Differential
Pressure
Fan Supply Voltage
Time Interval
R134a Mass Flow Rate
T12
T13
T14
T15
P1
P2
P3
Ze
Zf
Vf
x
m(ref)
C
C
C
C
kN/m2
kN/m2
kN/m2
mmH2
0
mmH2
0
V AC
s
g/s
17.26
18.13
18.30
18.21
448.54
450.69
435.21
15.92
5.52
66.71
34.32
150.62
830.79
826.34
12.05
4.89
67.90
34.45
93.25
673.75
820.37
3.77
11.72
3.10
0.15
141.28
30
1.03
0.19
249.60
30
13.49
2.01
140.90
30
13.08
Table 4: Final achieved Relative Humidity values for each steady state condition
After
Reheati
ng
Dry
T7
Wet
T8
Relative Humidity
C
C
%
Human
Comfort
20.06
14.85
57.4
Maturing
Cheese
14.61
11.97
73.8
Table 5: Mass Fraction of Water at each point in AC unit. [6]
Human Comfort
Maturing
Cheese
xA
kg H20/kg
0.00834118
0.00646579
xB
kg H20/kg
0.01004249
0.01015575
xC
kg H20/kg
0.00811163
0.00727226
xD
kg H20/kg
0.00831675
0.00757182
The values for the water mass fraction are found using the dry and wet bulb
temperatures at each point. However this is given in the psychrometric chart as
kg H20 per kg of dry air, so this value is converted to an overall mass fraction
and entered into the table above as kg H20/kg.
Example for point A, Human Comfort:
Using T1 = 19.79 and T2 = 14.77, the mass fraction of water is found to be
0.00841134 kg H20/kg DA, therefore:
10 | P a g e
H2 0
DA
H 0
kg
x A=
=0.00834118 kg 2
0.00841134 kg H 2 0+ 1kg DA
kg
0.00841134 kg
Table 6 : Total Mass Flow Rates in kg/s
Human Comfort
Condition (kg/s)
A
B
C
D
E
F
**Note:
these
should
as no
added or
from the
between
and E.
Maturing Cheese
Condition (kg/s)
0.02912
0.02917
*0.02911
*0.02894
0.007419
0.02814
0.02824
*0.02816
*0.01499
0.02439
Water in
5.004 x 10-5
10.16 x 10-5
Water Out
5.677 x 10-5
7.879 x 10-5
Total
Water
Difference
0.673 x 10-5
removed from
system
2.281 x 10-5
ideally
values
be equal
mass is
removed
system
points D
added to system
The values for enthalpy from the psychrometric chart are given in kJ/kg of
dry air. Hence, to find the total amount of energy of the stream at any
point it if first necessary to convert the mass flow rate of the dry air,
minus the water content, at these points.
H A =H A
( kgkJDA )m ( kgs )( 1x)
Example: Point A, Human comfort:.
H A =41.24
( kgkJDA )0.02912 ( kgs )(1x)
1.1910 kJ /s
All values for the total energy brought in by the mass of the air flow are
tabulated below:
Table 7: Enthalpy of the streams at points A D
A
B
(kJ/s)
Human Comfort
Maturing Cheese kJ/s
kJ/s
1.191008507
0.940049702
1.346112654
1.680351107
11 | P a g e

C
0.976737788
0.911235285
1.196706735
1.680351107
0.13390704
0.15191652
Water in
Table 8: Total Energy Balance for Human Comfort Condition
ENERGY IN
ENERGY OUT
Additional
components
Enthalpy IN
Enthalpy OUT
AB
1.191008507
B C
1.346112654 Evaporator
0.976737788
C D
0.976737788 1kW Reheater
1.196706735
Fan: 0.220 kW
1.346112654
Table 9: Total Energy Balance for Maturing Cheese Condition
ENERGY IN
Enthalpy IN
ENERGY OUT
Additional components
Fan: 140 kW
Reheater: 1kW
A B
0.940049702
B C
C D
1.680351107 evaporator
0.911235285 -
Enthalpy OUT
1.680351107
0.911235285
1.680351107
Table 10: Final Report of Water addition and Heating/Cooling Duty required for each
steady state condition
Human Condition
Total cooling
Load (kW)
Total Water
Difference
(kg/s)
Maturing Cheese
0.1494
0.0402
0.673 x 10-5
removed from
system
2.281 x 10-5
added to
system
6. Mass and Energy Balance Calculations:

6.1. In-duct Coefficient Calculation:
It is given that the mass flow of the fresh feed stream of air, at point F, can
be calculated at any time using the equation:
12 | P a g e
mF =0.0157
Z
V^
Where Z is the differential pressure (obtained from AC unit output data)

,and V is the specific volume (obtained from psychometric chart using the
dry and wet bulb temperatures at points F).
For the initial steady state condition, from table 1.1 this is evaluated as:
m F =0.0157
3.772521
=0.03325 kg /s
0.84096
Assuming that the initial condition was completely at a steady state and
no recycling of the air occurred, it is clear from Figure __ that, due to the
conservation of mass, the mass flows at point E and F are equal, ie
mF =mE
0.03325
kg
Z
=c f
^
s
V
Where Cf is the unknown induct coefficient at point E. This can be

calculated as seen below:
0.03325=c f
0.15359
0.83444
c f =0.07751
Now the mass flow rates can be calculated at points E and F at any time
using the equations
mF =0.0157
Z
V^
and
mE =0.007751
Z
^
V
Where Z is the differential pressure (obtained from AC unit output data)

,and V is the specific volume (obtained from psychometric chart using the
dry and wet bulb temperatures at points E and F respectively).
6.2. Mass Balance Calculations:
13 | P a g e
Water out
Water in
Recycle stream
Fresh Air intake

Exhaust
Figure 7: Schematic diagram of AC Unit with A to F labelled for future reference.
6.2.1.
Human Comfort Condition
To find the mass of water added and removed from the system by the
boiler and condenser respectively, it is first necessary to find the mass
flow rates at points F and E of Figure 7.
14 | P a g e
mF =0.0157
0.0157
Z
V^
mE =0.007751
0.19
0.84174
0.007751
0.007419 kg/ s
Z
^
V
11.72
0.84084
0.02894 kg /s
The AC unit was set so that 75% of the air flowing at point E was recycled:
m A=mF +0.75 m E
0.007419+0.75( 0.02894 )
0. 02912kg /s
A B
Water component balance
w ,=x B mB
x A m A +m
w ,=m B
m A + m
Overall mass balance
Where xA = 0.008341, xB= 0.010042 and mA = 0.02912 kg/s
w ,=0.010042 mB
0.0083410.02912+m
w ,=mB
0.02912+m
Solving simultaneously yields
w ,=0.0000500356 kg /s
m
mB =0.02917 kg / s
B C
x B mB=mw, out +x C mC
mB =mw ,out +m C
Where xB = 0.010042, xC= 0.0081116 and mB =0.02917 kg/s
0.0100420.02917=m w , out + 0.0081116 m C
0.02917=mw ,out +mC

15 | P a g e

mw ,out =0.0000567703 kg/ s

mC =0.0291132 kg /s
C D E
No mass is added or removed to the system between points C D E so
ideally the mass flow between these points should be equal. However, it
was originally found that the mass flow at point E was 0.02894 kg/s so it is
clear that poor data collection has led to inconsistencies. For the purposes
of the energy balance calculations, the mass flow rate at point D was
considered the same as the previous point C.
6.2.2.
Maturing Cheese Condition
The same steps (as explained in detail above) are now used to calculate
the mass flow of water added and removed from the system by the boiler
and condenser respectively for the Maturing Cheese condition.
mF =0.0157
0.0157
Z
V^
mE =0.007751
2.01
0.83096
Z
^
V
0.007751
0.02439 kg/ s
3.10
0.82718
0.01499 kg/ s
In this case, the AC unit was set so that 25% of the air flowing at point E
was recycled:
m A=mF +0.25 m E
0.02439+0.250.01499
0. 0281375 kg/ s
A B
w ,=x B mB
x A m A +m
16 | P a g e
w ,=m B
m A + m
Where xA = 0.006465791, xB= 0.010042 and mA = 0.0281375 kg/s
w ,=0.010042 mB
0.0064657910.0281375+ m
w ,=mB
0.0281375+m
w ,=0.000101646 kg /s
m
mB =0.0282391kg /s
B C
x B mB=mw, out +x C mC
mB =mw ,out +m C
Where xB = 0.010155752, xC= 0.007272257and mB =0.0282391 kg/s
0.0100420.0282391=mw ,out +0.007272257 mC
0.0282391=mw , out + mC
mw ,out =0.000078788 kg/ s
mC =0.0281603 kg / s
C D E
ideally the mass flow between these points should be equal. However, it
was originally found that the mass flow at point E was 0.01499 kg/s so it is
clear that poor data collection has led to inconsistencies. For the purposes
of the energy balance calculations, the mass flow rate at point D was
considered the same as the previous point C.
6.3. Energy Balance Calculations:

6.3.1.
Human Condition:
A B
mB H B m A H Amw H w =QW
s
1.3461.1910.1339=0+0.220
0.0211 0.220
B C
17 | P a g e
mC H C mB H B +m w H w =Qevap
0.97671.3461+ ( 5.677 105 ) H w =Qevap
Qevap =0.3694 kW
C D
mD H DmC H C =Qreheater
1.19670.9767=Qreheater
=0.2200 kW
Qreheater
Total Cooling:
Qreheater +Q evap=0.22000.3694 kW
6.3.2.
0.1494 kW
Maturing Cheese:
A B
mB H B m A H A mw H w =QW
s
1.68040.94000.1519=Q0.140
=0.729 kW
Qheater
B C
mC H C mB H B=Qevap
mD H D mC H C =QW S
0.91121.6804=Q evap
1.68040.9112=0
Qevap =0.7692 kW C D
0.7692 kW 0 Total
Cooling:
Qheater +Qevap =0.7290.7692kW
0.0402kW
7. Discussion:
7.1. Achievement of Aim:
The main objective of the experiment was to condition the air to a
specific steady state temperature and humidity range, for two cases;
human comfort and maturing cheese.
For human comfort the temperature and relative humidity range required
was 20-25 C and 40-50% respectively. We achieved a steady state
temperature of approximately 20.06C and a relative humidity of 57.4%,
which is acceptable for temperature however higher than what was
required with respect to humidity. To lower the humidity the boiler needed
to be turned off, however turning it off would completely eliminate the
presence of generated humidity in the air. Another method of reducing
humidity was decreasing the wet-bulb temperature. To decrease the wet
18 | P a g e

bulb temperature the pre-heaters and re-heaters were turned off. This
significantly decreased the temperature of the system outside of the
desired range. The compressor was turned on to reduce the temperature
of the system, with the pre-heater turned on however this proved to be
ineffective due to the compressor working to condense the water in the air
rather than cooling the air itself. The use of pre-heaters and re-heaters
proved to create large oscillations in temperature, which deviated to a
great extent from the range that was required.
For maturing cheese condition the required temperature and relative
humidity range was 10-15C and 70-80% respectively. The steady state
temperature attained was 14.61C and the relative humidity was 73.8%.
Both conditions were within the chosen range. One boiler was not enough
to produce the desired relative humidity, however when two boilers were
operating too much water was being produced, significantly increasing the
humidity. The compressor was not used because of its unpredictability, in
particular when there was more than one boiler operating. When this was
the case, the compressor was working to condense the excess water, in
preference to dropping the temperature as was required.
7.2.
Mass Balance Calculations:

ideally the mass flow between these points should be equal. However, in
both the human comfort and Maturing Cheese Condition, the mass flows
at C and E were found to differ.
The mass at point E was calculated from the induct coefficient formula and
hence the only variable here was the assumption that the data from the
initial condition was entirely at a steady state and the mass flows at point
F and E for the initial condition were the same. However, this may not
have been the case and hence all future calculations, based on the induct
coefficient value, would be incorrect.
Alternatively, if it was assumed that the induct coefficient at E was
calculated correctly, then problems will have arisen from the data
collection of the dry and wet bulb temperatures at points A, B and C. This
is probable, as throughout the experiment there were issues with the wetbulbs drying out and giving incorrect temperature values.
In fact, the inability to verify that mass was conserved throughout the
system is likely to have been combination of both factors. For the
purposes of the energy balances, it was assumed that the mass flow at
point D was equal to the calculated value at C, rather than E.
7.3 Energy Balance Calculations:

Due to the inability to verify many results, the approach for each of
the energy balances between A to D is outlined below. Although the
heaters were known to produce 1kW of heat, these values were
19 | P a g e
assumed to be unknown and solved for in the energy balances in

section 6 on the assumption that the enthalpy values of the air
stream were correct at each of the points.
A-B: The fan voltage was converted from volts to RMS Watts using
the chart from the CHE2162 AC Laboratory Manual. It was assumed
that the steam added to the system due to the boiler was saturated
at 100C and atmospheric pressure, and steam tables (using the
same reference state as the psychrometric chart, of liquid water at
0C) gave a specific enthalpy value of 2676 kJ/kg. This was
incorporated into the energy balance, and the conservation of
energy could not be verified, perhaps because heat is being lost to
the environment, but most likely because the issues with the mass
flow calculation has been carried through to give incorrect values.
A similar approach was used for the Cheese maturation condition,
however with the additional energy component from the 1kW
reheater. In this case, assuming conservation of energy gave a
reheater wattage of 0.729 kW, an overall efficiency of 72.9% was
determined.
B-C: Between points B and C, the energy taken out of the system by
the condensation of water was neglected. This is because the mass
of the condensing water was minimal, and also because the
enthalpy of liquid water is minor. Note that, in comparison, the
enthalpy of the saturation steam was incorporated into part A-B as
steam has a much higher enthalpy value than that of liquid water.
For the human comfort and maturation of cheese condition, the
evaporator removed 0.3694 kW and 0.729kW of energy respectively.
C-D: For the human comfort maturation condition, a 1kW re-heater
added energy to the system. Assuming the enthalpy values of the
air were correct at points C and D, it was found that the difference in
these values was only 0.22 kW. It seems that either a large portion
of the energy was lost to the environment, or the heater did not
provide the total 1kW of energy that it was supposed to, operating
at an efficiency of 22%.
For the cheese maturation condition, there were no additional
energy components between points C and D so ideally the total
enthalpy of the air at these points should be equal. However, this
was not found to be the case, and this is most likely due to the
residual heat of the heater which was turned on previously when
attempting to achieve a steady state human comfort condition.
20 | P a g e
8. Conclusion:
Only one of the two major aims of this laboratory task, to achieve appropriate
steady states for a Human Comfort and Maturing Cheese condition, were
achieved in this laboratory.
As seen in Table 4, for the Human Comfort condition, the final steady state
had a dry bulb temperature 20.06C which was in the desired range of 2025C, however the conditions were too humid, with 57.4% relative humidity.
In comparison, the steady state aim for the maturing cheese condition was
achieved, with both the temperature (14.61C) and relative humidity (73.8%)
being in the desired ranges of 10-15C and 70-80% respectively.
Finally, Table 10 reports the final water difference and heating and cooling
duty required for each steady state. A total of 0.673x10 -5 kg/s of water was
removed from the system to achieve human comfort condition from the initial
steady state. In comparison 2.285x10-5 kg/s of water was added to the system
to achieve the more humid maturing cheese condition, giving a total
difference of an extra 2.958 kg/s between the human and cheese maturation
states.
In both cases, the evaporator removed more heat than the heaters provided,
with the human comfort and maturing cheese condition having overall cooling
loads of 0.1494 and 0.0402 kW respectively.
9. References
[1] How Stuff Works, How Air Conditioners Work [Online]. Viewed 19
September 2014. Available: http://home.howstuffworks.com/ac.htm
[2] CHE2162: Air Conditioning Laboratory Manual, Monash University 2014
[3] Hundy G. F., Trott, A. R., Welch, T. Refrigeration and air-conditioning 4 th
Edition. 2008. Butterworth Heinemann
[4] Micro Brand Pressure Gauges. [2013 online]. Viewed 19 September 2014.
Available: http://trade.indiamart.com/details.mp?offer=4698153212
[5] Bureau of Meteorology, Moorabbin Victoria September [Online]. Viewed
13 September 2014. Available:
http://www.bom.gov.au/climate/dwo/IDCJDW3052.latest.shtml
[6] The Sugar Engineers, Psychrometric Calculations. [Online]. Viewed 20
September 2014. Available: http://www.sugartech.co.za/psychro/index.php
21 | P a g e
22 | P a g e
10.
Appendix
Table 11: Compiled Stream Data used for Energy balances
E
F
Water
In
Water
Out
Human
Comfort
0.02912
0.008341
18
41.24404
14
0.02917
Maturing
Cheese
0.02814
0.0064657
91
33.623575
8
0.02824
0.010042
49
46.61529
35
0.02911
0.0101557
52
60.113010
8
0.02816
0.008111
63
33.82774
02
*0.02911
0.008316
75
41.45458
31
0.0072722
57
32.596255
9
*0.02911
0.0075718
2
33.985673
4
total mass flow
mA
kg/s
water mass
fraction
xA
kg H20/kg
specific
enthalpy
kJ/kG DA
total mass flow
mB
kg/s
water mass
fraction
xB
kg H20/kg
specific
enthalpy
kJ/kG DA
total mass flow
mC
kg/s
water mass
fraction
xC
kg H20/kg
specific
enthalpy
kJ/kG DA
total mass flow
mD
kg/s
water mass
fraction
xD
kg H20/kg
specific
enthalpy
kJ/kG DA
Return Air
total mass flow
mE
kg/s
0.02894
0.01499
Fresh Feed
total mass flow
mF
kg/s
0.007419
0.02439
due to boiler
total mass flow
mw,in
kg/s
5.004 x
10-5
10.16 x
10-5
due to
condenser
total mass flow
kg/s
5.677 x
10-5
7.879 x
10-5
Air at Fan Inlet
After Preheat
& Steam
Injection
After Cooling
&
Dehumidificati
on
After
Reheating
mw,o
ut
*Note: For the purposes of the energy balances, it was assumed that the mass
flow at point D was equal to the calculated value at C, rather than E. See the
Mass Balance discussion for more details.
23 | P a g e

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MONASH UNIVERSITY

Laura, Tom, Arthur and Yasiru

Scope and Motivation for study................................................3

Pre-heaters and Re-heaters......................................................6

Air Differential Pressure...........................................................7

Exhaust and Volume Controller.................................................8

Safety [Monash University, AC Lab Manual 2014]......................8

Mass and Energy Balance Calculations:...................................12

In-duct Coefficient Calculation:...............................................12

Mass Balance Calculations:.....................................................13

6.2.1. Human Comfort Condition......................................................13

Energy Balance Calculations:..................................................16

6.3.1. Human Condition:..................................................................16

Mass Balance Calculations:.....................................................17

7.3 Energy Balance Calculations:.......................................................18

Laura, Tom, Arthur and Yasiru

Laura, Tom, Arthur and Yasiru

The mechanism of an air conditioner is similar to that of a refrigerator,

2.3. Scope and Motivation for study

The wet bulb temperature

Laura, Tom, Arthur and Yasiru

Laura, Tom, Arthur and Yasiru

4.1.1 HDL Software

Figure 2: Control panel (Courtesy: Monash University).

4.1.4 Humidification System

Laura, Tom, Arthur and Yasiru

Table 1: Power and electrical resistance of boilers.

4.1.5 Pre-heaters and Re-heaters

4.1.6 Cooling System

Laura, Tom, Arthur and Yasiru

The refrigerant flow rate can be visualized by a rotameter (28), installed

Figure 4: Pressure gauge [4]

4.1.7 Air Differential Pressure

Laura, Tom, Arthur and Yasiru

4.1.8 Exhaust and Volume Controller

Figure 6: Volume controller and exhaust (Courtesy: Monash University).

4.2 Experimental Procedure

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Atmospheric Pressure: 1026.3 hPa [5]

After Preheat &

After Cooling &

Laura, Tom, Arthur and Yasiru

Table 5: Mass Fraction of Water at each point in AC unit. [6]

Laura, Tom, Arthur and Yasiru

Table 6 : Total Mass Flow Rates in kg/s

( kgkJDA )m ( kgs )( 1x)

Example: Point A, Human comfort:.

( kgkJDA )0.02912 ( kgs )(1x)

Laura, Tom, Arthur and Yasiru

Table 8: Total Energy Balance for Human Comfort Condition

0.976737788 1kW Reheater

Table 9: Total Energy Balance for Maturing Cheese Condition

6. Mass and Energy Balance Calculations:

Laura, Tom, Arthur and Yasiru

Where Z is the differential pressure (obtained from AC unit output data)

Where Cf is the unknown induct coefficient at point E. This can be

Where Z is the differential pressure (obtained from AC unit output data)

6.2. Mass Balance Calculations:

Fresh Air intake

Figure 7: Schematic diagram of AC Unit with A to F labelled for future reference.

Human Comfort Condition

Laura, Tom, Arthur and Yasiru