Course: Refrigeration and Air-Conditioning(ME 331)

Spring Semester- 2014

Instructor: Dr. Abdul Waheed Badar
Course Designation

Core

Credit

No. of Sessions/Week

Total Session Duration

3 hrs

Mechanical Engineering Dept. CEME NUST

Course: Refrigeration and Air Conditioning (ME 331)

Recommended Books:
Refrigeration & Air-Conditioning by Wilbert F. Stoecker / Jerold W.
Jones

Air Conditioning Principles and Systems by Edward G. Pita

Refrigeration & Air-Conditioning by RC Arora
Modern Refrigeration & Air-Conditioning by Althouse, Turnquist,
and Bracciano
Refrigeration and Air Conditioning Technology by William C.
Engineering Dept. CEME NUST
2
Whitman, William M.Mechanical
Johnson,
John A. Tomczyk, Eugene Silberstein

Course Contents
S.No.

Description

1.

Introduction to Refrigeration and Review of Fundamentals

2.

Vapor Compression Cycle

3.

Multi-pressure Systems

4.

Air Cycle Refrigeration System

5.

Absorption Refrigeration System

6.

Refrigerants

7.

Psychrometry

8.

Air Conditioning Systems

9.

Heating and Cooling Load Calculations

10.

Fluid Flow in Piping and Ducts

11.

Fans and Air Distribution

Mechanical Engineering Dept. CEME NUST

Probable Grading Policy

1. Quizzes

10 %

2. Sessional Exam # 1

15 %
Subject to Change

3. Sessional Exam # 2

15 %

4. Projects/Presentations

10 %

5. Final Exam

50 %

Total

100 %

Mechanical Engineering Dept. CEME NUST

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

Refrigeration was first employed by the Romans, Greeks, and Egyptians.

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

Mechanical Engineering Dept. CEME NUST

Introduction
Refrigeration History

Manufactured Ice: Beginning of the 19th

century, ice boxes were used in England

At about the same time, some improvements in the

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construction of household refrigerators are made.

Mechanical Engineering Dept. CEME NUST

Introduction
Refrigeration History

1910: Mechanical Domestic Refrigeration was first appeared

By 1918: Kelvinator produced the first Automatic Refrigerator

for the

American market

o
o

1918-1920: 67 machines were sold

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 airconditioning were appeared

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

From late 1930s, 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

Mechanical Engineering Dept. CEME NUST

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. .

Mechanical Engineering Dept. CEME NUST

Introduction
How cold preserves food

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Introduction

Application of
Refrigeration

Ice Making

Preservation and
transportation of
perishables

Special
Industrial
Processes

Air
Conditioning

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
Relation between Refrigeration and Air Conditioning

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Introduction
Important Definitions/Concepts
Heat

Heat is a form of energy

o
o
o

flows from a warmer to a cooler substance

associated with the motion of atoms or
molecules
capable of being transmitted through solid and
fluid media 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
o

By adding heat
By removing heat

temp is raised OR
temp is lowered

Latent (Hidden) Heat

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

temperature

o
o

Solids become liquids, liquids become gas

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) Heatcontd-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

CB 335 kJ/kg
B

Water Ice

A
Latent Heat of
Solidification

Two latent heats for each substance, solid to liquid (Melting and Freezing)
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and liquid to gaseous (Vaporizing
and condensing)

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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 oC, (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

Mechanical Engineering Dept. CEME NUST

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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.

saturation temperature is high

If pressure is high,

Brine Water

Salt, sodium chloride de NaCI), or calcium chloride (CaCl2), added to water,

raises the temperature at which the water will boil

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

Mechanical Engineering Dept. CEME NUST

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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
o
o

For Water, 0 enthalpy is at 0 oC and 100 kPa

For Refrigerants, - 40 oC and 100 kPa
For air, 25 oC and 100 kPa

H = M sp. Heat t

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

Cryogenics

Creating and using temperatures in the range of 115 K down to 0 K (or -157
oC

down to -273 oC).

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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 refrigerators
Heat-Pumping Mechanism
Heat has to be pumped from the cool, 2C
interior of the refrigerator to the warmer,
22C air in the room
Power is required for pumping heat up the
temperature scale from a 2C box temperature
to a 22C room temperature
Refrigeration concepts utilized in the Residential
Air Conditioner are the same as those in the
Household Refrigerator

Heat leaks 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

Mechanical Engineering Dept. CEME NUST

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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 70F (21 oC), 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
Mechanical Engineering Dept. CEME NUST

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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 5oC

By circulating this water boiling at 5oC 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
24oC

13oC

Refrigerant is a substance that

can be changed readily to a vapor
by boiling it and then changed to a
liquid by condensing it
Mechanical Engineering Dept. CEME NUST

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Introduction
Mechanical Refrigerator
Evaporator

Condenser
Cabnit

1.5oC, 2bar
Referigerant
Control
Room Temp.
(22 oC)

Insulation

Compressor

Refrigerator
Temp (2 oC)

Liquid
Refrigerant
Receiver
(E.g R-12)
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Introduction
Mechanical Refrigerator

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Introduction
Window Air-Conditioner
13oC

38oC

66oC
10oC
-7oC
30oC

24oC

38oC
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Introduction
Window Air-Conditioner

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Introduction
Refrigerant

Working substance used in a refrigeration system to produce cold

Refrigeration Effect

The 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
o
o

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

kilowatt (kW)
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.

1 ton refrigeration = 200 Btu/min = 3.517 kJ/s = 3.517 kW = 4.713 HP

Mechanical Engineering Dept. CEME NUST

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Introduction
Example
A refrigeration system produces 40 kg/hr of ice at 0oC from water at 25oC.
Find the refrigeration effect per hour and TR. Take latent heat of solidification
of water at 0oC as 335 kJ/kg and specific heat of water 4.19 kJ/kg oC.
Example
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.
Mechanical Engineering Dept. CEME NUST

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