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KuTenk 2000 - SHVA254402-ASHRAE Handbook—Refrigeration, Inch-Pound Edition

 


 

by American Society of Heating, Refrigerating and Air-Conditioning Engineers, Inc. 

2006 (703 pages)

ISBN:9781931862868

Covering the refrigeration equipment and systems for applications other than human comfort, this book includes information on cooling, freezing and storing food; industrial applications of refrigeration, and low-temperature refrigeration.

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Table of Contents

2006 ASHRAE Handbook—Refrigeration, Inch-Pound Edition

ASHRAE Technical Committees, Task Groups, and Technical Resource Groups

ASHRAE Research—Improving the Quality of Life

Preface

Refrigeration System Practices

Chapter 1

-

Liquid Overfeed Systems

Chapter 2

-

System Practices for Halocarbon Refrigerants

Chapter 3

-

System Practices for Ammonia and Carbon Dioxide Refrigerants

Chapter 4

-

Secondary Coolants in Refrigeration Systems

Chapter 5

-

Refrigerant System Chemistry

Chapter 6

-

Control of Moisture and Other Contaminants in Refrigerant Systems

Chapter 7

-

Lubricants in Refrigerant Systems

Chapter 8

-

Refrigerant Containment, Recovery, Recycling, and Reclamation

Food Storage and Equipment

Chapter 9

-

Thermal Properties of Foods

Chapter 10

-

Cooling and Freezing Times of Foods

Chapter 11

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Commodity Storage Requirements

Chapter 12

-

Food Microbiology and Refrigeration

Chapter 13

-

Refrigeration Load

Chapter 14

-

Refrigerated-Facility Design

Chapter 15

-

Methods of Precooling Fruits, Vegetables, and Cut Flowers

Food Refrigeration

Chapter 16

-

Industrial Food-Freezing Systems

Chapter 17

-

Meat Products

Chapter 18

-

Poultry Products

Chapter 19

-

Fishery Products

Chapter 20

-

Dairy Products

Chapter 21

-

Eggs and Egg Products

Chapter 22

-

Deciduous Tree and Vine Fruit

Chapter 23

-

Citrus Fruit, Bananas, and Subtropical Fruit

Chapter 24

-

Vegetables

Chapter 25

-

Fruit Juice Concentrates and Chilled Juice Products

Chapter 26

-

Beverages

Chapter 27

-

Processed, Precooked, and Prepared Foods

Chapter 28

-

Bakery Products

Chapter 29

-

Chocolates, Candies, Nuts, Dried Fruits, and Dried Vegetables

Distribution of Chilled and Frozen Food

Chapter 30

-

Cargo Containers, Rail Cars, Trailers, and Trucks

Chapter 31

-

Marine Refrigeration

Chapter 32

-

Air Transport

Industrial Applications

Chapter 33

-

Insulation Systems for Refrigerant Piping

Chapter 34

-

Ice Manufacture

Chapter 35

-

Ice Rinks

Chapter 36

-

Concrete Dams and Subsurface Soils

Chapter 37

-

Refrigeration in the Chemical Industry

Low-Temperature Applications

Chapter 38

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Cryogenics

Chapter 39

-

Ultralow-Temperature Refrigeration

Chapter 40

-

Biomedical Applications of Cryogenic Refrigeration

Refrigeration Equipment

Chapter 41

-

Absorption Cooling, Heating, and Refrigeration Equipment

Chapter 42

-

Forced-Circulation Air Coolers

Chapter 43

-

Component Balancing in Refrigeration Systems

Chapter 44

-

Refrigerant-Control Devices

Chapter 45

-

Factory Dehydrating, Charging, and Testing

Unitary Refrigeration Equipment

Chapter 46

-

Retail Food Store Refrigeration and Equipment

Chapter 47

-

Food Service and General Commercial Refrigeration Equipment

Chapter 48

-

Household Refrigerators and Freezers

General

Chapter 49

-

Codes and Standards

Additions and Corrections

Composite Index Ashrae Handbook Series

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