The Refrigeration volume covers the refrigeration equipment and systems used for applications other than human comfort. This book includes information on cooling, freezing, and storing food; industrial applications of refrigeration; and low-temperature refrigeration. Although this Handbook is primarily a reference for the practicing engineer, it is also useful for anyone involved in the cooling and storage of food products.

In this volume, some of the changes and additions that have been made are as follows:

• Chapter 2, System Practices for Halocarbon Refrigerants, has new tables listing suction, discharge, liquid, and defrost line capacities for R-404A, R-407C, R-410A, and R-507.

• Chapter 5, Refrigerant System Chemistry, has new material on copper plating, selected refrigerant atmospheric lifetimes, ozone depletion, and greenhouse warming potentials, as well as updates on research and phaseout schedules.

• Chapter 6, Control of Moisture and Other Contaminants in Refrigerant Systems, has new guidance on location and orientation of loose-filled driers, and contains a new section on decontamination of large chillers.

• Chapter 7, Lubricants in Refrigerant Systems, describes new research on predicting the solubility of HFC refrigerants in pentaerythritol esters and on oil entrainment in vertical refrigerant piping, and has added information on chemical stability of lubricants, plus new figures showing density and viscosity for several refrigerant-lubricant mixtures.

• Chapter 8, Thermal Properties of Foods, adds new values for specific heat and latent heat of fusion for more than 200 food products.

• Chapter 10, Commodity Storage Requirements, has an expanded table of storage requirements for fresh vegetables, fruits, and melons with information on ethylene sensitivity and production plus recommendations for controlled-atmosphere storage.

• Chapter 13, Refrigerated Facility Design, contains added information on product stacking arrangement, envelope construction, defrosting, condensate handling, freezer doorways, unit coolers, and refrigerants.

• Chapter 17, Poultry Products, has a new section on airflow in processing plants, including renovation considerations, and new figures showing equipment layouts and workflow/airflow patterns.

• Chapter 21, Deciduous Tree and Vine Fruit, largely revised, has new tables on controlled-atmosphere storage, and new sections on sulfur dioxide fumigation of table grapes.

• Chapter 23, Vegetables, substantially revised, has new information on in-transit preservation, including shipping, packaging, loading, handling, product compatibilities, and controlled- and modified-atmosphere storage.

• Chapter 25, Beverages, has new information on breweries, including wort cooling, fermenting and stock cellars, hop storage, and CO2 handling.

• Chapter 27, Bakery Products, contains revised information on continuous mix equipment and on CO2 injection in the mixing process, plus a new section on frozen pre-proofed bakery products.

• Chapter 28, Chocolates, Candies, Nuts, Dried Fruits, and Dried Vegetables, has added information on manufacturing of chocolate products and on the candy cooling process.

• Chapter 29, Cargo Containers, Rail Cars, Trailers, and Trucks, has updated and expanded information on design, testing, application, and operations of these vehicle types.

• Chapter 34, Ice Rinks, has revised information on system capacities, condensation, defogging, equipment selection, heat recovery, and snow melt pits. The chapter includes new information on bobsled-luge tracks and surface pebbling for curling.

• Chapter 41, Absorption Cooling, Heating, and Refrigeration Equipment, contains revised sections on fluid flow control and ammonia-water absorption equipment, and new sections on industrial units, power production with waste-heat-activated cooling, and information sources.

• Chapter 42, Forced-Circulation Air Coolers, updated throughout, includes new information on defrost cycles and controls.

• Chapter 45, Refrigerant-Control Devices, contains revised information on control switches, electric expansion valves, and relief devices, plus new sections or information on discharge bypass valves, suction line heat exchangers, thermistors, thermocouples, resistance temperature detectors, and control sensors.

• Chapter 47, Retail Food Store Refrigeration and Equipment, extensively revised, has updated information on store operations, regulations, display case heat transfer and airflow, case condensate and relative humidity, secondary coolant systems, liquid-cooled self-contained systems, defrost control, and refrigerants.

• Chapter 50, Codes and Standards, has been updated and now contains expanded organization contact information, including web addresses.

---

Revision Date: April 19, 2002

©2002 ASHRAE. All Rights reserved.