一、湿空气的性质 二、水冷却的基本原理 三、冷却塔的工艺与设计 四、循环冷却水水质稳定

功用:润滑、冷却、清洗、密封、防绣等。 第一节组成及润滑剂的选择 一、组成 二、润滑方式 压力润滑: 飞溅润滑: 混合润滑:

温度是表征物体冷热程度的物理量。它反 映物体内部各分子运动平均动能的大小。 温度可以利用物体的某些物理性质(电阻、 电势、等)随着温度变化的特征进行测量。 测量方法按作用原理分接触式和非接触式。 接触式传感器接触温度场,二者进行热交换。 (热电偶、热电阻温度传感器)

功用:润滑、冷却、清洗、密封、防绣等。 第一节组成及润滑剂的选择 一、组成 二、润滑方式 压力润滑: 飞溅润滑: 混合润滑:

第二节二元溶液的特性 在蒸气压缩式制冷使用的工质中,一般是单 物质,如R717、R22、R134a等。吸收式制冷的 世工质则不一样,是由两种沸点不同的物质组成的 二元混合物。在混合物中,低沸点的物质叫制冷 剂,高沸点的物质叫吸收剂,因此,称为制冷剂 一吸收剂工质对。例如最常用的工质对有 ①氨一水工质对

The quality of fresh meat exposed for retail sale is initially judged on its appearance. The presence of exudate or'drip', which accumulates in the container of prepackaged meat or in trays or dishes of unwrapped meat, substantially reduces its sales appeal (Malton and James, 1983). Drip can be referred to by a number of different names including purge loss',press loss'and 'thaw loss'depending on the method of measurement and when it is measured. In general, beef tends to lose proportionately more drip than pork or lamb. Since most of the exudate comes from the cut ends of muscle fibres

The appearance of meat at its point of sale is the most important quality attribute governing its purchase. The ratio of fat to lean and the amount of marbled fat are important appearance factors and another is the colour of the meat. The changes in colour of the muscle and blood pigments (myoglobin and haemoglobin, respectively) determine the attractiveness

The increased application of temperature legislation in many countries. coupled with economic requirements to maximise throughput, minimise weight loss and operate refrigeration systems in the most efficient manner, has created a very large demand for process design data on all aspects of

Thawing has received much less attention in the literature than either chill- ing or freezing. In commercial practice there are relatively few controlled thawing systems. Frozen meat, as supplied to the industry, ranges in size and shape from complete hindquarters of beef to small breasts of lamb, although the major- ity of the material is 'boned-out' and packed in boxes ca. 15 cm thick weigh- ing between 20 and 40kg. Thawing is usually regarded as complete when the centre of the block or joint has

Theoretically, there are clear differences between the environmental con- ditions required for cooling, which is a heat removal/'temperature reduction process, and those required for storage where the aim is to maintain a set product temperature. However, in many air-based systems, cooling and storage take place in the same chamber and even where two separate facil- ities are used, in many cases not all the required heat is removed in the