The core problem of compressor oper
Common refrigeration phrases in cold storage
1. Refrigeration: The process of absorbing heat from a space or object below the ambient temperature and transferring it to the surrounding environment.
2. Overheating: The state where the temperature of the refrigerant vapor is higher than the saturation temperature under the corresponding pressure.
3. Degree of superheat: The difference between the superheated temperature of the refrigerant vapor and its saturation temperature under the same evaporation pressure in the refrigeration cycle.
4. Subcooling: The process of reducing the temperature of a gaseous or liquid refrigerant below the condensation temperature of a corresponding given pressure, or the process of reducing the temperature of a liquid or solid refrigerant below the freezing temperature of a given pressure.
5. Subcooling degree: the difference between the saturation temperature of the refrigerant and its subcooling temperature under the same condensation pressure in the refrigeration cycle.
6.Supercooled liquid: Liquid whose temperature is lower than the saturation temperature corresponding to the pressure.
7. Cooling capacity: the heat removed from the material or space to be cooled in a unit time under the specified working conditions.
8. Unit refrigeration capacity: The refrigeration capacity produced by the refrigerant of unit refrigeration flow in the refrigeration system.
9. Refrigerating capacity per unit volume: The ratio of the cooling capacity of the refrigeration compressor to its volumetric gas delivery capacity at the same time.
10. Cooling capacity per shaft power: The ratio of the cooling capacity of the compressor to the input power of the compressor.
11. Refrigeration cycle: the sum of a series of thermal processes experienced by the refrigerant in the refrigeration system. Its purpose is to transfer heat from a low-temperature heat source to a high-temperature heat source by consuming energy.
12. Refrigeration system: A system for refrigeration that works between two heat sources, that is, a refrigerant absorbs heat from a low-temperature heat source and discharges the heat to a high-temperature heat source.
13. Direct refrigeration system: A refrigeration method in which the evaporator of the refrigeration system is in direct contact with the material or space to be cooled, or is placed in the circulating air passage communicating with such a space.
14. Indirect refrigeration system: The liquid carrier refrigerant is cooled by the refrigerant in the refrigeration system, and then transported to the material or space to be cooled or frozen for circulation, or to cool the air flowing through the material or space to be cooled system.
15. Coefficient of refrigeration: In the refrigeration cycle, the ratio of the amount of refrigeration produced to the amount of work consumed is called the coefficient of refrigeration.
16. Refrigerant: A fluid that transfers heat through phase change in a refrigeration system. It absorbs heat at low temperature and low pressure, and releases heat at high temperature and high pressure.
17. Refrigerant: a volatile or non-volatile fluid. It absorbs the heat of objects in the cooled space in the indirect refrigeration system and transfers the heat to the evaporator of the refrigeration system.
18. Reciprocating refrigeration compressor: Rely on one or several reciprocating pistons to change the internal displacement refrigeration compressor of the compression chamber.
19. Rotary refrigeration compressor: A positive displacement refrigeration compressor that changes the internal volume of the compression chamber through the rotation of one or several components. Including sliding vane, rolling piston, screw or scroll refrigeration compressors.
20. Air-cooled condenser: a condenser that takes away all the heat by the air flowing through the surface of the condenser.
21. Water-cooled condenser: a condenser that relies on the water flowing through the surface of the condenser to take away all the heat.
22. Evaporative condenser: A condenser that condenses refrigerant by forced circulation of air and evaporation of moisture.
23. Dry evaporator: An evaporator in which all the liquid refrigerant in the total volume of the evaporator is evaporated into vapor.
24. Flooded evaporator: An evaporator in which the liquid refrigerant in the total volume of the evaporator is not completely evaporated into vapor.
25. Forced circulation evaporator: an evaporator that circulates liquid refrigerant with a mechanical pump.
26. Economizer: In centrifugal and screw refrigeration units, the flash vapor generated after inter-stage throttling is directed to the corresponding stage for compression to reduce the power consumption of the compressor.
27. Cold storage chain: refers to a system that continuously uses cold storage to preserve food in each link of perishable food from production to consumption.
28. Coolant refrigerated room: a room used to store goods whose temperature is higher than its freezing point.
29. Frozen food cold room: a cold room for receiving and storing frozen food.
30. Cold storage (cold storage): a building used to store goods under low temperature conditions.
31. Pre-cooling: cooling before the next process, or rapid cooling of the product before transportation and storage.
32. Cooling: The process of cooling the product to a specified temperature higher than its freezing point.
33. Freezing: The process of reducing the temperature of items below the freezing point.
34. Freezing capacity: The amount of goods that can be frozen by the freezing device in a unit time under the conditions of the specified initial temperature and final temperature.
35. Freeze drying: a method of freezing water-containing substances into a solid state, and then sublimating the water from the solid state to a gaseous state, so as to remove the water and preserve the article.
36. Dry consumption: In the process of food cooling, freezing, and refrigeration, the weight of the food is reduced due to the evaporation of water or the sublimation of ice crystals in the food, commonly known as "dry consumption".
37. Thawing: It is the process of melting the ice in the frozen product.
38. Refreezing (refreezing): After the first freezing, the second freezing of all or part of the melted product.
39. Cooling equipment load: The heat flow that must be taken away from the room in order to maintain a certain temperature in the room, and the evaporation surface area of the evaporator in the cold room is selected accordingly.
40. Mechanical load: The heat flow that the compressor must take away in order to maintain the normal operation of the refrigeration system.
