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RECORD NUMBER: 93 OF 96

Main Title Warm-Liquid Defrost for Commercial Food Display Cases: Experimental Investigation at 32.2 degree Condensing.
Author Gage, C. L. ; Kazachki, G. S. ;
CORP Author ARCADIS Geraghty and Miller, Inc., Research Triangle Park, NC.;Environmental Protection Agency, Research Triangle Park, NC.
Publisher 2002
Year Published 2002
Report Number EPA/600/A-02/086 ; NRMRL-RTP-P-681
Stock Number PB2002-107527
Additional Subjects Food storage ; Display devices ; Refrigeration ; Defrosting ; Commercial equipment ; Display systems ; Condensers(Liquifiers) ; Commercial refrigeration ; Tests ; Test equipment ; Evaporation ; Temperature ; Temperature measurement ; Air pollution monitoring ; Air pollution control ; Warm-liquid defrost(WLD) ; Electric defrost(ED)
Internet Access
Description Access URL
https://nepis.epa.gov/Exe/ZyPDF.cgi?Dockey=P100RAOS.PDF
Holdings
Library Call Number Additional Info Location Last
Modified		 Checkout
Status
NTIS  PB2002-107527 Some EPA libraries have a fiche copy filed under the call number shown. 07/26/2022
Collation 14p
Abstract
The paper gives results of an experimental investigation at 32.2 C condensing of warm-liquid defrost for commercial food display cases. A refrigeration test rig with two open cases and two reach-in cases was tested using warm-liquid defrost (WLD) at -34.4 C evaporating, 32.2 C condensing, and 4.4 K subcooling below the condensing temperature. Results were compared to electric defrost (ED) at the same conditions. For all cases, WLD at 32.2 C condensing performed as well as ED (e.g, coils reached comparable temperatures at the end of defrost). For the open cases where defrost times were comparable, WLD causes a 1 K smaller rise in product temperature than is observed with ED. For the reach-in cases, defrost time for the WLD was 1 hour, compared to 35 minutes for ED. As a result of the longer defrost time, the product temperature was higher by 1.7 K with WLD than with ED. Increasing the flow rate of the liquid would shorten the defrost time and improved the product conditions.