Refrigeration is a process which involves the transfer of heat from a low temperature level to a high temperature level. The low temperature level is called the heat source and the higher temperature level is called the heat sink. Because heat itself cannot flow from the low temperature level to a higher temperature, energy must be supplied to the system in order for it to function. Millions in food dollars in food costs and sales each year are influenced by refrigeration, beginning with the receipt of foods and ending with their consumption. Many food purchased have undergone varying types and levels of food processing and thus have established refrigeration needs that must be met in order to maintain them either in a chilled or frozen state. Both the amount of food purchased and type of storage required directly affect the energy needed for refrigeration .thus the physical size of refrigerated units should correspond with the actual needs, if energy is to be used effectively for refrigeration.
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1.O INRODUCTION 1
1.2 PRINCIPLES OF REFRIGERATION SYSTEMS 1
1.2.1 COMPRESSOR 1
1.2.2 CONDENSER 1
1.2.3 EVAPORATOR 2
1.2.4 REFRIGERANTS 2
1.2.5 Cold storage area 3
1.2.6 FREEZING AND THAWING FOOD 3
1.3 Managerial policies 6
1.4 Conclusion 6
1.5 Recommendation 7
The principles presented in this work is really interesting. There can be more ideas to crop up if somebody of ingenious mind would read of this.