Beschreibung
This book covers the fundamentals and applications of carbon dioxide vapor compression refrigeration thermodynamic cycles. In particular, it presents new application areas, such as making ice and snow in the Winter Olympic Games, food cooling and refrigeration. The book explores the physical and chemical characteristics of CO2 fluid, and the unique traits of its thermodynamic cycle. The contributors explain how CO2 refrigeration is a developing, eco-friendly technology, and emphasize its importance for refrigeration and air-conditioning in the current and future market. This book is a valuable source of information for researchers, engineers and policy makers looking to expand their applicable knowledge of high-potential refrigeration technology using carbon dioxide. It is also of interest to postgraduate students and practitioners looking for an academic insight into the industry¿s latest eco-friendly technologies.
Produktsicherheitsverordnung
Hersteller:
Springer Verlag GmbH
juergen.hartmann@springer.com
Tiergartenstr. 17
DE 69121 Heidelberg
Autorenportrait
Xin-Rong Zhang is a full professor of Department of Energy & Resources Engineering, College of Engineering, Peking University. He is also director of Beijing Engineering Research Center of City Heat, Director of Center for New Energy System of Peking University, Chairman of Beijing Energy Society. He worked 20 years in the field of using CO2 as working fluids and refrigerant in energy conversion systems, such as cooling and refrigeration, solar, heat pump, power generation etc. He has been leading more than 10 projects on CO2 cooling, heating and refrigeration, both from science and industrial sections. Trygve Magne Eikevik is a full professor in Energy and Process Engineering at the Norwegian University of Science and Technology. He also owns a rich research experience from 20 years working at SINTEF Refrigeration and Air Conditioning. He was President of The Norwegian Society of Refrigeration. Refrigeration technology using CO2 originated from Norwegian Societies. He worked more than 30 years in this field. He led many R&D projects on food and energy fields using CO2 as working fluids.
