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Cooling capacity is the measure of a cooling system's ability to remove heat. [1] It is equivalent to the heat supplied to the evaporator/boiler part of the refrigeration cycle and may be called the "rate of refrigeration" or "refrigeration capacity".
Unpreserved meat has only a relatively short life in storage. Perishable meats should be refrigerated, frozen, dried promptly or cured. Storage of fresh meats is a complex discipline that affects the costs, storage life and eating quality of the meat, and the appropriate techniques vary with the kind of meat and the particular requirements. [11]
A ton of refrigeration (TR or TOR), also called a refrigeration ton (RT), is a unit of power used in some countries (especially in North America) to describe the heat-extraction capacity of refrigeration and air conditioning equipment.
The refrigeration capacity of a refrigeration system is the product of the evaporators' enthalpy rise and the evaporators' mass flow rate. The measured capacity of refrigeration is often dimensioned in the unit of kW or BTU/h. Domestic and commercial refrigerators may be rated in kJ/s, or Btu/h of cooling.
The cooling load [3] is calculated to select HVAC equipment that has the appropriate cooling capacity to remove heat from the zone. A zone is typically defined as an area with similar heat gains, similar temperature and humidity control requirements, or an enclosed space within a building with the purpose to monitor and control the zone's temperature and humidity with a single sensor e.g ...
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.
A pot-in-pot refrigerator, clay pot cooler [1] or zeer (Arabic: زير) is an evaporative cooling refrigeration device which does not use electricity. It uses a porous outer clay pot (lined with wet sand) containing an inner pot (which can be glazed to prevent penetration by the liquid) within which the food is placed. The evaporation of the ...