Abstract
In a vapor-compression refrigeration system for the cold storage of food, latent heat transfer not only adversely affects the freshness of food but also reduces energy efficiency. This study aims to investigate the evaporative cooling performance characteristics of ice thermal energy storage (ITES) with direct contact discharging for food cold storage to minimize latent heat transfer. Laboratory-scale test facilities were constructed for the ITES with direct contact discharge for evaporative cooling. The performance characteristics of the ITES with direct contact were measured and analyzed according to the conditions of the inlet air (temperature and humidity) and control parameters (face air velocity and ice amount). It is necessary to select an appropriate amount of ice at the maximum face air velocity for food cold storage. Therefore, for fresh foods with a low weight loss rate, such as potatoes, the amount of ice with the maximum COP should be set, whereas for fresh foods with a large weight loss rate, such as mushrooms, it is appropriate to select the minimum amount of ice to maintain a low weight loss rate.
Published Version
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