| Code |
15424
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| Year |
1
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| Semester |
S2
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| ECTS Credits |
6
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| Workload |
T(30H)/TP(30H)
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| Scientific area |
Mechanics and Thermodynamics
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Entry requirements |
Basic thermodynamics and refrigeration cycles.
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Mode of delivery |
Face-to-face in classroom.
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Work placements |
Not applicable.
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Learning outcomes |
To introduce students to key issues in HVAC, in order for them to acquire and/or deepen knowledge about the phenomena in the presence of air conditioning systems, as well as their effects and quantification.
Students should become familiar with basic concepts about the thermal behavior of buildings, as well as the different air conditioning systems, their applicability in various operating conditions and sizing. Also, they must acquire basic notions of thermal comfort and indoor air quality and have acquaintance with the principles of application of refrigeration in industrial , commercial and domestic environments. The foundation for proper installation, operation and maintenance of existing equipment in cold stores is provided, as well as the particularities of the cold chain for different types of perishable products, in addition to the concepts of energy efficiency and energy conservation.
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Syllabus |
Climate Control:
- Introduction: Modes of heat transfer. Thermodynamic processes in buildings.
Psychrometrics. Thermal loads. Equipment for heating and cooling. HVAC systems.
- Ventilation: Types and needs. Quantification.
- Thermal Comfort: Parameters. Energy balance in the human body. Measurement.
- Equipment and devices: Cooling and heating units. Evaporative cooling. Air Handling Units
Industrial Refrigeration:
- Basics of refrigeration systems: Vapour compression and absorption cycles.
- Refrigerant fluids: Basic features. Properties.
- Refrigeration Cycles - Equipment / Devices for a basic refrigeration plant:
Evaporators, compressors, condensers, vessels, valves, steam traps. Control. Maintenance.
- Equipment for cold storage: Types. Transmission and distribution.
- Cooling Load: Components. Quantification.
- Food safety: Microbial growth.
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Main Bibliography |
- "2009 ASHRAE Handbook: Fundamentals", ASHRAE - American Society of Heating, Refrigerating and Air-Conditioning Engineers, 2009.
- "2007 ASHRAE Handbook: HVAC Applications", ASHRAE - American Society of Heating, Refrigerating and Air-Conditioning Engineers, 2007.
- "2008 ASHRAE Handbook: HVAC Systems and Equipment", ASHRAE - American Society of Heating, Refrigerating and Air-Conditioning Engineers, 2008.
- "2006 ASHRAE Handbook: Refrigeration", ASHRAE - American Society of Heating, Refrigerating and Air-Conditioning Engineers, 2006.
- "Refrigeration Systems and Application", I. Dincer, M. Kanoglu, Wiley, 2010.
- "Handbook of air conditioning and refrigeration, 2nd edition", Shan K. Wang, McGraw-Hill, 2001.
- "Industrial Refrigeration Handbook", Wilbert F. Stoecker, McGraw-Hill, 2004.
- "Refrigeration and Air-Conditioning, 4th e
- Air Conditioning System Design Manual (Ashrae Special Publications)
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Teaching Methodologies and Assessment Criteria |
The first part of the course, related to the physics of the air-vapor mixture and its behavior (psychrometry), consists of lectures where notions such as dew point, wet bulb temperature and dry bulb temperature, partial pressure of steam and dry air, relative humidity and absolute humidity. Next, the basic principles of air treatment are given: sensible cooling, sensible heating, dehumidification, humidification and combinations of the techniques described above. In a second part of the course, the ventilation of spaces, the thermal loads related to buildings (gains and losses of heat through the walls, ceiling and floor, gains due to solar radiation due to glazed surfaces. leaks, etc.) as well as those associated with the equipment and its occupants and also those linked to its activities. Laboratory classes are given in order to establish the concepts learned in the theoretical classes.
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Language |
Portuguese. Tutorial support is available in English.
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