This is a brief review written by us of above mention article taken from sciencedirect.com
Introduction
Draught drinks cooling
system can be found in bars, restaurants and clubs etc which work 24 hours a
day and 7 days a week. The basic draught drinks cooling system consist of two
sub systems one is refrigeration subsystem and other is drink subsystem. The
refrigeration subsystem consist of compressor, condenser, condenser fan, filter,
expansion valve( capillary tube), internal heat exchanger and evaporator while
drink subsystem consist of beverage coil,
column and tap. Other than this system has a tank having water in it.
Evaporator and beverage coil both are also placed in the tank.
Working
During working
evaporator absorb heat from water and drop its temperature to 0 degree C this
water absorb heat from the beverage in beverage coil and drops its temperature
to 3 degree C. Beverage in the column and tap is exposed to ambient temperature
where its temperature can drop so to maintain a constant temperature water from
the tank is circulated in the column and tap section with the help of a pump.
In ideal working compressor work for 5 min and them switch of 23 min. In this
23 min ice in the tank melt and then in 5 min compressor restore it so the one
cycle of refrigeration system is of 28 min. this can vary from on application
to other like in small restaurant in peek consumption it is 30 min and in bars
it is up to 73 min.
Experimental setup and Calculations
To measure the
temperature and pressure, sensors are placed before and after the compressor,
condenser, filter, expansion valve, internal heat exchanger and evaporator.
When system start working we got the temperature and pressure readings and base
on this information we made our calculation. When work done by compressor is
known then we can find out mass flow rate and then with the help of the formula
and steam table we can
find the heat absorb or rejected by the condenser and expansion valve. Then
with help of 2nd law of thermodynamic we can find the heat absorbed
by the evaporator. Now we can find out the overall coefficient of performance
of the refrigeration system.
In beverage cooling system
there are three places from where ice can gain heat one is the outer atmosphere
second is the beverage itself and the third is stirrer and pump installed inside
the tank. Maximum heat absorb by the ice is when there is maximum consumption
of beverage which depends upon the designing limitation of the machine. Power
needed to cool down the beverage when there is maximum consumption is
Heat gain by the ice
from the outer atmosphere came through lateral walls, bottom wall and top wall.
Resistance given by each wall in heat flow is depending upon its thickness,
area and thermal conductivity.
There are some
improvements needed for this system like replacement of low efficient internal
heat exchanger (having only 15% efficiency) by more efficient heat exchanger. System
work 24 hours a day but when bar is closed there is consumption of energy for 5
min after every 23 min with no profit or beverage output solution is stop the
machine when bar is closed but the problem is when bar is reopen system will
take time to restore ice in tank. After experiments it is concluded that a real
time clock must be integrated with the system so that sensor start the
compressor time before the bar is open.
Conclusion
In this analysis of a
cooling system designed for the cooling of the beverage drinks we have used
pressure and temperature sensors and EES software for simulation and after many
laboratory test we find that the COP of the refrigeration system was good about
3.14 but for the aver all system it was very low about 9.57E-2 which need to be
improve. We have suggested the use of more efficient components as well as
introducing a new real clock subsystem in the system to save energy.
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