Table of Contents - 2005 ASHRAE Handbook -- Fundamentals | |
Theory 1. Thermodynamics and Refrigeration Cycles 2. Fluid Flow 3. Heat Transfer 4. Two-Pha Flow 5. Mass Transfer 6. Psychrometrics 7. Sound and Vibration General Engineering Information 8. Thermal Comfort 9. Indoor Environmental Health 10. Environmental Control for Animals and Plants 健康教育主题班会 八仙过海传奇11. Physiological Factors in Drying and Storing Farm Crops 12. Air Contaminants 13. Odors 14. Measurement and Instruments 15. Fundamentals of Control 16. Airflow Around Buildings Basic Materials 17. Energy Resources 18. Combustion and Fuels 19. Refrigerants 20. Thermophysical Properties of Refrigerants 唐高宗是谁 21. Physical Properties of Secondary Coolants (Brines) 球蛋白正常值 22. Sorbents and Desiccants 23. Thermal and Moisture Control in Insulated Asmblies—Fundamentals 24. Thermal and Moisture Control in Insulated Asmblies—Applications 25. Thermal and Water Vapor Transmission Data 26. Insulation for Mechanical Systems Load and Energy Calculations 27. Ventilation and Infiltration 28. Climatic Design Information 29. Residential Cooling and Heating Load Calculations 30. Nonresidential Cooling and Heating Load Calculations 31. Fenestration 32. Energy Estimating and Modeling Methods Duct and Pipe Design 33. Space Air Diffusion 34. Indoor Environmental Modeling 35. Duct Design 36. Pipe Sizing General 37. Abbreviations and Symbols 38. Units and Conversions 39. Physical Properties of Materials 40. Codes and Standards | |
Table of Contents - 2006 ASHRAE Handbook -- Refrigeration | |
Refrigeration System Practices 1. Liquid Overfeed Systems 2. System Practices for Halocargbon Refrigerants 3. System Practices for Ammonia and Carbon Dioxide Refrigerants 4. Secondary Coolants in Refrigeration Systems 5. Refrigerant System Chemistry 6. Control of Moisture and Other Contaminants in Refrigerant Systems 7. Lubricants in Refrigerant Systems 8. Refrigerant Containment, Recovery, Recycling, and Reclamation Food Storage and Equipment 9. Thermal Properties of Foods 10. Cooling and Freezing Times of Foods 11. Commodity Storage Requirements 12. Food Microbiology and Refrigeration 13. Refrigeration Load 14. Refrigerated Facility Design 15. Methods of Precooling Fruits, Vegetables, and Cut Flowers Food Refrigeration 16. Industrial Food Freezing Systems 17. Meat Products 18. Poultry Products 19. Fishery Products 20. Dairy Products 21. Eggs and Egg Products 22. Deciduous Tree and Vine Fruit 23. Citrus Fruit, Bananas, and Subtropical Fruit 24. Vegetables 25. Fruit Juice Concentrates and Chilled Juice Products 如何学拼音26. Beverages 27. Procesd, Precooked, and Prepared Foods 28. Bakery Products 29. Chocolates, Candies, Nuts, Dried Fruits, and Dried Vegetables Distribution of Chilled and Frozen Food 30. Cargo Containers, Rail Cars, Trailers, and Trucks 31. Marine Refrigeration 32. Air Transport Industrial Applications 33. Insulation Systems for Refrigerant Piping 34. Ice Manufacture 蟑螂药哪种最好用35. Ice Rinks 36. Concrete Dams and Subsurface Soils 37. Refrigeration in the Chemical Industry Low-Temperature Applications 38. Cryogenics 39. Ultralow-Temperature Refrigeration 40. Biomedical Applications of Cryogenic Refrigeration Refrigeration Equipment 41. Absorption Cooling, Heating, and Refrigeration Equipment 42. Forced-Circulation Air Coolers 43. Component Balancing in Refrigeration Systems 44. Refrigerant-Control Devices 45. Factory Dehydrating, Charging, and Testing Unitary Refrigeration Equipment 46. Retail Food Store Refrigeration and Equipment 47. Food Service and General Commercial Refrigeration Equipment 48. Houhold Refrigerators and Freezers General Chapter 49. Codes and Standards | |
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