Etude chambre froide a température positive

Abstract

In the field of food, the cold occupies a large and important place because it allowed to preserve the various commodities and to prolong their conservation duration. To do so, we generally use the room named cold rooms or cold stores. To bring more to these studies, we chose on our opportunity of end study’s work, a projet wish theme is Analysis and realisation of a positive single stage cold room. In our work we have begun with reserching several previous works from several sources (local and foreign), several scientific research on this subject and many websites, to be able to collect enough information and references to cover all that is in relation to the cold room. In our work we first started by talking about cold rooms in general during the first chapter, an in-depth description of its composition and what those who must be known to understand it during the second chapter, during the third we studied a given cold room of which all the parameters were known and finally to start we proposed eight different freons which we subjected to the same conditions in order to evaluate and compare their performances thanks to the help of the software named Solkane.