|
Refrigeration System Practices - Liquid Overfeed Systems
- System Practices for Halocargbon Refrigerants
- System Practices for Ammonia and Carbon Dioxide Refrigerants
- Secondary Coolants in Refrigeration Systems
- Refrigerant System Chemistry
- Control of Moisture and Other Contaminants in Refrigerant Systems
- Lubricants in Refrigerant Systems
- Refrigerant Containment, Recovery, Recycling, and Reclamation
Food Storage and Equipment - Thermal Properties of Foods
- Cooling and Freezing Times of Foods
- Commodity Storage Requirements
- Food Microbiology and Refrigeration
- Refrigeration Load
- Refrigerated Facility Design
- Methods of Precooling Fruits, Vegetables, and Cut Flowers
Food Refrigeration - Industrial Food Freezing Systems
- Meat Products
- Poultry Products
- Fishery Products
- Dairy Products
- Eggs and Egg Products
- Deciduous Tree and Vine Fruit
- Citrus Fruit, Bananas, and Subtropical Fruit
- Vegetables
- Fruit Juice Concentrates and Chilled Juice Products
- Beverages
- Processed, Precooked, and Prepared Foods
- Bakery Products
- Chocolates, Candies, Nuts, Dried Fruits, and Dried Vegetables
Distribution of Chilled and Frozen Food - Cargo Containers, Rail Cars, Trailers, and Trucks
- Marine Refrigeration
- Air Transport
Industrial Applications - Insulation Systems for Refrigerant Piping
- Ice Manufacture
- Ice Rinks
- Concrete Dams and Subsurface Soils
- Refrigeration in the Chemical Industry
Low-Temperature Applications - Cryogenics
- Ultralow-Temperature Refrigeration
- Biomedical Applications of Cryogenic Refrigeration
Refrigeration Equipment - Absorption Cooling, Heating, and Refrigeration Equipment
- Forced-Circulation Air Coolers
- Component Balancing in Refrigeration Systems
- Refrigerant-Control Devices
- Factory Dehydrating, Charging, and Testing
Unitary Refrigeration Equipment - Retail Food Store Refrigeration and Equipment
- Food Service and General Commercial Refrigeration Equipment
- Household Refrigerators and Freezers
General Chapter - Codes and Standards
|
