If you are in the heat transfer business, you can benefit from broadening your useful knowledge of refrigeration. This may improve your efficiency on the job, make you more flexible in your job duties, increase your value to your company and yourself, and make you a better contributor to our industry. This course will exposure you to new resources, reinforce heat transfer doctrines and provide a better understanding of: ♦ Basic Refrigeration Terms ♦ Basic Refrigeration Theory ♦ Basic Refrigeration Cycle ♦ Basic Refrigeration Components ♦ Components’ Purposes ♦ Components’ Functions ♦ Components’ Recognition
Refrig Process
In this 5th episode, we will cover the refrigeration process in more detail. This is an entry-level presentation of materials for novice and beginning listeners who want to learn:
• Refrigeration Process
• 3 Conditional States of Refrigerants
9/30/2008 • 1 minute, 49 seconds
Heat Sponge
In this 4th episode, we will cover how refrigeration works. This is an entry-level presentation of materials for novice and beginning listeners who want to learn:
• How refrigeration works
• The heat sponge analogy
8/29/2008 • 7 minutes, 25 seconds
Phase Change
In this 3rd episode, we will cover the affects of heat on phase change at an entry-level presentation of materials for novice and beginning listeners who want to learn:
Pressure temperature relationships
How heat affects change of state or phase
Latent vs. sensible heat
2/22/2008 • 8 minutes, 32 seconds
Heat Factors
In this second episode, we will cover the characteristics of heat at an entry-level for novice and beginning listeners who want to learn:
♦ How heat transfers or flows from one object to another
♦ What factors influence the rate of heat transfer
9/27/2007 • 7 minutes, 23 seconds
Basic Refrigeration
This episode will cover refrigeration basics including some fundamental definitions and terminology of entry-level materials for novice and beginning listeners who want to learn:
What is refrigeration?
What is cooling?
What is heat?
How is heat measured?
What's the difference between temperature and heat content?
