9. The following data refer to summer air conditioning of a restaurant : = 27°C DBT and 21°C WBT Inside design conditions Outside design conditions = 38°C DBT and 27°C WBT ,= 126 000 kJ/h Sensible heat load Latent heat load = 50 400 kJ /h The outside air is supplied at the rate of 20 m³ /min directly into the room through ventilators and by infiltration. The outside air to be conditioned is passed through a cooling coil which has an apparatus dew point of 12°C and 60% of the total air is recirculated from the conditioned space and mixed with conditioned air after the cooling coil. Find: (a) condition of air after the cooling coil before mixing with recirculated air; (b) condition of air entering the restaurant; (c) mass of fresh air entering the cooling coil; (d) by-pass factor of the cooling coil; and (e) total refrigeration load of the cooling coil. [Ans. 18.5°C, 16.5°C: 22.5°C, 8.5°C; 267 kg/min; 0.25; 47.5 TR]
9. The following data refer to summer air conditioning of a restaurant : = 27°C DBT and 21°C WBT Inside design conditions Outside design conditions = 38°C DBT and 27°C WBT ,= 126 000 kJ/h Sensible heat load Latent heat load = 50 400 kJ /h The outside air is supplied at the rate of 20 m³ /min directly into the room through ventilators and by infiltration. The outside air to be conditioned is passed through a cooling coil which has an apparatus dew point of 12°C and 60% of the total air is recirculated from the conditioned space and mixed with conditioned air after the cooling coil. Find: (a) condition of air after the cooling coil before mixing with recirculated air; (b) condition of air entering the restaurant; (c) mass of fresh air entering the cooling coil; (d) by-pass factor of the cooling coil; and (e) total refrigeration load of the cooling coil. [Ans. 18.5°C, 16.5°C: 22.5°C, 8.5°C; 267 kg/min; 0.25; 47.5 TR]
Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
8th Edition
ISBN:9781305387102
Author:Kreith, Frank; Manglik, Raj M.
Publisher:Kreith, Frank; Manglik, Raj M.
Chapter1: Basic Modes Of Heat Transfer
Section: Chapter Questions
Problem 1.23P: Using the information in Problem 1.22, estimate the ambient air temperature that could cause...
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Answer q2
![+
- (pdf (1 page.روابط محاضرات أنظمة التبريد والتكييف المسجلة -
Activity 3.pdf (1 page)
G
6
re-expansion index is 1.1 instead of 1.4.
[Ans. 7.3 %]
02
9. The following data refer to summer air conditioning of a restaurant :
Inside design conditions
= 27°C DBT and 21°C WBT
Outside design conditions
= 38°C DBT and 27°C WBT
Sensible heat load
= 126 000 kJ/h
Latent heat load
= 50 400 kJ/h
The outside air is supplied at the rate of 20 m³/min directly into the room through ventilators and by
infiltration. The outside air to be conditioned is passed through a cooling coil which has an apparatus
dew point of 12°C and 60% of the total air is recirculated from the conditioned space and mixed with
conditioned air after the cooling coil. Find : (a) condition of air after the cooling coil before mixing
with recirculated air; (b) condition of air entering the restaurant; (c) mass of fresh air entering the
cooling coil; (d) by-pass factor of the cooling coil; and (e) total refrigeration load of the cooling coil.
[Ans. 18.5°C, 16.5°C: 22.5°C, 8.5°C; 267 kg/min; 0.25 : 47.5 TR]
n
a Se](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F14b6b736-76ad-4944-a12e-95db90f62cab%2F96adfc7b-45ca-426e-add8-b6f41196c2fd%2F5zcwkaj_processed.jpeg&w=3840&q=75)
Transcribed Image Text:+
- (pdf (1 page.روابط محاضرات أنظمة التبريد والتكييف المسجلة -
Activity 3.pdf (1 page)
G
6
re-expansion index is 1.1 instead of 1.4.
[Ans. 7.3 %]
02
9. The following data refer to summer air conditioning of a restaurant :
Inside design conditions
= 27°C DBT and 21°C WBT
Outside design conditions
= 38°C DBT and 27°C WBT
Sensible heat load
= 126 000 kJ/h
Latent heat load
= 50 400 kJ/h
The outside air is supplied at the rate of 20 m³/min directly into the room through ventilators and by
infiltration. The outside air to be conditioned is passed through a cooling coil which has an apparatus
dew point of 12°C and 60% of the total air is recirculated from the conditioned space and mixed with
conditioned air after the cooling coil. Find : (a) condition of air after the cooling coil before mixing
with recirculated air; (b) condition of air entering the restaurant; (c) mass of fresh air entering the
cooling coil; (d) by-pass factor of the cooling coil; and (e) total refrigeration load of the cooling coil.
[Ans. 18.5°C, 16.5°C: 22.5°C, 8.5°C; 267 kg/min; 0.25 : 47.5 TR]
n
a Se
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