Transient Air Infiltration/Exfiltration in Walk-In Coolers

Faramarzi, Ramin; Navaz, H. K.; Kamensky, K.

Title: Transient Air Infiltration/Exfiltration in Walk-In Coolers

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Abstract

Walk-in coolers are room-sized, insulated, and refrigerated compartments for food product storage. Walk-ins have areas equal or below 280 m2 (3,000 ft2), and are classified either as coolers operating above 0 degrees C (32 degrees F) (medium-temperature) to store fresh fruit, vegetables, and dairy products, or freezers that operate below 0 degrees C (32 degrees F) (low-temperature) to meet health and safety standards of frozen food products. Walk-ins are typically found in restaurants as well as small- and medium-to-large grocery stores or supermarkets.

Authors:

Faramarzi, Ramin ^[1]; Navaz, H. K. ^[2]; Kamensky, K. ^[3]

National Renewable Energy Lab. (NREL), Golden, CO (United States)
Kettering Univ., Flint, MI (United States)
Michigan State Univ., East Lansing, MI (United States)

Publication Date:: Thu Mar 01 00:00:00 EST 2018

Research Org.:: National Renewable Energy Lab. (NREL), Golden, CO (United States)

Sponsoring Org.:: USDOE Office of Energy Efficiency and Renewable Energy (EERE)

OSTI Identifier:: 1435907

Report Number(s):: NREL/JA-5500-71443
Journal ID: ISSN 0001-2491

Grant/Contract Number:: AC36-08GO28308

Resource Type:: Accepted Manuscript

Journal Name:: ASHRAE Journal

Additional Journal Information:: Journal Volume: 60; Journal Issue: 3; Journal ID: ISSN 0001-2491

Publisher:: American Society of Heating, Refrigerating and Air-Conditioning Engineers

Country of Publication:: United States

Language:: English

Subject:: 32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; walk-in coolers; transient air; infiltration; exfiltration

Citation Formats


                    Faramarzi, Ramin, Navaz, H. K., and Kamensky, K. Transient Air Infiltration/Exfiltration in Walk-In Coolers.  United States: N. p., 2018. 
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                    Faramarzi, Ramin, Navaz, H. K., & Kamensky, K. Transient Air Infiltration/Exfiltration in Walk-In Coolers.  United States.

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                    Faramarzi, Ramin, Navaz, H. K., and Kamensky, K. Thu .  
"Transient Air Infiltration/Exfiltration in Walk-In Coolers".  United States.  https://www.osti.gov/servlets/purl/1435907.

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@article{osti_1435907,

  title        = {Transient Air Infiltration/Exfiltration in Walk-In Coolers},

  author       = {Faramarzi, Ramin and Navaz, H. K. and Kamensky, K.},

  abstractNote = {Walk-in coolers are room-sized, insulated, and refrigerated compartments for food product storage. Walk-ins have areas equal or below 280 m2 (3,000 ft2), and are classified either as coolers operating above 0 degrees C (32 degrees F) (medium-temperature) to store fresh fruit, vegetables, and dairy products, or freezers that operate below 0 degrees C (32 degrees F) (low-temperature) to meet health and safety standards of frozen food products. Walk-ins are typically found in restaurants as well as small- and medium-to-large grocery stores or supermarkets.},

  doi          = {},

  journal      = {ASHRAE Journal},

  number       = 3,

  volume       = 60,

  place        = {United States},

  year         = {Thu Mar 01 00:00:00 EST 2018},

  month        = {Thu Mar 01 00:00:00 EST 2018}

}

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