VEGETABLE ROOM TEMPERATURE IS MAINTAINED AT 4°C WHILE THAT OF FISH AND MEAT ROOM ABOUT -15 TO -20°C. THE REFRIGERANT REQUIREMENT OF FISH AND MEAT ROOM IS MORE THAN THAT OF VEG ROOM AND HENCE REFRIGERANT QUANTITY TO VEG ROOM IS LESS THAN THAT OF OTHER TWO ROOMS.
THIS IS CONTROLLED BY THERMOSTATIC EXPANSION VALVE. BUT AT OUTLET WHERE ALL OUTLET OF ALL THREE ROOMS MEET AND THE DIFFERENCE OF THE FLOW OF REFRIGERANT OF VEG ROOM AND OTHER ROOMS WILL LEAD TO FLOW OF REFRIGERANT FROM OUTLET OF FISH AND MEAT ROOM TO VEG ROOM IN REVERSE DIRECTION CAN LEAD TO DROP IN TEMPERATURE OF VEG ROOM WHICH IS NOT DESIRED.
TO COUNTER THIS A SPRING LOADED BACK PRESSURE VALVE IS FITTED IN THE OUTLET OF THE VEG ROOM WHICH WILL OPEN ONLY WHEN THE PRESSURE OF REFRIGERANT ON VEG ROOM OUTLET EQUALS TO THE PRESSURE ON THE COMMON OUTLET LINE.
8 responses to “IMPORTANCE OF BACK PRESSURE VALVE IN VEGETABLE ROOM”
Is there a relation between first stage and second stage pressure in two stage air compressor ??
If P1- FIRST STAGE INTAKE PRESSURE
P2- SECOND STAGE OUTLET
P3- INTERMEDIATE PRESSURE THEN
P3=SQ. ROOT OF P1*P2
1. What are the safeties provided for bulk carrier which are not for other ship types?
2. What are the hazards related to bulk carriers after the ship is loaded ?
please read solas chapter 12
What are the checks to be carried out before and after overhauling of
1.piston
2.exhaust valve
vl post soon
What is the difference between con rod of main engine and auxillary engine and hoe to check the ovality of con rod ?
Does veg room and meat room have same expansion valve ?And is so how is gas quantity metered ?