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Numerical and Theoretical Thermal Analysis of Ship Provision Refrigeration System
Authors: Kubilay BAYRAMOĞLU, Semih YILMAZ, Kerim Deniz KAYA
Number of views: 244
The freezer system on ships involves provisions where meat, fish, vegetables etc. are cooled down. Provision
room is one of the essential features on ships for the preservation of food. The size of the cooling chamber
varies according to the length of the ship and the number of personnel. Under the scope of the study, a room
with volume of 15 m3
(H x L x W, 2.5 x 3 x 2 m.) has been designed for the preservation of the meat. Boundary
conditions which are determined for numerical and theoretical analysis in provision room have been chosen
considering existing ship conditions. Refrigeration load, temperature distribution and flow streamline to
keep the meat at the desired temperature in the provision room have been analyzed for one hour working
period. Within this time interval, average meat domain and air temperature drop have been found as 4.33
K and 13 K, respectively. CFD analysis and theoretical calculation results have been compared. The results
have found to be in agreement with acceptable errors less than 10%. The outputs from analysis show that
refrigeration unit provides suitable temperature decrease within determined time interval.