IIAR Ammonia Pe reel m clei and Training Program Basic Ammonia Refrigeration Module 1 - Introduction to Ammonia RefrigerationBasic Ammonia » Refrigeration Module 1 - Introduction to Ammonia Refrigeration Lesson 1 Ammonia is all around us. [esa Ike in the air ehat we breathe an soiled diaper: ural part of life an infants There are about 2 billion metric tons of ammonia Natural Ammonia present in plans, animals and in the atmosphere around us, most of which occurs naturally. I's even MAMMH | ete Weta tea eta produced during powerful electric storms (Fig. 1) Of that 2 billion metric cons, only about 100 million metric tons, or 5% percent, is man-made, About 18% of il the man-made ammonia, or almosc 18 million metric tons, is used in North America, “CB! More chan 80 % of the man-made ammonia wed in North America, or about 14.5 million metric tons ie rousinely releceed int the atmosphere by farmers who use ammonia as 2 fever Fig. 2 ‘Another 18% of the man-made ammonia, or 3.2 million metric tons, is used in many different applications including air pollution conerol systems, waste water treatment faites, and the production of synthetic textile fibers and some plastics, Tess than 2% of the man-made ammonia used in North America, 0° about 350,000 metic tons, is used asa refrigerant. Ammonia was first used a6 a refiigerant in the 18501. Since then, the economic advantage, energy efficiency and environmental friendliness of arnmonia has made it the refrigerant of choice for many applications. Man Made Ammonia UN Ammonia refigeration systems process and oe frozen foods, ice cream, beet, ec, poultry and fish. Ies also used to manufacture many pharmaccutical prodscs i ‘ cP eicl wa) CFCs and HCPC, which re harm othe 3 ili environment, ammonia we ab & refrigerant has it fous vy expanded : ¢ Ammonia reffgeration is now used more apereearearetatc frequently in lage central air conditioning systems for college campuses and inussial complexes. Ie is Fig, 2 Module 1also being tested in new applications for frozen food and meat storage in supermarkets, Ammonia is « natural refrigerant, cone part nitrogen and three parts hydrogen (Fig. 3). Because iis mad of the most plentiful elements, nitrogen and hydrogen, ies continually being created and broken down in natures ecocycle. Ammonia is a by-product of photosynthesis, respiration, decomposition, and other biological processes. When itis teleased into the atmosphere, ammonia cither breaks down or combines with other compounds without damaging the ozone layer or contributing to global warming, Ammonia is only a hazard if excessive amounts ate released within a confined space. To Review: : D> @ Ammonia has many applications including use in air pollution control and fertilizers. © Lass than 2% of the 18 milion tons of man-made ammonia produced annually in North America is used as a refiigerant to process and preserve most foods, soft drinks and beverages. © Ammonia is a naturally occurring, environmentally friendly refrigerant made up of one part nitrogen and rhiee parts hydrogen. Module 1Le@SSO17 2 sensnenemsessen arsenscnesametr eine AF you were to ask an ammonia refrigeration industry veteran ¢o answer the is che best thing about ammonia? That person would probably ks.” D question: Wh tell you: “One of the best chings about ammonia is thar i st ‘Ammonia’ intense odor ME Concentration Effect Soe een a alarming refrigerant. In fact, i?s not uncommon for people to react strongly to the pungent odor ofa small amount of ammonia. The intense odor will often prevent a person from voluntarily remaining in an aica even though the concentration of ammonia may be relatively harmless. Fig. 4 When ammonia raixes with another fluid oF the atmosphere, the concentration of aramonia is measured in “parts per tnillion,” often abbreviated as ppm. For example, a measurement of 5 ppm means that for every 1 milion molecules within 2 defined area, 5 ar¢ ammonia molecules. To give an example of ppm, assume a (Qp sie eusias one milion pains of snd, 999.995 grains ae whit; 5 ae black "Therefore, the blace sand represents a measurement of 5 ppm. “To pus that inv real teers, most people can smell ammonia 2t a concentration of 5 t0 50 ppm (Fig, 4) which is about the same amount of ammonia that gathers in the air when it’ used asa liquid cleaner to wash windows. irate the Acconcentration of 100 ppm has a moderately strong oder and can i nose. Ar this level, chere is cause for concern, but not for alarm. ‘At 400 ppen, major irvtation can occur in the nase and throat. However, generally speaking, serious injury will not result following shore exposures, Before itis considered! potentially fural, the concentration of ammonia must surpass 1,700 ppm for a period of about one half-hour, and 5.000 ppm before its considered rapidly fal To review: © Most people can smell ammori at a concentration of 5 to 50 ppm. © Ammonia intense odor makes it impossible to ignore. © Ammonia does not pose a serious potential health hszard in short exposures until it reaches levels in excess of 400 ppm. © Ammonia is considered potentially fatal in a concentration surpassing 1,700 ppm for a period of about one half-hour Module 3Lesson 3 sem “The fits time « percon walks into an ammonia refrigeration facilcy ie can be a bit overwhelming. Ir may be filled wich many unfamiliar machines and pumps, and a variety of differen colored pipes going in every direction. To help gain a fll understanding of what all the machines and pipes are for, its important to comprehend some basic terms taken from Andy Ammonia’ ammonia dictionary. 9 Heat ics form of energy: Just like any her form of energy, such 2s cdecticity, hens causes things to happen. Because it lacks physical properties, heat cannot be measured in inches, Cunces or cubic feet. Heat can only be measured by she alec it produces, Temperature and BTU’: are two different measurements of heat. BTU's measure the quantity of heat. Temperature measures the intensity of heat that can be sensed. A thermometer is used to sense, or measure, the intensity of heat. Hot and cold are relive rerms used to describe a temperature. More often than nor, these terms ae used to compare che temperature of one thing co that of something else: such as a reference point on a thermometer or our body temperature, For example, we describe food that has beso stored ina reftgeraor as cold ‘Thats becauce it fels cold tothe touch. The temperature is below that of our body temperature. However, ate food is placed in an oven and exposed to heat, we describe the food as hoe because the temperature of te food is now higher than our SQ body temperature. Ifa hotier temperature is achieved by the introduction of heat, the opposite must also be ‘ruc. That is, a colder temperature is achieved by removing heat; not by adding cold. For example, during the winter months, heat generated by a furnace is attracted to colder air ‘outside (Fig. 5). In order to maintain the temperature at 68° F, we continue ro add heat to the inside of the house. Conversely, during the summer, heat generated by the sun is atracted to the cooler interior of cur homes (Fig. 6). In order to maintain the temperature inside at 78° we remove heat from the ai inside. The process of removing heat is called refrigeration. [Refrigeration isa physical process, governed by the laws of physics, but you don't have to be Albert Einstein to understand it. Fig. 6 4 Modale 1‘Well bepin with « basic explanation of matter: Matter is aterm nsed to describe everything in the world around us chat occupies space and has ‘weight. All mater is made up of molecules and exists in one ofthc sates 1) solid 2) liguia 3) gas or vapor For example, ie, water and steam have exactly the same molecular structure — two hydrogen atoms and one oxygen atom. The only difference is how close the molecules are 10 each other. lee molecules are tightly packed, water rnolecules are further apart and steam molecules ae spread even further apart Gg. 7. Fig. 7 When & change of state occurs, as an example from ice to water, water to ice, water to steam, oF steam to water, heat is transferred from one state of matter to another, This heat transfer process is key to refigeration. @ shen ayan of ae bot he water abet hes fm a ame. Ashe wae boils ¢tansforms ito steam, or water vapor, which aso contains hea. Just like water, when liquid ammonia is exposed co heat, it also boils and converts toa vapor. However, ammonia boik 3t mach lower cemperature than water. This proces is dhe basis of an ammonia refiigracion system, We will examine this proces in greater derail in fucure lessons. Module 1To Review: © Heat isa form of energy: 2 @ Temperature is the measurement of heat that can be sensed, © Hor and cold are relative terms used to define a temperature compared t0 4 reference point such as body termperatutc, or a point on a thermometer. - © Refrigeration isthe process of removing hese. © Maver has weight and occupies space. © Matter exists in three sates: 1) solid 2) liquid 3) gasor vapor 6 Module 1Lesson 4. meemesemesn emer eer REET Fig. 8 y ig. con ins Ambicat heat is all around us. It comes from oar bodies, the sun and a buenet fon astove (ig, 8). Heat may be removed ro improve personal comfort or to process and preserve food. During che refrigeration process, ambient heat is absorbed by a refrigerant such as liquid ammonia. When ammonia absorbs 2 sufficient amount of heat, ieboils. And just as water changes state froma a liquid to vapor when it boils, ammonia alo transforms into 2 vapor. Ambien beats aborted by Ipaliaseia cee as tye soucnia in bel, Ari de ammonia outinoc 0 both heat, ramsforring Fs tapee Thintage nt te feb pion post known ts erporsion (Fig 9). Convers, when the tempore of mona Seon ite ses a Tiquid. The peocess is known as condensation (Fi collected by the refrigerant 10}. Whea this occurs, the beat previously rejected to the outside world, In terms routinely used io the ammonia teftigeration industry, when cvaporation occurs, ammonia absorbs heat. However, during condensation, ‘The term rejection refers to the transfer af hear from one substance to ve — | in Module 1 ‘Ammonia is considered to be highly efficient because i is capable of absorbing more heat per pound than most other refrigerantsTo Review: Ambient heat eal sound 9 When eigen changes state gid to a apr it sho bet rayorsion isa change of at frm liquid 9 v9p0 Condenaion change of te fom rapa gui. “When a efit changes fom vapor ta igud, hea i ected ececoe “Ammonia is capable of aborting larger amount of hex chan most ther ‘gesLesson 5 mstnascumasenscscuninianeeacicncansinaamssucmmcemesmmmmestan As indicaced earlier, when a liquid boi absorbs heat. To understand this peoces, i it important to be aware of several key terms taken once again fiom Andy Ammonia ammonia dictionary. Sensible hea isthe heat necessary to raise the temperature of a solid, aliquid or « vapor. Iris called sensible because it can be “eensed” of measured by a theemomere. es) Latent heat is the heat required to convert 1 solid to a liquid or a liquid to a vapor ithout a change in temperature. The word Tacent” comes from the Latin word for hidden. Its said ro be hidden because itis heat that cannot be measured by & thermometer Fig. 11 Every substance has its own boiling point, or satwration point. That is the point ac which che addition of laent heat converts a liquid to a vapor. For cxample, in a confined vessel such a8 a pressure cokes as sensible heat is added to water, the temperature climbs until it reaches water’ boiling point at 212°F (Fig. 11), The warer temperature will never get any hotter than 212*F; however, ic will hold chat temperacure and continue to absorb additional latent heat until the water has completely converted to a vapor. When the conversion to a vapor is complete, the temperature of the vapor will begin to increase again as it absorhs more sensible heat ‘The term superheat refers to the heat above boiling that ereates an inesease in temperature afterall the liquid has boiled off. Tha is, hear absorbed by 2 vapor above the boiling point. The amount of heat absorbed is messured in British Thermal Units or “BTUs.” One BTU is equal w the amount of sensible heat necessary 0 raise the temperature of one pound of water by 1°F For example, one pound of wate is equivalent to about one pint. Raising the temperature of one pine of water from 70°F to 71°F requires one BTU of sensible heat. To rice the temperature of the wacer fiom 70°F wo its boiling point of 212°F, requires 142 BTUs of sensible heat, or the difference between the original temperature and the boiling poine (Fig, 12) Fig, 12 Boiling ewo pints of water, or wo pounds, requites 284 BTUs of sensible heat, or the difference beeween an original temperature of 70°F and the boiling poine, 212°F times In either case, the sensible heat is equal to the number of BTUs required to raise the Pip ee, ee water temperature to its boiling point. Module 1 910 Module 4 “When water reaches its boiling point, the temperature remains constant at 212° until che water has completely evaporated. By carefully performed cxperiinents, the latent heat of water has been measured. The results of these measurements atc used to make accurate tables ‘of waters heat characteristics. According to these standardized tables, about 970 BTU's of latene heat are necessary (0 transform one pound, or one pint, ‘of water into a vapor. Two pounds of water require 1940 BTUS of latent heat, cor «wo times 970. If che amount of heat absorbed while a pound of liquid ammonia boils and evaporates is measured, it would be found that just under 590 BTUs of latent hheat are absorbed. Heat absorbed during the boiling proces is called the latent heat of 6 8 DF vaporization, or the amount of heat in. BTU's required for a change of state \to occur from a boiling liquid co a vapor. To review: © Sensible heat is the heat necessary to raise the temperature of a solid, liquid or vapo:. © Latent heat isthe heat requited to convert a solid to liquid or a liquid to a vapor without a change in temperature. © Boiling point, or saturation point, is the point at which the addition of heat converts a liquid to a vapor. © Superhear refers to heat absorbed by a vapor above the beiling point. © One BTU is equal to the amount of sensible heat necessary to raise the temperature of one pound of water by 1° F 9 twlesson 6 mu Peed cone Fig. 13 In previous examples it has been staed the boiling point of water is 212°R at sea level. At sea level, ammonia boils zt -28°F (Fig. 13). This may be a difficale concept to comprehend: how something thar cold can be boiling, ‘Toillustrae, lets examine apie dish thar contains tap water with a beaker containing liquid ammonia placed in the middle ofthe pic dish (Fig. 14). The ‘water temperature is about 50°F. The ammonia temperature is about -28°F ‘The heat contained in the water will be absorbed by the ammonia. As a ceeul the ammonia evaporates, converting ftom a liquid to a vapor, while the water whe freezing point. cools, eventually ‘Ammonia reacts the same way in ateftigeration system as it would in an open baker surrounded by water. Ie absorbs heat, causing the liquid ammonia ro boil and to evaporate. Understanding the relationship between temperature and pressure is extremely important in mastering the operation of an ammonia refrigeration system, Changes in pressure affect the boiling point ofa liquid. Foe example, at sea level atmospheric pressure equals about 14.7 pounds per square inch and. ‘water boils at 212° E.On top of a mountain that i 10,000 feet above sea level atmospheric pressure equals about 9.7 pounds per square inch. Under these conditions, the boiling point of vwater drops wo 197° F (Fig, 15). Conversely, ifyou increase the amount of pressure, the boiling P 212" K How does this relate to fater 50°F If atmospheric pressure is decreased to 9-7 pounds per square inch absoluce, ammonia’ boiling, point will drop co -42°F IF che pressure rises 101180 pounds per square inch absolute, ammonia’s boiling point increases 0 90°R Fig. 14 dle 1A change in pressure causes the boiling point of ammonia to rice ‘or fall, affecting the comperanure at which ammonia can absorb or ee , Liquid ammonia obeys the same physical lave that apply co water. However, because ammonia has a dlifferene molecular structure than ‘water, is boiling point and latent heat of vaporization are different. ena ia Mra al es AAs indicated earlier, at sea level, ammonia can only exist asa liquid ‘whem it is colder than -28°E At that cemperarure, ammonia begins to boil. Ie continues to boil until it converts to a vapor. Ifa heavy lid is placed on a pan of ammonia, the pressure inthe pan would increase from 14,7 pounds per square inch absolute, 9 about 73 pounds pet scquae inch, Under this higher presut, the boiling point of ammonia inereases to about 40°, tempeture ofa gud i ‘At an oltitude of 10,000 feet, en | ratte ee ean) = cries a a 12 ModuleTo review: @ Accea level, water boils at 212°F; however, ammonia boils at -28°F, © Understanding the relationship berween temperature and pressure is cettemely important in mastering the operation of an ammonia refrigeration system. © Changes in pressure affect the boiling point ofa liquid, © Liquid ammonia obeys the same physical laws that apply o water. © A decrease in pressure will decrease the being point of «liquid such as © An increase in pressure wil result in 2 higher boiling point fo a liguid such at water of ammonia. © Atmospheric pressure st sea level is 14.7 PSIA. © Atmospheric pressure at an elevation of 10,000 equals 9.7 PSIA. © The principle that pressure determines the boiling temperature ofa liquid is Fundamental tothe refrigeration proces. Module 1Module 1 - Introduction einem cua cellu