Koral, Richard L. Apartment House Institute, Pratt School of Architecture, New York City Community College, New York, New York.
- Evaporative cooling
- Air washer
- Air-cooling coils
- Use of well water
- Ice as heat sink
- Refrigeration heat sink
- Links to Primary Literature
- Additional Readings
Lowering of air temperature for comfort, process control, or food preservation. Air and water vapor occur together in the atmosphere. The mixture is commonly cooled by direct convective heat transfer of its internal energy (sensible heat) to a surface or medium at lower temperature. In the most compact arrangement, transfer is through a finned (extended surface) coil, metallic and thin, inside of which is circulating either chilled water, antifreeze solution, brine, or boiling refrigerant. The fluid acts as the heat receiver. Heat transfer can also be directly to a wetted surface, such as waterdroplets in an air washer or a wet pad in an evaporative cooler. See also: Comfort temperatures; Heat transfer
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