This is a technology for Cooling Tower Treatment – which is a Sustainable Natural Green Chemistry permitting maximum water savings and reducing the impact to the environment while affording a reduction in the carbon footprint found in traditional chemical treatment.
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Energy plays a very important role in industry, Industries could be classified into heavy energy consumer, medium energy consumer and low energy consumer. Organization have started doing energy audits in their plants, offices etc. Such studies has highlighted waste of energy and requirement of energy efficient technology.
Some areas for energy cost reductions.
OFFICE:
Large Corporations or factories have bigger administration offices like accounts, sales, purchase, human resources, production planning, canteens, rest rooms, common rooms etc. Each department or sections has certain utilities like air conditioners, photocopiers, fans, air washers, lights etc. Cost reduction in energy bill can be achieved through proper monitoring optimization of equipments
LIGHTING
HEATING
FANS
PLANTS
Any manufacturing unit would consume energy for its production purpose. With monitoring and proper utilization of equipments We can have substantial cost reduction in energy cost. Energy could be in various form thermal or electrical.
PRIME MOVERS ( MOTORS )
AIR CONDITIONING
COOLING TOWERS
BOILERS /FURNACES /OVENS
REFRIGERATION AND AIR COMPRESSOR
FUEL ALTERNATE
ENERGY ELECTRICAL
Lets us take a simple example of cooling tower. Cooling towers are used to cool hot water coming out of air conditioning, generators or other utilities.
Cooling Tower Fans are made up of aluminium casting these are then rotated to create draughts which in turn cools the water. These fans can be replaced by Fibre Plastic made fans or blades. These Blades are light in weight hence power consumed by motor is less. Thus by replacing metallic blades with Fibre Plastic can result in considerable savings.
Putting temperature sensors into cooling tower basin can result in stopping motors from running the moment desired temperatures are achieved.
All about cost reduction strategies, ideas, tips which would increase profitability, improve productivity, reduce waste.
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Energy efficiency means utilizing less amount of energy to supply the equivalent degree of energy service.
Energy efficiency audits are generally done in plants. It might be carried out in a household as well, but these are generally done by individuals, whereas plants or factories tend to be more concerned as these energy expenditures eat into their all-important quarterly financial reports.
Conducting audits are a crucial way to conserve. Some of the major benefits of conducting and energy audit include:
Energy efficiency audits are typically performed as a result of suddenly high energy costs. It is important to determine the appropriate requirement of energy consumption and to discover where or how to reduce energy-related expenses. An audit will also help you identify energy conservation equipment, technologies and measures that can be taken in order to reduce costs.An energy efficiency audit generally covers the following:
In the end, an energy efficiency audit leads to better energy balance, better balance of mass and heat, an establishment of specific energy consumption, and an identification of opportunities for energy efficiency.
Joel Adams works for energy efficiency Austin Texas.
Evaporative air coolers include a system of cooling in which the evaporation of a liquid, typically into the surrounding air, cools the object or a liquid in contact with it. There are number of evaporative designs that people can purchase.
* Direct Evaporative Coolers – this open circuit is used to lower the temperature of air by using what is referred to as a latent heat of evaporation, changing water into vapour. The energy in the air does not change. During the process the warm dry air is changed to cool moist air.
* Indirect Evaporative Cooling – This is a closed circuit system. It is similar to a direct evaporative cooling system. However in this case some sort of heat exchanger is needed. The cooled moist air never comes in contact with the conditioned environment.
* Two-stage Evaporative Cooling – this system is also referred to as an indirect cooling system. This is a traditional system of cooling that uses only a fraction of energy of vapour compression air condition systems. There are drawbacks to using this system however as they tend to make the air very humid which can make people very uncomfortable.
* Cooling towers – cooling towers are structures that are used for cooling water. This process works in a similar way as the evaporative air cooler system. Cooling towers are typically used on large and tall buildings or in industrial sites. They work as they transfer heat to the environment from chillers, for example in the Rankin power cycle.
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No water is ever pure. It is a little bit of a fairy tale when you think that water can be. Water is a universal solvent. When water is given to the environment, it becomes immediately contaminated with many different organic and inorganic substances.
Not every one of the contaminants is bad for you. Some of them can be toxic for humans to consume. The water treatment systems are designed and necessary for removing these substances from your water and giving you clean and safe water to drink.
There are many different water treatment systems to choose from. It will depend on the water that you are trying to get treated. One of the water treatment methods that you may want to try is known as the ozone water treatment method.
What is meant by ozone?
Ozone or O3 is a gas that has no color or smell to it. The ozone gas will have a reaction with anything that it comes in contact with. Because of this reaction, the ozone is used largely for cleaning and disinfecting things. The ozone gas is so highly reactive that it will cause corrosion on the things that it meets. Ozone is a great way to disinfect and clean but, for living tissue contact, it can be damaging in great ways.
Why Use Ozone Gas To Treat Water?
It is a very easy answer; ozone is the greatest biocide that is available. It reacts in a big way with the water and this makes it a great thing for water treatment. Ozone gas will kill viruses, bacteria, microorganisms, and fungus in the water. It can also stop scale deposits from forming and causing hard water to occur.
In certain research studies, legionella has also been destroyed by ozone gas. Legionella is a bacterium that is found to thrive in cooling towers. Every test that has been done shows that by sending ozone gas into the cooling tower will lower the bacteria counts and will provide standards for drinking water that is of a better quality. Ozone gas has also been shown to impact corrosion in the heat surfaces in a positive way.
Good Things For Ozone Water Treatment Use
The main good quality of using an ozone water treatment system is that it is able to get rid of the microorganisms that are found in water. Biological films ore one of the worst problems facing today’s supply of fresh water. By getting the biological agents under some sort of control, the ozone water treatment system can make sure that the water is free form viruses, bacteria, and other substances.
The ozone water treatment system will also help to eliminate the problem of scale deposits in the pipes. Because it inhibits the gathering of scale deposits, it will help to improve the work quality of the heat transfer surfaces. This ozone gas will make the system very good for industrial use and especially good for those systems that use water to heat or cool.
You can also find more info on water treatment and extensive water treatment. eWaterTreatmentSystems.com is a comprehensive resource for water treatment with information on reviews, reverse osmosis and how it works.
Chiller is one of the most important cooling equipment used in laboratories. The main function of a laboratory chiller is to remove heat from one substance and pass it to other sources like ambient water or air. Chiller is a compressor based equipment that cools and controls the temperature of a liquid unlike the air conditioners, which cools air. Besides compressor the other components of a chiller are a temperature controller, a reservoir and a recirculating pump.
Types of Chillers
The classification of chillers can be done on various basis like portability, working, etc. Here we have classified chillers on the basis of their functioning.
Functioning of Chillers
The working principle of a laboratory chiller is quite simple. The reservoir is filled with a fluid, typically water or an ethylene glycol/water mix, to be recirculated. The reservoir is connected to the equipment needed and power is provided to the chiller. Chiller’s functions are regulated by the controller. Individual users can set the parameters according to their requirements like temperature, flow and pressure. An internal strainer is used to keep the harmful particles away from the system.
Applications of Chillers
Cooling equipments are used in a number of industries. Some of the most common applications of chillers are:
I am a laboratory analyst by profession working in this industry from last 10 years. I have been running a site http://www.laboratoryequipmentworld.com on laboratory equipments. It includes the largest range of laboratory apparatus and other updated info on market, trade fairs, news, etc.
Most kitchens have too much or too little refrigerated space at the proper locations to meet their needs. In other words, the physical capacity may be adequate, but either it’s not the correct type of refrigerator space or it’s not flexible enough to be used to maximum efficiency. Having the right kinds of refrigeration actually can mean using fewer refrigerators and freezers, an idea that will save energy and money. How do you accomplish this ideal? First, you must decide how much capacity you need. The norm in casual restaurants is to allow 1 to 1.5 cubic feet of refrigerated storage space per meal served. In fine dining, this increases to 2 to 5 cubic feet of space per meal served. You will use a refrigerator not only for storage but to slowly, safely thaw frozen foods 24 to 48 hours before you will need them.
Remember, roughly half of a refrigerator’s total cubic footage is usable space. The rest is taken up by the unit’s insulation and refrigeration system. (Walk-in coolers also contain aisles, which take up room. ) Another handy rule is that, in a reach-in refrigerator, 1 cubic foot of space will hold 25 to 30 pounds of food. Divide the total weight of food you’ll need to store by 25 or 30, and you’ll have a good idea how much cubic footage you will need. Only after you’ve determined your capacity needs can you take the next step: deciding how much floor space you have for refrigeration and what size of unit will fit there. This way, you can calculate how many different units you will need.
The third major step is to look at reach-in, roll-in, and walk-in options. A reach-in refrigerator is similar to the one you have at home: You pull open the door, reach in, and get what you want. In a commercial kitchen, the problem is that the refrigerator door is opened and closed constantly, in heat that’s a lot more intense than a home kitchen. A duct-type system, with louvered air ducts promoting airflow throughout the cabinet, seems to work best to counteract the inevitable blasts of warm air. Inside the refrigerator cabinet, the wise use of space can increase your capacity by 30 to 35 percent. A simple, heavy-duty pull-out shelf system can allow full use of the bottom part of the unit without making employees stoop to retrieve things there.
Typical reach-in units range from a one-section, single door unit with 22.7 cubic feet to a three-section, three-door unit with more than three times the capacity, at 74.7 cubic feet. Total storage capacity depends somewhat on the number of shelves in the unit; and, of course, the number of shelves will depend on the heights of the products you’ll store on those shelves (see Illustration 10-10). They can be custom-sized to fit under counters or in small spaces. There are also convertible reach-ins, basically freezers that can be converted to a refrigerator with the flip of a switch located on the cabinet. Manufacturers offer these in one, two, and three-section units, so you can adjust for more refrigerated space or more freezer space, as needed. Adaptability is the key.
The bigger the food service operation, the greater the need for a roll-in refrigerator. If your operation does a lot of batch cooking, for instance, you will want to have the capability to move large numbers of meals on rolling carts, in and out of refrigerated space. Carts mean less handling, which means less spillage, less heavy lifting, and so forth. A reach-in unit can be converted to a roll-in by using a dolly on which a half or full rack of product is resting. The rack has swivel casters and is latched onto the dolly. If the height of the dolly platform is compatible with the bottom of the refrigerator cabinet, the person holding the dolly can just position it correctly, tip it forward, and slide the rack of product into the refrigerator.
This seems to work best when the reach-in refrigerator is equipped with six-inch legs. The roll-in cabinet is similar to the reach-in except that, instead of 6-inch legs, it has a ramp at floor level so that entire carts can be rolled inside. The floor of the roll-in is stainless steel. Capacities of roll-ins range from 35.3 cubic feet for one-section units to 113.2 cubic feet for three-section units. A pass-through refrigerator is a variation of the standard reach-in. This cabinet has two sets of doors, located opposite each other. Cafeterias and garde manger areas make good use of this special refrigerator, when the kitchen staff places food in one side for servers to pick up at the other.
On the service side, which gets opened more frequently, half doors are recommended to help with temperature control. Another recommendation is to check the temperature of this unit more often for food safety reasons, because it is likely to be warmer with all the activity. Choose glazed glass upper doors for easier product visibility, and consider using shelves in the upper portion of the cabinet and half-height carts in the lower section. This would allow a fully loaded tray of prepared salads, for example, to be transferred as needed from its storage in the lower section into the upper section to await serving. The workflow in your kitchen will help you determine the suitability of a pass-through refrigerator. Other types of specialty refrigerators are made to fit under bars or counters. These are handy in confined areas, particularly around the hot or cold preparation lines. They range in storage capacity from 5.7 to 15.4 cubic feet, with one to three doors.
There are also refrigerated prep tabletops, where 8 to 24 pans can sit on a chilled surface instead of using ice. Lately, these prep tops have come under the scrutiny of health departments for exceeding the maximum 40-degree-Fahrenheit temperature to keep food safely chilled. One solution to this is to install the undercounter refrigerator and the prep top above with separate controls and separate refrigeration units, even though they’re both run by the same compressor. Reach-ins and roll-ins have lots of different doors to choose from. The basic things you’ll have to decide on are whether you want the door to be full height or half height; on hinges or a sliding track; if it’s hinged, what side it opens from; and if the door itself is solid or see through glass.
Most equipment experts frankly prefer hinged doors over sliding ones. The door seal isn’t as tight on sliding doors, and it can be hard to clean the sliding tracks. However, if aisle space is tight, a sliding door can be useful. It takes only half as much standing room to open as a hinged door. In a pass-through refrigerator, use sliding doors only on the servers’ side; having them on both sides lets out too much cold air too fast. The question of a full door or half door is also one of temperature loss. The half door is more energy efficient, especially if the unit is located close to the hot line, but it has the disadvantage of allowing staff to see only half of the contents at a time. Inside the refrigerator, you’ve got to organize the contents well to make half doors work efficiently for you.
When it comes to how the doors will open, give a lot of thought to the flow pattern of the workstations in the area. Open doors cannot help but obstruct the flow, and people should be able to see around them and maneuver around them safely. One manufacturer even boasts the ability to change door hinges on the spot within 30 minutes, a feature that might come in handy. For door hardware, you’ll have a choice of magnetic gasketing with self-closing hinges or positive-action fasteners with standard hinges. Eventually, both will have to be adjusted, although positive-action fasteners seem to require more frequent tweaking. Both are acceptable if the design and installation of the cabinet is sound. A final word about reach-ins and roll-ins, and we’ll move on.
The refrigeration systems can be either air cooled or water cooled, with a heavy-duty (often referred to as a high-torque) condenser, which must be kept clean for the system to work properly. In most food service settings, the air-cooled, self-contained system is used, because a good kitchen ventilation system will be able to remove the heated air given off by the refrigerator. The reason refrigeration experts don’t recommend the water-cooled system for most kitchens is that it requires a water cooling tower.
Although a tower is usually part of the building’s regular air-conditioning system, it must be bigger (and take up more space) to accommodate the added demand that refrigerators would place on the cooling system. No matter which system you choose, correct voltage must be considered before you order or install your refrigerators.
Franco Zinzi has been involved with online marketing for nearly 3 years and likes to write on various subjects. Come visit his latest website which discusses of restaurant fridges and restaurant supplies for the owner of his own business.
Housing and smart houses. I believe that we could have avoided this upcoming Natural Gas Shortage by building smarter and more efficient homes. For instance by using small devises which are simple such as using the idea of mini-hydro pumps, reflective energy boosting solar efficiency by 2.5 from a water pond (with 1-2 inches of water covered by a polymer substance of a couple of molecules and a reflective bottom surface), condensation and gravity. These small things can improve the energy efficiency by 10-fold. Here are a few things; this is how I propose which could be done.
Put in a pond which has a reflective ceramic bottom and is filled with water of 2-3 inches depth out side of the house on the East side. The sun comes up and reflects off the water onto a side of the house which has a convex/concave lenses shaped glass window facing 30 degrees as an over hang off the house. On the other side of the lens enclosed is a shaft where the air is heated.
The pond is connected to the inside of the house and the water evaporates up as the air heats up to the roof. The top of the roof on the inside of the shaft is at a 45 degree angle, as the water cools it follows the roof line down the other side of the house through small wheels at each floor providing electricity and running your mini-hydro pumps. The sun coming up on the water is reflected increasing your solar power by 2.5 as you stated and is further magnified by the lens window. The air stays hot in the day and the water roiling back down is used for heating, and electricity for lighting, etc. When the pond freezes in the wintertime you will still have your energy.
Another innovation for this project would be to use those small spheres ceramic glass coated beads, that look like ball bearings look like shiny golf balls in a chamber around the lens area, so that at night they can cover the lens and keep the heat in, these would be enclosed in a pain of glass covering the lens window. Due to the little amount of moving parts and the pure physics and mechanical nature of this without adding any complexity, it should be trouble free forever pretty much.
The only other way I can see this working is to use a “U” shaped water pool with a membrane in it on one end, then dropping in one side concentrated crystal layers, which would attract the water past the membrane and such the water into the one side rising the water level and then using that raised level to flow back to the other side through small hydro-pumps. The membrane could be easily constructed something like a tempered solute mono layer at a lower level of the house and the remaining heated water continues upward in a condensation cloud which would cool later and provide more hydro when the temperature cooled in the top of the shaft of the tower. I do not believe this cannot work.
The pond at night would also provide a starting point for the heating and allow you to use less energy for hot water cooking and showers in the house, giving you a head start of about 100 degrees since heating water is usually the most energy consuming.
One last thought, the spinning wheels could be connected to a sound machine creating a hi-pitched sound, focusing the sound wave into a steel tank filled with helium, and as the helium heated up the molecules would bounce off each other creating friction and heat to make steam to super charge the water in the winter within the bottom of the tower if your pond became iced over. Also it is a good way to make additional energy for heating the air, with fans at the top of the tower you would be able to heat the house too by blowing the heat into floor vents you talked about.
Mathematically this is all feasible, based on an article I read in Modern Solar Magazine about the 2.5 times increase of solar radiation of Beta and Alpha particles in water reflection. Just some thoughts on the designing of an energy efficient home and it’s design. The house it self as long as built efficiently would have no problem being nearly any shape you need. Tri-level would be best for my design, although it does not matter as much the outside shape. I recommend an article in;
Infinite Energy Magazine
Volume 8, Issue 43, 2002
Popular Mechanics
“Heating and cooling towers”
1993 Nov.
The rest of these ideas were from comments heard from the World Think Tank, Naval Survival Techniques of converting ocean water into drinking water by use of a small condensation devise and listening to you talk. One further thought is if you use ocean water and put it into the down flow system and use one of the hydro wheels to speed up the water and cross fire it against a heated stainless steel plate, you could purify the water by RSD Distillation and actually have all the drinking water you needed which was desalination, by simply introducing the small cross fire system somewhere in the water flow from the top of the house. All you need for flow is gravity and you would be slowing the water down by using the wheels to make hydro for the mini-hydro pumps with the salt water and using the distilled water from the top of the house to carry away the contaminants of the ocean water.
You could make about 50 gallons a day pretty easily. Would I live in such a house myself? Well probably not, but for those who live in the sticks or are concerned about occasional power outages or costs. Or those who are paranoid about the future of mankind and his ability to generate his own power, well then this exercise of the brain is not a waste. If you have any ideas on this email me, always interested in such ideas, after all we may need to use these techniques when we build facilities on the Moon or on Mars and certainly they could be of use half the year on the North Pole?
“Lance Winslow” – Online Think Tank forum board. If you have innovative thoughts and unique perspectives, come think with Lance; www.WorldThinkTank.net/. Lance is an online writer in retirement.
