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Thread: Endocube Hoodwink or Science
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12-05-2012, 01:01 PM #11
Re: Endocube Hoodwink or Science
Forgetting Endocube for a moment, the compromise you talking about is what temp is best for a product. In large institutions (mass storage) they do have different rooms at different conditions for specific products.
( SHC and heat transfer is really nothing to do with when the product is already at temp)
Back to chillermans argument.
example one if the air temp is always between 1 & 2C, the product will always be between these temps.
Example 2, (endocube) the air can (not limited to) between -2 and +4, to give the same average air temp.
Now a lettuce leaf has little mass, so will basically swing in temp between the above numbers, but an apple has mass and will not swing as much because of the mass and heat transfer properties.
Now as you can see the lettuce is likely to freeze, so the thermostat has to be turned up, so the the swing is going to be 0 to 6C.
The average core temp will raise compared to the air control system. But still within acceptable limits
This where the energy saving is made.
it may well be that, we do not need close control, or food to be as cold as we are presently storing it.
This is all the endocube is doing! But you do not need an endocube to make these changes.
(the benefit on short cycling we can agree on)