heat of compression


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heat of compression

[′hēt əv kəm′presh·ən]
(thermodynamics)
Heat generated when air is compressed.
References in periodicals archive ?
Secondly using less compressed air and last, but not the least using the heat of compression for something useful at the factory.
It is insulated to retain the heat of compression to be used to offset the Joule-Thomson cooling effect from the expansion of air during power generation.
Compression process increases the temperature of air due to the heat of compression which is dissipated before sending air to the storage device.
Carbon contamination can also occur through the action of the heat of compression on the lubricating oil, or by the normal wear patterns of carbon piston rings used in some types of oil-free compressors.
The thermal heat capacity of the HARS is higher than the gas, so as the gas is compressed the heat of compression is rapidly transferred into the HARS, thus stabilising the gas temperature and providing isothermal compression.
Part of this is because there is a temperature rise across the process blower (heat of compression) and another rise across the desiccant (heat of adsorption).
For example, a 3 ton (11 kW) indoor-air-cooled DX air-conditioning unit operating at 1.17 kW/ton (or a COP of 3.0) adds one additional ton of heat to the 3 tons (11 kW) extracted from the room due to the heat of compression, thereby rejecting 4-tons (14 kW) of heat into the building.
The Ingersoll Rand Heat of Compression (HOC) dryer also earned a gold award in the compressed air category.
To address these issues, SwRI researchers designed an internally cooled, inline centrifugal compressor diaphragm (patent pending) that removes the heat of compression without the need for external intercoolers using liquid cooling.
Providing a greener method for treating compressed air, a new line of heat of compression (HOC) dryers turn wasted heat into useful energy, resulting in clean, dry, oil-free air at less cost than desiccant dryers.
During pressure treatment, the material is compressed about 15% to 20%, and this can increase product temperature--the heat of compression. Heat of compression temperatures can cause non-uniform thermal effects in the food.