This handbook provides comprehensive guidance for designing ice and chilled-water storage systems for commercial buildings. It contains state-of-the-art information necessary to evaluate the cost-effectiveness of cool storage options and select, configure, and screen system alternatives.

Proceedings of the NATO Advanced Study Institute, Çesme, Izmir, Turkey, 27 June-8 July, 1988

A NATO Advanced Study Institute on "Demand-Side Management and Electricity End-Use Efficiency" was held in order to present and to discuss some of the most recent developments in demand-side electric power management and planning methodologies as well as research progress in relevant end-use technologies. Electricity is assuming an increasingly important role in buildings and industry, due to its flexibility, efficiency of conversion and cleanliness at the point of use. However the production and transmission of electricity requires huge investments and may have undesirable environmental impacts. The recent nuclear accident in Chernobyl and the damage caused by acid precipitation are creating increasing concerns about the impacts of power plants. Some environmental problems are local or regional, others such as global warming can affect the whole world. Although environmental impacts may be minimized with additional investments, electricity generation will become even more capital intensive. Energy, and electricity in particular, is not directly consumed by people. To achieve improved standards of living, what is important is. the level of production of goods and services. If it is possible to produce the same quantity of goods and services with less electricity and in a cost-effective way, substantial benefits can be gained. By reducing costs, electricity efficiency can raise the standards of living and increase the competitiveness of an economy. Electricity efficiency also leads to reduced requirements in power plant operation, thus leading to reduced consumption of primary energy supplies and a higher quality environment.

Fundamentals of Building Energy Dynamics assesses how and why buildings use energy, and how energy use and peak demand can be reduced. It provides a basis for integrating energy efficiency and solar approaches in ways that will allow building owners and designers to balance the need to minimize initial costs, operating costs, and life-cycle costs with need to maintain reliable building operations and enhance environmental quality both inside and outside the building. Chapters trace the development of building energy systems and analyze the demand side of solar applications as a means for determining what portion of a building's energy requirements can potentially be met by solar energy. Following the introduction, the book provides an overview of energy usepatterns in the aggregate U.S. building population. Chapter 3 surveys work onthe energy flows in an individual building and shows how these flows interact to influence overall energy use. Chapter 4 presents the analytical methods, techniques, and tools developed to calculate and analyze energy use in buildings, while chapter 5 provides an extensive survey of the energy conservation and management strategies developed in the post-energy crisis period. The approach taken is a commonsensical one, starting with the proposition that the purpose of buildings is to house human activities, and that conservation measures that negatively affect such activities are based on false economies. The goal is to determine rational strategies for the design of new buildings, and the retrofit of existing buildings to bring them up to modern standards of energy use. The energy flows examined are both large scale (heating systems) and small scale (choices among appliances). Solar Heat Technologies: Fundamentals and Applications, Volume 4

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs