See also air conditioning.
Before the advent of modern refrigeration, perishable foods were kept in cool cellars or in buckets lowered into wells. A device still used in some areas is a room built with porous walls over which water is made to trickle; as the water evaporates the room is cooled. A spring of cold water often determined the site of an American pioneer's home. A springhouse was built over the flowing water, and the cooling fluid was led through troughs in which crocks of butter and cream were placed. In winter, farmers stored ice in icehouses for use in the summer. Similarly, natural ice from commercial icehouses was used in cities until artificial methods of producing ice were initiated in the middle of the 19th cent.
The first patent for mechanical refrigeration was issued (1834) in Great Britain to the American inventor Jacob Perkins. Mechanical refrigeration systems are based on the principle that absorption of heat by a fluid (refrigerant) as it changes from a liquid to a gas lowers the temperature of the objects around it. In the compression system, which is employed in electric home refrigerators and commercial installations, a compressor, controlled by a thermostat, exerts pressure on a vaporized refrigerant, forcing it to pass through a condenser, where it loses heat and liquefies. It then moves through the coils of the refrigeration compartment. There it vaporizes, drawing heat from whatever is in the compartment. The refrigerant then passes back to the compressor, and the cycle is repeated.
Prior to 1996, the refrigerants used in electric refigerators were chlorofluorocarbons (CFCs). However, because of increasing scientific evidence that the CFCs are harmful to the ozone layer of the stratosphere, they were banned by international treaty, the Montreal Protocol, after Jan., 1996. Transitional compounds, such as hydrochlorofluorocarbons (HCFCs), which are less harmful to the ozone layer, are to be used in their place until the year 2020. By that time compounds such as the hydrofluorocarbons (HFCs), which are benign to the ozone layer, are expected to have replaced HCFCs.
In the absorption system, widely employed in commercial installations, ammonia is usually used as a refrigerant to cool brine (water containing calcium chloride or sodium chloride) that is then sent through pipes to cool the refrigerated space. The steam-jet system is used where temperatures below 32°F; (0°C;) are not required; water is used as the refrigerant. Airplanes are cooled or heated through an air cycle system. Research and development is being carried out to apply the Peltier effect (see thermoelectricity) in various practical refrigeration systems.
An outgrowth of the preservation of foods by refrigeration was the development of a process for preparing frozen foods. Although a number of experimenters contributed to the discovery of a workable process, the name of American inventor Clarence Birdseye is associated with the early successful introduction of the method; one of his chief contributions was his system of freezing perishable foods (packed in individual containers ready for sale) between refrigerated metal plates.
See G. H. Reed, Refrigeration (3d ed. 1974); C. T. Olivo and R. W. Marsh, Principles of Refrigeration (1979).
Cold is the absence of heat, hence in order to decrease a temperature, one "removes heat", rather than "adding cold." In order to satisfy the Second Law of Thermodynamics, some form of work must be performed to accomplish this. This work is traditionally done by mechanical work but can also be done by magnetism, laser or other means.
The use of ice to refrigerate and thus preserve food goes back to prehistoric times. Through the ages, the seasonal harvesting of snow and ice was a regular practice of most of the ancient cultures: Chinese, Hebrews, Greeks, Romans, Persians. Ice and snow were stored in caves or dugouts lined with straw or other insulating materials. The Persians stored ice in pits called yakhchals. Rationing of the ice allowed the preservation of foods over the warm periods. This practice worked well down through the centuries, with icehouses remaining in use into the twentieth century.
In the 16th century, the discovery of chemical refrigeration was one of the first steps toward artificial means of refrigeration. Sodium nitrate or potassium nitrate, when added to water, lowered the water temperature and created a sort of refrigeration bath for cooling substances. In Italy, such a solution was used to chill wine.
During the first half of the 19th century, ice harvesting became big business in America. New Englander Frederic Tudor, who became known as the "Ice King", worked on developing better insulation products for the long distance shipment of ice, especially to the tropics.
In 1805, American inventor Oliver Evans designed but never built a refrigeration system based on the vapor-compression refrigeration cycle rather than chemical solutions or volatile liquids such as ethyl ether.
An American living in Great Britain, Jacob Perkins, obtained the first patent for a vapor-compression refrigeration system in 1834. Perkins built a prototype system and it actually worked, although it did not succeed commercially.
In 1842, an American physician, John Gorrie, designed the first system for refrigerating water to produce ice. He also conceived the idea of using his refrigeration system to cool the air for comfort in homes and hospitals (i.e., air-conditioning). His system compressed air, then partially cooled the hot compressed air with water before allowing it to expand while doing part of the work required to drive the air compressor. That isentropic expansion cooled the air to a temperature low enough to freeze water and produce ice, or to flow "through a pipe for effecting refrigeration otherwise" as stated in his patent granted by the U.S. Patent Office in 1851. Gorrie built a working prototype, but his system was a commercial failure.
Alexander Twining began experimenting with vapor-compression refrigeration in 1848 and obtained patents in 1850 and 1853. He is credited with having initiated commercial refrigeration in the United States by 1856.
Meanwhile, James Harrison who was born in Scotland and subsequently emigrated to Australia, begun operation of a mechanical ice-making machine in 1851 on the banks of the Barwon River at Rocky Point in Geelong. His first commercial ice-making machine followed in 1854 and his patent for an ether liquid-vapour compression refrigeration system was granted in 1855. Harrison introduced commercial vapor-compression refrigeration to breweries and meat packing houses and by 1861, a dozen of his systems were in operation.
Australian, Argentine, and American concerns experimented with refrigerated shipping in the mid 1870s, the first commercial success coming when William Soltau Davidson fitted a compression refrigeration unit to the New Zealand vessel Dunedin in 1882, leading to a meat and dairy boom in Australasia and South America.
The first gas absorption refrigeration system using gaseous ammonia dissolved in water (referred to as "aqua ammonia") was developed by Ferdinand Carré of France in 1859 and patented in 1860. Due to the toxicity of ammonia, such systems were not developed for use in homes, but were used to manufacture ice for sale. In the United States, the consumer public at that time still used the ice box with ice brought in from commercial suppliers, many of whom were still harvesting ice and storing it in an icehouse.
Thaddeus Lowe, an American balloonist from the Civil War, had experimented over the years with the properties of gases. One of his mainstay enterprises was the high-volume production of hydrogen gas. He also held several patents on ice making machines. His "Compression Ice Machine" would revolutionize the cold storage industry. In 1869 he and other investors purchased an old steamship onto which they loaded one of Lowe’s refrigeration units and began shipping fresh fruit from New York to the Gulf Coast area, and fresh meat from Galveston, Texas back to New York. Because of Lowe’s lack of knowledge about shipping, the business was a costly failure, and it was difficult for the public to get used to the idea of being able to consume meat that had been so long out of the packing house.
Domestic mechanical refrigerators became available in the United States around 1911.
By the 1870s breweries had become the largest users of commercial refrigeration units, though some still relied on harvested ice. Though the ice-harvesting industry had grown immensely by the turn of the 20th century, pollution and sewage had begun to creep into natural ice making it a problem in the metropolitan suburbs. Eventually breweries began to complain of tainted ice. This raised demand for more modern and consumer-ready refrigeration and ice-making machines. In 1895 German engineer Carl von Linde set up a large-scale process for the production of liquid air and eventually liquid oxygen for use in safe household refrigerators.
Refrigerated railroad cars were introduced in the US in the 1840s for the short-run transportation of dairy products. In 1867 J.B. Sutherland of Detroit, Michigan patented the refrigerator car designed with ice tanks at either end of the car and ventilator flaps near the floor which would create a gravity draft of cold air through the car.
By 1900 the meat packing houses of Chicago had adopted ammonia-cycle commercial refrigeration. By 1914 almost every location used artificial refrigeration. The big meat packers, Armour, Swift, and Wilson, had purchased the most expensive units which they installed on train cars and in branch houses and storage facilities in the more remote distribution areas.
It was not until the middle of the 20th century that refrigeration units were designed for installation on tractor-trailer rigs (trucks or lorries). Refrigerated vehicles are used to transport perishable goods, such as frozen foods, fruit and vegetables, and temperature-sensitive chemicals. Most modern refrigerators keep the temperature between -40 and +20 °C and have a maximum payload of around 24 000 kg. gross weight (in Europe).
With the invention of synthetic refrigerations based mostly on a chlorofluorocarbon (CFC) chemical, safer refrigerators were possible for home and consumer use. Freon is a trademark of the Dupont Corporation and refers to these CFC, and later hydrochlorofluorocarbon (HCFC) and hydrofluorocarbon (HFC), refrigerants developed in the late 1920's, these refrigerants were considered at the time to be less harmful than the commonly used refrigerants of the time, including methyl formate, ammonia, methyl chloride, and sulfur dioxide. The intent was to provide refrigeration equipment for home use without endangering the lives of the occupants. These CFC refrigerants answered that need.
As of 1989, CFC-based refrigerant was banned via the Montreal Protocol due to the negative effects it has on the ozone layer. The Montreal Protocol was ratified by most CFC producing and consuming nations in Montreal, Quebec, Canada in September 1987. Greenpeace objected to the ratification because the Montreal Protocol instead ratified the use of HFC refrigeration, which are not ozone depleting but are still powerful global warming gases. Searching for an alternative for home use refrigeration, dkk Scharfenstein (Germany) developed a propane-based CFC as well as an HFC-free refrigerator in 1992 with assistance from Greenpeace.
The tenets of the Montreal Protocol were put into effect in the United States via the Clean Air Act legislation in August 1988. The Clean Air Act was further amended in 1990. This was a direct result of a scientific report released in June 1974 by Rowland-Molina, detailing how chlorine in CFC and HCFC refrigerants adversely affected the ozone layer. This report prompted the FDA and EPA to ban CFCs as a propellant in 1978 (50% of CFC use at that time was for aerosol can propellant).
It is currently planned to ban all HCFC refrigerant importation and production in the year 2030, although that will likely be accelerated.
Probably the most widely-used current applications of refrigeration are for the air-conditioning of private homes and public buildings, and the refrigeration of foodstuffs in homes, restaurants and large storage warehouses. The use of refrigerators in our kitchens for the storage of fruits and vegetables has allowed us to add fresh salads to our diets year round, and to store fish and meats safely for long periods. In commerce and manufacturing, there are many uses for refrigeration. Refrigeration is used to liquify gases like oxygen, nitrogen, propane and methane for example. In compressed air purification, it is used to condense water vapor from compressed air to reduce its moisture content. In oil refineries, chemical plants, and petrochemical plants, refrigeration is used to maintain certain processes at their required low temperatures (for example, in the alkylation of butenes and butane to produce a high octane gasoline component). Metal workers use refrigeration to temper steel and cutlery. In transporting temperature-sensitive foodstuffs and other materials by trucks, trains, airplanes and sea-going vessels, refrigeration is a necessity.
Dairy products are constantly in need of refrigeration, and it was only discovered in the past few decades that eggs needed to be refrigerated during shipment rather than waiting to be refrigerated after arrival at the grocery store. Meats, poultry and fish all must be kept in climate-controlled environments before being sold. Refrigeration also helps keep fruits and vegetables edible longer.
One of the most influential uses of refrigeration was in the development of the sushi/sashimi industry in Japan. Prior to the discovery of refrigeration, many sushi connoisseurs suffered great morbidity and mortality from diseases such as hepatitis A. However the dangers of unrefrigerated sashimi was not brought to light for decades due to the lack of research and healthcare distribution across rural Japan. Around mid-century, the Zojirushi corporation based in Kyoto made breakthroughs in refrigerator designs making refrigerators cheaper and more accessible for restaurant proprietors and the general public.
Methods of refrigeration can be classified as non-cyclic, cyclic and thermoelectric.
Ice owes its effectiveness as a cooling agent to its constant melting point of 0 °C (32 °F). In order to melt, ice must absorb 333.55 kJ/kg (approx. 144 Btu/lb) of heat. Foodstuffs maintained at this temperature or slightly above have an increased storage life. Solid carbon dioxide, known as dry ice, is used also as a refrigerant. Having no liquid phase at normal atmospheric pressure, it sublimes directly from the solid to vapor phase at a temperature of -78.5 °C (-109.3 °F). Dry ice is effective for maintaining products at low temperatures during the period of sublimation.
A refrigeration cycle describes the changes that take place in the refrigerant as it alternately absorbs and rejects heat as it circulates through a refrigerator. It is also applied to HVACR work, when describing the "process" of refrigerant flow through an HVACR unit, whether it is a packaged or split system.
Heat naturally flows from hot to cold. Work is applied to cool a living space or storage volume by pumping heat from a lower temperature heat source into a higher temperature heat sink. Insulation is used to reduce the work and energy required to achieve and maintain a lower temperature in the cooled space. The operating principle of the refrigeration cycle was described mathematically by Sadi Carnot in 1824 as a heat engine.
Cyclic refrigeration can be classified as:
Vapor cycle refrigeration can further be classified as:
The vapor-compression cycle is used in most household refrigerators as well as in many large commercial and industrial refrigeration systems. Figure 1 provides a schematic diagram of the components of a typical vapor-compression refrigeration system. The thermodynamics of the cycle can be analyzed on a diagram as shown in Figure 2. In this cycle, a circulating refrigerant such as Freon enters the compressor as a vapor. From point 1 to point 2, the vapor is compressed at constant entropy and exits the compressor superheated. From point 2 to point 3 and on to point 4, the superheated vapor travels through the condenser which first cools and removes the superheat and then condenses the vapor into a liquid by removing additional heat at constant pressure and temperature. Between points 4 and 5, the liquid refrigerant goes through the expansion valve (also called a throttle valve) where its pressure abruptly decreases, causing flash evaporation and auto-refrigeration of, typically, less than half of the liquid. That results in a mixture of liquid and vapor at a lower temperature and pressure as shown at point 5. The cold liquid-vapor mixture then travels through the evaporator coil or tubes and is completely vaporized by cooling the warm air (from the space being refrigerated) being blown by a fan across the evaporator coil or tubes. The resulting refrigerant vapor returns to the compressor inlet at point 1 to complete the thermodynamic cycle.
The above discussion is based on the ideal vapor-compression refrigeration cycle, and does not take into account real-world effects like frictional pressure drop in the system, slight thermodynamic irreversibility during the compression of the refrigerant vapor, or non-ideal gas behavior (if any).
More information about the design and performance of vapor-compression refrigeration systems is available in the classic "Perry's Chemical Engineers' Handbook".
In the early years of the twentieth century, the vapor absorption cycle using water-ammonia systems was popular and widely used but, after the development of the vapor compression cycle, it lost much of its importance because of its low coefficient of performance (about one fifth of that of the vapor compression cycle). Nowadays, the vapor absorption cycle is used only where waste heat is available, where heat is derived from solar collectors, or electricity is unavailable.
The absorption cycle is similar to the compression cycle, except for the method of raising the pressure of the refrigerant vapor. In the absorption system, the compressor is replaced by an absorber which dissolves the refrigerant in a suitable liquid, a liquid pump which raises the pressure and a generator which, on heat addition, drives off the refrigerant vapor from the high-pressure liquid. Some work is required by the liquid pump but, for a given quantity of refrigerant, it is much smaller than needed by the compressor in the vapor compression cycle. In an absorption refrigerator, a suitable combination of refrigerant and absorbent is used. The most common combinations are ammonia (refrigerant) and water (absorbent), and water (refrigerant) and lithium bromide (absorbent).
When the working fluid is a gas that is compressed and expanded but doesn't change phase, the refrigeration cycle is called a gas cycle. Air is most often this working fluid. As there is no condensation and evaporation intended in a gas cycle, components corresponding to the condenser and evaporator in a vapor compression cycle are the hot and cold gas-to-gas heat exchangers in gas cycles.
The gas cycle is less efficient than the vapor compression cycle because the gas cycle works on the reverse Brayton cycle instead of the reverse Rankine cycle. As such the working fluid does not receive and reject heat at constant temperature. In the gas cycle, the refrigeration effect is equal to the product of the specific heat of the gas and the rise in temperature of the gas in the low temperature side. Therefore, for the same cooling load, a gas refrigeration cycle will require a large mass flow rate and would be bulky.
Because of their lower efficiency and larger bulk, air cycle coolers are not often used nowadays in terrestrial cooling devices. The air cycle machine is very common, however, on gas turbine-powered jet aircraft because compressed air is readily available from the engines' compressor sections. These jet aircraft's cooling and ventilation units also serve the purpose of pressurizing the aircraft.
Thermoelectric cooling uses the Peltier effect to create a heat flux between the junction of two different types of materials. This effect is commonly used in camping and portable coolers and for cooling electronic components and small instruments.
Magnetic refrigeration, or adiabatic demagnetization, is a cooling technology based on the magnetocaloric effect, an intrinsic property of magnetic solids. The refrigerant is often a paramagnetic salt, such as cerium magnesium nitrate. The active magnetic dipoles in this case are those of the electron shells of the paramagnetic atoms.
A strong magnetic field is applied to the refrigerant, forcing its various magnetic dipoles to align and putting these degrees of freedom of the refrigerant into a state of lowered entropy. A heat sink then absorbs the heat released by the refrigerant due to its loss of entropy. Thermal contact with the heat sink is then broken so that the system is insulated, and the magnetic field is switched off. This increases the heat capacity of the refrigerant, thus decreasing its temperature below the temperature of the heat sink.
Because few materials exhibit the required properties at room temperature, applications have so far been limited to cryogenics and research.
A much less common definition is: 1 tonne of refrigeration is the rate of heat removal required to freeze a metric ton (i.e., 1000 kg) of water at 0 °C in 24 hours. Based on the heat of fusion being 333.55 kJ/kg, 1 tonne of refrigeration = 13,898 kJ/h = 3.861 kW. As can be seen, 1 tonne of refrigeration is 10% larger than 1 ton of refrigeration.
Most residential air conditioning units range in capacity from about 1 to 5 tons of refrigeration.