Refrigeration

Refrigeration is the artificial cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient temperature. Early refrigeration uses consumablecoolants such as ice and dry ice (which are procured through separate means and need periodic replenishing), while modern refrigeration is a self-sustaining heat exchanger process by which thermal energy is transferred against the temperature gradient via the use of a heat-transferworking fluid (also known as refrigerant), which absorbs heat from a low-temperature medium and releases it to another higher-temperature medium, typically involving active phase change via a compressor and aided by a radiator system. Energy transfer in refrigeration is traditionally driven by physical means (whether ice melting or an electromechanical machine driving the heat exchanger), but it can also be driven by heat pump, magnetism, electricity, laser cooling, or other means. Refrigeration has many applications, including household refrigerators, industrial freezers, cryogenics, and cool storeair conditioning. Heat pumps may make use of the heat output of the refrigeration process (such as for water heating), and also may be designed to be reversible, but are otherwise similar to air conditioning units.

Refrigeration has had a large impact on human lifestyle, agriculture, industry and settlement patterns. The idea of preserving foods by cold storage dates back to human prehistory, but for thousands of years human societies were limited regarding the means of doing so. In tropical and most temperate regions, surplus foods were typically preserved using curing (often by salting) and drying, while means of cold food storage were generally unavailable unless in arctic, subarctic or alpine regions where humans can conveniently harvest natural ice (from glaciers or frozenwaterbodies) and/or made use of natural coolness in caves, root cellars and winter weather. In the 19th century, the rise of ice trade enabled the development of cold chains. In the late 19th through mid-20th centuries, mechanical refrigeration was invented, improved and greatly expanded in its reach, and refrigeration has thus rapidly evolved in the forms of temperature-controlled rail cars, refrigerator trucks and the ubiquitous white goods refrigerators and freezers in both stores and average homes in most countries. The introduction of refrigerated rail cars also contributed to the settlement of areas that were not on earlier main transport channels such as rivers, harbors, or valley trails, and sparked the building of large cities which are able to thrive in areas that were otherwise thought to be inhospitable due to hot climate, such as Houston, Texas, and Las Vegas, Nevada.

In most developed countries today, cities and towns are heavily dependent upon refrigeration in the food processing, distribution and retail industries (such as supermarkets and butcher shops) to maintain food safety for daily consumption. The improvement in food preservation due to refrigeration, which significantly reduced food loss and waste due to spoilage, has also led to a new supply chaininfrastructure where large quantities of meat, seafood and produce can be supplied from a smaller number of farms and fisheries, both of which now output a much larger food yield per capita in comparison to the late 1800s. This has also resulted in more diversification of food products (such as rare delicacies) available to the consumermarket, which has had a large impact on the nutrition, tastes and culinary arts of modern societies.