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A pot-in-pot refrigerator, clay pot cooler [1] or zeer (Arabic: زير) is an evaporative cooling refrigeration device which does not use electricity. It uses a porous outer clay pot (lined with wet sand) containing an inner pot (which can be glazed to prevent penetration by the liquid) within which the food is placed. The evaporation of the ...
Common absorption refrigerators use a refrigerant with a very low boiling point (less than −18 °C (0 °F)) just like compressor refrigerators.Compression refrigerators typically use an HCFC or HFC, while absorption refrigerators typically use ammonia or water and need at least a second fluid able to absorb the coolant, the absorbent, respectively water (for ammonia) or brine (for water).
Evaporative cooling is also the last cooling step in order to reach the ultra-low temperatures required for Bose–Einstein condensation (BEC). Here, so-called forced evaporative cooling is used to selectively remove high-energetic ("hot") atoms from an atom cloud until the remaining cloud is cooled below the BEC transition temperature.
Refrigeration power and efficiency are low but Peltier coolers can be small, for small cooling loads resulting in overall low power consumption for a Peltier cooler with three stages. [9] [10] [11] For a Peltier cooler with seven stages, power consumption can be 65 W with a cooling capacity of 80 mW. [12]
A helium-3 refrigerator is a simple device used in experimental physics for obtaining temperatures down to about 0.2 kelvins. By evaporative cooling of helium-4 (the more common isotope of helium ), a 1-K pot liquefies a small amount of helium-3 in a small vessel called a helium-3 pot.
The refrigerator replaced the icebox, which had been a common household appliance for almost a century and a half. The United States Food and Drug Administration recommends that the refrigerator be kept at or below 4 °C (40 °F) and that the freezer be regulated at −18 °C (0 °F). [5] The first cooling systems for food involved ice. [6]
A liquid (glycol based) chiller with an air cooled condenser on the rooftop of a medium size commercial building. In air conditioning systems, chilled coolant, usually chilled water mixed with ethylene glycol, from a chiller in an air conditioning or cooling plant is typically distributed to heat exchangers, or coils, in air handlers or other types of terminal devices which cool the air in ...
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.