how is refrigerator work

There are two things that need to be known for refrigeration.

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1. A gas cools on expansion.
2. When you have two things that are different temperatures that touch or are near each other, the hotter surface cools and the colder surface warms up. This is a law of physics called the Second Law of Thermodynamics.

bibliography

          "History of refrigeration." History of refrigeration. 2 Dec. 2009. Web. 8 Dec. 2009. .

"History of refrigeration." History of refrigeration. 2 Dec. 2009. Web. 8 Dec. 2009. .

"How does refrigeration work." How does refrigeration work. 4 Dec. 2009. Web. 7 Dec. 2009. .

"No refrigeration no problem." No refrigeration no problem. 3 Dec. 2009. Web. 3 Dec. 2009. .

"Safe Refrigerator Temperature." Safe Refrigerator Temperature. 2 Dec. 2009. Web. 8 Dec. 2009. .

"Storage Times For Refrigerated Foods." Storage Times For Refrigerated Foods. 2 Dec. 2009. Web. 8 Dec. 2009. .

           

No Refrigeration? No Problem!

Life without refrigeration. Why would you even consider such a thing?
• Well, sometimes it isn't so much a choice, like when your reefer dies and you're in the middle of paradise - very warm paradise. You may suddenly find you need to survive without the fridge for several weeks while waiting for parts or waiting for someone who can service your system. Don't let lack of refrigeration ruin your cruise.
• Maybe you happily cruise with a well-running fridge but you've realized that you can fit only so much food in your refrigerator - and it isn't enough to last you between your provisioning stops. You need ideas that will extend your provisions for several weeks or months without refrigeration.
• Or perhaps you've chosen to live without refrigeration because of the time and money involved in having a system aboard. To have refrigeration you will need:
• money for a good refrigeration system
• money and time to build and insulate a box or at the very least reinsulate your existing box.
• money for an energy source to run the refrigeration
• money or the expertise to keep it running.

I believe that you don't need to have it ALL before you go cruising. Not everyone will be willing to give up the reefer but if you're on a tight budget and believe - as I do - that it's much better to go cruising NOW than wait until that elusive day when you can afford to have it all - then you might be one of many cruisers who say, "No refrigeration? No problem."
Here are some tips for living without refrigeration.

Storage Times For Refrigerated Foods

These short but safe time limits will help keep home-refrigerated food from spoiling or becoming dangerous to eat.

Storage Times For Refrigerated Foods
Eggs
Fresh, in shell	3-5 weeks
Raw yolks, whites	2-4 days
Hard-cooked	1 week
Liquid pasteurized eggs, egg substitutes	Unopened, 10 days Opened, 3 days
Cooked egg dishes	3-4 days
Mayonnaise, commercial, opened	2 months
Deli and Vacuum-Packed Products
Store-prepared (or homemade) egg, chicken, tuna, ham, and macaroni salads	3-5 days
Pre-stuffed pork, lamb chops, and chicken breasts	1 day
Store-cooked dinners and entrees	3-4 days
Commercial brand vacuum-packed dinners with/USDA seal, unopened	2 weeks
Raw Hamburger, Ground and Stew Meat
Ground beef, turkey, veal, pork, lamb	1-2 days
Stew meats	1-2 days
Ham, Corned Beef
Ham, canned, labeled "Keep Refrigerated"	Unopened, 6-9 months Opened, 3-5 days
Ham, fully cooked, whole	7 days
Ham, fully cooked, half	3-5 days
Ham, fully cooked, slices	3-4 days
Corned beef in pouch with pickling juices	5-7 days
Hot Dogs and Luncheon Meats
Hot dogs	Unopened package, 2 weeks Opened package, 1 week
Luncheon meats	Unopened package, 2 weeks Opened package, 3-5 days
Bacon and Sausage
Bacon	7 days
Sausage, raw from meat or poultry	1-2 days
Smoked breakfast links, patties	7 days
Summer sausage labeled "Keep Refrigerated"	Unopened, 3 months Opened, 3 weeks
Hard sausage (such as Pepperoni)	2-3 weeks
Cooked Meat, Poultry, and Fish Leftovers
Pieces and cooked casseroles	3-4 days
Gravy and broth, patties, and nuggets	1-2 days
Soups and Stews	3-4 days
Fresh Meat (Beef, Veal, Lamb, and Pork)
Steaks, chops, roasts	3-5 days
Variety meats (Tongue, kidneys, liver, heart, chitterlings)	1-2 days
Fresh Poultry
Chicken or turkey, whole	1-2 days
Chicken or turkey, parts	1-2 days
Giblets	1-2 days
Fresh Fish and Shellfish
Fresh Fish and Shellfish	1-2 days

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Keeping the Refrigerator Clean

One very important step in keeping your food safe is keeping your refrigerator clean. Wipe up spills immediately – clean surfaces thoroughly with hot, soapy water; then rinse.

Once a week, make it a habit to throw out perishable foods that should no longer be eaten. A general rule of thumb for refrigerator storage for cooked leftovers is 4 days; raw poultry and ground meats, 1 to 2 days. Refer to the cold storage chart for storage of meat, poultry, and egg products in the home refrigerator.

To keep the refrigerator smelling fresh and help eliminate odors, place an opened box of baking soda on a shelf. Avoid using solvent cleaning agents, abrasives, and all cleansers that may impart taste to food or ice cubes, or cause damage to the interior finish of your refrigerator. Follow the manufacturer’s instructions.

The exterior may be cleaned with a soft cloth and mild liquid dishwashing detergent as well as cleansers and polishes that are made for appliance use. The front grill should be kept free of dust and lint to permit free air flow to the condenser. Several times a year the condenser coil should be cleaned with a brush or vacuum cleaner to remove dirt, lint, or other accumulations. This will ensure efficiency and top performance.

Safe Handling of Foods for Refrigerating

Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating. Cover foods to retain moisture and prevent them from picking up odors from other foods.

A large pot of food like soup or stew should be divided into small portions and put in shallow containers before being refrigerated. A large cut of meat or whole poultry should be divided into smaller pieces and wrapped separately or placed in shallow containers before refrigerating.

Safe Refrigerator Temperature

For safety, it is important to verify the temperature of the refrigerator. Refrigerators should be set to maintain a temperature of 40 °F or below. An appliance thermometer can be kept in the refrigerator to monitor the temperature. This can be critical in the event of a power outage. When the power goes back on, if the refrigerator is still 40 °F, the food is safe. Foods held at temperatures above 40 °F for more than 2 hours should not be consumed. Appliance thermometers are specifically designed to provide accuracy at cold temperatures. Be sure refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer doors more often than necessary and close them as soon as possible.

History of refrigeration

In prehistoric times, man found that his game would last longer if stored in the coolness of a cave or packed in snow. He realized the cold temperatures would keep game for times when food was not available. Later, ice was harvested in the winter to be used in the summer. As man became more industrialized and mechanized, ice was harvested from lakes and rivers or manufactured, stored, and transported to many countries. Even today, ice is still manufactured for this use.

The intermediate stage in the history of cooling foods was to add chemicals like sodium nitrate or potassium nitrate to water causing the temperature to fall. Cooling wine via this method was recorded in 1550, as were the words "to refrigerate." The evolution to mechanical refrigeration, a compressor with refrigerant, was a long, slow process and was introduced in the last quarter of the 19th century.

The science of refrigeration continues to evolve. In 1996, there was a change made in the type of refrigerant used to comply with the Regulatory Clean Air Act, Title 6. The old refrigerant known to most people as "freon," a tradename, was replaced with HFC 134a, a new refrigerant less injurious to the ozone and still just as effective in keeping food cold. As consumers, we should notice no difference.

Why the refrigeration is imortant...

A refrigerator is one of the most important pieces of equipment in the kitchen for keeping foods safe. These electric units are so commonplace today, we forget a refrigerator was once little more than a box with a block of ice used to supply a rather undependable source of cold air. But we are instantly reminded of its importance to our daily lives when the power goes off or the unit fails, putting our food’s safety in jeopardy.

Refrigerator's time line

BC
1000 The Chinese cut and stored ice

500 Egyptians and Indians made ice on cold nights by setting water out in earthenware pots

AD
1700 In England, servants collected ice in the winter and put it into icehouses for use in the summer

1720 Dr. William Cullen, a Scotsman, studied the evaporation of liquids in a vacuum

1805 Oliver Evans of Pennsylvania, compressed ether machine, the machine is never built

1820 Michael Faraday, a Londoner, liquified ammonia to cause cooling

1834 Jacob Perkins, ether vapour compression cycle, Ice Making Machine

1844 James Harrison of Australia invents compressed ether machine

1850 Edmond Carre of France, invents an absorption process machine

1852 William Thomson & James Prescott cooling increases in proportion to the
pressure difference

1855 Dr. John Gorrie builds compression refrigeration system based on Faraday's experiments.

1856 James Harrison commissioned by a brewery to build a machine that cooled beer.

1859 Ferdinand Carre of France, developed the first ammonia/water refrigeration machine

1871 Carl von Linde of Germany published an essay on improved refrigeration techniques

1873 Carl von Linde first practical and portable compressor refrigeration machine was built in Munich

1874 Raoul Pictet of Switzerland, a compressor system using sulfur dioxide instead of ammonia

1876 Carl von Linde, early models he used methyl ether, but changed to an ammonia cycle

1878 von Linde starts Lindes Eismaschinen AG, (Society for Lindes Ice Machines), now Linde AG

1881 Edmund J. Copeland and Arnold H. Gross start Leonard Refrigerator Company

1894 Linde developed a new method (Linde technique) for the liquefaction of large quantities of air.

1894 Linde AG installs refrigerator at the Guinness brewery in Dublin, Ireland

1895 Carl von Linde produced large amounts of liquid air using the Thomson-Joule effect

1901 Patent # 665,814 issued January 10, for a Refridgeator (Ice Box) invented by Henry Trost.

1911 General Electric company unveiled a refrigerator invented by a French monk. Abbe Audiffren

1913 Fred W. Wolf Jr.of the Domelre Company (DOMestic ELectric REfrigerator)

1914 Leonard Refrigerator Company renamed Electro-Automatic Refrigerating
Company

1915 Alfred Mellowes starts Guardian Frigerato to build first self-container refrigerator for home use

1916 Servel models compressors were generally driven by motors located in the basement

1916 Henry Joy of Packard Motor Car Co. purchased the Fred W. Wolf refrigerator rights

1918 Guardian Frigerato purchased by General Motors and renamed Frigidaire

1918 Electro-Automatic Refrigerating Company renamed Kelvinator

1920 there were some 200 different refrigerator models on the market.

1922 Baltzar von Platen and Carl Munters introduce absorption process refrigerator

1923 Kelvinator held 80 percent of the market for electric refrigerators

1923 AB Arctic.begins production of refrigerators based on Platen-Munter's invention

1925 Electrolux purchases AB Arctic and launches the "D-fridge" on the world market

1925 Steel and porcelain cabinets began appearing in the mid-20s

1927 first refrigerator to see widespread use was the General Electric "Monitor-Top" refrigerator.

1930 first built-in refrigerator is launched by Electrolux

1931 Dupont produced commercial quantities of R-12, trademarked as Freon

1931 the first air-cooled refrigerator introduced by Electrolux

1932 Gibson, then owned by Frank Gibson, manufactured its own line of refrigerators.

1934 an innovation, the Shelvador refrigerator, was introduced by the Crosley Radio Corporation

1936 Albert Henne synthesizes refrigerant R-134a

1937 more than 2 million Americans owned refrigerators.

1939 refrigerator with one section for frozen food and a second for chilled food, introduced by G. E.

1946 Mass production of modern refrigerators didn't get started until after World War II.

1947 GE two-door refrigerator-freezer combination

1955 80% of American homes now have refrigerators

2005 A domestic refrigerator is present in 99.5% of American homes
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