A refrigerator (colloquially fridge) is a common household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic, or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Cooling is a popular food storage technique in developed countries. Lower temperatures in a confined volume lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage.
A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F).[1] A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator is a relatively modern invention. It replaced the icebox, which was a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an icebox.
Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Natural means are still used to cool foods today. On mountainsides, runoff from melting snow is a convenient way to cool drinks, and during the winter one can keep milk fresh much longer just by keeping it outdoors.
Carl Paul Gottfried Linde, ennobled in 1897 as Ritter von Linde, was a German engineer who developed refrigeration and gas separation technologies. In 1890, Carl von Linde moved back to Munich where he took up his professorship once more, but was soon back at work developing new refrigeration cycles. In 1892, an order from the Guinness brewery in Dublin for a Carbon Dioxide liquefaction plant drove Linde’s research into the area of low temperature refrigeration, and in 1894 he started work on a process for the liquefaction of air. In 1895, Linde first achieved success, and filed for patent protection of his process (not approved in the US until 1903). In 1901, Linde began work on a technique to obtain pure oxygen and nitrogen based on the fractional distillation of liquefied air. By 1910 coworkers including Carl’s son Friedrich had developed the Linde double-column process, variants of which are still in common use today.
Carl Paul Gottfried Linde, ennobled in 1897 as Ritter von Linde, was a German engineer who developed refrigeration and gas separation technologies. In 1890, Carl von Linde moved back to Munich where he took up his professorship once more, but was soon back at work developing new refrigeration cycles. In 1892, an order from the Guinness brewery in Dublin for a Carbon Dioxide liquefaction plant drove Linde’s research into the area of low temperature refrigeration, and in 1894 he started work on a process for the liquefaction of air. In 1895…..
Linde first achieved success, and filed for patent protection of his process (not approved in the US until 1903). In 1901, Linde began work on a technique to obtain pure oxygen and nitrogen based on the fractional distillation of liquefied air. By 1910 coworkers including Carl’s son Friedrich had developed the Linde double-column process, variants of which are still in common use today…..
It is a cooling appliance for the storage and preservation of perishable food..it is meant to keep food fresh. It was invented for this purpose because there was no good way to keep food at it’s best until it was invented.
A refrigerator (colloquially fridge) is a common household appliance that consists of a thermally insulated compartment and a heat pump (mechanical, electronic, or chemical) that transfers heat from the inside of the fridge to its external environment so that the inside of the fridge is cooled to a temperature below the ambient temperature of the room. Cooling is a popular food storage technique in developed countries. Lower temperatures in a confined volume lowers the reproduction rate of bacteria, so the refrigerator reduces the rate of spoilage.
A refrigerator maintains a temperature a few degrees above the freezing point of water. Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F).[1] A similar device that maintains a temperature below the freezing point of water is called a freezer. The refrigerator is a relatively modern invention. It replaced the icebox, which was a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an icebox.
Prakash.K
Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Natural means are still used to cool foods today. On mountainsides, runoff from melting snow is a convenient way to cool drinks, and during the winter one can keep milk fresh much longer just by keeping it outdoors.
Prakash.K
Carl Paul Gottfried Linde, ennobled in 1897 as Ritter von Linde, was a German engineer who developed refrigeration and gas separation technologies. In 1890, Carl von Linde moved back to Munich where he took up his professorship once more, but was soon back at work developing new refrigeration cycles. In 1892, an order from the Guinness brewery in Dublin for a Carbon Dioxide liquefaction plant drove Linde’s research into the area of low temperature refrigeration, and in 1894 he started work on a process for the liquefaction of air. In 1895, Linde first achieved success, and filed for patent protection of his process (not approved in the US until 1903). In 1901, Linde began work on a technique to obtain pure oxygen and nitrogen based on the fractional distillation of liquefied air. By 1910 coworkers including Carl’s son Friedrich had developed the Linde double-column process, variants of which are still in common use today.
Prakash.K
Carl Paul Gottfried Linde, ennobled in 1897 as Ritter von Linde, was a German engineer who developed refrigeration and gas separation technologies. In 1890, Carl von Linde moved back to Munich where he took up his professorship once more, but was soon back at work developing new refrigeration cycles. In 1892, an order from the Guinness brewery in Dublin for a Carbon Dioxide liquefaction plant drove Linde’s research into the area of low temperature refrigeration, and in 1894 he started work on a process for the liquefaction of air. In 1895…..
Linde first achieved success, and filed for patent protection of his process (not approved in the US until 1903). In 1901, Linde began work on a technique to obtain pure oxygen and nitrogen based on the fractional distillation of liquefied air. By 1910 coworkers including Carl’s son Friedrich had developed the Linde double-column process, variants of which are still in common use today…..
it used to exchange the heat bw hotter area to cooler area.according to the law of thermodynamics.
It is a cooling appliance for the storage and preservation of perishable food..it is meant to keep food fresh. It was invented for this purpose because there was no good way to keep food at it’s best until it was invented.