Refrigeration is the process of cooling down a space or thing below normal environmental temperature. Food preservation is vital in today’s day and age. From the meats to the dairy, everything needs to be kept at room temperature, cold, or frozen. People even like to make themselves cold and frozen by using air conditioning. But, it does make you wonder “how” and “when”. How did refrigeration become such an important invention and how did people survive without it? When did our ancestors realize it takes the cold to keep their food preserved and looking fresh? We now have fridges that have an automated ice machine and touch screens. When did the world begin? This question and many others has yet to be answered. Some of the information on refrigeration as early has the stone age and ice age has sounded as more like theories than facts. Caves and even ice blocks seemed to be the best source of refrigeration/food preservation to keep their left over …show more content…
Sounds a little gross, right? But, pickling turned out to be a great preservation method for out ancestors. Vinegar is made from starches or sugars, you can usually find this in wine or alcohol. It is fermented first into alcohol and then goes through oxidation. Wines, beers, and certain ciders were usually made into vinegar. The most well known form of pickling that we know today are pickles. We see peppers that have been pickled in the grocery store and many other foods, but where did this all start? Pickling being one of the earliest forms of food preservation, not knowing exactly when it originated, started some time around 2400 B.C. by the Mesopotamians. The containers were typically made of stone or glass because vinegar could dissolve some metal. Since our ancestors were not the type to waste, they figured a way to use left over pickling brine, such as the Romans. The Romans would make a popular fish pickle sauce called
Before ice could be preserved in refrigerators, keeping ice cold was a major problem. Back in this time there wasn't good enough technology to refrigerate good enough. Before the invention of refrigerators the only way to cool objects was an insulated box filled with ice. During the time the insulated box was around it only worked for a short time.Although the insulated box also required lots of ice it cooled things very good. Ice was hard to be obtained in summer so it made it even harder to cool things(Burton 52). Before the 1830s it was not possible to manufacture ice.Before the 1830s ice had to be gathered in the winter. The ice that was gathered was stored until summer and then sold for profit. William Cotton saw an opportunity to organize a company and he did.(Burton 52) John Custer became William Cotton’s partner in 1840 in the ice business. To produce ice they made a dam for ice production in the winter. The dam had problems and collapsed which was a big problem(Burton 52). Custer abandoned Mr. Cotton in 1875. Custer left cotton all on his own. John Beard helped Custer build a dam and got partnership of the company as a reward. In 1905 Beard was basically running the whole company. Then in 1905 the companies name was changed to Beard Ice company( Burton 52). Beard now had a slogan. The slog...
Before the 1920s food was kept cold by being put on since, outside in cold weather, and even buried. But in the 1920s the fridge and freezer were invented, keeping food in temperatures where where bacteria couldn’t multiply. With the invention of the refrigerator foodborne illnesses were, again, decreased. Then in the 1950s people began to worry about pesticides and those were restricted in farms to keep things more safe from the source. Things only got more strict for farms and food industries making so they can’t release unsafe foods unless certain means were met with pesticides and packing/producing practices. There was also higher surveillance for the food industry, with that came more investigations and research for keeping food safe. Sheer technological advancements improved food safety significantly compared to what it was in
Chemistry Aim- To determine the enthalpy change for the reaction of copper sulphate and zinc. Materials Required- Calorimeter Glass Thermometer Weighing Machine Digital Stop Watch Measuring Cylinder Cuso4. 5H2o Zinc Metal Powder Distilled Water.
Refrigeration Refrigeration is defined as “The process of removing heat from an enclosed space, or from a substance, to lower its pressure.” (First website given in bibliography) In simpler terms, it is removing heat from states of matter in order to keep them cooler. The basic need for refrigeration is to cool food and beverages, as they often get spoilt if the temperature is high. Before actual refrigerators and other such mechanical systems were introduced, it was very common for people to cool their food with ice and snow.
Colorimetry is the process of determining the concentration of a substance of a substance by measuring the relative of light. The instrument used is called a calorimeter. Colorimetry is the scientific method that is used to classify the colours of the spectrum.
After the discovery, the inspector further investigated the shipments of the fridges and discovered that the vendor stated in writing that the last fridges were shipped in November 1998, there were 3 different types of fridges, in which 2 did not contain CFC, and 1 did. The fridge type containing CFC had 2 shipments totaling 2106 fridges after January 1st,
When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria.
NiSource is one of the biggest natural gas distribution companies in the USA. Company is not responsible for the production of natural gas, but rather purchases fossil fuel at the source and transmits supply thru its pipelines to industries and local costumers. Natural gas can be transported to distribution facilities in two ways: underground gas pipelines or shipped by the sea in LNG tankers. In nature during the extraction, natural gas exists as a gas, which needs to be captured by special pipeline system designed for gathering processes. Captured gas contains water and other impurities that have to be removed in production well. In order to be transported, it needs to be cooled and transformed into liquid, which increases transportation efficiency to processing units and improves transportation cost ratio. Regasification is the process when "wet", liquid natural gas is processed and changed to pipeline quality natural gas. Natural gas needs to be turned back to gas in order to be useful for residential and commercial customers. This process needs to be monitored and measured for quality and content of natural gas due to the risk of pipeline rupture and safety. "Natural gas entering the system that is not within certain specific gravities, pressures, Btu content range, or water content level will cause operational problems, pipeline deterioration, or even cause pipeline rupture."1 Natural gas transported to distributors is called "dry" gas due to the physical state.
Before 20th century, most efforts were ineffective and people tried many things to provide the comfort of cool, till Leonardo Da Vince designed a mechanical fan and it was used in industrial settings. Then, an engineer named Stuart Cramer, he likes the idea of the latest system of controlling the heat and humidity and he improved it and called it “air conditioning” in 1906. One year later, air-conditioning equipment designed by Witten Meier was installed in movie theatres and hotels. And in 1927, General Electric introduces the first refrigerator to be mass-produced with a completely sealed refrigerating system and it was one of a kind. In 1927, these improvements continued to progress and engineers completed doing researches and they developed air-conditioning and refrigerating to consume a less amount of energy.
The history of ice cream is an interesting one; many might think its origins may be fairly new (the last 100 or so years), but nothing could be further from the truth. Though nothing dating back can be precisely accurate, it is strongly speculated, that frozen style treats date back to B.C. 2. There are accounts in The Bible that would suggest during harvesting season, King Solomon enjoyed frozen beverages.
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
In thermodynamics Refrigeration is the major application area, in which the heat is transferred from a lower temperature region to a higher temperature region. The devices which produce refrigeration are known as Refrigerators and the cycle on which it operates are called refrigeration cycles. Vapour compression refrigeration cycle is the most regularly used refrigeration cycle in which the refrigerant is alternately vaporized and condensed and in the vapor phase it is compressed. Gas refrigeration cycle is the well-known refrigeration cycle in which cycle refrigerant remains in the gaseous phase throughout the cycle. Cascade refrigeration are the other refrigeration cycles discussed in this chapter; absorption refrigeration is the one more refrigeration cycle which is used where the refrigerant is dissolved in liquid before it is compressed. One more refrigeration in which refrigeration is produced by passing the electric current through two dissimilar materials is called as the thermoelectric refrigeration.
The molecular formula of carbon dioxide is CO2. Carbon dioxide is a naturally produced nontoxic gas that has no smell. Carbon Dioxide is the most abundant greenhouse gas on the planet next to water vapor. In solid form it is commonly known as dry ice. It is a gas that is mandatory to the survival of most, if not all, living organisms on this planet. Terrestrial animals naturally create carbon dioxide in their lungs when the breathe out Humans alone do not physically or directly need carbon dioxide to survive though. Humans need carbon dioxide to survive because it feeds the plants which produce oxygen for us to breathe. Carbon dioxide in the atmosphere also allows for a warmer temperature so that conditions on Earth allow it to be inhabitable. Today we hear that carbon dioxide in the atmosphere is becoming a problem even though it is a naturally occurring gas. This is because humans have been interfering with the natural cycle of carbon dioxide.
¬¬¬¬¬¬¬¬¬¬¬¬The Earth is a large and mysterious planet that we are just beginning to understand. There are many cycles and forces that go hand in hand in creating different environments on Earth. In this essay we will go over the five major cycles, the Atmosphere, Sun, Water/Ocean, Wind, and Earth cycles. We will also go over how the cycles interact and work together to form one of the most bio diverse planets in our galaxy.
Nowadays, refrigeration and freezing had become the most popular method for food preservation. It is a desirable way to preserve food because at low temperatures which around –10°C to –25°C, chemical reactions very slowly thus it will make the bacteria in food hard to survive.