Refrigeration: Evaporation And Sublimation

Before we get to talking about modern refrigeration technology, the role of thermal transfer fluid, or the importance of food refrigeration transfer fluid, let us discuss the more simple methods of refrigeration. There are many simple methods of cooling that can used to reduce temperatures. These methods, however, can only lower temperatures temporarily or are very limited when it comes to cooling capacity. Such is the case with evaporation and sublimation.

Evaporation is the vaporization, or turning into gas, of a liquid substance. If a liquid is rapidly vaporized, the kinetic energy, or energy of motion of the molecules, increases. Much of this energy is drawn from the thermal energy of the immediate surroundings, which are therefore cooled. An example of cooling through evaporation is perspiration. As sweat evaporates, the skin is cooled. This prevents the body from overheating and helps makes us feel comfortable even during the hottest seasons.

Sublimation is similar to evaporation in every way, except for the fact that in sublimation, solid turns directly into gas. During sublimation, heat is absorbed from the surroundings similar to what happens with evaporation.

Although evaporation and sublimation of a given amount of cooling material can keep temperatures low for a time, other methods of refrigeration, usually mechanical, are used for extended periods of cooling. This is where mechanical vapor-compression and vapor absorption processes come in.

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