Refrigeration in the context of Buttermilk

In transportation, cargo refers to goods transported by land, water or air, while freight refers to its conveyance. In economics, freight refers to goods transported at a freight rate for commercial gain. The term cargo is also used in case of goods in the cold-chain, because the perishable inventory is always in transit towards a final end-use, even when it is held in cold storage or other similar climate-controlled facilities, including warehouses.

Multi-modal container units, designed as reusable carriers to facilitate unit load handling of the goods contained, are also referred to as cargo, especially by shipping lines and logistics operators. When empty containers are shipped each unit is documented as a cargo and when goods are stored within, the contents are termed containerized cargo. Similarly, aircraft ULD boxes are also documented as cargo, with an associated packing list of the items contained within.

Heating, ventilation, and air conditioning (HVAC /ˈeɪtʃˌvæk/) systems use advanced technologies to regulate temperature, humidity, and indoor air quality in residential, commercial, and industrial buildings, and in enclosed vehicles. Its goal is to provide thermal comfort and remove contaminants from the air. HVAC system design is a subdiscipline of mechanical engineering, based on the principles of thermodynamics, fluid mechanics, and heat transfer. Modern HVAC designs focus on energy efficiency and sustainability, especially with the rising demand for green building solutions. In modern construction, MEP (Mechanical, Electrical, and Plumbing) engineers integrate HVAC systems with energy modeling techniques to optimize system performance and reduce operational costs. "Refrigeration" is sometimes added to the field's abbreviation as HVAC&R or HVACR, or "ventilation" is dropped, as in HACR (as in the designation of HACR-rated circuit breakers).

HVAC is an important part of residential structures such as single family homes, apartment buildings, hotels, and senior living facilities; medium to large industrial and office buildings such as skyscrapers and hospitals; vehicles such as cars, trains, airplanes, ships and submarines; and in marine environments, where safe and healthy building conditions are regulated with respect to temperature and humidity, using fresh air from outdoors.

A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. Common goods, sometimes called cool cargo, distributed in cold chains include fresh agricultural produce, seafood, frozen food, photographic film, chemicals, and pharmaceutical products. The objective of a cold chain is to preserve the integrity and quality of goods such as pharmaceutical products or perishable goods from production to consumption.

A well functioning, or unbroken, cold chain requires uninterrupted sequence of refrigerated production, storage and distribution activities, along with associated equipment and fleet management logistics, which maintain a desired low-temperature interval to keep the safety and quality of perishable or sensitive products. Unlike other goods or merchandise, cold chain goods are perishable and always en-route towards end use or destination. Adequate cold storage, in particular, can be crucial to prevent food loss and waste.

Dairy farming is a class of agriculture for the long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy) for the eventual sale of a dairy product. Dairy farming has a history that goes back to the early Neolithic era, around the seventh millennium BC, in many regions of Europe and Africa. Before the 20th century, milking was done by hand on small farms. Beginning in the early 20th century, milking was done in large scale dairy farms with innovations including rotary parlors, the milking pipeline, and automatic milking systems that were commercially developed in the early 1990s.

Milk preservation methods have improved starting with the arrival of refrigeration technology in the late 19th century, which included direct expansion refrigeration and the plate heat exchanger. These cooling methods allowed dairy farms to preserve milk by reducing spoiling due to bacterial growth and humidity.

Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the primary method of preserving meat and fish until the late 19th century. Dehydration was the earliest form of food curing. Many curing processes also involve smoking, spicing, cooking, or the addition of combinations of sugar, nitrate, and nitrite.

Meat preservation in general (of meat from livestock, game, and poultry) comprises the set of all treatment processes for preserving the properties, taste, texture, and color of raw, partially cooked, or cooked meats while keeping them edible and safe to consume. Curing has been the dominant method of meat preservation for thousands of years, although modern developments like refrigeration and synthetic preservatives have begun to complement and supplant it.

Dry ice is the solid form of carbon dioxide. It is commonly used for temporary refrigeration as CO₂ does not have a liquid state at normal atmospheric pressure and sublimes directly from the solid state to the gas state. It is used primarily as a cooling agent, but is also used in fog machines at theatres for dramatic effects. Its advantages include lower temperature than that of water ice and not leaving any residue (other than incidental frost from moisture in the atmosphere). It is useful for preserving frozen foods (such as ice cream) where mechanical cooling is unavailable.

Dry ice sublimes at 194.7 K (−78.5 °C; −109.2 °F) at Earth atmospheric pressure. This extreme cold makes the solid dangerous to handle without protection from frostbite injury. While generally not very toxic, the outgassing from it can cause hypercapnia (abnormally elevated carbon dioxide levels in the blood) due to a buildup in confined locations.

A refrigerated container or reefer is an intermodal container (shipping container) used in intermodal freight transport that is capable of refrigeration for the transportation of temperature-sensitive, perishable cargo. These containers are a critical component of the cold chain, the supply chain that preserves goods like fruits, vegetables, meat, and pharmaceuticals at a specific low temperature.

While a reefer has an integral refrigeration unit, it relies on external power from electrical power points (“reefer points”) at a land-based site, a container ship, or on a quay. When being transported over the road on a trailer or over a rail wagon, it can be powered from a diesel-powered generator ("gen set") that attaches to the container during road journeys. Refrigerated containers are capable of maintaining a constant internal temperature ranging from −65 °C (−85 °F) up to 40 °C (104 °F).

A refrigerator car (or "reefer") is a refrigerated boxcar (U.S.), a piece of railroad rolling stock designed to carry perishable freight at specific temperatures. Refrigerator cars differ from simple insulated boxcars and ventilated boxcars (commonly used for transporting fruit), neither of which are fitted with cooling apparatus. Reefers can be ice-cooled, come equipped with any one of a variety of mechanical refrigeration systems, or use carbon dioxide (as dry ice) or liquid nitrogen as a cooling agent. Milk cars (and other types of "express" reefers) may or may not include a cooling system, but are equipped with high-speed trucks and other modifications that allow them to travel with passenger trains.

Trane Technologies plc is an American-Irish domiciled company focused on heating, ventilation, and air conditioning (HVAC) and refrigeration systems. The company traces its corporate history back more than 150 years and was created after a series of mergers and spin-offs. In 2008, HVAC manufacturer Trane was acquired by Ingersoll Rand, a US industrial tools manufacturer. In 2020, the tools business was spun off as Ingersoll Rand and the remaining company was renamed Trane Technologies.

A heat exchanger is a system used to transfer heat between a source and a working fluid. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in space heating, refrigeration, air conditioning, power stations, chemical plants, petrochemical plants, petroleum refineries, natural-gas processing, and sewage treatment. The classic example of a heat exchanger is found in an internal combustion engine in which a circulating fluid known as engine coolant flows through radiator coils and air flows past the coils, which cools the coolant and heats the incoming air. Another example is the heat sink, which is a passive heat exchanger that transfers the heat generated by an electronic or a mechanical device to a fluid medium, often air or a liquid coolant.

Inch of mercury (inHg, ″Hg, or in) is a non-SI unit of measurement for pressure. It is used for barometric pressure in weather reports, refrigeration and aviation in the United States.

It is the pressure exerted by a column of mercury 1 inch (25.4 mm) in height at the standard acceleration of gravity. Conversion to metric units depends on the density of mercury, and hence its temperature; typical conversion factors are:

A refrigerator, commonly shortened to fridge, is a commercial and home appliance consisting of a thermally insulated compartment and a heat pump (mechanical, electronic or chemical) that transfers heat from its inside to its external environment so that its inside is cooled to a temperature below the ambient temperature of the room. Refrigeration is an essential food storage technique around the world. The low temperature reduces the reproduction rate of bacteria, so the refrigerator lowers the rate of spoilage. A refrigerator maintains a temperature a few degrees above the freezing point of water. The optimal temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F). A freezer is a specialized refrigerator, or portion of a refrigerator, that maintains its contents' temperature below the freezing point of water. 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).

The first cooling systems for food involved ice. Artificial refrigeration began in the mid-1750s, and developed in the early 1800s. In 1834, the first working vapor-compression refrigeration system, using the same technology seen in air conditioners, was built. The first commercial ice-making machine was invented in 1854. In 1913, refrigerators for home use were invented. In 1923 Frigidaire introduced the first self-contained unit. The introduction of Freon in the 1920s expanded the refrigerator market during the 1930s. Home freezers as separate compartments (larger than necessary just for ice cubes) were introduced in 1940. Frozen foods, previously a luxury item, became commonplace.

A root cellar (American and Canadian English), fruit cellar (Mid-Western American English) or earth cellar (British English) is a structure, usually underground or partially underground, used for storage of vegetables, fruits, nuts, or other foods. Its name reflects the traditional focus on root crops stored in an underground cellar, which is still often true; but the scope is wider, as a wide variety of foods can be stored for weeks to months, depending on the crop and conditions, and the structure may not always be underground.

Root cellaring has been vitally important in various eras and places for winter food supply. Although present-day food distribution systems and refrigeration have rendered root cellars unnecessary for many people, they remain important for those who value self-sufficiency, whether by economic necessity or by choice and for personal satisfaction. Thus, they are popular among diverse audiences, including gardeners, organic farmers, DIY fans, homesteaders, anyone seeking some emergency preparedness (most extensively, preppers), subsistence farmers, and enthusiasts of local food, slow food, heirloom plants, and traditional culture.

Thermodynamic heat pump cycles or refrigeration cycles are the conceptual and mathematical models for heat pump, air conditioning and refrigeration systems. A heat pump is a mechanical system that transmits heat from one location (the "source") at a certain temperature to another location (the "sink" or "heat sink") at a higher temperature. Thus a heat pump may be thought of as a "heater" if the objective is to warm the heat sink (as when warming the inside of a home on a cold day), or a "refrigerator" or "cooler" if the objective is to cool the heat source (as in the normal operation of a freezer). The operating principles in both cases are the same; energy is used to move heat from a colder place to a warmer place.

A Carnot cycle is an ideal thermodynamic cycle proposed by French physicist Sadi Carnot in 1824 and expanded upon by others in the 1830s and 1840s. By Carnot's theorem, it provides an upper limit on the efficiency of any classical thermodynamic engine during the conversion of heat into work, or conversely, the efficiency of a refrigeration system in creating a temperature difference through the application of work to the system.

In a Carnot cycle, a system or engine transfers energy in the form of heat between two thermal reservoirs at temperatures ${\displaystyle T_{H}}$ and ${\displaystyle T_{C}}$ (referred to as the hot and cold reservoirs, respectively), and a part of this transferred energy is converted to the work done by the system. The cycle is reversible, merely transferring thermal energy between the thermal reservoirs and the system without gain or loss. When work is applied to the system, heat moves from the cold to hot reservoir (heat pump or refrigeration). When heat moves from the hot to the cold reservoir, the system applies work to the environment. The work ${\displaystyle W}$ done by the system or engine to the environment per Carnot cycle depends on the temperatures of the thermal reservoirs per cycle such as ${\displaystyle W=(T_{H}-T_{C}){\frac {Q_{H}}{T_{H}}}}$, where ${\displaystyle Q_{H}}$ is heat transferred from the hot reservoir to the system per cycle.