Refrigeration in the context of "Cargo"

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).