Man-made Cold
...at, fruit and vegetables, were not prominent in diets (Krasner-Khait). It was not until a tremendous increase in city growth and advancement in population status, around the time of the civil war, that consumers demanded fresh food. And with the expansion of the cities, the gap between the food source and the consumer increased (Krasner-Khait). Almost three thousand years after its initial use, ice was still the most common refrigeration method. By the 1800’s, insulating materials had been improved and ice houses had been introduced which aided in the reduction of losses due to melting (Krasner-Khait). As the demand for ice increased, supplying it became industry, making ice more accessible for refrigeration use. However, as time progressed, health concerns arose in using ice as a refrigeration medium due to “pollution and sewage dumping” (Krasner-Khait). Several industries became aware of this health issue and realized that a mechanical, man-made method rather than a natural method for ice production would provide a solution to the health problem (Krasner-Khait). In developing this solution, invention gave birth to what is known today as mechanical refrigeration. Three methods were introduced that consisted of: compression, absorption, and stream-jet systems (Barron 203). All of these systems provided a man-made means of removing heat in order to lower temperature. The introduction of mechanical refrigeration led to industry revolution. One of the first industrial enterprises to fully understand the benefits was the brewing industry. Breweries could now produce a uniform product throughout the year. Almost a decade later, the meatpacking industry began utilizing refrigeration. The transportation industry adopted refrigeration into their railroad cars. This helped to establish mid-western cites and ultimately increased fresh food production and distribution providing a means for healthier diets that included dairy products, fruits and vegetables, and meats. Many other industries realized that refrigeration significantly enhanced their businesses. Artificial cold was used in metalworking to aid in tempering cutlery and tools. Production was increased in iron manufacturing due to refrigeration being used to reduce the amount of moisture in the air that was being provided to the furnaces. Textile mills and oil refineries also found refrigeration useful (Krasner-Khait). Aside from food and industry use, refrigeration made something possible that most everyone can relate to, air conditioning. Originally, product manufacturing, such as iron, was the sole beneficiary of air conditioning. Unsafe refrigerant chemicals used in these systems prevented them from being used in many applications. It was not until the development of safer refrigerants that a market in air conditioning for human comfort evolved (Ford 34). By the 1920’s, most industrial, large commercial, and a few small companies had refrigeration and/or air conditioning. Individual homes did not. Early mechanical refrigerators were not useable in the home. These units were bulky, noisy, consumed enormous amounts of power (the first units were steam operated), consisted of several parts, and were not easy to use without a skilled operator (Ford 38). Refrigeration for food preservation in the home was accomplished with an icebox. This was as insulated cabinet, which held an iceblock in the top compartment. As the heat from the food and beverage products rose, the ice absorbed it, thus ultimately melting the ice and requiring replacements. As technology developed, home refrigeration was made possible. New, safer chemicals and automatic controls provided the...