Carl von LindeCarl Paul Gottfried von Linde (11 June 1842 – 16 November 1934) was a German scientist, engineer, and businessman. He discovered a refrigeration cycle and invented the first industrial-scale air separation and gas liquefaction processes, which led to the first reliable and efficient compressed-ammonia refrigerator in 1876. These breakthroughs laid the backbone for the 1913 Nobel Prize in Physics that was awarded to Heike Kamerlingh Onnes.
Salting (food)Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.
Food dryingFood drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
Cold chainCold chain is defined as the series of actions and equipment applied to maintain a product within a specified low-temperature range from harvest/production to consumption. An unbroken cold chain is an uninterrupted sequence of refrigerated production, storage and distribution activities, along with associated equipment and logistics, which maintain a desired low-temperature interval to keep the safety and quality of perishable or sensitive products, such as foods and medicines.
Food spoilageFood spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is lost every year. Bacteria and various fungi are the cause of spoilage and can create serious consequences for the consumers, but there are preventive measures that can be taken.
Reefer shipA reefer ship is a refrigerated cargo ship typically used to transport perishable cargo, which require temperature-controlled handling, such as fruits, meat, vegetables, dairy products, and similar items. Types of reefers: Reefer ships may be categorised into three types: Side-door vessels have water-tight ports on the ship's hull, which open into a cargo hold. Elevators or ramps leading from the quay serve as loading and discharging access for the forklifts or conveyors.
Ice house (building)An ice house, or icehouse, is a building used to store ice throughout the year, commonly used prior to the invention of the refrigerator. Some were underground chambers, usually man-made, close to natural sources of winter ice such as freshwater lakes, but many were buildings with various types of insulation. During the winter, ice and snow would be cut from lakes or rivers, taken into the ice house, and packed with insulation (often straw or sawdust).
JerkyJerky is lean trimmed meat cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent some forms of bacteria growth, and encourages others; before the meat has finished the dehydrating process. It originated in the Andes mountains in what is modern day Peru and the word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". All that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth.
Stirling cycleThe Stirling cycle is a thermodynamic cycle that describes the general class of Stirling devices. This includes the original Stirling engine that was invented, developed and patented in 1816 by Robert Stirling with help from his brother, an engineer. The ideal Otto and Diesel cycles are not totally reversible because they involve heat transfer through a finite temperature difference during the irreversible isochoric/isobaric heat-addition and heat-rejection processes.
Thermoacoustic heat engineThermoacoustic engines (sometimes called "TA engines") are thermoacoustic devices which use high-amplitude sound waves to pump heat from one place to another (this requires work, which is provided by the loudspeaker) or use a heat difference to produce work in the form of sound waves (these waves can then be converted into electrical current the same way as a microphone does). These devices can be designed to use either a standing wave or a travelling wave.
