Abstract
Refrigeration is the removal of heat from a substance and therefore is concerned with heat exchange (i.e., heat transfer). The excess heat in the substance being cooled (refrigerated) is transferred to a cooler substance, which becomes heated. Therefore “refrigeration” is the reverse of “heating,” both occurring simultaneously and being dependent upon the same principles and factors of heat exchange. However, the ice cream industry uses the term “refrigeration” to mean cooling to temperatures between 40 and —30°F.
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© 1986 Springer Science+Business Media New York
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Arbuckle, W.S. (1986). Refrigeration. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7222-0_19
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DOI: https://doi.org/10.1007/978-1-4615-7222-0_19
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-7224-4
Online ISBN: 978-1-4615-7222-0
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