Modern ice machines have many cooling methods, such as compression refrigeration, absorption refrigeration, semiconductor refrigeration, adsorption r...
Modern ice machines have many cooling methods, such as compression refrigeration, absorption refrigeration, semiconductor refrigeration, adsorption refrigeration, jet refrigeration, etc. Taking the most common compression refrigeration as an example, the liquid refrigerant absorbs heat in the evaporator Gasification, this process requires a lot of heat absorption, so as to achieve the purpose of quickly reducing the temperature of the evaporator and achieve the effect of ice making.
The compressor compresses the sucked gaseous refrigerant, which increases the pressure and temperature of the refrigerant. The refrigerant enters the condenser to release heat, and the gaseous refrigerant liquefies. This process releases a lot of heat. This is also the reason why the back of the general refrigerator is generally hot. The agent circulates continuously in the system to achieve continuous refrigeration.
If we want to use ice cubes, there are two ways to get it by freezing it in the refrigerator or buying it directly. However, we recommend that everyone freeze the ice cubes at home. Why? In fact, there is no essential difference between the ice cubes you freeze yourself and the ice cubes you buy outside. They are all made by freezing edible water at a temperature below zero (about 18 degrees below zero in a household refrigerator). However, commercial ice machines usually operate for a long time every day. If the cleaning and disinfection is not thorough, the ice cube colony will exceed the standard, which may affect human health if eaten. As for why the ice cubes in drink shops and bars are crystal clear, while our own frozen ice cubes are whitish, this is only because of the air.
The key to freezing crystal clear ice is to make the water freeze in one direction. First of all, it is recommended to use boiling water to make ice. Because boiling the water and cooling it down can reduce the amount of air in the water as much as possible. When the number of bubbles decreases, the whiteness in the ice cube will decrease. The fewer bubbles, the more transparent the ice and the fewer impurities. If you use pure water to boil or use distilled water, the effect will be better than that of tap water. Secondly, and the most critical step-directional freezing. Simply put, it is to make the water freeze in one direction, and the bubbles all "run" to the side of the ice, so that only one side is white and the other part is a transparent ice cube, and then the white part is cut off.