History of Artificial Cold, Scientific, Technological and Cultural Issues by Kostas Gavroglu

Author:Kostas Gavroglu
Language: eng
Format: epub, pdf
Publisher: Springer Netherlands, Dordrecht

Numerous machines based on this principle were designed and built since that time, some of them even before preliminary theoretical studies that could describe the behavior of the refrigerating mixtures were carried out and published (Reif-Acherman 2009). The general functioning was similar for all, differing in the nature of the refrigerating mixture used, materials and capacities. The machines were also provided with mechanisms, which varied according to the specific model and its corresponding functioning system of mechanisms to remove the ice and to upgrade the refrigerant potential of the mixtures.

The use of these new developed apparatuses very quickly extended to applications different to the housework-related gastronomic tasks. In France for example, the pharmacists Michel de Courdemanche (de Courdemanche 1825), Pierre Hippolyte Boutigny (Boutigny 1834), and Pierre-Prosper Malapert (Malapert 1836) of Caen, Evreux and Poitiers, respectively, developed in the 1820s and 1830s, some designs in order to obtain ice and cold water for hygienic and therapeutic uses. The apparatuses did not exhibit significant differences among them, except for modifications in their shape, the vessels used for the indirect thermal contact arrangement and the molds where ice was formed. The usual refrigerating mixtures used were those studied by Walker, particularly those composed by sulphuric acid (in concentrations between 41 ° and 56 °Bé) and sodium sulphate in proportion 4:5. Figure 8.2 shows details of two apparatuses designed by de Courdemanche; the three elements above, correspond to a low-capacity model, 3.0 kg of ice per hour, using something similar to two concentric tube system, while the elements appearing below refer to a model of higher capacity, 18 kg of ice per hour, where the product was formed inside tin cans suspended and maintained by two rods from below. The approximate consumption of refrigerating mixture in this class machines was generally reported to be in a 4:1 ratio, distributed in three charges along the specific batch. The refrigerant mixtures in both apparatuses must be treated by evaporation, in order to correct the permanent crystallization of the salts occurred along the process, but it must be periodically, and in any event, renewed after a definite number of batches.

Fig. 8.2de Courdemanche apparatuses to make ice for therapeutic purposes (de Courdemanche 1825)

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