Abstract: A cooling system includes a first cooling loop, a second cooling loop and a heat exchanger configured to transfer heat from the first cooling loop to the second cooling loop. The first cooling loop includes a flow restrictor, an inertial separator, and a pressure relief valve cooperating to effect diversion of vapor present in the first cooling loop due to a leak between the first cooling loop and the second cooling loop.

Abstract: The present invention relates to a drawer assembly and a refrigerating and freezing device with the drawer assembly. The drawer assembly comprises a cartridge defined a drawing space and a modified atmosphere film assembly, an accommodating cavity is defined in a top wall of the cartridge, the accommodating cavity is communicated with the drawer space; the modified atmosphere film assembly is mounted in the accommodating cavity, and the modified atmosphere film assembly is provided with a modified atmosphere film and an oxygen-enriched gas collecting cavity, so that when the pressure of the oxygen-enriched gas collecting cavity is less than the pressure of the accommodating cavity, oxygen in air of the accommodating cavity penetrates the modified atmosphere film to the oxygen-enriched gas collecting cavity, so as to obtain a gas atmosphere with rich nitrogen and lean oxygen, facilitating for fresh keeping of foods.

Abstract: An indirect evaporative cooling system includes a frame, a heat exchanger core, a supply fan to move indoor return air inside the heat exchanger core, an exhaust fan to move air over the heat exchanger core in a direction perpendicular to the indoor return air, a water collection and management system disposed within the frame below the heat exchanger core to collect water sprayed onto the heat exchanger core, and a water spray system positioned above the heat exchanger core to supply water that is evenly distributed to a top surface of the heat exchanger core. The water spray system includes at least one water spray assembly having an enclosure with a surface, and at least two spray nozzles configured to spray water on a portion of the top surface of the heat exchanger core. Each spray nozzle is configured to produce a flat, fan-shaped spray pattern.

Abstract: A reliable, leak-tolerant liquid cooling system with a backup air-cooling system for computers is provided. The system may use a vacuum pump and a liquid pump and/or an air compressor in combination to provide negative fluid pressure so that liquid does not leak out of the system near electrical components. Alternatively, the system can use a single vacuum pump and a valve assembly to circulate coolant. The system distributes flow and pressure with a series of pressure regulating valves so that an array of computers can be serviced by a single cooling system. The system provides both air and liquid cooling so that if the liquid cooling system does not provide adequate cooling, the air cooling system will be automatically activated. The heat may be removed from the building efficiently with a cooling tower.

Abstract: A ground source heat pump device and system includes a supply line for removing groundwater from an underground water source, a return line for returning the groundwater to the underground water source, and a heat pump that is able to utilize the supplied groundwater as a medium for transferring thermal energy between the groundwater and a refrigerant. In one embodiment, the heat pump can further include a circulation pump for circulating the groundwater through the system, and a vacuum unit for removing air from the system and filling the supply line, return line, heat exchanger and circulation pump with the groundwater.

Abstract: Described is a method as well as an apparatus for vacuum cooling of food produce through moisture removal, which method comprising the steps of loading the food produce to be cooled into a vacuum chamber, lowering the pressure inside the vacuum chamber to a predetermined pressure level and maintaining the vacuum chamber at this predetermined pressure level both by removing air through a vacuum pump system for a sufficient of time to allow heat transfer out of the food produce to take place, and condensing water vapor inside the vacuum chamber through a refrigeration system. The method and apparatus is unique in that the step of lowering the pressure inside the vacuum chamber to the predetermined pressure level is carried out using a single stage vacuum pump and the step of maintaining the vacuum chamber at this predetermined pressure level is carried out using a two stage vacuum pump.

Abstract: A refrigerator comprises a vacuum source and a food storage compartment including a drawer unit having a storage space. The food storage compartment is operable between a substantially air-tight retracted position and an open extended position. A vacuum source is in communication with the storage space of the drawer unit and is operable to reduce air pressure inside the drawer unit during an evacuation event. A sealing unit includes a base connected to the drawer unit. A sealing bracket is hingedly-connected to the base and operable between a raised position and a lowered position, the sealing bracket adapted to abut the base when in the lowered position. A heat sealing bar is disposed on one of the base and the sealing bracket. A control system is operable to activate the vacuum source and initiate the evacuation event when the drawer unit is in the air-tight retracted position.

Abstract: The disclosure provides for a chemical reaction-based thermal management system and method. The system comprises a heat source for heating a first flow element, a heat exchanger for transferring heat from the first flow element to a reaction mixture flow, and a heat sink comprising one or more endothermic chemical reactions to absorb heat from the heat exchanger. The system further comprises a reactor element for approaching chemical equilibrium of the reaction mixture flow, a product removal element for removing one or more products from the one or more endothermic chemical reactions, and a plurality of driver elements for moving the first flow element and for moving the reaction mixture flow.

Abstract: A refrigerating device including a hollow-walled housing surrounding a first and a second storage compartment. A vacuum pump is controllably connected via a suction line to the hollow chamber of the housing and to one of the storage compartments. The pump is controlled to maintain a desired pressure range in both the housing and the storage compartment.

Abstract: An apparatus for storing, preserving and dispensing perishable and degradable food and goods having a rigid housing. At least one modular unit is removably disposed in the rigid housing for holding items. The modular unit has a storage unit and a drawer constructed such that when the modular unit is removed from the rigid housing coolant and partial vacuum are retained in the modular unit. The storage unit seals the drawer when the drawer is closed within the storage unit, such that when the drawer is opened coolant is retained between the storage unit and the rigid housing when the modular unit is disposed in the rigid housing.

Abstract: A method and apparatus for rapidly chilling liquid or slurried food products through a two-stage sequence of jacket cooling followed by vacuum chilling. Slurry and liquid food products heated in a batch are chilled by first employing a chilled liquid flowing through a double walled jacket (22) surrounding the vessel chamber (17). When the food product reaches a temperature at which jacket cooling becomes inefficient, this is followed by pulling a vacuum in the space above the product to vacuum cool the product to the desired chilled temperature.

Abstract: The invention is a system and process for supplying fluid in hermetic circuits. The type of hermetic circuit is identified, and based upon this identification, vacuum and fluid supply conditions that are predetermined for the type of circuit are applied. Using the system and process, multiple types of hermetic circuits with varying operating conditions may be continually processed on a production line.

Abstract: Produce, especially processed produce, such as lettuce, broccoli and potatoes, is heat-shocked with water having an elevated temperature relative to the produce, to minimize discoloration of the produce from the processing after the heat shock, the produce is low pressure or vacuum cooled and dried to remove heat-shock water adsorbed and absorbed by the produce.

Abstract: Disclosed a thermal- and sound-insulating container having a chamber, which is defined by multilayer wall structure including vacuum layers therein. The chamber is made as small as possible the surface area thereof to achieve the high insulating effectiveness. The thermal- and sound-insulating container is comprised of the multilayer wall structure with vacuum layers therein, which constitutes the chamber defined in a hollow cylinder partially having a flat secant face, the hollow cylinder having a cross section of a circle or an ellipse that closely resembles the circle. The multilayer wall structure is composed of a pair of confronting frames arranged spaced away from each other, surface panels attached to the frames to define an empty space between the confronting frames, and sealing members arranged between the frames and the peripheries of the surface panels so as to keep the space at vacuum.

Abstract: A refrigerator (10) includes a vacuum cabinet (20) which includes a vacuum compartment (42) and an open top drawer (34) in the vacuum compartment. When the refrigerator door is closed, a rotary spool (75) of the air control valve (70) is moved to a position to recirculate air from the vacuum compartment through the vacuum pump (65) back into the vacuum compartment so as to pre-chill the contents of the vacuum compartment. Later, while the refrigerator door is still closed, the air control valve is shifted so that the vacuum pump (65) draws air from the vacuum compartment until a predetermined low air pressure is detected in the vacuum compartment, whereupon the operation of the vacuum pump terminates. When the refrigerator door is opened, the valve spool (75) rotates to vent the vacuum compartment to the atmosphere, thereby equalizing the pressure within the vacuum compartment to atmospheric pressure and allowing the open top drawer of the vacuum compartment to be opened.

Abstract: A preferably self-contained food conservator system includes a vacuum compartment appropriate for storing baked goods, in which a negative pressure of about 10" Hg in maintained, preferably at about 60% relative humidity. The environment of the compartment preferably is feed-back-controlled by a microprocessor control. The microprocessor preferably can control vacuum, relative humidity, temperature, the amount of ozone introduced into the compartment to retard bacterial growth, as well as outgassing time cycles. A pushbutton type menu allows a user to input data used to control the microprocessor, and permit optimization of the compartment environment for the particular foodstuffs presently being stored.

Abstract: An apparatus and method are disclosed for actively cooling instrumentation, in particular electronic circuits, in especially, high temperature environment. This apparatus has a tank containing a cooling agent, a heat exchanger to transfer heat from the instrumentation to the cooling agent, a compressor and a tank to hold cooling agent removed from the first tank. In this operation, the cooling agent tank is located in close proximity to the instrumentation. As the instruments generate heat, the heat is transferred through the heat exchanger to the cooling agent. The cooling agent boils and vaporizes from the heat and is pumped out of the tank by a compressor. As the cooling agent vaporizes and is pumped out of the tank, heat contained in the cooling agent is transferred out of the tank as well. The rate at which the vapor is pumped out of the tank controls the temperature of the cooling agent in the tank.

Abstract: A thermal management system using an expendable liquid which undergoes phase change to a vapor as waste heat is absorbed and also possesses a high latent heat of vaporization. The vapor is expelled, carrying with it the waste heat. A vacuum source lowers the vapor pressure to lower the vaporization temperature. In first embodiments, regulated fluid flows into a heat exchanger wherein a vacuum system lowers the pressure. Waste heat transported to the heat exchanger by a coolant loop causes the liquid to boil at a desired temperature. A flow regulator controls the rate of fluid flow from the pressurized reservoir to the heat exchanger. The refrigeration effect is produced by the liquid being converted from the liquid to the vapor phase and absorbing heat from the coolant fluid during the phase change. The vacuum system provides a system pressure that results in a suitable temperature at which vaporization occurs. The fluid flow is controlled, based upon the demand from the heat load produced.

Abstract: This invention relates to a method of precooling precooled materials such as fruits and vegetables under vacuum, and keeping it in a precooled state for a long time, and to a refrigerating container therefor. Precooling and keeping the precooled state for a long time have been regarded as impossible in the past, but these problems are resolved in this invention even for materials closely stored in the container. This container is formed with ventilating communication conduits of a desired length for providing communication between the inside and outside of the container when the container is closed. As a result, the materials such as the fruits and vegetables can be transported a long distance and stored for a long time with an increased reliability of freshness, yet without deteriorating precooling effects.

Abstract: An air cooler system for use in association with an air circulation system and having a process air heat exchanger for recovering heat from the process air in the system, a vacuum chamber with a vacuum chamber heat exchanger in communication with the process air heat exchanger so as to transfer heat from process air heat exchanger to the vacuum chamber heat exchanger, a water supply for supplying water to the vacuum chamber and, vacuum source to draw a predetermined degree of vacuum in the vacuum chamber so as to reduce the boiling point of water therein.

Abstract: An ice maker utilizing the sorption principle having an air tight sorption container which stores a solid sorption medium. A vacuum pump is connected to the sorption container and is operatively coupled to an icing container. The icing container is clamped to a flat sealing surface. The vapor contained in the icing container is removed by the vacuum pump causing a decrease in vapor pressure. An aqueous liquid is fed through a closeable feeding line from a supply container to the icing container so that the aqueous liquid solidifies within the icing container.

Abstract: A condenser is disclosed which is provided with a forced cooling system adapted to effect forced cooling of a gaseous coolant in the condenser by exchange of heat with water. This forced cooling system comprises an evaporation chamber disposed in a coolant inlet side flow path of the condenser and provided therein with fins, a vacuum tank (or a water pump) for circulating water in a closed flow path passed through the evaporation chamber, an orifice for decompressing the water being introducing into the evaporation chamber, and a control device for effecting circulation of water only when necessity arises. The water is aspirated, when necessary, by negative pressure from a water storage tank, decompressed to a prescribed saturated pressure by the use of the orifice and consequently atomized and allowed to flow into the evaporation chamber, and allowed to deprive the gaseous coolant at high temperature of a large amount of the latent heat of vaporization and consequently cool the gaseous coolant.

Abstract: Herein disclosed is a cooling system for use with an internal combustion engine which is operated on evaporable fuel supplied from a fuel tank. The cooling system comprises a tube extending from the fuel tank to a venturi throat portion of an air induction passage of the engine, an expansion valve connected to the tube and opening the tube when a pressure in the tube downstream of the valve is reduced to a certain degree, an evaporator device connected to the tube at a position downstream of the expansion valve, and a structure for defining an enclosed space about the evaporator device.

Abstract: An air and water cooling system includes an evaporator tank partially filled with water with a vacuum pump maintaining a partial vacuum in the tank. A spray of water is directed from a header into the tank, and the partial vacuum effects an evaporation of some of the sprayed water so as to absorb heat from the main pool of water contained within the tank. This cooled water supply may then be pumped through a cooling coil positioned within a heat exchanger, and a flow of air through the heat exchanger will acquire a desired air cooling effect. The water in the cooling coil is then pumped back to the spray header positioned within the evaporator tank to complete the closed cycle. Since the vacuum pump will result in the removal of evaporated water, a float operated water makeup feed is provided to maintain a constant level of water within the evaporator tank.

Abstract: An apparatus and method for vacuum cooling produce and similar foodstuffs includes a vacuum cooling chamber, a vacuum pump, refrigeration equipment and data processing equipment which is provided with various data by the operator, weight and pressure sensors within the cooling chamber and appropriately controls and terminates the operating cycle of the equipment. The method generally includes determining the initial weight and average temperature of the produce, calculating the amount of heat removal necessary to lower the temperature of the produce to a predetermined final temperature, calculating the amount of water to be removed to accomplish the desired heat removal and subjecting such produce to a vacuum to vaporize the quantity of water from such produce, such quantity of water having a heat of vaporization sufficient to achieve the previously calculated heat removal.