Posts Tagged ‘refrigeration’
“It may be said in truth that man is always susceptible of improvement”*…
… a (possibly surprising) observation from Thomas Robert Malthus, a man whose dire predictions of paucity and doom have informed political philosophy and economics since the late 18th century… and given rise to the adjective “Malthusian.” In a review of Deborah Valenze‘s The Invention of Scarcity: Malthus and the Margins of History, Oliver Cussen explores his (also possibly surprising) lasting impact…
For the late French historian Emmanuel Le Roy Ladurie, Thomas Robert Malthus was an indispensable guide to the agrarian past. Le Roy Ladurie applied Malthus’s argument that population grows faster than subsistence to the archives of Languedoc, where, in the empirical detail of parish registers, cadastral surveys, tax rolls and price series, he perceived ‘the immense respiration of a social structure’ over the course of three centuries. In the 15th century, after the Black Death, the region’s population was at a historic low. Land was left fallow, and villagers complained about the encroachment of wild animals and forests on crops and pasture. Nature was taking its revenge for the great land colonisation movement of the Middle Ages. Civilisation recovered, but growth in a world of limits was ultimately self-defeating. The prosperity of the 16th century soon gave way to famine, drought, war and plague. It was only after modern technology unlocked the productive capacities of the earth that society was able to escape this cycle of expansion, crisis and renewal. Acknowledging his intellectual debt, Le Roy Ladurie pointed out the irony that the ‘Malthusian curse’ should lift just as it was being discovered in England in 1798. ‘Malthus was a clear-headed theoretician of traditional societies,’ he conceded, ‘but he was a prophet of the past; he was born too late in a world too new.’
Yet the spectre of Malthus continued to haunt industrial modernity. No sooner had the Great Exhibition of 1851 encouraged Victorians to embrace material gratification without guilt than William Stanley Jevons began to warn of the imminent exhaustion of the nation’s coal supply. Drawing explicitly on Malthus, Jevons argued that the increased demand on resources from a growing population was forcing mines into deeper and more inaccessible seams. ‘We shall begin as it were to see the further shore of our Black Indies,’ he warned. ‘The wave of population will break upon that shore, and roll back upon itself.’ John Maynard Keynes, who made no secret of his admiration for Malthus, attributed the First World War and the Russian Revolution to overpopulation and global competition for food. The ‘great acceleration’ of the second half of the 20th century, a period of unprecedented energy consumption, economic prosperity and demographic growth, produced its own peculiar versions of Malthusian catastrophism, from the neoliberal to the cosmological (the American scientist Garrett Hardin seriously entertained ‘interstellar migration’ as a solution to ‘the population problem’). When the first edition of the Essay on the Principle of Population appeared in 1798 there were just over ten million people in Britain and life expectancy was under forty. We are a long way from Malthus’s Britain, and further still from Le Roy Ladurie’s Languedoc. Why does a theory of scarcity endure in an age of abundance?…
And at what cost? A fascinating– and all-too-relevant– story: “Prophet of the Past,” from @lrb.co.uk.
(Image above: source)
* Thomas Robert Malthus, An Essay on the Principle of Population
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As we ponder the prospect of progress, we might might send chilly birthday greetings to a man who helped breach some of the limits about which Malthus worried: Carl von Linde; he was born on this date in 1842. A scientist, engineer, and businessman, he discovered the refrigeration cycle, invented the first industrial-scale air separation and gas liquefaction processes, and laid the foundation for the development of the refrigerator and ultimately the cold chain— the supply chain that uses refrigeration to maintain perishable goods (meat and produce, pharmaceuticals, and other heat-sensitive goods) in transit, often across the globe.
“Food is simply sunlight in cold storage”*…
Increasingly, as Patrick Sisson explains, that’s literally true…
If you had to identify a specific type of real estate that has seen its value increase because of changing consumer eating habits, global demographic shifts, worldwide pandemic preparedness, and US export policy — while its importance to reducing global carbon emissions and adapting to climate change rise in tandem — refrigerated warehouses may not be your first pick.
But there’s a strong case to be made that the expansion and evolution of the cold-storage industry — often called the “cold chain” — will play a significant role in energy, environmental, and economic news in the 21st century. Cold storage facilities aren’t fun places to visit; some are kept so frigid, at minus 50 degrees Fahrenheit, that the workers who toil in these windowless spaces rotate in 15-minute shifts, despite their heavy protective gear…
… refrigerated warehouses are great to build and own. Investors and developers expect 8 to 10% annual growth in this specialized real estate, according to Adam Thocher, SVP of Global Programs and Insights at the Global Cold Chain Alliance (GCCA). That’s made it a profitable real-estate niche…
The ability to more easily cool and freeze food for storage, preparation, and distribution has revolutionized grocery shelves, home cooking, and restaurants for decades, and will continue to do so for years because it taps into every trend all at once. Growing fast-casual restaurant chains, last-mile delivery, a surging global middle class seeking more protein, and the explosion in healthy, organic produce and industrialized frozen food, all need cold storage…
The pandemic accelerated these trends, spiking frozen-food sales in the US to over $74 billion in 2023, a $10 billion increase in just three years, and leading to a wave of refrigerator purchases by Chinese consumers. The need to refrigerate Covid vaccines underscored how important these sites are to global health. Even Ozempic and similar blockbuster anti-obesity drugs need to be stored at 46 degrees F. And the rest of the world is increasingly asking why, if you can always get a Granny Smith apple in New York, can’t you get one in Beijing or London?…
The GCCA estimates there is at least 7.4 billion cubic feet of cold storage worldwide, and 3.7 billion in the US alone, but that’s a vast understatement, Thocher said. The alliance only looks at partial data from 92 countries (not including China) and governments tend to be cagey about sharing his kind of data because of economic and food-security concerns, since these sites are crucial parts of food infrastructure and can reveal levels of economic activity…
Food security has become a global challenge with a growing population, Peters said, especially since roughly 30% of global food production is lost, making increasing supply and reducing food waste imperative. That’s extremely tricky when the critical loss of arable land and desertification, due to climate change, strengthens the case for cold-storage warehouses, which, because of their vast energy use, contribute to that very problem. A 2023 Columbia University study found the sector responsible for 3.5% of total global emissions. The cold-storage industry has responded with more energy-efficient designs and less harmful ammonia-based refrigerants, but it adds an additional challenge to efforts to ramp up sustainable energy production.
“This is a real system-level challenge, a wicked problem,” [Toby Peters, professor of the cold economy at the UK’s Birmingham Energy Institute] said. “My exam question is, how do we feed 9 billion people while economically empowering 400 million small farmers, all without using diesel?”…
Diets, demographics, desertification are all fueling “The Hot Business of Cold Storage,” by @patrickcsisson in @sherwood_news.
* John Harvey Kellogg
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As we chill, we might recall that it was on this date in 1903 that Carl von Linde received two U.S. patents for his Linde oxygen process and associated equipment (Nos. 728,173 and 727,650). Linde had already invented the first industrial-scale air separation and gas liquefaction processes, which led to the first reliable and efficient compressed-ammonia refrigerator (in 1876).
In 1901, Linde had began work on a technique to obtain pure oxygen and nitrogen based on the fractional distillation of liquefied air. His 1903 patents were steps in that direction.
Linde founded a company to commercialize access to these pure gases. Now known as Linde plc (but formerly known variously as the Linde division of Union Carbide, Linde, Linde Air Products, and Praxair), it has become the world’s largest producer of industrial gases– and ushered in the creation of the global supply chain for industrial gases that serves the global cold chain.
“Some say the world will end in fire, some say in ice.”*…
Ethan Siegel reminds us that the world– the living world– almost did end in ice…
… one event came closer than any other to bringing an end to life on Earth: a catastrophe known as either the Great Oxidation Event or the Great Oxygenation Event. Oxygen, one of the hallmark characteristics of our living Earth, was a tremendous destructive force when it first arrived in any sort of meaningful abundance some ~2 billion years after Earth first took shape. The slow alteration of our atmosphere by the gradual addition of oxygen proved to be fatal to the most common types of organism that were present on Earth at the time. For several hundred million years, the Earth entered a horrific ice age which froze the entire surface: known today as a Snowball Earth scenario. This disaster almost ended life on Earth entirely. Here’s the story of our planet’s near-death, culminating in life’s ultimate survival story…
For roughly 300 million years, the Earth was frozen: “What was it like when oxygen killed almost all life on Earth?” from @StartsWithABang in @bigthink. Eminently worth reading in full.
* Robert Frost, “Fire and Ice“
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As we contemplate change, we might send chilly birthday greetings to Raoul Pictet; he was born on this date in 1846. Remembered as a pioneer in cryogenics, Pictet was a Swiss chemist who spent much of his career trying to produce very low temperatures (in order to produce ice for refrigeration)– which led him to the creation of liquid oxygen in 1877 (for which he’s credited as co-discoverer, as French scientist Louis-Paul Cailletet, working completely separately, also produced liquid oxygen that year).
“Ice contains no future, just the past, sealed away”*…
From her new book, Ice: From Mixed Drinks to Skating Rinks—A cool history of a hot commodity, Amy Brady…
Despite more than 150 years’ worth of study and experimentation, no one really knows why ice is slippery….
Nineteenth-century Americans used ice to store perishable foods in amounts that astounded visitors from Europe, where an ice trade had yet to be developed. Apples, for example, became so commonplace in the young republic that visitors coined the phrase “as American as apple pie.”…
By WWII, the burgeoning industry of electric refrigeration was catching up to the ice industry, and companies like the Southland Ice Company were forced to rethink their business plans. Southland began selling kitchen staples like milk and bread alongside their ice. The combination became so popular, the company extended its hours to keep up with demand, and within a few years renamed itself after its new hours of operation. The 7-Eleven was born, and convenience stores today still sell ice…
Between WWII and 1975, the amount of electricity refrigerators consumed grew by more than 350 percent. Today, a look at energy use around the globe reveals that the cooling industry (refrigerators, freezers, and air conditioners) accounts for almost 10 percent of all CO2 emissions…
Six more cool facts at “10 Things You Probably Didn’t Know about Ice,” from @ingredient_x in @Orion_Magazine.
* Haruki Murakami
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As we chill, we might recall that it was on this date in 1982 that record low temperature of -117 F was recorded in Antarctica. That record was broken the following year, also in Antarctica, at -128.6 F– a mark that stands to this date, as Antartica has been warming… leading Dr. Brady to ask, “in an age of accelerating global warming… can ice in the freezer and ice on our planetary poles continue to coexist?”
“If you have extraordinary bread and extraordinary butter, it’s hard to beat bread and butter”*…
How the thing that makes everything delicious began: “The History of Butter.”
* Jacques Pepin
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As we spread it thick, we might spare a thought for Carl Paul Gottfried Linde; he died on this date in 1934. An engineer, inventor, and businessman, he discovered an effective refrigeration cycle and invented the first industrial-scale air separation and gas liquefaction processes that he used to create the first effective refrigeration system. Linde also founded what is now known as The Linde Group, the world’s largest industrial gases company, and ushered the creation of the supply chain of industrial gases as a profitable line of businesses… so it is him we can thank for the wide-spread availability of butter (among so many other perishables).
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