A refrigerator is a popular household appliance with a thermally insulated compartment and a heat

pump that transports the heat from the inside of the refrigerator to the outside environment so that the
temperature inside the refrigerator is lower than the ambient temperature.

Today a refrigerator is used to store food in almost every country in the world, it reduces the
reproduction rate of bacteria because they cannot multiply at low temperatures.

The temperature in the refrigerator is kept just above freezing, with a temperature between 3 and 5
degrees (37 to 41 degrees Fahrenheit) to keep the food fresh.

Every machine whose temperature is below freezing is called a freezer. Even before the refrigerator, a
machine called a chiller was used to cool, but it has been replaced by the refrigerator.

Refrigeration in Medical Sector

Refrigeration changed all aspects of modern life. In medicine, refrigerators are used to keep different
materials, such as medications and vaccines. There are certain risks if some drugs are not stored in a
cool environment. They are used to store blood products. A medical refrigerator is an important piece
of equipment in laboratories as well. Laboratory refrigerators are necessary to cool different samples.
Therefore, many scientific studies would be impossible to conduct if the refrigerator was not invented.

Advantages of a refrigerator:

 We can keep the food in the fridge for a long time and keep it free of germs.
 Some foods deteriorate rapidly due to the outdoor environment, we can also keep them in the
 Even if the food is not taken outside, it can get stuck in a swamp of insects, but even in the refrigerator,
the food is protected against insects.
 We keep drinking water, cold drinks, without refrigeration, there is no reason to drink, and in that
sense, it is also very useful for us.

Disadvantages of the refrigerator:

We have to run the fridge 24 hours a day, 7 days a week and that costs a lot of electricity. The texture
and flavor of food can be affected by freezer burn. Damaged ice crystals may occur on the food as a
result of air exposure. The frozen food's cells burst, causing moisture, texture, and flavor loss.