Date:         Sat, 25 Aug 2012 19:45:43 -0500
Reply-To:     mcneely4@COX.NET
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Dave Mcneely <mcneely4@COX.NET>
Subject:      Re: Fridge Burner box
Comments: To: David Beierl <dbeierl@attglobal.net>
In-Reply-To:  <50394d66.8877cd0a.70a9.7eb6@mx.google.com>
Content-Type: text/plain; charset=utf-8

---- David Beierl <dbeierl@attglobal.net> wrote:
> At 05:29 PM 8/25/2012, Dave Mcneely wrote:
> >  The worst is if the only ice available is from convenience stores
> > that freeze their own.  That ice is not cold enough.
>
> Howzat?  Do they use special water?

No, the freezing/melting point of the water is the same everywhere.  But the ice from the in store ice makers is full of air, and is mushy.  It is like the ice that you get from a drink dispenser.

Of course, what we deal with in an ice chest is 32 F, at least that is the temperature that the food experiences, or a little warmer.  but if the ice melts away too quickly because it was too warm to start with, and contained a lot of air instead of water, then the food experiences a higher temperature sooner.

The ice I was speaking of being frozen at the store is not block ice.  mcneely

>
> The block of ice would have to be at about -256F (-160C) in order to
> double its cooling capacity.  Ice stored at 0F (~-18C) gains about
> nine per cent.
>
> Yours,
> David
>
>

--
David McNeely