A thermodynamic analysis of alternative cooling options for beverages

Abstract

The so-called artificial ices are easily found on the market nowadays. They are commercialized with the promise of freezing drinks in general. The advantage over traditional ice is that they do not dilute drinks during the cooling process. These artificial ices come in a variety of forms, including plastic, gel, stone, and metal. In this study, we investigate theoretically and experimentally the effectiveness of these objects in comparison to traditional water ice (ordinary ice). Our findings suggest that artificial ice produced without water provides a less significant cooling effect when compared to those made with water and traditional water ice. Additionally, we observed that the material used to coat the ice has a significant impact on the cooling process and can be selected based on its specific application. We also suggest an experimental parameter that can be used to verify the effectiveness of these objects. Finally, our results are supported by thermodynamic laws.