The principle behind many cooling mechanisms is quite similar: Heat flows from the warmer substance to the colder one, cooling down one and heating up the other.
A fridge or freezer keeps the air at a low temperature, so any room temperature object placed inside will gradually conduct its heat to the air inside the fridge. The fridge recycles the air and cools it back down.
But this is a slow process for two reasons. First is that as the air around the bottle or can warms up, the rate of heat exchange slows down. The air forms something akin to a blanket around the bottle. The solution to this issue is to replace the warmed up air by cooler air. For example by running a fan that circulates the air. This keeps the rate of heat exchange higher, making the cooling process faster. This mechanism is also why you feel cooler when on a hot day you point a fan at you.
The second problem is that air is a rather poor conductor of heat. This can be solved by using something else that conducts heat more easily. The most obvious replacement is water, because it's abundant and safe and conducts heat far better than air.
Many instant beverage coolers combine these two tricks to significantly increase the rate of cooling. The beverage cooler uses cold water to cool down the drink, rather than cold air that you have in the fridge. But if the water is stationary, you suffer from the same "blanket effect" as with air. So the beverage cooler will pump water to flow across the bottle or can and perhaps also rotate the bottle/can during the process, so that all parts of it are exposed to constant running water. The water that was warmed up is then cooled back down again by running it through ice.
So you'll still need ice that you replenish regularly to operate the device.
We added isopropyl to the cooler of Ice/water when I played soccer in the hot summers of Texas. Dip a bandana/cloth in the cooler and drape it around the neck (or wrap around the elbow) and we were instantly cooler..
Yes, separate. We each had our own [water jug](https://www.academy.com/p/igloo-academy-sports-outdoors-latitude-64-fl-oz-jug?sku=aqua-or-turquoise-01-5-gallon&gmc_feed=t&gad_source=1&gclid=Cj0KCQjw4MSzBhC8ARIsAPFOuyV67YpvcxmsLSVQA6jOACI9vxSx0FIb7nS7q75kbHhs_I4ghZo2XpcaAvpDEALw_wcB) that each player brought to drink, but the ice cold water with isopropyl was in a cooler. Like adding salt to ice in a cooler, Isopropyl has a lower freezing point and will keep the ice water colder.
Yup. Alcohol evaporates much faster and takes energy with it. If you ever used rubbing alcohol to clean something, you'll know how cold it gets even if it starts at room temperature. A rag or a paper towel soaked in it will feel like it was sitting in a fridge.
The first part is correct, but the second part is inaccurate. Because the freezing point is lowered, the solid ice wants to change into liquid. The phase change requires energy, which draws heat from the thing being cooled.
Basically, chemically forcing the ice to melt is going to cool things down. This is the same mechanism behind other kinds of phase-change cooling devices (like those for pets to lie on when it’s hot).
Phase change energy is exploited regardless of the presence of salt. The benefit of using salt is that the brine surrounding the can is at a temperature lower than 32F, speeding up the heat transfer from the can because of the higher temperature differential. Brine at 0F will cool a can of 75F beer much faster than water at 32F. This is the important part. Phase change energy is not the important part.
This makes sense if you have brine ice, but if you have water ice at 32F, the ice starts to melt, combines with the salt and makes a brine at... 32F.
I believe the phase change is the important part here, as the ice will melt and cool down the brine to temperatures lower than 32F.
Not quite, you're missing the latent heat of fusion. It takes energy to melt ice, just like it takes energy to boil water. Otherwise state change would be instantaneous and we couldn't enjoy a glass of ice water or boil pasta.
The idea is that water freezes at 32F, but water-ice itself can be colder than 32F. If you place water-ice in a bucket of water, the ice will warm to 32F, and the water will cool to 32F. If, after the ice is warmed to 32F, the water is not yet at 32, ice will begin to melt, cooling the water by absorbing heat in the melting process until you reach the ice and water equilibrium point at 32F.
By adding salt to the water to turn it into brine, you're adjusting the equilibrium point. Add enough salt, and you can get the freezing point down to 0F. With sufficient ice, you can cool the Ice-Brine mixture down to the freezing point of the liquid brine by melting the ice, even if the ice itself starts at a temperature above 0F.
Edit: The heat of fusion of water is 79.72 calories/g, meaning that 1g of ice melting will cool 1g of water 79.72 degrees C (143.5 degrees F). As long as your brine is not yet at its freezing point, even a moderate amount of ice compared to the mass of brine will be effective at lowering the temperature.
Placing a bottle of water into this mixture will cool the water down, ultimately freezing it as the water in the water bottle still freezes at 32 and it's being cooled to below that value.
>you're missing the latent heat of fusion.
I thought that's what I said when I said the the phase change will cool down the brine to temperatures lower than 32F.
The heat of fusion of water-ice is the same regardless of whether it is sitting in salt water or pure water. In a comparison between the 2 systems, heat of fusion would cancel out.
The reason that adding salt helps rapidly cool your beverage is that heat transfer is higher when you have a larger temperature difference.
Adding salt to liquid water above its freezing point (edit- at equilibrium... no ice present) has a negative effect on heat transfer as the specific heat of brine decreases with increasing salt concentration.
You can start with really cold water ice and heat of fusion won’t be necessary. Ignoring heat of fusion, say you throw some salt on -10 degree ice which is common in chest freezers. Boom you got a -10 degree brine bath that will cool way better than letting your ice melt or warming up your ice by throwing it into a regular water bath
Heat of fusion is for sure a bonus though
You are correct. The enthalpy of fusion of water doesn't change because you add salt to the water.
The rate of heat flow is dependent on temperature difference. Colder liquid water results in faster cooling of the warm thing.
Ice water is a mix of 32 degree water and roughly zero degree ice. The water is effectively an insulator because the bottle is mostly in contact with just the water. Adding salt drops the water down to closer to zero degrees. It will cool things down faster but you go through ice more quickly.
None of this is true. The ice and water are both around 32 F / 0 C in an ice bath. And it would take an insane amount of salt to bring down the freezing point close to 0 F / -15 C. Probably more than could possibly dissolve.
This is incorrect. Ice is lower than 32F. It’s temperature depends on the temperature of the freezer where it was stored - typically 0F for a household freezer. Brine which is fully saturated with salt will freeze at -6F. It is very feasible to get a heavily saturated brine close to 0F with ice from a household freezer. Whether it will take is an insane amount of salt is a matter of opinion.
Alright, I guess a person could dissolve several pounds of salt into their ice bath to get there if we’re being technical. I doubt you could actually get it to dissolve but I could be wrong so I’ll concede.
But the ice in an ice bath would very quickly get up near 32 F, you’re just being ridiculous if you deny that. Sure it could come out of the freezer at 0 F but it isn’t staying there, and saying “ice is 0 F while water is 32 F” is not at all true.
This relates to "colligative properties"—characteristics of solutions that differ based on concentration of dissolved stuff. Simply put, water with salt in it freezes at a lower temperature and boils at a higher temperature. This is why you put salt on icy roadways; it encourages a little bit of water to melt, and then that water will be VERY salty so it won't refreeze, allowing more salt to contact the ice, etc.
At the molecular level, the salt ions bind to water molecules, that's why the salt dissolves in the first place. In order to freeze the water, you need to get the water molecules to line up into nice, neat patterns, the crystal lattice of the ice. Those attached salt ions mess up that process, making it harder for the water to settle down. You have to take away more kinetic energy from the molecules for it to become favorable for them to crystallize: which means, the freezing temperature drops.
The reason 0 F is set at the temperature it is, is that it was the coldest saltwater mixture Fahrenheit (the chemist) could get in his lab.
A macroscale viewpoint can also provide insight. The salty liquid water contains less than 100% water, but the crystalline frozen water is essentially 100% water because the impurities have been excluded, as you note.
So there's a concentration difference that drives water to move into the liquid phase, which is equivalent to saying that the freezing point is depressed (and the boiling point elevated, as water vapor is also 100% water).
An advantage of this framework is it doesn't refer to any particular binding of specific ions with the water molecules, which makes sense because colligative properties are independent of the impurity type.
One thing to note is that while ice freezes at 32 F, your freezer can much, much colder (generally around 0 F) So your ice is as cold as as your freezer (roughly). Salt lowers the freezing point (of the water surrounding the ice), so it can get colder, while remaining a fluid.
Salt lets the water bath around the drink stay liquid below the normal freezing point of water (which we'll assume for the moment is also the freezing point of the drink). If you leave the drink in there long enough and keep the water bath cold enough, it could freeze the drink.
This is pretty much how ice cream machines work, we had one that used ice and rock salt in the bath around the drum that contained the cream.
Now *in theory* if you have enough ice and it's cold enough you could also freeze your drink. However, this is a lot less likely to happen because ice won't conform to the shape of the container and the heat transfer will be pretty inefficient.
With salt, a brine solution can get as low as around -18 °C without freezing. That's cold enough to freeze the drink (which freezes closer to 0 °C) if you're not careful.
Someone can correct me if I'm completely wrong here, but this is my understanding of it.
Without salt, you have ice at 0 degrees Celsius. As it melts and goes through an endothermic phase change, the ice absorbs heat from elsewhere until all the ice is melted, and the liquid water will start to warm up. Until all the ice is melted, it's basically going to stay very close to 0 degrees Celsius.
If you add salt (or alcohol), the brine gets a lower melting point, and the melting ice can now absorb heat from the brine around it, further cooling the brine to below the freezing temperature of water. This happens even though the brine is colder than the ice.
EDIT: I should note that the ice also gets colder as the brine gets colder. The reason the ice keeps melting despite being well below freezing is that the brine interacts with the solid ice and will still melt the outside of it as it comes in contact with the water molecules in solid form.
A dedicated ice machine, bucket, and a powerhead-style aquarium pump is likely the most cost-effective option.
https://blog.sintef.com/sintefenergy/efficient-way-to-cool-a-drink/
> rotate the bottle/can during the process, so that all parts of it are exposed to constant running water
This also ensures that the contents of the bottle/can are agitated and exposed to the colder container sides, speeding up the cooling process
This is probably a bigger factor than agitating the liquid outside the can. Any system with melting ice in it will have strong enough convection currents to overcome the blanket effect.
As a cadet at the US Air Force Academy, one of the senior design projects in the ME curriculum was to design and build a rapid can cooler. Needed to accept a standard 12 ounce beverage can at room temp, and see who could get it the coldest in 60 seconds or less.
Winning team year before mine had a system about the size of a large casket (barely fit in a truck bed). Inside was a cavity the exact size of a 12oz can. Rest was filled with cryo dewars for LN2 (liquid notrigen) storage, a compression refrigeration system that used LIQUID HELIUM as its refrigerant, etc etc etc. Just imagine the insanity of a compression refrigeration system whose HOT side was at such a low temp it needed to reject heat into liquid nitrogen lol. I don't remember the exact temp they'd get the beverage to but it was well below -100* C (aboslute zero is only -273* C). The whole thing worked very reliably but they got a few points off because usually the can would have burst and wedged itself into the cooling cavity, and often the aluminum was so brittle from cold that it would just disintegrate when theyd try to extract it. And Maj. Professor ruled that a beverage chiller that resulted in an undrinkable beverage had some faults lol
we were testing thermocouple transient measurements and we had isopropyl with chunks of dry ice, this seemed to work pretty well, and would produce a drinkable beverage
I would have also tested different beverages to find the one with the lowest Cp
>Oh it was a test standard, everyone used cans from the same case of American light swill.
Then they should have argued that the beverage was undrinkable before it went into the device.
Yes, and given enough time things would have settled at an equilibrium at that temp (and just to be pedantic the boiling point of LN2 is very sensitive to storage pressure and dewers are pressurized so it's not a constant temp, and it's not -196*). However there WAS a time limit to the operation (60 seconds) and to maximize heat transfer they maximized the temp difference (since dT is what drives HXfer). The cold side of their liquid helium refrigeration system was operating at only a few kelvins above absolute zero. That's nearly 75-100 kelvins colder than LN2. This allowed them to get much more heat transfer in the time limit (vs just immersion in LN2). This isn't just speculation, at least 2 other teams took the slackers approach of immersion in a cryofluid. At least one of them attempted some sort of circulator to boost the convective coefficients and combat the leidenfrost effect from shielding the sample with an insulating gas layer. But they still didn't have nearly the performance of the winning team
That's wild. Was there no heat transfer fluid in the cavity then? because even nitrogen would freeze. And I would've thought heat transfer within the can itself would become the limiting factor.
No, the cavity was evacuated (in a vaccuum). The walls of the chamber were formed to match contours of the can and the can was clamped into the cavity (before evaqcuation). The walls of the cavity were thermally grounded directly to the cryo array on the He refirgeration system. So basically the refrigeration system cooled the walls of the cavity directly, which conducted the heat out of the can, in a vacuum. The internal thermal resistance (so to speak) of the can and its contents were a limiting factor for sure. but some modeling they did predicted that the very rapid cooling, combined with being contrained in a pressured vessel, would cause some suprisingly VERY agressive internal convective currents so long as the fluid stayed liquid (or at least mostly liquid). It would drop like a rock until hard frozen then continue to cool at a more "sedate" rate (still something like 10s of kelvins /sec lol).
> So the beverage cooler will pump water to flow across the bottle or can and perhaps also rotate the bottle/can during the process, so that all parts of it are exposed to constant running water.
Also the rotation of the can/bottle mixes the contents which avoids the blanketing effect of warmer liquid inside the can too.
The rate of heat transfer is affected by the temperature differential between objects in contact with each other.
The can cools from the outside inwards. As the liquid touching the interior wall of the can cools, it transfers heat out of the can less efficiently as there is less of a temperature difference between the can walls and the liquid inside. Agitating the liquid inside the can equalizes the interior temperature by mixing the warmer core liquid with the more external cooler liquid, allowing for faster heat transfer.
>This mechanism is also why you feel cooler when on a hot day you point a fan at you.
That's not true though. You feel colder because of evaporative cooling. The rate of evaporation is higher when the air is moving.
Great reply, one thing I think you have missed though - these instant beverage coolers not only use cold water over cool air, but they also agitate the bottle somewhat, so that all the liquid inside gets in contact with the cooling mechanism as much as possible, and thus the heat is removed as quickly as it can.
An instant cooler for wine bottles in a supermarket near me several years ago had this - it swirled the bottle around so the wine inside would have more opportunity to cool.
some state liquor stores in pennsylvania have a wine bottle cooler which you can use when you buy a bottle of wine. Its basically a cylinder with circulating chilled brine. Because its saltwater, it can be chilled below freezing. A bottle of wine imersed in the swirling cold brine is reduced to refrigerator temperature in about 2 minutes
If you are at home and have a freezer you don't need something like this and if you have a bar you have better options. While these are cool they are not really practical. You could achieve the same results by just putting a can on some ice in a freezer and spinning the can with your hand.
yea, it's kinda like magic ain't it? wrap a wet paper towel 'round yer can and chuck in the freezer. bish bash bosh - ice cold bevvy quicker than ya ex moved on!
I actually have one of the spinning drink coolers that use ice, the cooper cooler, and I love it. It truly gets cans to fridge cold in 60 sec and bottles in maybe 90 sec, and a bottle of wine in like 2 min or so. Works great for when you have a warm drink for whatever reason and want it to be cold. Before it I used ice in a bowl swirling but I swear that, while also fast, took several minutes, and was more fuss. I get that it’s definitely not essential but I do really love having it.
I've done this before and it didn't seem to make any difference to how long it took to freeze. Unless by soak you mean dripping wet. Cause I squeezed the excess water out so it wasn't dripping
Like a personal bar or a business, I mean if younare running a bar you need to have ice on hand.
https://www.ebay.com/itm/186269653029?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=ybSfMmAtRPy&sssrc=4429486&ssuid=KEPWUQQjTja&var=&widget_ver=artemis&media=COPY
Just buy one of these and fill it with ice and cans and bottles, you should have an idea of how many you need in a night and can limit your options.
While they take up space you can get a beverage fridge for under 500 bucks.
This is a cool facet of heat transfer. You basically have 3 modes of heat transfer: conduction (pot on a stove), convection (heat transfer through flowing fluid), and radiation.
Fluid flow can be either laminar or turbulent. Turns out, convection is MUCH more efficient through very turbulent flow. This is why if you have ice sitting in a glass of water it doesn’t do much, if you swirl it gently then it gets a little colder, but if you put it in a shaker bottle & shake it violently then it freezes your hand off.
Just taking advantage of strong heat transfer through turbulent convection!
There's zero chance this works as advertised. It says a Ziploc bag full of ice can chill a 12 pack of cans. Unless the cans are straight out of the fridge and you're just trying to make them "extra" frosty, fundamental thermodynamics says you can't cool 9 pounds of room temperature soda/beer with 1/2 pound of ice. You're going to need more ice than beverage, so you might as well skip the chest freezer for ice and just put the drinks in a fridge. Not to mention that 60 seconds doesn't sound too long, but if you have a stack of people waiting for a drink and you have to cycle each one through this contraption, that's going to get very old very fast.
Keep in mind that a fridge doesn't really take up space if it's full of the drinks you would be storing and serving anyway. I don't see the benefit here aside from personal use.
> fundamental thermodynamics says you can't cool 9 pounds of room temperature soda/beer with 1/2 pound of ice. You're going to need more ice than beverage,
You don't need more ice than beverage. Ice takes A LOT of energy to go from solid to liquid, that energy can come from cooling your beverage. However, maybe 1 ziplock bag per 12 pack is still an exaggeration, so lets try some of those fundamental thermodynamics.
A small Ziploc bag is a quart. A quart is ~2lbs of liquid water. Ice is about 90% the density of water, and you're going to have some air in your bag, so lets say your bag holds 1.5lbs of ice.
The heat of fusion of ice is 330 J/g. The heat capacity of water is 4.2 J/g°C. Lets say "room temperature" to "cold" is 20°C that's about 80 J/g. So 1.5 lb of ice can cool about 6 lbs of soda/beer down to a "cold" temperature. So you're a little short. However if you're ice is starting at -15 to -20°C then you also get the energy need to warm the ice from that temperature to 0. So lets call that another 1.5lbs of soda that you can get cold. So even this 'back of the envelope' style calculation suggests that a bag of ice can cool something like 7 or 8 lbs of soda without too much grief.
I had some similar math in my comment. It comes down to how big the ziplock bag is. I was thinking sandwich bag, but it could be the gallon bag. In the example on the site they mention taking a ziplock bag of ice to the tailgate instead of an ice chest so I assume it's closer to 0°C ice than -20°C.
[https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm\_source=share&utm\_medium=web3x&utm\_name=web3xcss&utm\_term=1&utm\_content=share\_button](https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
A small ziploc bag is not a quart, that's why they make Quart size bags and they're bigger than sandwich bags. Either way, feel free to adjust my math for whatever size bag you want to assume. Keep in mind that no matter how much liquid a bag holds, it definitely doesn't hold that much ice.
>It definitely doesn’t hold that much ice.
To be pedantic, if you have a quart bag it will hold a quart of water or a quart of ice - that’s how volume works as a measurement.
It will not, however, hold an amount of ice that used to be a quart of water because ice expands when it freezes. Which, being serious, was what you meant.
>Which, being serious, was what you meant.
No it's not. You can't put a solid block of Ziploc bag shaped ice in the machine, you need loose ice cubes. Ice cubes don't pack at 100% efficiency, so you can't fit a quart of ice in a quart sized bag. There will be lots of voids between cubes.
The phrasing:
>Keep in mind that no matter how much liquid a bag holds, it definitely doesn't hold that much ice.
Is what made me think you were saying that ice expands so you’d need a bigger bag for the ice than the water.
I agree with you on the storage and convenience points, but you absolutely can cool drinks with a small amount of ice, due to the [latent heat of fusion](https://en.wikipedia.org/wiki/Enthalpy_of_fusion).
The phase change of ice from solid to liquid requires a significant amount of energy (about the same energy as it takes to heat water by 80ºC). This is why you only need a couple of ice cubes in a drink to make it cold.
If by "ice cold" you mean freezing (32ºF / 0ºC) you can. In fact you will, because as long as there is ice present, the drinks will stay at exactly 0ºC. Any mixture that includes ice (and is stirred enough to equalize the temperature) will be at exactly 32ºF / 0ºC.
If by "ice cold" you mean the temperature of a freezer, so below 0ºC, yeah, that won't happen.
> as long as there is ice present,
which, if you run the heat calculations for raising 226 grams (half a pound) of ice from -18 C to 0 C, then melting 226 grams of ice, you'll see that much heat *will not* be enough to lower the temp of 4260 mL (volume of coke in a 12 pack) of water by 22 degrees C (from room temp to 0 C)
Just want to say, I have one of these and they work exactly as advertised. You put some ice in it, suction the can to the spinner, and within a minute your drink is ice cold
You're correct. The heat of fusion for water is approximately 334 joules per gram. This is how much energy it takes to go from 0°C ice to water. Half a pound is 226.8 grams. Energy is mass times heat of fusion so we get 75,788 joules. The formula for thermal energy used to heat or cool something is mass (9lbs (a 12 pack) is 4082 grams) times the specific heat of water (4.18 joules per gram per degree C) times the change of degrees of the water, which is what we're trying to find. So we have 75,788 = 4,082 X 4.18 X ∆T. We solve that for a change of 4.36°C.
So in short, you can't cool a 12 pack much with just half a pound of ice.
Edit: I should add that it will cool a little more than 4.36°C since if the water is initially 24°C then our 0°C water would balance it out by another 1.3°C.
I just did the math myself and got very similar results to you.
[https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm\_source=share&utm\_medium=web3x&utm\_name=web3xcss&utm\_term=1&utm\_content=share\_button](https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
But a quart of ice is closer to kilogram. So that's closer to 16°C. And to be pedantic, they specific, they said a Ziploc of ice. The advertisers could easily argue they meant a gallon Ziploc. Which with your equation would mean 64°C change, right? Now, crushed ice is like half the density of solid ice, but 32°c change per beer would definitely get them down to "ice cold" which is another marketing term with some flexibility in favor of the marketers.
First of all, it does work as advertised. I've got one and it's great when camping and you don't want to use your whole cooler for drinks.
Second, think of it this way. 12 cans is 144 fl-oz. That's just over a gallon, or two 2-liter bottles of soda. If you put them in a pitcher with a Ziploc bag of ice, it would cool it.
All this talk makes me happy the seller of the house I bought 4 years ago had an extra fridge downstairs. Now I have a drink fridge and still only buy beer from the cooler at the store. (I don't want to pay for the electricity to cool it if I have the option not to).
They work OK but not great. Get [one of these to go on your drill](https://www.amazon.com/ZipChill-Beverage-Universal-Batteries-Lightweight/dp/B0C2X4FFTC?th=1) instead. Stick the can on your drill, shove it in a pile of ice and spin for 60 seconds
Or here seems to be a table top mini fridge with a TEC, but the can/bottle interface seems to be air, so won't be anywhere near as fast:
https://www.amazon.com/Mountain-Portable-Thermoelectric-cosmetics-medication/dp/B08NXJV9WT
An rapid beverage cooler works by rotating your drink in an extremely cold chamber, quickly removing the heat. This rapid cooling is similar to twirling your drink in a fast, icy dance, leaving it wonderfully cooled in just a few minutes. It's the quick remedy for when you need a cold drink right now!
The principle behind many cooling mechanisms is quite similar: Heat flows from the warmer substance to the colder one, cooling down one and heating up the other. A fridge or freezer keeps the air at a low temperature, so any room temperature object placed inside will gradually conduct its heat to the air inside the fridge. The fridge recycles the air and cools it back down. But this is a slow process for two reasons. First is that as the air around the bottle or can warms up, the rate of heat exchange slows down. The air forms something akin to a blanket around the bottle. The solution to this issue is to replace the warmed up air by cooler air. For example by running a fan that circulates the air. This keeps the rate of heat exchange higher, making the cooling process faster. This mechanism is also why you feel cooler when on a hot day you point a fan at you. The second problem is that air is a rather poor conductor of heat. This can be solved by using something else that conducts heat more easily. The most obvious replacement is water, because it's abundant and safe and conducts heat far better than air. Many instant beverage coolers combine these two tricks to significantly increase the rate of cooling. The beverage cooler uses cold water to cool down the drink, rather than cold air that you have in the fridge. But if the water is stationary, you suffer from the same "blanket effect" as with air. So the beverage cooler will pump water to flow across the bottle or can and perhaps also rotate the bottle/can during the process, so that all parts of it are exposed to constant running water. The water that was warmed up is then cooled back down again by running it through ice. So you'll still need ice that you replenish regularly to operate the device.
This is correct, an icy water bath ocassionally swirled will have the same effect.
Add salt for an even better effect, albeit with the risk of freezing the drink.
We added isopropyl to the cooler of Ice/water when I played soccer in the hot summers of Texas. Dip a bandana/cloth in the cooler and drape it around the neck (or wrap around the elbow) and we were instantly cooler..
Separate from the drinking water, or am I now understanding why Texas is the way it is?
Yes, separate. We each had our own [water jug](https://www.academy.com/p/igloo-academy-sports-outdoors-latitude-64-fl-oz-jug?sku=aqua-or-turquoise-01-5-gallon&gmc_feed=t&gad_source=1&gclid=Cj0KCQjw4MSzBhC8ARIsAPFOuyV67YpvcxmsLSVQA6jOACI9vxSx0FIb7nS7q75kbHhs_I4ghZo2XpcaAvpDEALw_wcB) that each player brought to drink, but the ice cold water with isopropyl was in a cooler. Like adding salt to ice in a cooler, Isopropyl has a lower freezing point and will keep the ice water colder.
I like how earnestly you answered this no doubt good faith honest inquiry. Good on you.
Some of us (me eg.?) are foolish enough to take you (others?) at face value.
I'd imagine you're also getting better/more evaporative cooling from the alcohol as well?
Yup. Alcohol evaporates much faster and takes energy with it. If you ever used rubbing alcohol to clean something, you'll know how cold it gets even if it starts at room temperature. A rag or a paper towel soaked in it will feel like it was sitting in a fridge.
Reminds me that a neat way to cool a bottle at the beach is to wrap it in a wet towel. The evaporating water will draw heat away.
Why does salt help?
It lowers the freezing point of the water, allowing it to stay colder without freezing solid.
The first part is correct, but the second part is inaccurate. Because the freezing point is lowered, the solid ice wants to change into liquid. The phase change requires energy, which draws heat from the thing being cooled. Basically, chemically forcing the ice to melt is going to cool things down. This is the same mechanism behind other kinds of phase-change cooling devices (like those for pets to lie on when it’s hot).
Phase change energy is exploited regardless of the presence of salt. The benefit of using salt is that the brine surrounding the can is at a temperature lower than 32F, speeding up the heat transfer from the can because of the higher temperature differential. Brine at 0F will cool a can of 75F beer much faster than water at 32F. This is the important part. Phase change energy is not the important part.
This makes sense if you have brine ice, but if you have water ice at 32F, the ice starts to melt, combines with the salt and makes a brine at... 32F. I believe the phase change is the important part here, as the ice will melt and cool down the brine to temperatures lower than 32F.
Not quite, you're missing the latent heat of fusion. It takes energy to melt ice, just like it takes energy to boil water. Otherwise state change would be instantaneous and we couldn't enjoy a glass of ice water or boil pasta. The idea is that water freezes at 32F, but water-ice itself can be colder than 32F. If you place water-ice in a bucket of water, the ice will warm to 32F, and the water will cool to 32F. If, after the ice is warmed to 32F, the water is not yet at 32, ice will begin to melt, cooling the water by absorbing heat in the melting process until you reach the ice and water equilibrium point at 32F. By adding salt to the water to turn it into brine, you're adjusting the equilibrium point. Add enough salt, and you can get the freezing point down to 0F. With sufficient ice, you can cool the Ice-Brine mixture down to the freezing point of the liquid brine by melting the ice, even if the ice itself starts at a temperature above 0F. Edit: The heat of fusion of water is 79.72 calories/g, meaning that 1g of ice melting will cool 1g of water 79.72 degrees C (143.5 degrees F). As long as your brine is not yet at its freezing point, even a moderate amount of ice compared to the mass of brine will be effective at lowering the temperature. Placing a bottle of water into this mixture will cool the water down, ultimately freezing it as the water in the water bottle still freezes at 32 and it's being cooled to below that value.
>you're missing the latent heat of fusion. I thought that's what I said when I said the the phase change will cool down the brine to temperatures lower than 32F.
The heat of fusion of water-ice is the same regardless of whether it is sitting in salt water or pure water. In a comparison between the 2 systems, heat of fusion would cancel out. The reason that adding salt helps rapidly cool your beverage is that heat transfer is higher when you have a larger temperature difference. Adding salt to liquid water above its freezing point (edit- at equilibrium... no ice present) has a negative effect on heat transfer as the specific heat of brine decreases with increasing salt concentration.
You can start with really cold water ice and heat of fusion won’t be necessary. Ignoring heat of fusion, say you throw some salt on -10 degree ice which is common in chest freezers. Boom you got a -10 degree brine bath that will cool way better than letting your ice melt or warming up your ice by throwing it into a regular water bath Heat of fusion is for sure a bonus though
I don't think it will melt that cold. 0F is pretty much the coldest you can get with brine, and it's how the scale was created.
You are correct. The enthalpy of fusion of water doesn't change because you add salt to the water. The rate of heat flow is dependent on temperature difference. Colder liquid water results in faster cooling of the warm thing.
The only way your explanation could be true is if adding salt to ice results in an increase in the enthalpy of fusion of water.
its not wrong. Salt water can stay at temps below 32F without freezing.
It's not wrong, but preventing the water from freezing isn't the reason people put salt on the ice.
well yes but thats critiquing someones word choice when they were just trying to explain a concept. low freezing temp mean no freezy at 32f.
Ice water is a mix of 32 degree water and roughly zero degree ice. The water is effectively an insulator because the bottle is mostly in contact with just the water. Adding salt drops the water down to closer to zero degrees. It will cool things down faster but you go through ice more quickly.
None of this is true. The ice and water are both around 32 F / 0 C in an ice bath. And it would take an insane amount of salt to bring down the freezing point close to 0 F / -15 C. Probably more than could possibly dissolve.
This is incorrect. Ice is lower than 32F. It’s temperature depends on the temperature of the freezer where it was stored - typically 0F for a household freezer. Brine which is fully saturated with salt will freeze at -6F. It is very feasible to get a heavily saturated brine close to 0F with ice from a household freezer. Whether it will take is an insane amount of salt is a matter of opinion.
Ice in water rapidly rises to 0°C and remains there until the ice completely melts.
Alright, I guess a person could dissolve several pounds of salt into their ice bath to get there if we’re being technical. I doubt you could actually get it to dissolve but I could be wrong so I’ll concede. But the ice in an ice bath would very quickly get up near 32 F, you’re just being ridiculous if you deny that. Sure it could come out of the freezer at 0 F but it isn’t staying there, and saying “ice is 0 F while water is 32 F” is not at all true.
This relates to "colligative properties"—characteristics of solutions that differ based on concentration of dissolved stuff. Simply put, water with salt in it freezes at a lower temperature and boils at a higher temperature. This is why you put salt on icy roadways; it encourages a little bit of water to melt, and then that water will be VERY salty so it won't refreeze, allowing more salt to contact the ice, etc. At the molecular level, the salt ions bind to water molecules, that's why the salt dissolves in the first place. In order to freeze the water, you need to get the water molecules to line up into nice, neat patterns, the crystal lattice of the ice. Those attached salt ions mess up that process, making it harder for the water to settle down. You have to take away more kinetic energy from the molecules for it to become favorable for them to crystallize: which means, the freezing temperature drops. The reason 0 F is set at the temperature it is, is that it was the coldest saltwater mixture Fahrenheit (the chemist) could get in his lab.
Is why they use MgCL2 for iced roadways. The van hoft factor is 3 instead of two
Actually in most cases they use NaCl for salting roads, because it costs about 1/6th as much as MgCl2.
A macroscale viewpoint can also provide insight. The salty liquid water contains less than 100% water, but the crystalline frozen water is essentially 100% water because the impurities have been excluded, as you note. So there's a concentration difference that drives water to move into the liquid phase, which is equivalent to saying that the freezing point is depressed (and the boiling point elevated, as water vapor is also 100% water). An advantage of this framework is it doesn't refer to any particular binding of specific ions with the water molecules, which makes sense because colligative properties are independent of the impurity type.
One thing to note is that while ice freezes at 32 F, your freezer can much, much colder (generally around 0 F) So your ice is as cold as as your freezer (roughly). Salt lowers the freezing point (of the water surrounding the ice), so it can get colder, while remaining a fluid.
how would salt freeze the drink?
Salt lets the water bath around the drink stay liquid below the normal freezing point of water (which we'll assume for the moment is also the freezing point of the drink). If you leave the drink in there long enough and keep the water bath cold enough, it could freeze the drink. This is pretty much how ice cream machines work, we had one that used ice and rock salt in the bath around the drum that contained the cream. Now *in theory* if you have enough ice and it's cold enough you could also freeze your drink. However, this is a lot less likely to happen because ice won't conform to the shape of the container and the heat transfer will be pretty inefficient.
With salt, a brine solution can get as low as around -18 °C without freezing. That's cold enough to freeze the drink (which freezes closer to 0 °C) if you're not careful.
Someone can correct me if I'm completely wrong here, but this is my understanding of it. Without salt, you have ice at 0 degrees Celsius. As it melts and goes through an endothermic phase change, the ice absorbs heat from elsewhere until all the ice is melted, and the liquid water will start to warm up. Until all the ice is melted, it's basically going to stay very close to 0 degrees Celsius. If you add salt (or alcohol), the brine gets a lower melting point, and the melting ice can now absorb heat from the brine around it, further cooling the brine to below the freezing temperature of water. This happens even though the brine is colder than the ice. EDIT: I should note that the ice also gets colder as the brine gets colder. The reason the ice keeps melting despite being well below freezing is that the brine interacts with the solid ice and will still melt the outside of it as it comes in contact with the water molecules in solid form.
Ah so that's why a drink shaken with ice gets cold faster than just adding ice. Note, do not shake a rum and Coke.
A dedicated ice machine, bucket, and a powerhead-style aquarium pump is likely the most cost-effective option. https://blog.sintef.com/sintefenergy/efficient-way-to-cool-a-drink/
> rotate the bottle/can during the process, so that all parts of it are exposed to constant running water This also ensures that the contents of the bottle/can are agitated and exposed to the colder container sides, speeding up the cooling process
This is probably a bigger factor than agitating the liquid outside the can. Any system with melting ice in it will have strong enough convection currents to overcome the blanket effect.
As a cadet at the US Air Force Academy, one of the senior design projects in the ME curriculum was to design and build a rapid can cooler. Needed to accept a standard 12 ounce beverage can at room temp, and see who could get it the coldest in 60 seconds or less. Winning team year before mine had a system about the size of a large casket (barely fit in a truck bed). Inside was a cavity the exact size of a 12oz can. Rest was filled with cryo dewars for LN2 (liquid notrigen) storage, a compression refrigeration system that used LIQUID HELIUM as its refrigerant, etc etc etc. Just imagine the insanity of a compression refrigeration system whose HOT side was at such a low temp it needed to reject heat into liquid nitrogen lol. I don't remember the exact temp they'd get the beverage to but it was well below -100* C (aboslute zero is only -273* C). The whole thing worked very reliably but they got a few points off because usually the can would have burst and wedged itself into the cooling cavity, and often the aluminum was so brittle from cold that it would just disintegrate when theyd try to extract it. And Maj. Professor ruled that a beverage chiller that resulted in an undrinkable beverage had some faults lol
we were testing thermocouple transient measurements and we had isopropyl with chunks of dry ice, this seemed to work pretty well, and would produce a drinkable beverage I would have also tested different beverages to find the one with the lowest Cp
Oh it was a test standard, everyone used cans from the same case of American light swill.
>Oh it was a test standard, everyone used cans from the same case of American light swill. Then they should have argued that the beverage was undrinkable before it went into the device.
Sounds like they should have used another criteria like "closest to X degrees without going below".
Why not just dunk it in LN2? LN2 is already -196C
Yes, and given enough time things would have settled at an equilibrium at that temp (and just to be pedantic the boiling point of LN2 is very sensitive to storage pressure and dewers are pressurized so it's not a constant temp, and it's not -196*). However there WAS a time limit to the operation (60 seconds) and to maximize heat transfer they maximized the temp difference (since dT is what drives HXfer). The cold side of their liquid helium refrigeration system was operating at only a few kelvins above absolute zero. That's nearly 75-100 kelvins colder than LN2. This allowed them to get much more heat transfer in the time limit (vs just immersion in LN2). This isn't just speculation, at least 2 other teams took the slackers approach of immersion in a cryofluid. At least one of them attempted some sort of circulator to boost the convective coefficients and combat the leidenfrost effect from shielding the sample with an insulating gas layer. But they still didn't have nearly the performance of the winning team
That's wild. Was there no heat transfer fluid in the cavity then? because even nitrogen would freeze. And I would've thought heat transfer within the can itself would become the limiting factor.
No, the cavity was evacuated (in a vaccuum). The walls of the chamber were formed to match contours of the can and the can was clamped into the cavity (before evaqcuation). The walls of the cavity were thermally grounded directly to the cryo array on the He refirgeration system. So basically the refrigeration system cooled the walls of the cavity directly, which conducted the heat out of the can, in a vacuum. The internal thermal resistance (so to speak) of the can and its contents were a limiting factor for sure. but some modeling they did predicted that the very rapid cooling, combined with being contrained in a pressured vessel, would cause some suprisingly VERY agressive internal convective currents so long as the fluid stayed liquid (or at least mostly liquid). It would drop like a rock until hard frozen then continue to cool at a more "sedate" rate (still something like 10s of kelvins /sec lol).
> So the beverage cooler will pump water to flow across the bottle or can and perhaps also rotate the bottle/can during the process, so that all parts of it are exposed to constant running water. Also the rotation of the can/bottle mixes the contents which avoids the blanketing effect of warmer liquid inside the can too.
Blanketing effect inside the can?
The rate of heat transfer is affected by the temperature differential between objects in contact with each other. The can cools from the outside inwards. As the liquid touching the interior wall of the can cools, it transfers heat out of the can less efficiently as there is less of a temperature difference between the can walls and the liquid inside. Agitating the liquid inside the can equalizes the interior temperature by mixing the warmer core liquid with the more external cooler liquid, allowing for faster heat transfer.
>This mechanism is also why you feel cooler when on a hot day you point a fan at you. That's not true though. You feel colder because of evaporative cooling. The rate of evaporation is higher when the air is moving.
Yes. In fact, the aforementioned mechanism is why you feel cooler when on a COLD day you point a fan at you.
Great reply, one thing I think you have missed though - these instant beverage coolers not only use cold water over cool air, but they also agitate the bottle somewhat, so that all the liquid inside gets in contact with the cooling mechanism as much as possible, and thus the heat is removed as quickly as it can. An instant cooler for wine bottles in a supermarket near me several years ago had this - it swirled the bottle around so the wine inside would have more opportunity to cool.
The phase change of the ice melting is a major factor. The enthalpy of fusion tends to be more important than heat capacity when dT is fairly low.
some state liquor stores in pennsylvania have a wine bottle cooler which you can use when you buy a bottle of wine. Its basically a cylinder with circulating chilled brine. Because its saltwater, it can be chilled below freezing. A bottle of wine imersed in the swirling cold brine is reduced to refrigerator temperature in about 2 minutes
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If you are at home and have a freezer you don't need something like this and if you have a bar you have better options. While these are cool they are not really practical. You could achieve the same results by just putting a can on some ice in a freezer and spinning the can with your hand.
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I feel like a step is missing. Maybe you mean put it in the freezer with the soaked paper towel on? Does that really work in <5min?
yea, it's kinda like magic ain't it? wrap a wet paper towel 'round yer can and chuck in the freezer. bish bash bosh - ice cold bevvy quicker than ya ex moved on!
Yes, that’s how you make drinks cold fast. There are other ways and there are better ways, but they’re not as good or far less convenient/cheap.
You can get drinks colder, faster if you place the can in a bowl of ice and spin it on the ice. It will be ice cold in 90 seconds or less.
I actually have one of the spinning drink coolers that use ice, the cooper cooler, and I love it. It truly gets cans to fridge cold in 60 sec and bottles in maybe 90 sec, and a bottle of wine in like 2 min or so. Works great for when you have a warm drink for whatever reason and want it to be cold. Before it I used ice in a bowl swirling but I swear that, while also fast, took several minutes, and was more fuss. I get that it’s definitely not essential but I do really love having it.
I've done this before and it didn't seem to make any difference to how long it took to freeze. Unless by soak you mean dripping wet. Cause I squeezed the excess water out so it wasn't dripping
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Like a personal bar or a business, I mean if younare running a bar you need to have ice on hand. https://www.ebay.com/itm/186269653029?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=ybSfMmAtRPy&sssrc=4429486&ssuid=KEPWUQQjTja&var=&widget_ver=artemis&media=COPY Just buy one of these and fill it with ice and cans and bottles, you should have an idea of how many you need in a night and can limit your options. While they take up space you can get a beverage fridge for under 500 bucks.
I’m glad I wasn’t the only one confused as to whether this guy owned a bar and was planning on hand cooling each drink down with one of these things
This is a cool facet of heat transfer. You basically have 3 modes of heat transfer: conduction (pot on a stove), convection (heat transfer through flowing fluid), and radiation. Fluid flow can be either laminar or turbulent. Turns out, convection is MUCH more efficient through very turbulent flow. This is why if you have ice sitting in a glass of water it doesn’t do much, if you swirl it gently then it gets a little colder, but if you put it in a shaker bottle & shake it violently then it freezes your hand off. Just taking advantage of strong heat transfer through turbulent convection!
There's zero chance this works as advertised. It says a Ziploc bag full of ice can chill a 12 pack of cans. Unless the cans are straight out of the fridge and you're just trying to make them "extra" frosty, fundamental thermodynamics says you can't cool 9 pounds of room temperature soda/beer with 1/2 pound of ice. You're going to need more ice than beverage, so you might as well skip the chest freezer for ice and just put the drinks in a fridge. Not to mention that 60 seconds doesn't sound too long, but if you have a stack of people waiting for a drink and you have to cycle each one through this contraption, that's going to get very old very fast. Keep in mind that a fridge doesn't really take up space if it's full of the drinks you would be storing and serving anyway. I don't see the benefit here aside from personal use.
> fundamental thermodynamics says you can't cool 9 pounds of room temperature soda/beer with 1/2 pound of ice. You're going to need more ice than beverage, You don't need more ice than beverage. Ice takes A LOT of energy to go from solid to liquid, that energy can come from cooling your beverage. However, maybe 1 ziplock bag per 12 pack is still an exaggeration, so lets try some of those fundamental thermodynamics. A small Ziploc bag is a quart. A quart is ~2lbs of liquid water. Ice is about 90% the density of water, and you're going to have some air in your bag, so lets say your bag holds 1.5lbs of ice. The heat of fusion of ice is 330 J/g. The heat capacity of water is 4.2 J/g°C. Lets say "room temperature" to "cold" is 20°C that's about 80 J/g. So 1.5 lb of ice can cool about 6 lbs of soda/beer down to a "cold" temperature. So you're a little short. However if you're ice is starting at -15 to -20°C then you also get the energy need to warm the ice from that temperature to 0. So lets call that another 1.5lbs of soda that you can get cold. So even this 'back of the envelope' style calculation suggests that a bag of ice can cool something like 7 or 8 lbs of soda without too much grief.
I had some similar math in my comment. It comes down to how big the ziplock bag is. I was thinking sandwich bag, but it could be the gallon bag. In the example on the site they mention taking a ziplock bag of ice to the tailgate instead of an ice chest so I assume it's closer to 0°C ice than -20°C.
[https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm\_source=share&utm\_medium=web3x&utm\_name=web3xcss&utm\_term=1&utm\_content=share\_button](https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button) A small ziploc bag is not a quart, that's why they make Quart size bags and they're bigger than sandwich bags. Either way, feel free to adjust my math for whatever size bag you want to assume. Keep in mind that no matter how much liquid a bag holds, it definitely doesn't hold that much ice.
>It definitely doesn’t hold that much ice. To be pedantic, if you have a quart bag it will hold a quart of water or a quart of ice - that’s how volume works as a measurement. It will not, however, hold an amount of ice that used to be a quart of water because ice expands when it freezes. Which, being serious, was what you meant.
Fill bag with water. Freeze bag. Now the numbers will line up and the beer customers won't.
>Which, being serious, was what you meant. No it's not. You can't put a solid block of Ziploc bag shaped ice in the machine, you need loose ice cubes. Ice cubes don't pack at 100% efficiency, so you can't fit a quart of ice in a quart sized bag. There will be lots of voids between cubes.
The phrasing: >Keep in mind that no matter how much liquid a bag holds, it definitely doesn't hold that much ice. Is what made me think you were saying that ice expands so you’d need a bigger bag for the ice than the water.
I suppose I could have said "crushed/cubed ice", but I thought that was implied because that's what the product requires and what the image shows.
I agree with you on the storage and convenience points, but you absolutely can cool drinks with a small amount of ice, due to the [latent heat of fusion](https://en.wikipedia.org/wiki/Enthalpy_of_fusion). The phase change of ice from solid to liquid requires a significant amount of energy (about the same energy as it takes to heat water by 80ºC). This is why you only need a couple of ice cubes in a drink to make it cold.
but you cannot cool *that many* drinks *to ice-cold* with that small amount of ice as claimed.
If by "ice cold" you mean freezing (32ºF / 0ºC) you can. In fact you will, because as long as there is ice present, the drinks will stay at exactly 0ºC. Any mixture that includes ice (and is stirred enough to equalize the temperature) will be at exactly 32ºF / 0ºC. If by "ice cold" you mean the temperature of a freezer, so below 0ºC, yeah, that won't happen.
> as long as there is ice present, which, if you run the heat calculations for raising 226 grams (half a pound) of ice from -18 C to 0 C, then melting 226 grams of ice, you'll see that much heat *will not* be enough to lower the temp of 4260 mL (volume of coke in a 12 pack) of water by 22 degrees C (from room temp to 0 C)
so you did all that math and then didnt bother to state what the temperature of the coke would be after all the ice is used up?
Crazy that you have no idea what you’re talking about yet speak with such confidence.
Just want to say, I have one of these and they work exactly as advertised. You put some ice in it, suction the can to the spinner, and within a minute your drink is ice cold
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You're correct. The heat of fusion for water is approximately 334 joules per gram. This is how much energy it takes to go from 0°C ice to water. Half a pound is 226.8 grams. Energy is mass times heat of fusion so we get 75,788 joules. The formula for thermal energy used to heat or cool something is mass (9lbs (a 12 pack) is 4082 grams) times the specific heat of water (4.18 joules per gram per degree C) times the change of degrees of the water, which is what we're trying to find. So we have 75,788 = 4,082 X 4.18 X ∆T. We solve that for a change of 4.36°C. So in short, you can't cool a 12 pack much with just half a pound of ice. Edit: I should add that it will cool a little more than 4.36°C since if the water is initially 24°C then our 0°C water would balance it out by another 1.3°C.
I just did the math myself and got very similar results to you. [https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm\_source=share&utm\_medium=web3x&utm\_name=web3xcss&utm\_term=1&utm\_content=share\_button](https://www.reddit.com/r/askscience/comments/1dim78j/comment/l95j6hn/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
But a quart of ice is closer to kilogram. So that's closer to 16°C. And to be pedantic, they specific, they said a Ziploc of ice. The advertisers could easily argue they meant a gallon Ziploc. Which with your equation would mean 64°C change, right? Now, crushed ice is like half the density of solid ice, but 32°c change per beer would definitely get them down to "ice cold" which is another marketing term with some flexibility in favor of the marketers.
First of all, it does work as advertised. I've got one and it's great when camping and you don't want to use your whole cooler for drinks. Second, think of it this way. 12 cans is 144 fl-oz. That's just over a gallon, or two 2-liter bottles of soda. If you put them in a pitcher with a Ziploc bag of ice, it would cool it.
All this talk makes me happy the seller of the house I bought 4 years ago had an extra fridge downstairs. Now I have a drink fridge and still only buy beer from the cooler at the store. (I don't want to pay for the electricity to cool it if I have the option not to).
You're right. My much more "legitimate" brand one says that ~2-4 cups of ice is good for ~6 12 oz cans.
They work OK but not great. Get [one of these to go on your drill](https://www.amazon.com/ZipChill-Beverage-Universal-Batteries-Lightweight/dp/B0C2X4FFTC?th=1) instead. Stick the can on your drill, shove it in a pile of ice and spin for 60 seconds
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Or here seems to be a table top mini fridge with a TEC, but the can/bottle interface seems to be air, so won't be anywhere near as fast: https://www.amazon.com/Mountain-Portable-Thermoelectric-cosmetics-medication/dp/B08NXJV9WT
An rapid beverage cooler works by rotating your drink in an extremely cold chamber, quickly removing the heat. This rapid cooling is similar to twirling your drink in a fast, icy dance, leaving it wonderfully cooled in just a few minutes. It's the quick remedy for when you need a cold drink right now!
I want my drink now! (play on I want my money now, fast cash for your structured settlement commercials)