ABSTRACT
Methods of coping with the formation of ice on the evaporator surface constitute a critical technology in the development of modem domestic refrigerators and freezers (e.g., Dossat, 1981). The most common deicing method consists of interrupting the refrigeration cycle after a certain interval of operation, and then beating the evaporator (electrically, by convection, or by reverse cycling) to melt the ice layer. In addition to this on and off sequence of operation, some designs call for the use of evaporator surfaces coated with water-repelling substances, which prevent the stagnation of water droplets on the surface.
