Editing Brine (section)

===Refrigerating fluid===<!--[[Brine (refrigerant)]] redirects here-->
Brine (primarily cheap brines based on [[calcium chloride]] and [[sodium chloride]]<ref name="Cool-Info">{{cite web |title=Secondary Refrigerant Systems |url=http://www.cool-info.co.uk/brines_steam/secondary_refrigerants/sec_refrig01.html |access-date=17 July 2017 |work=Cool-Info.com}}</ref>) is used as a secondary [[fluid]] in large refrigeration installations to transport [[thermal energy]]. It is used because the addition of salt to water lowers the freezing temperature of the solution, significantly enhancing its heat transport efficiency at low cost. The lowest freezing point obtainable for NaCl brine (called its [[eutectic]] point) is {{convert|−21.1|C}} at the concentration of 23.3% NaCl by weight.<ref name="Cool-Info" />

Because of their corrosive properties, salt-based brines have been replaced by organic liquids such as [[ethylene glycol]].<ref>{{cite web |url= http://www.accent-refrigeration.com/tips/design-tips/calcium-chloride-versus-glycol |title= Calcium Chloride versus Glycol |work= accent-refrigeration.com |access-date=17 July 2017}}</ref>

Sodium chloride brine spray is used on some fishing vessels to freeze fish.<ref name=fish>{{cite book |url= http://seafood.oregonstate.edu/.pdf%20Links/Planning-for-Seafood-Freezing.pdf |title= Planning for Seafood Freezing |first1= Edward |last1= Kolbe |first2= Donald |last2= Kramer |series= Alaska Sea Grant College Program [[Oregon State University]] |date= 2007 |isbn= 978-1566121194 |access-date= 17 July 2017 |archive-url= https://web.archive.org/web/20170712134414/http://seafood.oregonstate.edu/.pdf%20Links/Planning-for-Seafood-Freezing.pdf |archive-date= 12 July 2017 |url-status= dead }}</ref> The brine temperature is generally {{convert|-5|F|C}}. Air blast freezing temperatures are {{convert|-31|F|C}} or lower. Given the higher temperature of brine, the system efficiency over air blast freezing can be higher. High-value fish usually are frozen at much lower temperatures, below the practical temperature limit for brine.