cool! a new principle promises to revolutionize the technology of air conditioning and refrigeration
QUANTIX RD & TV – Société - Laboratoire de Recherche et Développement en Technique Vibratoire 
Refrigeration, air conditioning, and the cooling of industrial plants, consume a significant part of the total electrical power production, and account for a very considerable investment in machinery and infrastructure in any developed economy. The security and quality of the world's food supply depends on refrigeration to a large extent; and far from being a luxury, the large-scale use of air conditioning is an indispensable precondition for attaining modern levels of productivity and living standards in many parts of the world. Clearly, any major improvement in the technology of refrigerating and cooling systems would have enormous economic benefits. 
A sweeping revolution in the technology of refrigeration may in fact now be on the way, thanks to a fundamental discovery in the domain of nonlinear oscillations, accomplished by the Russian physicists Danil and Yakov Doubochinski in the 1960s and 1970s [3,4]. 

One of the concrete applications of this discovery, which provided the key to the recent breakthrough in refrigeration, is a new method for the atomization of liquids, i.e. the transformation of a continuous liquid into a cloud of tiny droplets. By means of a novel apparatus [1] that is technically simple to realize, but quite sophisticated from a theoretical point of view, it is possible to atomize ordinary water into droplets of average diameters less than a tenth of a micrometer – with a total energy consumption orders of magnitude lower than any heretofore known method. In fact, the process of atomization itself absorbs a large amount of heat energy from the environment, causing a drastic drop in temperature already inside the “reaction chamber” of the device (1). Ejected from the apparatus in a dynamically evolving water-air mixture, a portion of these submicron droplets evaporates almost instantaneously, “sucking” heat from their surroundings and causing a further, large drop in temperature of the medium.

This effect opens the way to a much simpler and more economical technology for refrigeration, air conditioning and large-scale industrial cooling, in which ordinary water functions as the refrigerant, and in which the need for energy-intensive compressors and/or large heat-exchanging and evaporation surfaces, demanded by various present-day technologies, is eliminated. The new refrigeration method, whose performance has been certified by the international industrial certification agency VERITAS, the technical center FRAMATOME/AREVA and France’s LAMI-ENPC, is now moving into the pilot-plant project stage. While some technical issues connected with the scale-up of this technology remain to be settled, the phenomenon itself is so remarkable, and its implications so potentially far-reaching, that they justify a preliminary report to a larger audience...