Multi‐Substance Caloric Cooling in Solid Refrigerants and Foods: Mechanisms, Materials, and Systems

Abstract Investigations into alternate cooling and refrigeration systems are motivated by the need to enhance energy efficiency and reduce greenhouse gas emissions. The caloric effect, characterized by a reversible change in entropy and temperature of a solid material, may be used for cooling purposes. In the last fifty years, the domain of caloric cooling has progressed, culminating in the advent of “calorics” within the last decade. These materials have ferroic order and generate field‐induced phase transitions, hence facilitating caloric effects and creating new opportunities for heat extraction. Multi‐substance cooling effects include electric field and pressure‐based cooling effects, applicable to both solid refrigerants and foods. This review examines the nascent field of caloric cooling, exploring innovative multi‐substance caloric cooling materials and systems for solid refrigerants and foods. It articulates a vision for prospective applications and investigates critical aspects influencing system efficiency.