Water evaporates slowly in a fridge primarily because of the low temperature, low humidity, sealed environment, and cooling effect. The low temperature reduces the kinetic energy of water molecules, making evaporation less likely. Low humidity means there is less moisture in the air to support rapid evaporation. The sealed environment minimizes air exchange, maintaining a relatively constant water vapor concentration. Finally, the cooling effect of the fridge further reduces the energy of water molecules, making them less prone to transition into vapor. These factors collectively contribute to the slow rate of water evaporation in a refrigerator, which helps preserve food freshness by minimizing moisture loss.