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Equipment for Simultaneous Optimization of Quality and Quantity of Liquid Ice for Freshness Preservation
Liquid ice optimization system for long-term freshness preservation of food
We have developed a device that calculates the minimum required amount of food-grade liquid ice (slurry ice (salt water ice) or salt-free water ice) using a simple heat capacity calculation, and that also calculates the salt concentration, water/ice mixing ratio, and shelf life to determine the slurry ice temperature based on the overall heat transfer coefficient (container heat radiation parameter) of the storage container.
Research
The amount of produced slurry ice, which is useful for maintaining the freshness of marine animals, often exceeded the amount actually used because there was not a calculation method that took storage time into account. At our laboratory, we have developed a device to optimize the quality (salt concentration and water/ice mixing ratio) and quantity (shelf life) of slurry ice simultaneously and quickly on the spot based on the overall heat transfer coefficient of the storage container, as described earlier. Since this method can be applied to the production of fresh water-derived salt-free liquid ice, it can also be used for other food than marine animals (vegetables, fruits, and livestock), and we are currently working to obtain the rights to this invention.
Naoto Tsubouchi Associate Professor
