Ice slurry applications

Kauffeld, M; Wang, M.J.; Gol'dstein, Vladimir Mikhailovich; Kasza, K.E.

doi:10.1016/j.ijrefrig.2010.07.018

Cited by 187 publications

(59 citation statements)

References 13 publications

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“…The rapid decline in the initial temperature with SI (0.83 °C min -1 ) resulting in a significant reduction of total aerobic bacteria, extend the shelf life, and better control of water content. It was found that the squid stored on SI has significantly higher content of myofibrillar protein (30 mg ml and thus reduces dehydration and oxidation events (V) the complete coverage of the seafood surface Aubourg et al, 2007;Kauffeld et al, 2010).…”

Section: R E G U L a R A R T I C L Ementioning

confidence: 99%

“…Our results could be explained based on a faster cooling rate of slurry ice treatment that leads to a lower temperature, thus, formation of large number of small ice crystals in muscle nuclei, preventing the irreversible destruction of the myofibrils by large ice crystals. More importantly, the concentrations of sodium chloride in the SI is similar to its concentration in marine water, that cause stabilization of the myofibrillar protein fraction implying larger yields during storage, and thus enhancing the quality parameters (Kauffeld et al, 2010). …”

Section: Myofibrillar Protein Analysesmentioning

confidence: 99%

See 1 more Smart Citation

Comparative evaluation of the quality changes in Squid (Ommastrephes bartrami) during flake and slurry ice storage

Yuan

Deng

Hatab

et al. 2017

Emir. J. Food Agric

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Section: R E G U L a R A R T I C L Ementioning

confidence: 99%

Section: Myofibrillar Protein Analysesmentioning

confidence: 99%

Comparative evaluation of the quality changes in Squid (Ommastrephes bartrami) during flake and slurry ice storage

Yuan

Deng

Hatab

et al. 2017

Emir. J. Food Agric

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“…An alternative handling procedure called "ike-jime (spiking)" effectively maintains a higher freshness of raw fish by preventing violent motions by the fish itself. This procedure (1) delays the decrease in ATP, Term 2 which is ice was already known [1] [2] and had attracted attention in Japan. However, most icemakers at that time were located at facilities at ports and required 20-24 hours to produce the required amount of ice for a fishing vessel.…”

Section: Introductionmentioning

confidence: 99%

Development of a compact, onboard slurry icemaker to rapidly produce optimal ice for maintaining freshness of marine products

Nagaishi¹,

Inada²,

Yoshioka³

et al. 2017

Synthesiology English edition

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mortis. An additional process called "bleeding" of spiked fish would delay the breeding of microbes that cause deterioration, and would thus yield a higher level of freshness in the fish for a longer time compared with when a fish dies naturally. Although spiking is generally recognized as effective, it is time-consuming and thus expensive because it must be done fish by fish, and consequently is generally not carried out on fish other than expensive and/or relatively large-scale fish. To maintain freshness as high as that achieved using the spiking procedure, the time in which a fish moves violently until it dies must be as short as possible. Slurry ice with small particle diameter and high fluidity (i.e., sherbet-like ice) is suitable for this purpose due to its high contact frequency and high rate of heat exchange with the fish for rapid chilling. If such slurry ice is used in the marine product industry, the freshness of fish can be kept high by preventing deterioration of the fish. Utilization of slurry ice for freshness produces a competitive advantage in this industry domestically as well as internationally.In this paper, the development of a compact icemaker that produces slurry ice from seawater stably and continuously and that can be easily installed on a fishing vessel is described along with its design policy and the effects of such ice in maintaining freshness of marine products. Development backgroundDevelopment of an icemaker that produces ice to maintain the freshness of fish is expected to yield higher fish prices, specifically the development of a compact icemaker made in Japan to rapidly produce optimal ice onboard a fishing vessel. As early as the 1980s, the effectiveness of slurry IntroductionIn 1965, the Resources Council of the Science and Technology Agency in Japan announced the need for modernization of the transport and distribution system of food (aka cold chain recommendations) to systematically improve the eating habits of Japanese people by ensuring healthy and desirable dietary modification. Thereafter, quality control of food in the distribution system was enforced. In this quality control, broad distribution and long-term preservation have been achieved by minimizing the deterioration of perishables via temperature control during refrigeration or freezing. The consumerʼs need for food safety and security in the cold chain system has been attained by technological advances as a result of having improved infrastructure for sufficient traceability of transportation routes and their environmental conditions, and also by implementation of severe quality control procedures such as HACCP Term 1 and the food safety management system of ISO22000. Furthermore, fresh fish will surely have a higher market value. Suitable processing from the time that fish are caught until consumption is critical for maintaining such freshness. To prevent degradation and to maintain quality of the fish, crushed ice and/or the plate ice made from fresh water is generally loaded onto fishing vessels upon their ...

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“…Compared to liquid refrigerants, ice slurry shows a two to three times better heat transfer and up to ten times higher energy density for a given temperature change, as a result of which pipe dimensions and pumping power for cold distribution can be reduced. Furthermore, ice slurry is -depending on the additive -an environmentally benign, harmless and non-toxic secondary Extended version of a paper presented at the 11 th IIR Gustav Lorentzen Conference on Natural Refrigerants, Hangzhou, China, 2014 2 refrigerant and is also being used in direct contact cooling of diverse food articles like fish or vegetables (Kauffeld et al, 2010).…”

Section: Introductionmentioning

confidence: 99%