Modeling and Validation of the Ice Growth in an Ice Storage System

This work deals with the optimization of the icing process in an ice storage system.It is focused on the improvement of the icing behavior,which is to be achieved by different heat exchanger geometries in the ice storage tank.Therefore,CFD simulations were implemented to acquire and visualize the flow conditions,the temperature behavior and the growth of the ice layer during the cooling process.The results are compared and validated with model experiments on an experimental ice storage.It could be shown that the heat extraction of current technologies can be increased by more than 50% by using geometries that are more efficient.

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18&#176C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

Research progress of mobile cold storage using ice slurry

The demand for cooling,such as that of products,spaces,and processes,has increased with the development of urbanization.Cold storage can shift the valley time of electric power to cold energy.Compared to the fixed cold storage routine,mobile cold storage can eliminate site limitations.Ice slurry,as a new functional fluid,has recently become a new source of technology in our social lives.First,the research status of ice slurry mobile cold storage is summarized.Applications in the engineering field,such as space cooling,fisheries,pipeline cleaning,firefighting,and other real scenarios,are listed.Subsequently,key issues are summarized to understand the theoretical basis of ice slurry mobile cold storage,including flow,heat transfer,and loss in the mobile cold storage process-related ice slurry.Both tap water ice slurry and binary ice slurry are distinguished and discussed.Finally,beneficial policy analyses and market prospects for its promotion are presented.In summary,ice slurry mobile cold storage is a popular research topic with broad prospects for energy storage.

Evaluation of Total Fatty Acid Profiles of Two Types of Low-Fat Goat Milk Ice Creams

Effects of frozen-storage on fatty acids profiles and basic nutrient contents of two types of low-fat caprine milk ice creams were investigated during 0, 2, 4, 8 weeks of storage at -18°C. Two types of the experimental low-fat soft-serve goat ice creams were manufactured using whole (full-fat) milk and 2% fat goat milk with addition of commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA). Fatty acid concentrations were quantified using a Thermo Electronic gas chromatography (GC)-MS (Model TRACE GC Ultra, Austin, TX, USA) equiped with an automatic sampler (Model AS-3000, Thermo Electronic Co.). The results showed that fat content was the only basic nutrient component exhibited the difference between the two types of ice creams, while no other components have shown differences between the two low-fat ice creams during the storage periods. The level of lauric acid (C12:0) was the highest among all 16 fatty acids, followed by palmitic (C16:0), linoleic (C18:1), and myristic acid (C14:0). The high levels of the medium chain fatty acids (C12:0 and C14:0) might have been derived from the goat milk as well as the palm oil asa part of the ingredients in the commercial ice cream premix. Among long chain fatty acids, palmitic acid (C16:0) was the highest, followed by oleic acid (C18:1) and stearic acid (C18:0). All of the long chain fatty acids contents were significantly higher (P < 0.05 or 0.01) in whole milk ice cream than those in 2% fat ice cream, except for the C22:0 and C24:00 acids. It was concluded that mean levels of the individual fatty acids in the caprine ice creams were significantly influenced by the types of milk fat used in the ice creams, but not by storage periods and storage × fat type interaction effects.

Transporting Mammalian Cells at Ambient Temperature:A Viable Alternative to Dry Ice

The most common method of shipping cells between institutes and companies is sending them frozen, usually treated with anti-freeze solution (most commonly DMSO because it is less toxic than many alternatives), and then packaging them in dry ice for shipment. However many countries place restrictions on dry ice shipments. An alternative to shipping frozen cell vials is to send flasks of growing cells in media. This also has problems because cells in media have limited viability and the flasks can leak. Here we report on an alternative method for shipping viable cells at ambient temperature without dry ice or in media filled flasks. In this study we report on the development and properties of HemSol?. This is an inexpensive, eco-friendly and protects cell integrity at ambient temperature while maintaining viability. We have previously shown that HemSol? protects platelet and RBC function in cold storage and circulating tumor cells up to 6 days. Therefore we wanted to know if HemSol? could also be used to transport live cells. Since HemSol? is a liquid, we experimented with encasing the cells with HemSol? and gelatin so as to prevent dry ice shipment of cells and circumvent the shipping of cells in media. We performed mock shipping experiments where cells were stored in HemSol? gel kept at room temperature on a lab benchtop and cells stored in dry ice was also kept on lab benchtop for up to 2 days. After the mock shipping period, we analyzed cells for their functions. Our results show that cells in HemSol? gel have greater than 95% viability and restored biological functions in 2 hours, whereas, cells shipped in dry ice required more than 24 hours to recover and needed media change to remove the DMSO.

Sensory and chemical assessment of silver pomfret (Pampus argenteus) treated with Ginkgo biloba leaf extract treatment during storage in ice

This study investigated the physical(L*,a*,b*,texture profile analyses,pH),chemical(TVB-N,K value and TBA),microbiological,amino acid content,and flavor effects that Gingko biloba leaf extract(GBLE)had on silver pomfret(Pampus argenteus)stored at 4±1
C in ice for 18 days.Fresh pomfret samples were obtained directly from the local fish market and transported to the laboratory with ice immediately.After being gutted,washed,filleted and trimmed in a water-ice mixture,samples were treated with different concentrations of GBLE(0.0 mg/mL,2.5 mg/mL,5.0 mg/mL,10.0 mg/mL)and packaged in Polyethylene bag,then stored in a refrigerator at 4±1
C with ice.The results show that the shelf-life of untreated(0.0 mg/mL)pomfret samples was 8e9 days compared to 14e15 days for the GBLE1(2.5 mg/mL)treated group.The assessment results showed that different concentrations of GBLE had variable effects on preserving the texture parameters of acceptability limit,inhibit lipid oxidation,protein degradation,and microorganism growth.2.5 mg/mL of GBLE was the best for the preservation of pomfret during storage in ice.Therefore,there is potential use for GBLE as a preservative to extend the shelf-life of pomfret during chilled storage in ice.

Intelligent Scheduling for High Bulilding Multi-type Cooling System

In modern giant buildings,in order to improve energy utilization efficiency, cooling systems have developed from conventional chillers alone to smart energy net which includes chillers,ice storage,ground-source heat pump,combined cooling heating and power( CCHP) and so on. The reasonable distribution of load is the key to guarantee such system in economical operation.Based on typical multi-type cooling system,economic models of different devices are presented and real-time intelligent economic scheduling with the approach of mixed integer programming is carried out. This algorithm has been applied in a certain building of Shanghai and results of simulation show that it is able to provide guidance on intelligent economic scheduling for multi-type cooling system.

Uncertainty Estimation of Refrigeration Equipment Using the Information Approach

Aims: The purpose of this work is to present the information approach as the only effective tool that allows us to calculate the uncertainty of any result of the study on the use of refrigeration equipment. Methodology: Using the definitions and formulas of information theory and similarity theory, the amount of information contained in a model of refrigeration equipment or process is calculated. This allows us to present formulas for calculating the relative and comparative uncertainties of the model without additional assumptions. Based on these formulas, the value of the inevitable threshold of the accuracy of the representation of the studied construction or process is determined. Results: Theoretically substantiated recommendations are formulated for choosing the most effective methods for analyzing refrigeration equipment are formulated. Conclusion: Having calculated the amount of information contained in the model, we presented practical methods for analyzing data on refrigeration equipment.

Development of Cold-Chain for Postharvest Loss Reduction of Chinese Cabbage(Brassica campestris L.ssp.Pekinensis)

Cold-chain is a well-known method for reducing postharvest losses and low-cost cooling technology has not previously been tested as part of postharvest handling in Cambodia.The objective of this study was to measure postharvest loss,quality changes,and safety concerns of Chinese cabbage(Brassica campestris L.ssp.pekinensis),during transportation using a cold-chain and compared to current farmers’employing ambient-chain practices.The quality and safety of Chinese cabbage were further evaluated by using ambient storage and Coolbot-powered cold chamber storage with and without modified atmosphere packaging(MAP).The samples were transported from farm sources in Battambang Province to a Phnom Penh specialty wholesale market.Postharvest loss was evaluated by measuring weight loss and visual quality measurements,in addition to various physiochemical and nutritional quality measurements.In addition,food safety was evaluated by quantifying total coliforms and Enterobacteriaceae,as well as the Salmonella spcies,and Escherichia coli.The results revealed that the cold-chain avoided postharvest loss,as indicated by produce weight gain of 14%on market arrival due to rehydration while inside the ice box during transport.In contrast,the traditional practice of ambient transport(28-31°C,62-78%relative humidity)resulted in very high postharvest loss,comprising 11%weight loss and 10%visual quality loss,for a total loss of 21%.Moreover,leaf yellowing found no marked influence on shelf life as L*,a*and b*values did not greatly differ with treatment.The total soluble solids(TSS),titratable acidity(TA),pH and vitamin C content were not significantly affected during storage.Food safety indicators(coliforms,Enterobacteriaceae,Salmonella and Escherichia coli)were lower in cold-chain storage than ambient-chain with lower counts of coliform bacteria,Enterobacteriaceae,and Salmonella spp.than traditionally handled produce.Escherichia coli was detected only in cold-chain produce.MAP had no effect on these food safety indicators.

Gas hydrate fast nucleation from melting ice and quiescent growth along vertical heat transfer tube

During the observation of HCFC141b gas hydrate growth processes outside a ver- tical heat transfer tube, two exciting phenomena were found: fast nucleation of gas hydrate from melting ice, and the spontaneous permeation of water into the guest phases along the surface of heat transfer tube to form gas hydrate continuously. These two phenomena were explained with Zhou & Sloan’s hypothesis and the theory of surface free energy respectively, and a novel method of gas hydrate formation was presented——gas hydrate fast nucleation from melting ice and quiescent growth along heat transfer tube. There is no mechanic stirring in this method, the formed gas hydrates are compact, the ratio of unreacted interstitial water is little, which overcome the drawback of high energy cost and high ratio of unreacted interstitial water among the formed gas hydrates in the system with mechanic stirring. This finding will benefit the gas hydrate ap- plication technologies such as natural gas storage technology or cool storage technology with gas hydrate.

Preservative effects of the combined treatment of slightly acidic electrolyzed water and ice on pomfret

This study assessed the combined effect of slightly acidic electrolyzed water(SAEW)and slightly acidic electrolyzed water ice(SAEW-ice)on the quality of pomfrets over a period of 18 d of cold storage at 4°C.A presoak for 5 min in SAEW solution(22 mg/L)was used before the pomfrets were placed on SAEW-ice(pH:6.45;ORP:803 mV;ACC:18 mg/L);The changes in physicochemical properties(i.e.,pH,thiobarbituric acid,total volatile basic nitrogen and texture profile),microbial loads and sensory characteristics were all analyzed.Compared with the tap water(TW)group,the total bacterial counts of the SAEW group significantly decreased by 1.27 log10 CFU/g after immersion(p<0.05).The shelf life of the pomfrets was prolonged by 9 d by the combined treatment of SAEW and SAEW-ice during storage at 4℃.On the 18th day,the gumminess and chewiness values of the pomfrets in the SAEW+SAEW-ice group were 195 g and 3.97 mJ,respectively,which were significantly higher than those of the other groups(p<0.05).The results suggested that SAEW+SAEW-ice treatments have great potential as a novel method to maintain the quality and extend the shelf life of pomfrets during refrigerated storage.