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IIR document
Control of supercooling degree due to surfactant.
The transient supercooling enhancement for a pulsed thermoelectric cooler (TEC).
Effect of supercooling on the cutting of frozen Atlantic salmon (salmo salar) fillet.
Active control of supercooling degree by amphoteric surfactants showing cationicity under voltage application.
Reduction of supercooling in paraffin phase change slurry by polyvinyl alcohol.
Solidification monitoring of supercooled phase change materials.
Reduction of rotation phase supercooling in n-docosanol nano phase change slurries.
Recommended by the IIR / IIR document
Improvements for the ice slurry production with the supercooling method.
Active control of supercooling degree using surfactant (In system with solid–liquid interface).
The effect of supercooling-freezing on inhibition of ice recrystallization during storage.
Long term thermal energy storage with stable supercooled sodium acetate trihydrate.
Supercooling characteristics of phase change material particles within phase change emulsions.
Quality retention of fresh tuna stored using supercooling technology.
Effect of supercooling accompanying the freezing process on ice crystals and the quality of frozen strawberry tissue.
Supercooling stability of sodium acetate trihydrate composites in multiple heat storage units.
Refrigeration sector monitoring
8 results
Is super-cooling better than chilling for seafood products?
Super-cooled storage is a novel technique that better preserves the texture and freshness of fish and extends shelf life compared to chilling.
Supercooling and superchilling to increase the shelf life and reduce food waste
Superchilling and supercooling have enormous potential to enable safe, high quality and long term storage of foods without the consumer perceived detrimental effects of freezing.
Europe's Ariane 6 successfully completes inaugural flight
On July 9, Europe’s newest rocket made its maiden flight, propelled by cryogenic fuels.
Fallstreak holes
Fallstreak holes are a stunning and very rare natural phenomenon. Last November, a Reddit user shared an incredible picture showing one of these wonders of nature in the skies over eastern Victoria, Australia.
PCM2016 highlights: The supercooled water method: a promising technique for ice slurry generation
The following summary refers to a paper presented during the 11th Phase-Change Materials and Slurries for Refrigeration and Air Conditioning (PCM2016) IIR conference which took place on May 18-20 in Karlsruhe, Germany. This paper can be downloaded...
Is an ‘isochoric freezing’ revolution really in the offing?
Comparing isochoric freezing to classical isobaric freezing and new terminology proposal based on the conclusions of a group of IIR experts.
A must-read in the IJR: a review of storage temperatures for biological material
To improve storage efficiency, the authors of a review article take stock of storage temperatures for biological material (cells, proteins, DNA, etc).
Isochoric freezing could cut down energy use in the global food cold chain
Compared to conventional isobaric freezing, isochoric freezing could significantly improve the quality of frozen food and generate substantial energy savings.
IIR news
1 result
Supercooling and superchilling: A solution to increased shelf life and reduced food waste?
If these technologies were combined with perfusion chilling for meat and fish, then additional benefits such as rapid cooling, low weight loss and novel products could result.
