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Ice slurry preparation methods and their applicability to fruit and vegetable precooling systems: A critical review.

Author(s) : WANG Q., WANG Y., LI M., HADIBI T., KANG L., LIU Q.

Type of article: IJR article, Review

Summary

Ice slurry is a phase change refrigerant with a high latent heat of melting and good flow properties. Ice slurry has been applied to fruit and vegetable precooling systems after harvest and garnered widespread attention. To expand the applicability of ice slurry precooling technology, conventional ice slurry preparation methods, including supercooling, wall scraping, fluidized bed, direct contact, and vacuum techniques, are reviewed; moreover, the advantages and limitations of each method are discussed. In addition, the flow and heat transfer properties of ice slurry are provided. Furthermore, recent progress in the research on the flow and heat transfer properties of ice slurry is summarized, and the application and future development trends regarding the precooling of fruits and vegetables are discussed according to the precooling mechanisms of fruits and vegetables.

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Pages: 60-72

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Details

  • Original title: Ice slurry preparation methods and their applicability to fruit and vegetable precooling systems: A critical review.
  • Record ID : 30032081
  • Languages: English
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 157
  • Publication date: 2024/01
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2023.10.016

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