Experimental study on cold storage phase‐change materials and quick‐freezing plate in household refrigerators

Abstract

In this study, a quick‐freezing plate filled with low‐temperature phase‐change material (PCM) with a mass fraction of 15% was applied in household refrigerator. A single smooth quick‐freezing plate significantly reduced the amount of time required for food to pass through the maximum ice crystal generation zone, and this amount of time was 1/6 or 3/5 of that for the refrigerator in natural convection or air blast freezing. The rate of water loss using air blast freezing was 4.26% compared with that of the a single smooth quick‐freezing plate at only 1.60%. For various thicknesses of the experimental pork, the quick‐freezing effect of the double‐layer surface plate was better than those of the other conditions. For pork thickness of less than 6 mm, the quick‐freezing effect of the single smooth surface plate was better than that of air blast freezing. Practical Applications In this study, a new quick‐freezing plate with a phase‐change material (PCM) was developed specifically for a domestic refrigerator. The quick‐freezing effect can be equivalent to that of air blast freezing if food thickness does not exceed the specified range. The plate in this study consisted of an aluminum lid, a plastic shell, a cold‐storage agent, and a cold‐storage bag.

Recent Advances on The Applications of Phase Change Materials in Cold Thermal Energy Storage: A Critical Review

“…As a result, less time is needed to reach the threshold where the creation of ice crystals is at its peak, and water is prevented from recrystallizing and cell membranes from being damaged (squeezing or rupturing). Commercially frozen foods are often "rapid frozen" utilizing a variety of tools, including fluidized freezing beds, air blast freezers (ABFs), and plate freezers [53]. The coming sections present a rich analysis of the most successful studies published in 2021 that discuss the utilisation of PCMs in CTES for food storage.…”