Performance evaluation of a new ice preservation system for supermarkets

Liu, Zhongbao; Lou, Fengfei; Qi, Xin; Yan, Jiawen; Zhao, Banghua; Shen, Yiyao

doi:10.1002/er.4805

Cited by 4 publications

(4 citation statements)

References 24 publications

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“…In order to judge the quality of the peach treated by CMs, we investigated appearance changes, hardness, soluble solid content, total acids, and total bacterial counts. Furthermore, conventional preservation techniques, such as cold storage preservation (10 days, 4 °C), were carried out at the same storage time to demonstrate the value of the proposed method …”

Section: Methodsmentioning

confidence: 99%

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Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

Zheng

et al. 2022

ACS Omega

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Citral essential oil (CEO) was encapsulated by the single coalescence method, and its stability, release properties, and ability to maintain freshness were evaluated for the first time. The microshape characteristics of a CEO-loaded microcapsule (CM) were analyzed by inverted microscopy (OM) and scanning electron microscopy (SEM). The encapsulation efficiency, stability, and release behavior of CEO were evaluated using Fourier transform infrared spectroscopy (FTIR), thermogravimetric/differential thermal comprehensive analysis (TG/DSC), and gas chromatography mass spectrometry (GC/MS). Moreover, peaches were used to evaluate the preservation properties of the CEO-loaded microcapsule. The results showed that the microcapsule produced using simple coacervation had better microstructure and the ability to reduce and control the release of citral essential oil. The qualities of peaches, such as appearance changes, hardness, soluble solid content, total acids, and total bacterial counts, were significantly improved in the CM system during storage, in comparison with the control and cold storage groups. Therefore, the CM has potential applications and development prospects in the food, drug, and other industries.

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Section: Methodsmentioning

confidence: 99%

“…Furthermore, conventional preservation techniques, such as cold storage preservation (10 days, 4 °C), were carried out at the same storage time to demonstrate the value of the proposed method. 30 2.7.1. Appearance Changes and Hardness.…”

Section: 6mentioning

confidence: 99%

Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

Zheng

et al. 2022

ACS Omega

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“…Frost‐free refrigerator with PCM under original control type exhibits advantages in terms of energy consumption and food quality. Liu designed a new ice preservation system with cold storage (IP&CS), and its performance is tested. The use of a cold storage tank to replace the thick ice laid achieves a repeated cold storage and discharge.…”

Section: Introductionmentioning

confidence: 99%

Performance study of constant temperature water immersion thawing system using refrigerator compressor casing heat

Liu

Lou

et al. 2019

Int J Energy Res

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Five commonly used thawing methods include water immersion (WT), lotic water (LT), ambient temperature (AT), refrigerator (RT), and microwave (MT) thawing. WT, LT, and AT cannot maintain a specified constant temperature during thawing, whereas MT consumes substantial energy. On the basis of the shortcomings of the above methods, a constant temperature water immersion thawing system using fixed-frequency refrigerator compressor casing heat storage (CWT-CCTS) is designed. The CWT-CCTS recycles the waste heat of the compressor casing and uses the heat to thaw frozen food in constant temperature water. The new system not only provides a new heat source for thawing but also reduces the overall energy consumption and noise of the system during operation. Under a stable full-load operating condition of the refrigerator, CWT-CCTS can reduce the compressor casing and discharge temperatures by 3.8°C and 2.5°C, respectively. The water loss rate of CWT-CCTS is only 15.9% of MT, demonstrating a decrease of 84.1%. In terms of thawing, the maximum power consumption saved by the device is 516.79 kW·h per year in comparison with MT, and the cost of the device can be recovered after 178 days of use KEYWORDS compressor casing, constant temperature water, heat storage, phase change material, water immersion thawing | INTRODUCTIONOwing to the improvement of living standard and the fast pace of life, customers not only require a variety of food types but also gradually start to pay attention to the preservation quality, flavor, and nutritional ingredients of food. Food-freezing technology has rapidly developed in recent years to meet the requirements of people. Frozen food must be thawed before processing. At present, the most common methods of thawing are MT, WT, LT, RT, and AT. The thawing speeds of WT, LT, RT, and AT are low. Although the thawing speed of MT is high, this approach consumes an enormous amount of power. 1 A common shortcoming of WT, LT, and AT is that they cannot accurately control the thawing temperature, thereby leading to the decline of food quality. Therefore, many researchers have conducted in-depth research on various thawing methods.Li 2 investigated the effect of various freezing and thawing combinations on the quality preservation of Pleurotus eryngii (king oyster mushroom). MT showed the most rapid thawing time, followed by LT and AT for

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“…Stritih and Butala () conducted an experiment to use paraffin with a melting point of 22°C as the PCM to store cold during the night‐time and to cool hot air during the daytime in summer. In addition, Liu et al () designed a new ice preservation system with cold storage, and its performance is tested. The use of a cold storage tank to replace the thick ice laid achieves a repeated cold storage and discharge.…”

Section: Introductionmentioning

confidence: 99%

A new type of constant air‐temperature thawing system using compressor casing thermal storage

Liu

Zhao

Jiang³

et al. 2019

J Food Process Engineering

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The commonly used normal-temperature air-thawing method is time-consuming and cannot achieve constant temperature thawing. Furthermore, microwave thawing consumes a considerable amount of electricity. These two common thawing methods cannot guarantee food quality. Thus, a new type of constant air-temperature thawing system (CATT) that uses compressor casing thermal storage is designed and tested in this study. Results show that the CATT has faster speed than the air-thawing method.Furthermore, although the thawing speed of CATT is slower than that of microwave thawing, food with 274.25 g thawing quality can save 0.2 kW h of electricity per iteration. The weight loss of CATT at 34 C was 64.6% of that of microwave thawing. The weight loss of CATT at 46 C was 40.8% of that of microwave thawing. When thawing at a constant temperature of 46 C, the thawing time required for the central temperature of chicken meat to increase from −8 to 10 C is 2 hr. The thermal storage material can decrease compressor noise effectively by 17.65%. Practical ApplicationsThe thawing of frozen food is a common problem. Hence, this paper proposes a new thawing method based on the residual heat of the refrigerator compressor casing. This method does not need to consume other energy and instead uses directly waste heat generated by the compressor casing to thaw frozen food. Frozen food can be thawed naturally at a constant temperature by controlling the temperature of the thawing chamber, and consequently, the disadvantages of long-term air thawing and poor quality of microwave thawing are improved. The application of this method can increase the thawing function of the refrigerator and has considerable application prospects.

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Performance evaluation of a new ice preservation system for supermarkets

Cited by 4 publications

References 24 publications

Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

Citral Essential Oil-Loaded Microcapsules by Simple Coacervation and Its Application on Peach Preservation

Performance study of constant temperature water immersion thawing system using refrigerator compressor casing heat

A new type of constant air‐temperature thawing system using compressor casing thermal storage

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