CN112341995A - Preparation process, use method and application of non-zero phase transition point self-water-injection ice bag - Google Patents
Preparation process, use method and application of non-zero phase transition point self-water-injection ice bag Download PDFInfo
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- CN112341995A CN112341995A CN202011391706.7A CN202011391706A CN112341995A CN 112341995 A CN112341995 A CN 112341995A CN 202011391706 A CN202011391706 A CN 202011391706A CN 112341995 A CN112341995 A CN 112341995A
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- ice bag
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- 238000002347 injection Methods 0.000 title claims abstract description 22
- 239000007924 injection Substances 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 230000007704 transition Effects 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000008859 change Effects 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 239000006185 dispersion Substances 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 7
- 239000011707 mineral Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000008719 thickening Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 13
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 235000010755 mineral Nutrition 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 229910021538 borax Inorganic materials 0.000 claims description 5
- 239000006229 carbon black Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000004328 sodium tetraborate Substances 0.000 claims description 5
- 235000010339 sodium tetraborate Nutrition 0.000 claims description 5
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims description 4
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 4
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000002667 nucleating agent Substances 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 235000019270 ammonium chloride Nutrition 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 235000011147 magnesium chloride Nutrition 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 239000001103 potassium chloride Substances 0.000 claims description 2
- 235000011164 potassium chloride Nutrition 0.000 claims description 2
- 239000004323 potassium nitrate Substances 0.000 claims description 2
- 235000010333 potassium nitrate Nutrition 0.000 claims description 2
- 239000011347 resin Substances 0.000 claims description 2
- 229920005989 resin Polymers 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000002250 absorbent Substances 0.000 claims 1
- 230000006911 nucleation Effects 0.000 abstract description 4
- 238000010899 nucleation Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000011232 storage material Substances 0.000 abstract 1
- 239000012071 phase Substances 0.000 description 22
- 235000013305 food Nutrition 0.000 description 9
- 235000015278 beef Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 239000003124 biologic agent Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272517 Anseriformes Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
- C09K5/02—Materials undergoing a change of physical state when used
- C09K5/06—Materials undergoing a change of physical state when used the change of state being from liquid to solid or vice versa
- C09K5/063—Materials absorbing or liberating heat during crystallisation; Heat storage materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/32—Apparatus for preserving using solids
- A23B4/325—Apparatus for preserving using solids with inorganic salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- Organic Chemistry (AREA)
- Materials Engineering (AREA)
- Thermal Sciences (AREA)
- Combustion & Propulsion (AREA)
- Microbiology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a preparation process, a use method and application of a non-zero-degree phase change point self-water-injection ice bag. The preparation process of the ice bag comprises the following steps: taking 2-15 parts by weight of mineral salt and 1-5 parts by weight of thickening regulator, adding 0.5-5 parts by weight of nucleation dispersion anti-caking agent, stirring at high speed, uniformly mixing to obtain a cold storage and dehydration formula of the ice bag cold storage agent, and packaging into a water injection ice bag to obtain the self-injection ice bag with a non-zero phase transition point. When in use, 80-96.5 parts by weight of water can be automatically injected into the contents of the ice bag, shaken up or kept still for 5-20 minutes, and then the ice bag can be used after being frozen for 10-24 hours. The ice bag prepared by the process can be applied to article transportation. The preparation process of the self-water-injection ice bag with the non-zero freezing point provided by the invention solves the problems that the transportation cost of the ice bag is high and the self-water-injection ice bag without the non-zero phase change point on the market does not exist.
Description
Technical Field
The invention relates to an ice bag, in particular to a preparation process, a use method and application of a non-zero phase transition point phase change self-injection ice bag.
Background
With the development of online shopping and express delivery industries, more and more merchants choose to sell or express fresh foods such as vegetables, fruits, fish, meat, chicken and ducks or biological agents on the internet. Under the condition of cold storage and fresh keeping of the ice bag, the goods can be express. Because the freshness-keeping temperature required by various refrigerated foods is different, such as: meat food at 0 deg.C or below; vegetables at about 4 deg.C; fresh agricultural products are 0 to 18 ℃; the biological preparation is 2-8 ℃. However, to express the food product requires that the ice bag be maintained at the corresponding temperature for a period of 2-3 days.
Among the prior art, the above-mentioned fresh food of express delivery class of in-process, the ice bag that uses is the freezing for zero degree phase transition usually, and this is for under the frozen state, its heat absorption is the biggest, and the holding time is the longest. However, the existing ice bag can only keep the temperature of about 0 ℃ for a long time, and the temperature is not consistent with the temperature required for keeping the fresh food fresh, which affects the preservation time of the fresh food.
Therefore, the ice bag with the proper phase change point is selected, and the quality problem of commodity express delivery is solved. Such as: the ice bag with the zero-degree phase change point is adopted, so that the quality and the fresh taste of the seafood and meat products can not be guaranteed by express delivery; for another example: the adoption of the ice bag with the phase change point below 0 ℃ is easy to cause the frost damage of vegetables and fruits; the use of ice bags with a phase transition point of "0" and below also does not allow a relative prolongation of the activity of vaccines and biological agents.
In order to ensure that express delivery is achieved within a limited time and food freshness is ensured, the characteristics of constant temperature and long retention time in the process of converting the ice bag from a solid phase to a liquid phase can be utilized for express delivery or similar businesses. The user can calculate the heat preservation time and the temperature required by freezing according to the actual requirement, and calculate the heat quantity required to be absorbed by the user and the volume of ice cubes. The actually required phase transition temperature of the food is determined.
In the prior art, there are two forms of ice bags, 1) a biological ice bag, which has the advantage of convenient use; however, the disadvantage is that the water is injected when the ice bag is delivered, so the selling volume is too large, and the transportation of the ice bag is not facilitated. 2) The self-water-injection zero-degree phase change ice bag is water-injected when purchased by a user and used, and has the advantage of convenient sale and transportation of the ice bag.
In the prior art, no water injection ice bag which uses mineral salt to control the phase transition temperature and has the phase transition point below zero (or below zero) is available in the market. This is because, during the manufacturing process, a thickening agent is required, and when the thickening agent is used, a gel-like film is formed on the surface of the mixed material after water enters the mixed material, and the gel-like film can hinder the continuous penetration of water. Therefore, after water is injected into the phase-change ice bag, the actual mixing effect is not good, and the popularization and the use are difficult.
The invention content is as follows:
for the reasons, the invention aims to solve the technical problem of improving the mixing effect of water injected into the phase-change ice bag.
The invention aims to realize the preparation process of the phase-change self-water-injection ice bag, which comprises the following steps:
s1: taking 2-15 parts by weight of mineral salt and 1-5 parts by weight of thickening regulator to obtain a mixture (A);
s2: adding 0.5-5 parts by weight of a nucleating dispersion anticaking agent into the mixture (A), and then stirring at a high speed to fully mix the nucleating dispersion anticaking agent and the mixture to obtain a content (B);
s3: and (4) packaging the content (B) to obtain the self-pouring ice bag.
Preferably, the mineral salt is one or a combination of more than two of sodium chloride, potassium chloride, magnesium chloride, ammonium chloride, calcium chloride and potassium nitrate.
Preferably, the thickening regulator is carboxymethyl cellulose, modified starch, xanthan gum or high molecular water-absorbing resin.
Preferably, the nucleation dispersion anticaking agent is maltodextrin, white carbon black or borax.
Preferably, the nucleating agent dispersion anticaking agent is white carbon black, maltodextrin and borax in a weight ratio of 2: mixing at a ratio of 1: 1.
The invention also comprises a using method of the phase-change self-water-injection ice bag prepared by the process, which comprises the following steps:
s1: adding 80-96.5 parts by weight of water into the mixture (B) obtained by the preparation process of the low-temperature phase-change ice bag according to claim 1;
s2: shaking or standing for 5-20 min, freezing in a freezing device for 10-24 hr, taking out, and placing into a heat-insulating container together with the articles to be refrigerated.
The invention also comprises the application of the phase-change self-water-injection ice bag preparation process in article transportation.
Compared with the prior art, the invention has the beneficial effects that:
(1) the low-temperature phase change ice bag can be sold in the market, and solves the problem that no low-temperature phase change self-injection ice bag is sold in the current market.
(2) The ice bag obtained by the preparation process can be automatically injected with water, and the transportation cost is saved due to the reduction of the volume and the mass of the ice bag in the process of transporting the ice bag.
(3) According to the preparation process of the low-temperature phase change ice bag, the nucleation dispersion anti-caking agent is added, particularly the nucleation dispersion anti-caking agent mixed by the white carbon black, the maltodextrin and the borax according to the weight ratio of 2: 1, so that after the ice bag is filled with water, a gelatinous film cannot be formed on the surface of a mixed material due to the action of the dispersion anti-caking agent, and water cannot be prevented from entering the mixed material. The ice bags are fully mixed after shaking the ice bags or standing for a period of time, and the ice bags prepared after adding the dispersion anticaking agent have higher homogenization degree than before, so the phase change range is closer to the phase change point. The temperature curve can be more gentle, and the control temperature is more accurate. In addition, the ice bag can release energy more uniformly after the thickening regulator is added, so that the service life is prolonged.
Detailed Description
The present invention will be further described with reference to specific examples, but the present invention is not limited to these examples.
Preparation Process examples 1 to 4
S1: mixing mineral salt and a thickening regulator according to the weight part ratio of the components in the table 1 to obtain a mixture (A);
s2: adding the nucleating dispersion anticaking agent into the mixture (A), and stirring at a high speed to fully mix the nucleating dispersion anticaking agent and the mixture to obtain a content (B);
s3: and (C) packaging the content (B) to obtain the self-pouring ice bag with the non-zero phase change point.
TABLE 1
Examples 1-4 of methods of use:
s1: water was added to the non-zero phase transition point self-priming ice bag (C) prepared in the above preparation process examples 1 to 4 in the corresponding order according to the ratio of table 2;
s2: shaking or standing for 5-20 min, freezing in a freezing device for 10-24 hr, taking out, and placing into a heat-insulating container together with the articles to be refrigerated.
TABLE 2
| Use examples | Water (W) | Phase transition temperature |
| Example 1 | 96.5 portions | -2.5℃ |
| Example 2 | 79 portions of | -10℃ |
| Example 3 | 89 portions of | -10.2℃ |
| Example 4 | 75 portions of | -22.3℃ |
| Example 5 | 81 portions of | -15.5℃ |
Experimental example 1: application of water-injected ice bag in beef preservation
Experimental materials: frozen beef
Experimental treatment: 250g of frozen beef is filled into a packaging bag, then the packaging bag is placed into a foam box together with 1000g of the water-filled and frozen phase change ice bag of example 4 with the temperature of-22.3 ℃, the control group is 1000g of the zero-temperature phase change ice bag, and the rest conditions are the same. The foam box filled with the beef is placed at room temperature for 3 days, and after three days, the beef deterioration rate of the experimental group is 11.3%, and the beef deterioration rate of the control group is 33.5%.
The invention provides a preparation process of an ice bag, which is simple in preparation, low in price, non-toxic and non-zero, can be automatically injected with water when in use, is shaken evenly or stands still, and is put into refrigeration equipment to be frozen for use, and solves the problems that the transportation cost of the ice bag is high, and the low-temperature phase-change ice bag and the low-temperature phase-change water injection ice bag are not available in the market.
Claims (7)
1. A preparation process of a self-water-injection ice bag with a non-zero phase change point is characterized by comprising the following steps:
s1: mixing 2-15 parts by weight of mineral salt and 1-5 parts by weight of thickening regulator to obtain a mixture (A);
s2: adding 0.5-5 parts by weight of a nucleating dispersion anticaking agent into the mixture (A), and then stirring at a high speed to fully mix the nucleating dispersion anticaking agent and the mixture to obtain a content (B);
s3: and (C) packaging the content (B) to obtain the self-pouring ice bag with the non-zero phase change point.
2. The process for preparing a non-zero freezing point self-injection ice bag according to claim 1, wherein the mineral salt is one or a combination of more than two of sodium chloride, potassium chloride, magnesium chloride, calcium chloride, ammonium chloride and potassium nitrate.
3. The preparation process of the non-zero phase transition point self-injection ice bag according to claim 1, wherein the thickening regulator is carboxymethyl cellulose, modified starch, xanthan gum or high molecular water-absorbent resin.
4. The preparation process of the non-zero phase transition point self-injection ice bag according to claim 1, wherein the nucleating agent dispersion anticaking agent is white carbon black, maltodextrin or borax.
5. The preparation process of the non-zero phase transition point self-injection ice bag according to claim 1, wherein the nucleating agent dispersion anticaking agent is formed by mixing white carbon black, maltodextrin and borax according to a weight ratio of 2: 1.
6. A use method of a self-water-injection ice bag with a non-zero phase change point is characterized by comprising the following steps:
s1: adding 80-96.5 parts by weight of water into the non-zero phase change point self-priming ice bag (C) obtained by the preparation process of the non-zero phase change point self-priming ice bag according to claim 1;
s2: shaking or standing for 5-20 min, freezing in a freezing device for 10-24 hr, taking out, and placing into a heat-insulating container together with the articles to be refrigerated.
7. The use of the ice bag prepared by the process for preparing the self-water injection ice bag with the non-zero phase transition point according to claim 1 in article transportation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011391706.7A CN112341995A (en) | 2020-12-02 | 2020-12-02 | Preparation process, use method and application of non-zero phase transition point self-water-injection ice bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011391706.7A CN112341995A (en) | 2020-12-02 | 2020-12-02 | Preparation process, use method and application of non-zero phase transition point self-water-injection ice bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112341995A true CN112341995A (en) | 2021-02-09 |
Family
ID=74427302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011391706.7A Pending CN112341995A (en) | 2020-12-02 | 2020-12-02 | Preparation process, use method and application of non-zero phase transition point self-water-injection ice bag |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112341995A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115216276A (en) * | 2022-07-08 | 2022-10-21 | 昆山徽虎冰袋有限公司 | Jelly-like gel type high enthalpy phase change cold storage agent suitable for temperature below 0 DEG C |
| GB2615569A (en) * | 2022-02-11 | 2023-08-16 | Hydropac Ltd | Process for manufacturing a phase change material for a temperature-controlled shipping package |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2615569A (en) * | 2022-02-11 | 2023-08-16 | Hydropac Ltd | Process for manufacturing a phase change material for a temperature-controlled shipping package |
| WO2023152501A1 (en) * | 2022-02-11 | 2023-08-17 | Hydropac Limited | Process for manufacturing a phase change material for a temperature-controlled shipping package |
| CN115216276A (en) * | 2022-07-08 | 2022-10-21 | 昆山徽虎冰袋有限公司 | Jelly-like gel type high enthalpy phase change cold storage agent suitable for temperature below 0 DEG C |
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