WO1992001028A1 - Composition pour refrigerants auxiliaires et refrigerants auxiliaires a base de cette composition - Google Patents

Composition pour refrigerants auxiliaires et refrigerants auxiliaires a base de cette composition Download PDF

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Publication number
WO1992001028A1
WO1992001028A1 PCT/JP1991/000901 JP9100901W WO9201028A1 WO 1992001028 A1 WO1992001028 A1 WO 1992001028A1 JP 9100901 W JP9100901 W JP 9100901W WO 9201028 A1 WO9201028 A1 WO 9201028A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooling
composition
salt
cooling aid
ice
Prior art date
Application number
PCT/JP1991/000901
Other languages
English (en)
Japanese (ja)
Inventor
Takao Nomura
Michio Inoue
Mitsuo Shibata
Kenichi Murotani
Akio Kawamoto
Souzaburo Uemura
Original Assignee
Mitsubishi Rayon Co., Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mitsubishi Rayon Co., Ltd. filed Critical Mitsubishi Rayon Co., Ltd.
Priority to KR1019920700458A priority Critical patent/KR920702403A/ko
Publication of WO1992001028A1 publication Critical patent/WO1992001028A1/fr

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Classifications

    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • 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
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • 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
    • C09K5/066—Cooling mixtures; De-icing compositions

Definitions

  • compositions for cooling aids and cooling aids using them are provided.
  • This invention has been used with ice for the storage or transportation of fish, seafood, meat and other fresh foods at low temperatures.
  • the present invention relates to a composition for a cooling aid and a cooling aid using the same. Background technology
  • ice has been used as a cooling means for maintaining freshness of fish, seafood, and meat, or for low-temperature transportation. If it is necessary to maintain or transport at a temperature of 0 ° C or below, artificially frozen regenerators or dry ice, Alternatively, ice added with salt as a cooling aid is used as a cooling means.
  • salt is added to ice as a cooling aid to reduce the temperature to 0 ° C or less.However, heat absorption occurs mutually due to the mixing of salt and ice. It takes advantage of the fact that some ice melts and the formation of salt-containing ice with a melting point even lower than 0 ° C. The salt-containing ice is maintained at a temperature close to its melting point due to partial melting, and the temperature gradually rises as ice and salt disappear.
  • the cooling aid when using a cooling aid with ice, the cooling aid is stuck on the side of the container at regular intervals, so that the ice melts and the water level rises.
  • a method has been proposed in which the inside of the container is cooled while being brought into contact with a cooling aid affixed to the side surface and controlling the temperature.
  • it is necessary to interpose water for cooling, so that drainage is performed. ⁇ Not suitable for the transportation of fish and seafood, and when water is interposed in this way, the temperature of the container should be kept low when the container is allowed to stand still. Even if control is possible, it will be scheduled to be transported due to vibrations during transportation.
  • the cooling aid As soon as the cooling aid comes into contact with water, the cooling aid cannot be dissolved in the specified time, making it difficult to control the temperature for practical use. Met .
  • you want to keep the fish and seafood cool without the intervention of water for draining place ice on the seafood and place it in a bag on top of it.
  • the present invention can be applied to cooling in the presence of ice and water, or cooling in the absence of water, and can easily be performed at a high temperature.
  • the purpose of the present invention is to provide a cooling aid which has excellent control of the cooling time by being able to control the cooling time, and which can control the cooling time. Disclosure of invention
  • composition for a cooling aid of the present invention does not contain at least a mixture of salts and saccharides.
  • Salts, calcium chloride, sodium sulfate, magnesium sulfate and the like are preferably used as the salts, and sugar is preferably used as the sugars. Yes.
  • the preferred mixing ratio of the salt and the saccharide is 90:10 to 80:20 by weight.
  • composition for a cooling aid of the present invention is obtained by mixing at least a salt and a sucrose fatty acid ester.
  • Salts, calcium chloride, sodium sulfate, magnesium sulfate and the like are suitably used as such salts, and sucrose fatty acid esters are preferably used. Those having an HLB value of 6 or less are preferably used.
  • the preferred amount of the sucrose fatty acid ester to be added to 100 parts by weight of the salt is in the range of 0.3 to 2.0 parts by weight.
  • the sucrose fatty acid diester of the present invention is at least salt.
  • Sucrose and fatty acid esters of sucrose As the salts, food salt, sodium chloride, magnesium sulfate and the like are suitably used, and as the sugar, sugar is preferably used.
  • As the sucrose fatty acid ester those having an HLB value of 6 or less are suitably used.
  • the preferred mixing ratio of the salt and the saccharide is 90:10 to 80:20 by weight, and sucrose fatty acid added to 100 parts by weight of the salt.
  • the preferred amount of the ester is in the range of 0.3 to 2.0 parts by weight.
  • the cooling aid of the present invention uses a cooling aid composition as described in (1) to (3) above, and is preferred. It is used by molding it, and it can also be wrapped in a permeable material.
  • the composition for a cooling aid according to the present invention is mainly composed of salts having a freezing-point-lowering effect, and is used for adding sugars and / or sucrose fatty acid esters. Are mixed together.
  • good formability can be obtained by adding and mixing saccharides to salts, and these are solidified and used as cooling aids.
  • the supply of salt to the ice can be controlled, and the ability of the salt to freezing below the freezing point can be maintained.
  • sucrose fatty acid ester by adding and mixing sucrose fatty acid ester to the salt, the surroundings of the salt can be formed in a covered form with the sucrose fatty acid ester. In this way, the contact between ice and salt can be eased, so that rapid cooling can be eased and a sustainable temperature control can be achieved.
  • FIG. 1 is a perspective view showing an example of the cooling aid of the present invention.
  • Fig. 2 is an illustration showing an example of the use of the cooling aid of this invention.o Detailed explanation of the invention
  • Salts which are the main components of the composition for a cooling aid of the present invention, include sodium chloride, calcium chloride, sodium sulfate, magnesium sulfate, and the like. However, if you consider the safety of foods and the cost, it is preferable to use salt. If the object to be cooled, such as raw food, is not in contact with the outside, such as when the object to be cooled is sealed in a bag, something other than salt may be used. it can .
  • the saccharide used in the composition for a cooling aid of the present invention is sugar, fructose, glucose, etc., and is not particularly limited, but if cost is taken into consideration, Preference is given to using sugar.
  • the sucrose fatty acid ester used in the composition for a cooling aid of the present invention may be, for example, sucrose fatty acid diester, triester, polyester or the like. Alternatively, these mixtures can be used. It is also possible to use mixtures of these with monoesters, such as polyesters, triesters and / or polyesters. It is preferred that the mixing ratio of the monoester to the ristell be 0 to 30%.
  • the fatty acid component that binds to sucrose in the sucrose fatty acid ester is Alanic acid, palmitic acid, oroleic acid, or a mixture thereof can be used.
  • sucrose fatty acid ester preferably has an HLB (HydrOphi1ic-Lipophi1ic-Balance) value in the range of 0 to about 6.
  • HLB is a value representing the ratio of the hydrophilic substance to the hydrophobic substance in the composition of the surfactant, and the sucrose fatty acid ester added to the salt is
  • the ter should be set to a value of 6 or less, i.e., a material having a high hydrophobicity ratio, so that the resulting cooling aid composition is difficult to dissolve in water. Is preferred.
  • the value of HLB is increased, the composition for a cooling aid has a high affinity for water, is easily dissolved in water, and reduces the contact between ice and salts. The effect of summing is small.
  • the preferred mixing ratio of salts and saccharides is 90:10 to 80:20 by weight.
  • the amount of sucrose fatty acid ester added to the salt or the mixture of the salt and the saccharide is from 0.3 to 100 parts by weight of the salt. It is preferred to be in the range of 2.0 parts by weight; below 0.3 parts by weight the sucrose fatty acid ester will reduce contact between salt and ice. The effect is small, and if it exceeds 2.0 parts by weight, the relaxation effect is so great that the function as a cooling aid decreases.
  • the form of the cooling aid of the present invention is preferably a solidified form.
  • the force and the shape that can be made into a tablet shape are not limited to these.
  • FIG. 1 is a perspective view showing an example of the cooling aid 1 of the present invention.
  • the cooling aid is a composition for a cooling aid, which is a salt, sugar, sugar and fat. Using a mixture of fatty acid esters, the mixture was shaped into evening tablets and used as a cooling aid.
  • the cooling aid 1 obtained in this way is filled with ice together with the object to be cooled, such as fish, and the ice is added to the container.
  • the cooling aid 1 can be arranged and used so as to come into contact with the cooling water.
  • the position at which the cooling aid 1 is arranged is arbitrary and good.
  • water can be used between cooling aid 1 and ice, or it can be used without intervening water.
  • the cooling aid 1 can be used by packaging it with a water-permeable material.
  • a permeable packaging material any fabric such as non-woven fabric, woven fabric, knitted fabric, and paper can be used, and the cooling aid 1 can be retained. What is necessary is just to be formed in the density which can be done.
  • the cooling aid 1 obtained by solidifying the cooling aid composition has a sustained-release property because the rate of salt dissolution in ice is suppressed. It is a thing.
  • the supply of salt to the ice can be controlled to maintain the freezing effect of the salt and to regulate the cooling time. .
  • the sucrose fatty acid ester has a very small particle strength compared to the salt, so that the salt and the sucrose fatty acid ester are mixed.
  • the surrounding area of the salt is formed at a room temperature or near the freezing point at a normal temperature or at a freezing point, and is formed by a substance that is solid and hardly soluble in water. ⁇ You can.
  • the contact between the ice and the salt is relaxed, and the cooling aid having a sustained release property is obtained by using the cooling aid composition. can get . Therefore, the rapid temperature drop caused by the contact between ice and salt is suppressed, and the control of the cooling temperature and the cooling time can be controlled.
  • the surrounding area of the sucrose fatty acid polyester salt is coated. Can be reliably formed. As a result, the effect obtained by forming the salts with the sucrose fatty acid ester in a coating form is greater, and the handling is easier and easier. Become .
  • a lubricant is often used to facilitate tableting, but sucrose fatty acid esters are often used. It also has the performance as a lubricant, and can be easily solidified into a shape as required.
  • the cooling aid 1 of the present invention is not only made easier to handle by wrapping it with a water-permeable material, but also makes it easier to handle.
  • the contact between the ice and the cooling aid 1 is relaxed, and a rapid cooling action can be suppressed.
  • the cooling aid 1 when the cooling aid 1 is placed on ice, the cooling aid 1 does not come into direct contact with the ice, but comes into contact with the cooling aid 1 via a buffer such as a fiber. In a uniform surface contact condition Temperature control and control of the cooling time can be performed. This makes it suitable for the transportation of high-quality fish that require strict temperature control and long-time transportation.
  • sucrose fatty acid ester used as a cooling aid of the present invention is a food hygiene safe substance which has been recognized as a food additive. Therefore, if salt is used as the salt, a cooling auxiliary consisting of a highly safe ingredient which is recognized as a food additive can be obtained. From this, it is possible to obtain the effect that even if it attaches to fresh foods such as fishes and seafood, it does not cause any trouble at all.
  • the obtained cooling aid did not show any sticking or morphological change due to moisture absorption even after leaving it at room temperature for 3 months.
  • Example 1 when a cooling aid was molded in the same manner except that calcium chloride was used instead of salt, excellent formability was exhibited. did .
  • the obtained cooling aid did not stick or change its form due to moisture absorption even after leaving it at room temperature for 3 months.
  • Example 2 In the same manner as in Example 1 except that the number of cooling aids used was changed to 5, the change over time of the ice temperature, the temperature in the container, and the temperature of the fish body was determined in a conventional manner. Was measured.
  • the fish temperature was measured by attaching a temperature sensor to the center of the fish that had been cooled to 5 ° C in advance (the same applies hereinafter).
  • the obtained cooling aid is allowed to stand at room temperature for 3 months, even after leaving it at room temperature.
  • the stickiness and morphological change due to moisture absorption were strong.
  • Example 2 In the same manner as in Example 1, except that 4 kg of ice and one cooling aid were used, the time-dependent change of the ice temperature, the temperature in the container, and the temperature of the fish body in a usual manner. It was measured more.
  • Table 3 shows the results. After 32 hours of testing, the amount of ice remaining in the container was 0.5 kg, and when the fish were observed further, it was in a good condition.
  • Example 2 In the same manner as in Example 1, except that the number of cooling aids used was changed to 5, the ice temperature, the temperature in the container, and the change over time in the fish body temperature in a normal manner were used. It was measured more.
  • the tablet was sealed in a non-woven bag made of 80% polypropylene and 20% rayon, and heat-sealed to provide a cooling aid. .
  • the above-mentioned two cooling aids were placed on the ice, and the box was sealed.
  • the chronological changes of the fish body temperature and the outside air temperature in this state were measured by a conventional method.
  • sucrose fatty acid ester having an HLB value of about 2 was added to a mixture of 100 parts by weight of salt and 20 parts by weight of sugar, and the mixture was mixed well. tableting machine to get 4 5 0 0 kg / era diameter 3 0 Placing a load of 2 mm, a thickness of 9 mm, this filtrate and was formed into weight 1 2 g tabs les Tsu DOO shape, It showed excellent morphology.
  • the tablet was sealed in a nonwoven bag made of 45% polyester and 55% rayon, and used as a cooling aid.
  • sucrose fatty acid ester having an HLB value of about 3 and mix well. It was molded into a tablet with a diameter of 30 mm, a thickness of 9 mm, and a weight of 12 g by applying a load of 500 O kgZ cra 2 using a tableting machine. At that time, it exhibited excellent moldability.
  • the tablet was sealed in a nonwoven bag made of 45% polyester and 55% rayon, and used as a cooling aid.
  • sucrose fatty acid ester having an HLB value of about 6 was added, and the mixture was added well. It was formed into a tablet with a diameter of 30 mm, a thickness of 8.9 mm and a weight of 12 g by applying a load of 550 kg / cm 2 using a compression tableting machine. At this time, excellent moldability was exhibited.
  • This tablet was sealed in a nonwoven nonwoven bag consisting of 45% polyester and 55% rayon as a cooling aid.
  • Table 9 shows the results. After the test was completed for 24 hours, the fish were observed and found to be in good condition.
  • sucrose fatty acid ester containing about 70% by weight of stearic acid and having an HLB value of about 2
  • Terls composition: monoester approximately 10%, dister, triester and polyester approximately 90%
  • 1.5% by weight of this sucrose fatty acid ester was added to the above mixture of salt and sugar, and the mixture was sufficiently mixed with a V-type blender. Observation of the obtained powder with a 200-fold phase-contrast optical microscope revealed that the surface of the salt and sugar particles was covered with a sucrose fatty acid ester. I was ...
  • Example 10 In Example 10, except that calcium chloride was used instead of salt, calcium chloride, sugar, and sucrose fatty acid esters were used in the same manner. > A powder was obtained.
  • Example 10 Using this cooling aid, the procedure was the same as in Example 10 except that the fish were vacuum-packed with a polystyrene bag of 70 micron mouth. The chronological changes in fish temperature and outside air temperature were measured by an ordinary method.
  • Example 1 2 A mixture of 96 parts by weight of sodium sulfate and 24 parts by weight of sugar was prepared, while sucrose containing about 70% by weight of stearic acid and having an HLB value of about 3 was prepared.
  • Prepare fatty acid esters composition is about 20% monoester, about 80% diester, triester and polyester).
  • 2% by weight of this sucrose fatty acid ester was added, and the mixture was sufficiently mixed in a V-type blender. .
  • This powder was tableted into a tablet having a diameter of 30 ram, a thickness of 9 niin, and a weight of 12 g to obtain a cooling aid. At this time, the powder showed excellent compactibility.
  • sucrose fatty acid ester containing about 95% by weight of rauronic acid and having an HLB value of about 5 (the composition is about 30% by monoester) %, Gestell, Triester, and Polyester (approximately 70%) are available.
  • a sucrose fatty acid ester containing about 95% by weight of rauronic acid and having an HLB value of about 5 (the composition is about 30% by monoester) %, Gestell, Triester, and Polyester (approximately 70%) are available.
  • To the above mixture of magnesium sulfate and sugar add 0.3% by weight of the sucrose fatty acid ester to the mixture, and sufficiently mix the mixture with a V-type blender. It was mixed.
  • Observation of the obtained powder with a phase-contrast optical microscope with a magnification of 200 times revealed that the surface of the salt and sugar particles was covered with sucrose fatty acid ester. Admitted .
  • This powder was tabletted into a tablet having a diameter of 3 Omn, a thickness of 9 mm, a weight of 12 g, and was used as a cooling aid. At this time, the powder showed excellent formability.
  • Example 7 instead of placing the cooling aid on ice, 20 ⁇ The salt was evenly sprinkled on ice. In the same manner as in Example 7, the temporal changes in the fish body temperature and the outside air temperature were measured by an ordinary method. Table 14 shows the results. Comparative Example 2
  • Example 8 instead of placing a cooling aid on ice, 30 g of salt was sprinkled evenly on the ice. In the same manner as in Example 8, the changes over time in the fish body temperature and the outside air temperature were measured by an ordinary method. Table 15 shows the results. From the results shown in Table 1 or Table 15, the use of the cooling aid of the present invention alleviates rapid cooling and allows the temperature control within a certain range. It was confirmed that cooling was possible and that it was possible to maintain a long-lasting cold.
  • the composition for a cooling aid of the present invention comprises a salt as a main component, and is mixed with a saccharide and a Z or sucrose fatty acid ester.
  • a salt as a main component
  • sucrose fatty acid ester The circumference of the salt can be covered with a sucrose fatty acid ester.
  • the cooling aid is formed using the cooling aid composition, and the amount of salts acting on the ice is controlled by controlling the amount of the salt acting on the ice by using the cooling aid with ice.
  • the cooling aid composition of the present invention and the cooling aid using the same are fresh foods that require strict temperature control and long-time transport. It is suitable for transporting foods and the like.

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Combustion & Propulsion (AREA)
  • Organic Chemistry (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Materials Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention se rapporte à une composition pour réfrigérants auxiliaires, utilisée avec de la glace dans la conservation et le transport sous réfrigération de marchandises périssables ou autre articles similaires, ainsi qu'à des réfrigérants auxiliaires à base d'une telle composition. Cette composition se compose de sels, tels que du sel de table, ayant pour fonction d'abaisser le point de congélation et de saccharides et/ou d'ester d'acides gras de sucrose ajoutés aux sels et mélangés à eux. Le mélange des sels et des saccharides améliore la solidification de la composition et le mélange des sels et de l'ester d'acides gras de sucrose sert à recouvrir la surface des sels d'une couche de cet ester d'acides gras de sucrose se dissolvant difficilement dans l'eau. L'utilisation conjointe des réfrigérants auxiliaires constitués à base de cette composition et de glace permet de réguler la quantité de sels agissant sur la glace et permet d'obtenir un pouvoir isolant soutenu à l'intérieur d'une plage de température fixe.
PCT/JP1991/000901 1990-07-06 1991-07-04 Composition pour refrigerants auxiliaires et refrigerants auxiliaires a base de cette composition WO1992001028A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920700458A KR920702403A (ko) 1990-07-06 1991-07-04 냉각 보조제용 화학 조성물과 동일물을 이용한 냉각 보조제

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP17853790 1990-07-06
JP2/178537 1990-07-06
JP6483591 1991-03-28
JP3/64835 1991-03-28

Publications (1)

Publication Number Publication Date
WO1992001028A1 true WO1992001028A1 (fr) 1992-01-23

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PCT/JP1991/000901 WO1992001028A1 (fr) 1990-07-06 1991-07-04 Composition pour refrigerants auxiliaires et refrigerants auxiliaires a base de cette composition

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AU (1) AU645109B2 (fr)
WO (1) WO1992001028A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2011264935A1 (en) * 2010-06-08 2013-01-24 NanoICE, Inc. Ultra-small ice, uses thereof and apparatus for production

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219364A (ja) * 1985-03-27 1986-09-29 Shigeko Ueno 鮮度保持温度帯をもつ蓄熱材等
JPH02276528A (ja) * 1989-04-17 1990-11-13 Sozaburo Uemura 魚貝類の冷蔵温度維持方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61219364A (ja) * 1985-03-27 1986-09-29 Shigeko Ueno 鮮度保持温度帯をもつ蓄熱材等
JPH02276528A (ja) * 1989-04-17 1990-11-13 Sozaburo Uemura 魚貝類の冷蔵温度維持方法

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AU8188991A (en) 1992-02-04
AU645109B2 (en) 1994-01-06
KR920702403A (ko) 1992-09-04

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