Food preservation is very important for the safety and the reliability of the product. Superchilling as used for preserving foods, has been defined as a process by which the temperature of a food product is lowered to 1–2 C below the initial freezing point. Fresh and high quality food products are in great demand worldwide. Temperature is a major factor determining the shelf life and quality of...

Tectonic features on the satellites of the outer planets range from the familiar, such as clearly recognizable graben on many satellites, to the bizarre, such as the ubiquitous double ridges on Europa, the twisting sets of ridges on Triton, or the isolated giant mountains rising from Io’s surface. All of the large and middle-sized outer planet satellites except Io are dominated by water ice nea...

The need for stringent temperature control provides significant challenges to pharmaceutical distributors operating in all sectors of the industry. Products with a frozen storage label requirement can be significantly problematic. This study aimed to provide evidence of robust and reproducible frozen shipment arrangements to be operated by a Phase I clinical trial unit. Dry ice was used to achi...

Comparison of the results of bacteriological culture and microscopic examination of urine samples transported over a distance by the dip-inoculum transport medium, ice-box, and boric acid preservation with "natural" urine specimens showed that the last, in a final concentration of 1.8%, gives satisfactory preservation.

all of the food products are required to be packaged due to hygienic regard, storage, suitable transportation and preservation of quality and vacuum packaging is one of the prevention methods of spoilage. hence in this study, some of the quality factores changes of rutilus frissi kutum fillets storaged in vacuum and air packages were examined during 18 days in ice alike total volatile base-nitr...

A study on effective thermal conductivity (ETC) of natural ice in a reservoir with <3% gas content and 300 mgL dissolved matter content in the parent water was conducted in a laboratory. Ice sections were prepared to obtain the ice crystal structure, gas bubble content and ice density. Profiles of horizontal and vertical thermal conductivity of ice samples were determined with attention to rela...

A simple model is presented where the temperature, extent and thickness of sea ice is predicted in a numerical simulation. The model is based on Newton’s law of cooling with added terms to account for black-body emission by the ice and solar and atmospheric radiation. The ice is assumed to be an ellipsoid, with the temperature being uniform throughout. Coupled equations are developed for the te...

The sea ice coverage of the Northern Hemisphere as a whole has been declining since 1979. On contrary, theMarch–April sea ice concentration in the Bering Sea experienced a prominent increase in year 2007. The present study documents the changes in surface air temperature, surface heat fluxes, sea surface temperature, and atmospheric circulation accompanying the above interdecadal change in the ...

In the present study, the ice slurry refrigeration system with pre-cooling heat exchanger (ISSH) is studied experimentally to achieve the system performance, ice crystal formation time and the temperature of ice crystal formation. The operating parameters considered in this paper include the concentration of salt solution, suction pressure, discharge pressure and Energy Efficiency Ratio (EER). ...

Since Shackell (1909) described the preservation of biological material by freeze-drying, or drying by sublimation of ice, other workers have improved the process until, at the present time, it is used to preserve a variety of biological products. Flosdorf (1949) has reviewed the course of this development. A few of the workers in the field have published the results of attempts to use this tec...