乳化剤添加によるカテキン混合氷の固体界面への付着現象抑制の検討

抄録

The use of ice slurry in the fresh food sector is expected to save manpower because of its higher cooling performance than block ice and its liquid characteristics that allow for piped transport. However, one of its challenges is piping blockage, and adhesion of ice particles is one factor. In a previous study, we confirmed that ice blended with catechin, which has a sterilizing effect to prevent food poisoning, has increased adhesion compared to pure water ice, and that the addition of an emulsifier inhibited this adhesion. Therefore, we changed the type of emulsifier and investigated the influence of the degree of inhibition.