Abstract
In order to popularize use of ice slurry, authors have been proposed application of ice slurry to cold storage of foods in place of an air conditioning. For use of the ice slurry in the wide temperature range a new harmless ice slurry to human being was developed by cooling a W/O emulsion made from tap water-edible oil mixture with small amounts of edible emulsifier and food additive. The edible emulsifier is essential to form W/O emulsion, and the food additive is used to dissolve in tap water. In this paper the optimal concentrations of emulsifiers were determined, and the fundamental characteristics such as viscosity, effective latent heat of fusion and usable temperature of ice slurry were clarified. Finally, it was concluded that new ice slurry could be fully applied to cold storage of foods in the wide temperature range because its lower limit usable temperature was about -18°C.
