2019 Volume 36 Issue 4 Pages 211-
Recently, it is often heard that the quality of fishery produces has been improved by using ice slurry for cooling, but there are few examples of scientific verification on the advantage of ice slurry. In this article, we measured the heat transfer coefficient by using metal balls under the condition that are considered to be used in cooling and thawing of fishery produces. As a result, ice slurry enabled very large heat transfer coefficient for the first 5 seconds both in cooling and thawing, but after 10 seconds it was about the value of ordinary forced convection of the liquid. On the other hand, when the ice slurry was forced to flow, the extremely high heat transfer was maintained even after 10 seconds in cooing, but in thawing condition, there was a little heat transfer enhancement after 10 seconds. Consequently, basic heat transfer characteristics during cooling and thawing by using ice slurry was revealed, including the effect of fluidizing.
