APPLICATIONS
Fish and Seafood Processing
Freshly caught, processed fish and shellfish products need to be preserved on ice.
Ice is used at all points in the fish and seafood processing chain – during fishing on boats, at the docks during transport to market or processing areas, in central processing areas and after processing, during transport of fish and seafood to market and sale at the market. It requires constant temperature control to maintain optimum quality and extend shelf life. The use of ice reduces bacterial or enzyme activity in seafood products, slows decay, and produces a higher quality grade. Ice provides a sanitary means for this preservation.
Application:
1、Freezing after fishing allows longer fishing time without compromising the quality of the catch
2、 The product was frozen during transportation
3、Freeze the seafood during processing
4、Freeze after processing
Fruit and Vegetable Cooling
Fresh vegetables and fruits need ice or frozen water to maintain quality.
All the links in the chain of fruit and vegetable processing use ice and/or chilled water – in the process of harvesting in ice from the product to remove field heat, in the process of processing the top of the ice, and in the course of carriage, the ice blended with fruit and vegetables into boxes, in the process of marketing, not sale fruit and vegetable still need ice or cold storage in storage. Continuous temperature control is required to maintain optimum quality and extend shelf life. The use of ice reduces bacterial or enzyme activity in the product, slows decay and ensures higher quality.
Application:
1、Use ice or chilled water to reduce field heat during harvesting
2、Water cooling to quickly lower the temperature of processed products (during cutting and bleaching)
3、Mixed ice transportation during product transportation
4、Store the product at low temperature during storage
Meat and Poultry Processing
In order to maintain the quality of meat and poultry products during processing, internal poultry products need to be cooled at all parts of the process. Some production processes use frozen water, while others require ice to cool them more quickly.
Processing requirements: Reducing the temperature of poultry as soon as possible through initial processing can delay microbial growth and reduce spoilage. Both increase shelf life and freshness. This goal can be achieved by freezing water and ice.
Baking Industry Application
Chilled ingredient water for dough mixing and cooling; Coolant for mixer jacket cooling; Dough is stirred with ice – temperature controlled.
Bakery products, mainly breads, sweet rolls and buns, are produced in large quantities and temperature control during dough mixing is critical to the final quality. The main sources of high temperature are hydration heat (flour absorbs water) and friction heat (blender motor energy).
ICEWIN Recommended Refrigeration Solutions
To counteract the main thermal elements of the mixing process, which consist of hydration heat (flour absorbs water) and friction heat (blender motor energy), chilled water and/or ice are added to the mixing process.
ICEWIN has a complete line of ice makers, chillers, ice storage systems and delivery systems to meet every customer’s needs. The whole set of equipment has Internet of things function, realizing remote monitoring, automatic control and other functions.
Chemical and Dye Processing Applications
Diazo reactions, coupling reactions and condensation reactions commonly seen in chemical and dye processing are typical exothermic reactions, and the reaction heat should be removed in time. The ideal reaction conditions should be 0-10℃, if the temperature is too high, not only nitrite is easy to decompose, but also accelerate the decomposition of compounds. Many major chemical processing plants use ice to control the temperature of chemicals in the reaction, to add water to the process during cooling, or for rapid cooling to stop timed reactions.
For faster cooling, ice is preferred over traditional jacketed tanks or external heat exchanger. Adding ice to the solution gives it a much larger cooling surface area, lowering the temperature in less time and maintaining better control. Ice can be fed continuously or at specific times during the batch process.
