Researchers at the University of California, Davis, have developed a new type of cooling cube that could revolutionize how food is kept cold and shipped fresh without relying on ice or traditional cooling packs.
These plastic-free, "jelly ice cubes" do not melt, are compostable and anti-microbial, and prevent cross-contamination. "When ice melts, it's not reusable," said Gang Sun, a professor in the Department of Biological and Agricultural Engineering. "We thought we could make a so-called solid ice to serve as a cooling medium and be reusable." The cooling cubes contain more than 90 percent water and other components to retain and stabilize the structure. They are soft to the touch like a gelatin dessert and change color depending on temperature. These reusable cubes can be designed or cut to any shape and size needed, said Jiahan Zou, a Ph.D. graduate student who has been working on the project the past two years. "You can use it for 13 hours for cooling, collect it, rinse it with water and put it in the freezer to freeze again for the next use," Sun added. A patent for the design and concept was filed in July. The researchers hope to eventually use recycled agriculture waste or byproduct as the coolant material. "We want to make sure this is sustainable," said Luxin Wang, an associate professor in the Department of Food Science and Technology. Read more...
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