Pumpable ice technology - Knowledge (XXG)

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enters into the industrial double tube scraped crystallizer – heat exchanger, in which the processes of pre-freezing and churning of ice cream are carried out. A refrigerant fluid evaporates and continually circulates in a vessel jacket. Usually, the initial temperature of an ice cream mixture is 12–18 °C. After switching on a freezer, an evaporating temperature of a refrigerant decreases down to a range from −25 to −32 °C. The final temperature of the treated mixture into the scraped surface freezer is about −5 °C, with an ice concentration of approximately 30–50%, depending on the formula. During the freezing process ice crystals form on the inside cool surface of the crystallizer wall. They are removed by blades, mixed into the bulk, and continue to decrease its temperature and to improve heat transfer within the product.

974: 730:) and filtered water are used. Typically, the initial temperature of the mixture is 12–18 °C. The carbonated mixture is fed into the evaporator of the apparatus, then freezes on the inner surface of the cylindrical evaporator and is scraped off by the blades—mixers rotating at 60 to 200 rpm. In the internal volume of the crystallizer, a slight positive pressure (up to 3 bar) is maintained to improve the dissolution of gas into the liquid. In modern frozen carbonated beverage devices, there is a conventional refrigeration circuit with a capillary tube or thermostatic expansion valve and, usually, an air 646:. The disadvantage is that freezing involves a handling of ice and water mixtures that is mechanically complicated, both as to moving and processing. A small number of desalination stations have been built over the last 50 years, but the process has not been a commercial success in the production of freshwater for municipal purposes. Pumpable ice machines offer an affordable alternative because of the high efficient crystallization process. Current models, however, do not have the necessary capacity for industrial desalination plants, but smaller models suffice for small-scale desalination needs. 616:

reagent. The sediment's freezing promotes an increase in the free water quantity of the sediment and improves the efficiency of sediment precipitation. Most of the moisture is capable of diffusion at any of the conditions. Therefore, if the velocity of crystal growing does not exceed 0.02 m/h, there is time for moisture to migrate from colloid cells to the crystal surface, where it is frozen. After thawing, lightened water can be used for industrial and agriculture applications. The concentrated sediments are supplied to press-filters to further decrease their moisture content.

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to clean, of high capacity, simple to operate, and of relatively low cost. On the other hand, there is some heat damage to the product caused by the high-temperature steam treatment. This treatment results in product quality and aroma losses. Because of the low value of the film coefficient between steam and treated juice, heat transfer between them is very inefficient. It leads to the cumbersome construction of TASTE plants. The alternative is to concentrate juice and food liquid by a cooling and freezing process. In this case crystals of pure water are removed from the

1822: 1026:, intravenously, along the external surfaces of organs using laparoscopy, or even via the endotracheal tube. It is being confirmed that pumpable ice can selectively cool organs to prevent or limit ischemic damage after a stroke or heart attack. Completed medical tests on animals simulated conditions requiring in-hospital kidney laparoscopic procedures. Results of French and US research are yet to be approved by the U.S. 760: 1658: 1086: 1793: 410: 25: 1664: 712: 1057:, even when the ambient temperature is as high as 20 °C. The dimensions and power expenditure of known snow-production equipment depend on humidity and wind conditions. This snow-making equipment is based on the freezing of water droplets which are sprayed into air before they reach the ground surface, and requires an ambient temperature lower than −4 °C. 2044:"Fikiin K.A. and Fikiin A.G. (1998). Individual quick freezing of foods by hydrofluidisation and pumpable ice slurries. In Advances in the Refrigeration Systems, Food Technologies and Cold Chain, Ed.: K. Fikiin, Proceedings of IIR Conference, Sofia (Bulgaria), Refrigeration Science and Technology, International Institute of Refrigeration, 1998-6, pp.319-326" 1799: 775:

uncarbonated beverage machines is similar to that for frozen carbonated beverages. Frozen uncarbonated beverages often have a lower concentration of ice, and more liquid water, than frozen carbonated beverages. Frozen uncarbonated beverages machines are less complicated and cheaper than frozen carbonated beverage devices, making them more common.

823: 119: 252:-crystallizer) is assembled horizontally or vertically. It has a shell tubing assembled with one to a hundred inner tubes and containing a refrigerant that evaporates between the shell and the internal tubing. Liquid flows through the tubing of a small diameter. In the inside volume of the evaporator, 774:

Frozen uncarbonated beverage machines differ from frozen carbonated beverage machines in that they do not require a small positive pressure to be maintained in the working volume of the evaporator, nor a source of carbon dioxide gas, nor specially trained staff. Otherwise, the design of modern frozen

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After mixing and freezing in the crystallizer-mixer, the frozen carbonated beverage is ejected through the nozzle into cups. The end product is a thick mixture of suspended ice crystals with a relatively small amount of liquid. Frozen carbonated beverage quality depends on many factors, including the

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and vacuum-evaporation technologies are used to concentrate juices and other food liquids. In commercial operations, juice is normally concentrated by evaporation. Since 1962, the Thermally Accelerated Short Time Evaporator (TASTE) has been widely used. TASTE evaporators are efficient, sanitary, easy

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Proper refrigeration maintenance of a pumpable ice maker will extend its life, and routine maintenance can reduce the probability of an emergency service caused by major component failure, such as of a refrigeration compressor or the fan motor of the air condenser due to a dirty coil, and refrigerant

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Target of usage of PIT system: Applying pumpable ice for direct contact with a refrigerated product requires the installation of storage tanks with a mixer. To prevail over the tendency of ice to freeze in an iceberg form and to pump ice through the pipes over a distance of 100 m to 200 m,

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Evaporators are usually cheaper when they have a smaller shell diameter and a long pipe length. Thus, the evaporator of pumpable ice makers is typically as long as physically possible whilst not exceeding production capabilities. However, there are many limitations, including the space available at

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Required daily and weekly stored energy: The cost of the storage tanks is a significant factor in the total cost of a pumpable ice system. Typically, storage tanks are designed with a stored energy value 10–20% higher than that required for production. Furthermore, it has to be remembered that 100%

2030:"Fikiin K.A., Wang Ming-Jian, Kauffeld M. and Hansen T.M. (2005). Direct contact chilling and freezing of foods in ice slurries – Chapter 9, In Handbook on Ice Slurries – Fundamentals and Engineering, Eds.: M. Kauffeld, M. Kawaji and P.W. Egolf, International Institute of Refrigeration, pp.251-271" 1069:

supplies cooling water at 5 °C in order to condense the water vapor. The liquid-ice mixture is pumped out from the freezing volume to the ice concentrator in which ice crystals separate from the liquid. The high concentration ice is extracted from the concentrator. VIMs have been installed at

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Pumpable ice produced by Vacuum Ice Maker (VIM) Technology allows professional skiers to increase their training periods to extend before and after winter season (into late autumn and early spring). The pumpable ice process is organized as following. A salt solution is exposed to very low pressure

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between the boiling refrigerant at the evaporator and water/ice in the storage tanks of static and dynamic ice storage systems. The high OHTC value pumpable-ice-technology-based TESS means a decrease in component volume, an increase in the maximum achievable concentration of ice in the volume of a

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is further lowered. Thus the structure of ice cream can be described as a partly frozen foam with ice crystals and air bubbles occupying most of the space. Tiny fat globules flocculate and surround the air bubbles in the form of a dispersed phase. Proteins and emulsifiers in turn surround the fat

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of the solution and can reach 50%. The maximum crystal size is 0.5 mm to 1.0 mm. The initial temperature of crystallization of the mixture depends on the initial concentration of ingredients in the water and lies between −2.0 °C and −0.5 °C. The final temperature of the product

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Commercial evaporators of the double-pipe type used in the food and fish industries have an inside diameter of interior tube and length in a range of 50–125 mm and 60–300 cm. For the dewaxing lubrication oil, evaporators are widely used with the following dimensions: internal diameter of

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instead of the 90 to 130 kWh required to produce regular water ice (plate, flake, shell types). Further improvements are expected to lead to a specific energy expenditure for ice production of 40 to 5 5kWh per 1,000 kg of pure ice and a high specific ice capacity per an area value at the

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The quality of ice cream and its smooth texture depend on the structure of their ice crystals and their dimensions, and on the viscosity of the ice cream. Water freezes out of a liquid in its pure form as ice. The concentration of the remaining liquid sugar mixture increases due to water removal,

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with subsequent separation of the liquid and solid phases is used. This method leads to a variation in the physical-chemical structure of sediments and is realized owing to redistribution of any form of the connection of moisture with solid particles of the sediment. It does not need any chemical

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The chaotic uncontrollable upsurge of ice ridges which arise due to uneven sprinkling of warm fluid. This liquid is fed into the storage tank from the heat exchanger for further cooling by direct contact with the surface of the ice. The solution is sprayed unevenly in space. Moreover, the rate of

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is used to prevent the separation of ice from the cooled liquid and keeps the ice concentration unchanged over time and unaffected by the tank height. Pumpable ice is transported from the storage tank to a place of consumption that could be hundreds of meters away. The practical ratio between the

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or cooling technologies. In vacuum technology, very low pressure forces a small part of the water to evaporate while the remaining water freezes, forming a water-ice mixture. Depending on the additive concentrations, the final temperature of pumpable ice is −4–0 °C (25–32 °F). The large

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The modern design of industrial ice cream freezers ensures a high level of machine/operator interface and top quality of the produced ice cream. The manufacturing process of ice cream production includes pasteurization, homogenization and maturation of the ice cream mixture. The prepared mixture

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Interest in frozen carbonated beverages was noted in India. The Indian government prohibits the addition of ice produced from municipal water to beverages due to the probability of bacteriological contamination. Using a carbonated beverage in the form of frozen Coke offered a method to create an

831: 734:. Refrigerant is fed either directly into the cavity of a two-wall evaporator or into the spiral evaporator wound on the outer surface of the crystallizer. The evaporator wall is made of stainless-steel grade SS316L, approved for contact with food according to requirements of the US 1061:

inside the VIM. A small part of it evaporates in the form of water due to the vacuum forces, while the remaining liquid is frozen, forming a mixture. The water vapor is continuously evacuated from the VIM, compressed, and fed into a condenser due to the special construction of the

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supply is not constant. Therefore, the ice melts unevenly. Thus, the ice spikes rise above the ice surface, which leads to the destruction of the spraying devices. In this case, it is necessary to reduce the level of solution in the storage tank to avoid breakage of spray devices.

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Research and development on overcoming these disadvantages is underway and is expected to lead to the mass production of cheap, reliable and efficient accumulating tanks. These tanks should ensure higher ice concentrations and allow full use of stored cold potential.

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Pumpable ice structure results in substantially better parameters of this cooling medium. Greater capacities can be calculated, whether per one pass of the solution through the evaporator, per unit floor area occupied by the equipment, or per unit weight of the

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Refrigeration systems using pumpable ice technology are attractive for the air cooling of supermarket counters (showcases). For this application, pumpable ice is circulated through the already available piping as a coolant, replacing environmentally unfriendly

1298: 1317: 949:. Freshly squeezed grapes are harvested in a specific container connected to the pumpable ice machine. The juice is pumped through this machine, from which comes a mixture of ice (in the form of tiny, pure ice crystals) and a somewhat concentrated juice. 219:

is directly injected inside the liquid. The advantage of this method is the absence of any intermediate device between the refrigerant and the liquid. However, the absence of heat loss between refrigerant and liquid in the process of thermal interaction

1903: 738:. The evaporator temperature is −32 to −20 °C. Manufacturers do not reveal the hourly capacity of frozen carbonated beverages machines, but the energy expenditure to produce 10.0 kg of frozen carbonated beverages can be 1.5–2.0 kWh. 1001:. The idea is to make and accumulate pumpable ice during off-peak electricity hours with the lowest kWh tariff. The stored pumpable ice is used during middle- or high-tariff hours to cool the equipment or air supplied to the buildings. The 344:

of 40% can be pumped straight from the ice maker to the consumer. The final possible ice concentration of pumpable ice in the storage tank is 50%. The maximum value of cooling energy of pumpable ice accumulated in the storage tank in a

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and the possibility to tune the rate of the phase change from liquid to solid ice, which in turn increases the production of pure water ice crystals and simplifies the separation of concentrated juice or food liquid and ice crystals.

1009:(OHTC) during the production of pumpable ice is more than tens or hundreds of times higher (more efficient) than the same coefficient for the above-mentioned TESS types. This is explained by the presence of many different kinds of 589:

in size and to minimize fouling of the heat transfer surface of the evaporators. Plate heat exchangers also need to be disassembled and cleaned periodically. Properly treating liquid before it enters the pumpable ice maker or the

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Many ice maker producers, research centers, and inventors are working on pumpable ice technologies. Due to their high energy efficiency, reduced size, and low refrigerant charges, there are many applications for this technology.

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will help to limit the amount of scale build-up, thus reducing cleaning times and preventative maintenance costs. Improperly sizing the liquid filter system leads to costly early change outs and poor performance.

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Pumpable ice heat transfer rates result in compact equipment. The equipment is smaller than that of other vendors of refrigeration equipment of the same capacity. It occupies less floor area, has lower volume and

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The eight major ice cream markets in the world are the US, China, Japan, Germany, Italy, Russia, France and UK. The top five ice-cream consuming countries are the US, New Zealand, Denmark, Australia and Belgium.

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to the ice embryos, and to prevent growth and a thickening of the ice on the inside cooling surface. A whip rod, screw, or shaft with metallic or plastic wipers is usually used as a mechanism for removal.

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remain in the concentrated medium. The quality of freeze-concentrated products cannot be achieved by any other technology. The main advantages in comparison with other freezing techniques are low

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names for such coolant, like "Deepchill", "Beluga", "optim", "flow", "fluid", "jel", "binary", "liquid", "maxim", "whipped", and "bubble slurry" ice. These trademarks are authorized by industrial

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Ineffective use of the volume of the accumulation tank leads to a decrease in the achievable maximum of ice concentration and an inability to fill the entire working volume of the storage tank.

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Indirect pumpable ice technologies produce pumpable ice consisting of 5 to 50 micrometer crystals and have a number of advantages: they can produce 1,000 kg of crystal ice at the low

846:, higher cooling rates of food and fish. Pumpable ice flows like water and eliminates freeze burns and physical damage to the cooled object; it increases food quality enabling a longer 155:

The primary way is to manufacture commonly used forms of crystal solid ice, such as plate, tube, shell or flake ice, by crushing and mixing it with water. This mixture of different ice

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A protective cooling process based on the implementation of a developed special ice slurry has been developed for medical applications. In this case pumpable ice can be injected intra-

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The manufacture (process and refrigeration equipment) of almost all frozen carbonated beverages and frozen uncarbonated beverages is organized like the production of pumpable ice.

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measures that have to be implemented, the need for the additional step of refrigerant separation, and difficulties in producing crystals are further disadvantages of this method.

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Available space: To determine the type of construction (vertical or horizontal ) and the number of storage tanks, site dimensions and permissible heights must be considered.

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storage tank, and ultimately a decrease in the price of equipment. TESS based on pumpable ice technology have been installed in Japan, Korea, US, UK and Saudi Arabia.

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Pumpable-ice-technology-based show cabinets need less refrigeration piping, less labor to install and lower cost to find leaks in comparison with direct expansion and

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Pumpable ice technology enables the cooling system to be more flexible, so the food cabinets can be easily rearranged according to increased or decreased requirements;

1296:, El-Boher, Arie; Pechatnikov, Michael & Novak, Semion et al., "Method and installation for continuous production of liquid ice", issued 1995 863: 1901:, Lyubarsky, Vladlen; Fomin, Nikolai & Kravtzov, Genady et al., "Plant for treatment of sediment of natural and wastewaters", issued 1988 470:

There are different pumpable ice maker designs and many special areas of application. The choice is facilitated by computer programs developed by manufacturers.

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is promoted and the greater the number of small ice crystals. Usually, after a cooling treatment ice crystal dimensions in the freezer are about 35–80 μm.

945:). In comparison with the existing technology for ice wine production, pumpable ice technology does not require a wait of a few months for the freezing of the 638:. Theoretically, freezing has some advantages over the above-mentioned methods. They include a lower theoretical energy requirement, minimal potential for 237: 916:

Due to the high efficiency of pumpable ice technology, the heat transfer process takes place with a very low refrigerant charge in the cooling equipment;

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may generate channels through which the liquid could return to the system without being cooled. As a result, the accumulated ice is not fully utilized.

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of liquid that circulates between a storage tank and the consumers of cold. The disadvantages of existing ice storage reservoirs include the following:

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were produced using fruit, vegetable juices, or drinks based on coffee, tea or yogurt. Research is being conducted on producing frozen wine and beer.

1631: 431: 1315:, Zusman, Vladimir; Kayem, Yuri & Menin, Boris, "Method and installation for continuous production of whipped ice", issued 2000 1714: 742:

concentration, size and structure of the ice crystals. The concentration of the ice water mixture is determined accurately in accordance with the

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A pumpable-ice-based Thermal Energy Storage System (TESS) can be used in centralized water-cooled air-conditioning systems in order to eliminate

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There are also rotating dashers that help to whip the mix and incorporate air into the mixture. The frozen product then goes to the distributor.

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Unlike direct expansion systems, pumpable-ice-technology-based display cabinets and cases do not produce heat, since there is no need for air

2390: 1104: 1208: 35: 95:. Pumpable ice is typically a slurry of ice crystals or particles ranging from 5 micrometers to 1 cm in diameter and transported in 2457: 1267: 2334: 1770: 2116: 866:). Pumpable ice has a lower specific energy expenditure compared with existing technologies using conventional freshwater solid ice. 54: 1925: 1615: 1449: 457: 72: 2090: 548:

and cleaning requirements. Operational conditions of the specific equipment determine the service intervals and types of service.

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Pumpable ice can be produced in one of two ways: either by mixing crushed ice with a liquid or by freezing water within a liquid.

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In the tanks with volumes larger than 15 m, pumpable ice is not mixed and the cold energy of stored ice is only used by a

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Pumpable ice can be pumped easily through narrow catheters, providing high cooling capacity and rapid and targeted cooling of

435: 195:. This technology is economically reasonable and can be recommended for systems with a cooling capacity of 1 MW (300 1737: 1334:, Menin, Boris, "Method and installation for continuous crystallization of liquids by freezing", issued 2001 1027: 903:

With pumpable ice technology it is easy to maintain a constant temperature inside supermarket display cases or cabinets;

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Wide perspectives for pumpable ice usage open up for the production of special wines reminiscent of "ice wine" (German

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continuous mixing must be used. For pumpable ice applications in thermal energy storage systems, mixing is not needed.

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production companies in Australia, Canada, China, Germany, Iceland, Israel, Russia, Spain, United Kingdom, and the US.

2517: 2477: 1371: 2462: 420: 50: 2310: 2492: 2442: 1129: 927: 697: 2057: 439: 424: 1006: 920: 731: 2008: 118: 2497: 2487: 998: 2482: 1174: 957:) separation of ice and juice. The cycle is repeated many times until the sugar concentration reaches 50–52° 377: 575:

Wiring burning and failure due to excessive amperage caused by high head pressure and dirty condenser coils

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Zhao, Haihua; Zhang, Hongbin; Sharpe, Phil; Hamanaka, Blaise; Yan, Wei; Jeong, Woonseong (17 June 2010),

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The final average diameter of ice crystals depends on the rate of freezing. The faster this is, the more

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production market steadily increased throughout the 1990s and its value is multibillions of US dollars.

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Pumpable ice may provide protective cooling and temperature management of target organs during surgery;

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process inside the volume of the cooled liquid. This crystallization inside can be accomplished using

2226:"Completion of "Environmentally Friendly Heat Source Improvement Work" at OMM Building in Osaka City" 2160: 1002: 842:

and food industries. In comparison with freshwater solid ice, the main advantages are the following:

768: 591: 196: 2225: 2117:"Comparative Assessment of the Climate Relevance of Supermarket Refrigeration Systems and Equipment" 325:

Typically, the equipment for the production, accumulation and supplying of pumpable ice includes an

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Sometimes a gas can be added to the liquid flowing through the evaporator. It destroys the liquid

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For frozen carbonated beverage manufacturing, a mixture of flavored syrup, carbon dioxide gas (CO

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phase is about 700 kWh, which corresponds to 10–15 m volume of a storage tank. A

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ASHRAE Technical Committee TC 10.2, Automatic Ice making Plants/Skating Rinks (ASHRAE T.C. 10.2)

1688:"Ice Storage: A Cost-Efficient Way To Cool Commercial Buildings While Optimizing the Power Grid" 1517: 830: 2127: 1921: 1611: 1091: 1005:(ROI) takes 2–4 years. In comparison with static and dynamic ice storage systems, the overall 990: 631: 565:

Failure of refrigeration compressor caused by dirty condenser coil and excessive head pressure

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Profile of energy consumption (TR•h) of the plant over 24h, one week, one season, and one year

359: 160: 1874: 46: 2340: 1875:"Pumpable ice technology | 279 Publications | 3397 Citations | Top Authors | Related Topics" 1164: 1099: 569: 483:

Temperature ranges of the products to be refrigerated (water, juice, liquid, food, and fish)

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to the consumer. The constructions, specifications and applications of current conventional

1977:"Global ice cream industry – strategic market, international trade & production review" 2437: 2425: 2135: 1350: 1114: 1035: 655: 635: 376:

Ice accumulated in the tank turns into a large chunk. The warm liquid that comes from the

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loads at critical times. This reduces the operating costs of buildings, the need for new

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Pumpable ice maker and storage tank installed in a basement of Cyprus Olimpic supermarket

891:(HCFC's). Reasons to use pumpable ice technology for this application are the following: 2419:

ASHRAE Technical Committee TC 3.1, Refrigerants and Secondary Coolants (ASHRAE T.C. 3.1)

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Increased electrical consumption due to longer-run times caused by dirty condenser coils

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globules. The continuous phase consists of a concentrated, unfrozen liquid of sugars.

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In the pumpable ice maker liquid treatment is used to remove particles down to 1

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Rhiemeier, Jan-Martin; Harnisch, Jochen; Kauffeld, Michael; Leisewitz, Andre (2008).

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Pumpable ice helps victims of such medical emergencies as cardiac arrest and stroke.

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Pumpable-ice-technology-based equipment can be used in the cooling processes in the

1951: 1610:. American Society of Heating, Refrigerating and Air-Conditioning Engineers. 2006. 1169: 720: 625: 555:

Possible problems caused by not maintaining the air-cooled pumpable ice maker are:

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Medical Ice Slurry Coolants for Inducing Targeted-Organ/Tissue Protective Cooling

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of the liquid take place due to heat exchange with the crystallizer-cooled wall.

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Tensile strength of the inside pipe adequate to withstand the external pressure

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layer on the cooled surface of the heat exchanger-crystallizer, increases flow

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From physical properties of ice slurries to industrial ice slurry applications

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Failure of the thermostat caused by high amp draw due to dirty condenser coils

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The thickness of the wall of the evaporators is usually determined to ensure:

300: 245: 132: 2131: 1745: 1715:"California utility augments 1,800 air conditioning units with "ice battery"" 747:

varies between −6.0 °C and −2.0 °C, depending on the manufacturer.

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When designing storage tanks, several features are to be taken into account:

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returns to the accumulation tank, in which there is a natural (according to

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Tensile strength of the outside pipe adequate to withstand internal pressure

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under the cabinets. Therefore, the air around the cabinets is not heated;

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The frozen carbonated beverage machine was invented in the late 1950s by

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Crystallization by cooling can be done using direct or indirect systems.

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Rapid Cooling Using Ice Slurries for Industrial and Medical Applications

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Pumpable ice technologies can be recommended for cleaning (lightening)

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Type of technology to produce and use fluids or secondary refrigerants

2058:"Deepchill Variable-State Ice in a Poultry Processing Plant in Korea" 1692: 1030:. Benefits of pumpable ice technology in medicinal applications are: 946: 486:

Temperature conditions of the climate at the location of the customer

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ASHRAE Technical Committee TC 6.9, Thermal Storage (ASHRAE T.C. 6.9)

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the customer site where the pumpable ice maker is going to be used.

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the inner tube is 150–300 mm; the length is 600–1,200 cm.

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and frozen uncarbonated beverages began to enjoy great popularity.

634:, vapor-compression, multi-effect evaporation, reverse osmosis and 572:(metering device) caused by refrigerant oil overheating and fouling 473:

A customer who intends to use pumpable ice technology should know:

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and particle dimensions (ice crystals can vary in length from 200

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The existing commercialized desalination methods are multi-stage

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Failure of fan motors caused by dirty coils restricting air flow

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solutions of additives with more than 3–5% concentrations and a

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motor (kW) and the "kneaded" pumpable ice volume (m) is 1:1.

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Thermal Energy Storage for Mine and Central Cooling Systems

1401: 191:) require the use of a water vapor compressor with a great 1798:. International Institute of Refrigeration. Archived from 1543: 183:

volume of vapor and an operating pressure of about 6

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With pumpable ice technology, less energy is needed for

1950:. International Dairy Foods Association. Archived from 1738:"Calculation of Pumpable (Slurry) Ice Machine Capacity" 581:

Pollution and blockage of the line of condensate water.

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The idea is to use a well-polished evaporator surface (

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High sustainable heat transfer flux during the process

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evaporator cooling surface (up to 450 kg/(m·h)).

91:(PIT) uses thin liquids, with the cooling capacity of 2161:"Secondary loop systems for the supermarket industry" 2009:"What Is the World's Largest Ice Cream Manufacturer?" 1657:

Kiatsiriroat; Na Thalang, K.; Dabbhasuta, S. (1999).

1521: 271:) and appropriate mechanisms to prevent tubing from 53:, and by adding encyclopedic content written from a 2339:. Argonne National Laboratory. 2010. Archived from 650:

Processes of concentration of food liquid and juice

2084:"Results of Liquid Ice Trails aboard Challenge II" 607:in waste waters. In this case, a method including 131:Beyond generic terms, such as pumpable, jelly, or 1982:. Dairymark.com. February 1, 2008. Archived from 1660:Ice formation around a jet stream of refrigerant 1053:Ski resorts have a strong interest in producing 965:takes place, resulting in this alcoholic drink. 826:Tub filled with pumpable ice made from seawater 1944:Market Update. Trends in Sales and Innovations 477:Required maximum/minimum cooling capacity (TR) 322:less than −2 °C are used in the process. 310:Different liquids, such as sea water, juice, 8: 940: 511:ice concentration in the tank is impossible. 1918:ASHRAE Handbook. Refrigeration, 20.13-20.17 438:. Unsourced material may be challenged and 2508:Heating, ventilation, and air conditioning 1827:. International Institute of Refrigeration 1742:Scientific Israel-Technological Advantages 492:Characteristics of the power supply system 489:Design limitations on equipment placement 458:Learn how and when to remove this message 163:to 10 mm) is passed by pumps from a 122:Pumpable ice passed through plastic tubes 73:Learn how and when to remove this message 495:Intentions and plans of future expansion 2312:Thermal Energy Storage Using Ice Slurry 2275:Egolf, P.W.; Kauffeld, Michael (2005), 1200: 930:supermarket display cases and cabinets. 2126:. Berlin: Federal Environment Agency. 1235:"Trials of the Pumpable Icing of Fish" 1110:Dynamic scraped surface heat exchanger 269:dynamic scraped surface heat exchanger 34:contains content that is written like 1844: 1842: 1105:Crystallization (engineering aspects) 993:, power plant energy consumption and 7: 436:adding citations to reliable sources 1209:"Use of pumpable slurry ice at sea" 174:The secondary way is to create the 1795:Ice Slurry: A promising technology 240:Pumpable ice of high concentration 14: 692:Production of frozen food liquids 103:, food liquid, or gas bubbles of 2089:. April 27, 2003. Archived from 1214:. Seafood Scotland. May 31, 2005 1084: 850:. Pumpable ice technology meets 408: 232:Indirect pumpable ice technology 171:are described in this reference: 23: 1767:"Scraped Surface Crystallizers" 1606:"Chapter 34: Ice manufacture". 1242:Seafish Technology and Training 751:ice-chilled beverage in India. 1824:Ice Slurries: State of the Art 1372:"Deepchill Variable-State Ice" 969:Thermal energy storage systems 340:Pumpable ice with maximum ice 211:Direct pumpable ice technology 1: 2448:Desalination for water supply 2371:. Argonne National Laboratory 755:Frozen uncarbonated beverages 2210:Jing, Wang (February 2018). 1233:Prout, P; Misson, T (2004). 1028:Food and Drug Administration 736:Food and Drug Administration 303:, and decreases the average 834:Fish cooled by pumpable ice 707:Frozen carbonated beverages 698:frozen carbonated beverages 531:Availability of spare parts 2539: 2453:Industrial Crystallization 2185:"Ramim, Desert Ice (2003)" 1130:Frozen carbonated beverage 623: 224:) may cause problems. The 1007:heat transfer coefficient 913:pump circulation systems; 818:Fishery and food industry 544:A pumpable ice maker has 528:Enough room for corrosion 244:In indirect methods, the 1632:"Vacuum Ice Maker (VIM)" 999:greenhouse gas emissions 671:by crystallization. The 642:, and little scaling or 620:Desalination of seawater 2391:"All Weather Snowmaker" 2256:Proceedings of ICAPP 10 1686:Kelly-Detwiler, Peter. 1175:Therapeutic hypothermia 540:Maintenance and service 378:air-conditioning system 1190:Centrifugal compressor 1180:Thermal Energy Storage 1063:centrifugal compressor 978: 941: 935:Production of ice wine 835: 827: 764: 716: 546:predictive maintenance 241: 123: 1667:on September 11, 2012 1586:"MaximICE Ice Slurry" 1003:return on investments 976: 833: 825: 762: 714: 624:Further information: 307:of the pumpable ice. 239: 215:In direct methods, a 147:Technological process 121: 55:neutral point of view 2309:Mohamed, W. (2008). 2141:on February 19, 2012 1989:on February 27, 2012 1850:"How Icemakers Work" 1792:Egolf, P.W. (2004). 961:. Then a process of 769:carbonated beverages 599:Wastewater treatment 592:Plate heat exchanger 432:improve this section 197:ton of refrigeration 2096:on January 29, 2016 2064:on February 6, 2012 1497:"Bubble Slurry Ice" 1378:on February 6, 2012 1125:Freeze distillation 1120:Fractional freezing 1070:Austrian and Swiss 1011:thermal resistances 889:chlorofluorocarbons 763:Frozen orange juice 199:; 3.5 million 47:promotional content 2518:Medical treatments 2478:Cooling technology 2436:2011-08-30 at the 2424:2011-08-30 at the 2362:Kasza, K. (2008). 1941:Berry, D. (2009). 1821:Rivet, P. (2007). 1736:Menin, B. (2010), 1430:on October 9, 2011 991:transmission lines 979: 836: 828: 767:Initially, frozen 765: 717: 685:energy expenditure 281:energy expenditure 242: 124: 49:and inappropriate 2493:Food preservation 1957:on March 16, 2012 1802:on August 1, 2012 1773:on August 4, 2016 1638:on March 14, 2012 1524:on March 15, 2012 1404:on March 25, 2012 1274:on March 14, 2012 1092:Technology portal 887:) and other hydro 632:flash evaporation 468: 467: 460: 360:submersible mixer 135:, there are many 83: 82: 75: 2530: 2407: 2406: 2404: 2402: 2397:on March 9, 2012 2393:. Archived from 2387: 2381: 2380: 2378: 2376: 2370: 2359: 2353: 2352: 2350: 2348: 2343:on June 14, 2018 2331: 2325: 2324: 2322: 2320: 2315:. Saudi Oger Ltd 2306: 2300: 2299: 2298: 2296: 2290: 2283: 2272: 2266: 2265: 2264: 2262: 2253: 2244: 2238: 2237: 2235: 2233: 2222: 2216: 2215: 2207: 2201: 2200: 2198: 2196: 2187:. Archived from 2181: 2175: 2174: 2172: 2170: 2165: 2157: 2151: 2150: 2148: 2146: 2140: 2134:. Archived from 2121: 2112: 2106: 2105: 2103: 2101: 2095: 2088: 2080: 2074: 2073: 2071: 2069: 2060:. Archived from 2054: 2048: 2047: 2040: 2034: 2033: 2026: 2020: 2019: 2017: 2015: 2005: 1999: 1998: 1996: 1994: 1988: 1981: 1973: 1967: 1966: 1964: 1962: 1956: 1949: 1938: 1932: 1931: 1914: 1908: 1907: 1906: 1902: 1895: 1889: 1888: 1886: 1885: 1879:SciSpace - Topic 1871: 1865: 1864: 1862: 1861: 1846: 1837: 1836: 1834: 1832: 1818: 1812: 1811: 1809: 1807: 1789: 1783: 1782: 1780: 1778: 1769:. Archived from 1763: 1757: 1756: 1755: 1753: 1744:, archived from 1733: 1727: 1726: 1724: 1722: 1711: 1705: 1704: 1702: 1700: 1683: 1677: 1676: 1674: 1672: 1654: 1648: 1647: 1645: 1643: 1634:. Archived from 1628: 1622: 1621: 1603: 1597: 1596: 1594: 1592: 1582: 1576: 1575: 1573: 1571: 1561: 1555: 1554: 1552: 1550: 1540: 1534: 1533: 1531: 1529: 1520:. Archived from 1514: 1508: 1507: 1505: 1503: 1493: 1487: 1486: 1484: 1482: 1472: 1466: 1465: 1463: 1461: 1456:on March 1, 2012 1452:. 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Archived from 1263: 1257: 1256: 1254: 1252: 1239: 1230: 1224: 1223: 1221: 1219: 1213: 1205: 1165:Slush (beverage) 1100:Air conditioning 1094: 1089: 1088: 944: 570:capillary tubing 463: 456: 452: 449: 443: 412: 404: 351:high-shear mixer 78: 71: 67: 64: 58: 36:an advertisement 27: 26: 19: 2538: 2537: 2533: 2532: 2531: 2529: 2528: 2527: 2498:Food technology 2488:Fish processing 2468: 2467: 2458:Vacuum Freezing 2438:Wayback Machine 2426:Wayback Machine 2415: 2410: 2400: 2398: 2389: 2388: 2384: 2374: 2372: 2368: 2361: 2360: 2356: 2346: 2344: 2333: 2332: 2328: 2318: 2316: 2308: 2307: 2303: 2294: 2292: 2288: 2281: 2274: 2273: 2269: 2260: 2258: 2251: 2246: 2245: 2241: 2231: 2229: 2224: 2223: 2219: 2209: 2208: 2204: 2194: 2192: 2183: 2182: 2178: 2168: 2166: 2163: 2159: 2158: 2154: 2144: 2142: 2138: 2119: 2114: 2113: 2109: 2099: 2097: 2093: 2086: 2082: 2081: 2077: 2067: 2065: 2056: 2055: 2051: 2042: 2041: 2037: 2028: 2027: 2023: 2013: 2011: 2007: 2006: 2002: 1992: 1990: 1986: 1979: 1975: 1974: 1970: 1960: 1958: 1954: 1947: 1940: 1939: 1935: 1928: 1916: 1915: 1911: 1904: 1897: 1896: 1892: 1883: 1881: 1873: 1872: 1868: 1859: 1857: 1848: 1847: 1840: 1830: 1828: 1820: 1819: 1815: 1805: 1803: 1791: 1790: 1786: 1776: 1774: 1765: 1764: 1760: 1751: 1749: 1735: 1734: 1730: 1720: 1718: 1713: 1712: 1708: 1698: 1696: 1685: 1684: 1680: 1670: 1668: 1656: 1655: 1651: 1641: 1639: 1630: 1629: 1625: 1618: 1605: 1604: 1600: 1590: 1588: 1584: 1583: 1579: 1569: 1567: 1563: 1562: 1558: 1548: 1546: 1542: 1541: 1537: 1527: 1525: 1516: 1515: 1511: 1501: 1499: 1495: 1494: 1490: 1480: 1478: 1474: 1473: 1469: 1459: 1457: 1448: 1447: 1443: 1433: 1431: 1422: 1421: 1417: 1407: 1405: 1396: 1395: 1391: 1381: 1379: 1370: 1369: 1365: 1355: 1353: 1349: 1348: 1344: 1337: 1330: 1329: 1325: 1318: 1311: 1310: 1306: 1299: 1292: 1291: 1287: 1277: 1275: 1265: 1264: 1260: 1250: 1248: 1237: 1232: 1231: 1227: 1217: 1215: 1211: 1207: 1206: 1202: 1198: 1115:Fish processing 1090: 1083: 1080: 1051: 1020: 971: 937: 872: 820: 781: 757: 729: 709: 694: 656:reverse osmosis 652: 636:electrodialysis 628: 622: 601: 568:Restriction of 542: 464: 453: 447: 444: 429: 413: 402: 393: 234: 213: 176:crystallization 149: 129: 79: 68: 62: 59: 40: 28: 24: 17: 12: 11: 5: 2536: 2534: 2526: 2525: 2520: 2515: 2510: 2505: 2500: 2495: 2490: 2485: 2483:Energy storage 2480: 2470: 2469: 2466: 2465: 2460: 2455: 2450: 2445: 2440: 2428: 2414: 2413:External links 2411: 2409: 2408: 2382: 2354: 2326: 2301: 2267: 2239: 2217: 2212:"ResearchGate" 2202: 2176: 2152: 2124:Climate Change 2107: 2075: 2049: 2035: 2021: 2000: 1968: 1933: 1926: 1909: 1890: 1866: 1838: 1813: 1784: 1758: 1728: 1706: 1678: 1649: 1623: 1616: 1598: 1577: 1556: 1535: 1509: 1488: 1467: 1441: 1415: 1389: 1363: 1342: 1323: 1304: 1285: 1266:Menin, Boris. 1258: 1225: 1199: 1197: 1194: 1193: 1192: 1187: 1182: 1177: 1172: 1167: 1162: 1157: 1152: 1147: 1142: 1137: 1132: 1127: 1122: 1117: 1112: 1107: 1102: 1096: 1095: 1079: 1076: 1050: 1047: 1046: 1045: 1042: 1039: 1019: 1016: 970: 967: 955:Archimedes law 936: 933: 932: 931: 924: 917: 914: 907: 904: 901: 897: 871: 868: 819: 816: 804:freezing point 780: 777: 756: 753: 727: 708: 705: 696:In the 1990s, 693: 690: 651: 648: 621: 618: 600: 597: 583: 582: 579: 576: 573: 566: 563: 560: 541: 538: 533: 532: 529: 526: 523: 520: 513: 512: 508: 505: 497: 496: 493: 490: 487: 484: 481: 478: 466: 465: 416: 414: 407: 401: 398: 392: 389: 356:electric power 335:heat exchanger 320:freezing point 250:heat exchanger 233: 230: 212: 209: 205: 204: 172: 157:concentrations 148: 145: 128: 125: 113:carbon dioxide 81: 80: 51:external links 31: 29: 22: 15: 13: 10: 9: 6: 4: 3: 2: 2535: 2524: 2521: 2519: 2516: 2514: 2511: 2509: 2506: 2504: 2503:Frozen drinks 2501: 2499: 2496: 2494: 2491: 2489: 2486: 2484: 2481: 2479: 2476: 2475: 2473: 2464: 2461: 2459: 2456: 2454: 2451: 2449: 2446: 2444: 2441: 2439: 2435: 2432: 2429: 2427: 2423: 2420: 2417: 2416: 2412: 2396: 2392: 2386: 2383: 2367: 2366: 2358: 2355: 2342: 2338: 2337: 2330: 2327: 2314: 2313: 2305: 2302: 2291:on 2014-08-15 2287: 2280: 2279: 2271: 2268: 2257: 2250: 2243: 2240: 2227: 2221: 2218: 2213: 2206: 2203: 2191:on 2012-04-26 2190: 2186: 2180: 2177: 2162: 2156: 2153: 2137: 2133: 2129: 2125: 2118: 2111: 2108: 2092: 2085: 2079: 2076: 2063: 2059: 2053: 2050: 2045: 2039: 2036: 2031: 2025: 2022: 2010: 2004: 2001: 1985: 1978: 1972: 1969: 1953: 1946: 1945: 1937: 1934: 1929: 1927:1-931862-87-7 1923: 1919: 1913: 1910: 1900: 1894: 1891: 1880: 1876: 1870: 1867: 1855: 1854:HowStuffWorks 1851: 1845: 1843: 1839: 1826: 1825: 1817: 1814: 1801: 1797: 1796: 1788: 1785: 1772: 1768: 1762: 1759: 1748:on 2012-03-28 1747: 1743: 1739: 1732: 1729: 1716: 1710: 1707: 1695: 1694: 1689: 1682: 1679: 1666: 1662: 1661: 1653: 1650: 1637: 1633: 1627: 1624: 1619: 1617:1-931862-87-7 1613: 1609: 1608:Refrigeration 1602: 1599: 1587: 1581: 1578: 1566: 1560: 1557: 1545: 1539: 1536: 1523: 1519: 1513: 1510: 1498: 1492: 1489: 1477: 1471: 1468: 1455: 1451: 1445: 1442: 1429: 1425: 1424:"Fluidic Ice" 1419: 1416: 1403: 1399: 1393: 1390: 1377: 1373: 1367: 1364: 1352: 1346: 1343: 1333: 1327: 1324: 1314: 1308: 1305: 1295: 1289: 1286: 1273: 1269: 1262: 1259: 1247: 1243: 1236: 1229: 1226: 1210: 1204: 1201: 1195: 1191: 1188: 1186: 1183: 1181: 1178: 1176: 1173: 1171: 1168: 1166: 1163: 1161: 1158: 1156: 1153: 1151: 1148: 1146: 1143: 1141: 1138: 1136: 1135:Frozen yogurt 1133: 1131: 1128: 1126: 1123: 1121: 1118: 1116: 1113: 1111: 1108: 1106: 1103: 1101: 1098: 1097: 1093: 1087: 1082: 1077: 1075: 1073: 1068: 1067:water chiller 1065:. A standard 1064: 1058: 1056: 1048: 1043: 1040: 1037: 1033: 1032: 1031: 1029: 1025: 1017: 1015: 1012: 1008: 1004: 1000: 996: 992: 988: 984: 975: 968: 966: 964: 960: 956: 952: 948: 943: 934: 929: 925: 922: 918: 915: 912: 908: 905: 902: 898: 894: 893: 892: 890: 886: 882: 878: 869: 867: 865: 861: 858:regulations ( 857: 856:Public health 853: 849: 845: 841: 832: 824: 817: 815: 813: 808: 805: 799: 796: 792: 788: 786: 778: 776: 772: 770: 761: 754: 752: 748: 745: 744:phase diagram 739: 737: 733: 724: 722: 713: 706: 704: 701: 699: 691: 689: 686: 682: 678: 674: 670: 666: 662: 657: 649: 647: 645: 644:precipitating 641: 637: 633: 627: 619: 617: 614: 610: 606: 598: 596: 593: 588: 580: 577: 574: 571: 567: 564: 561: 558: 557: 556: 553: 549: 547: 539: 537: 530: 527: 524: 521: 518: 517: 516: 509: 506: 502: 501: 500: 494: 491: 488: 485: 482: 479: 476: 475: 474: 471: 462: 459: 451: 441: 437: 433: 427: 426: 422: 417:This section 415: 411: 406: 405: 399: 397: 390: 388: 384: 381: 379: 374: 370: 368: 367:heat transfer 363: 361: 357: 352: 348: 343: 342:concentration 338: 336: 332: 328: 323: 321: 317: 313: 308: 306: 302: 298: 293: 289: 286: 282: 277: 274: 270: 265: 263: 259: 258:super cooling 255: 251: 247: 238: 231: 229: 227: 223: 222:heat transfer 218: 210: 208: 202: 198: 194: 190: 186: 181: 177: 173: 170: 166: 162: 158: 154: 153: 152: 146: 144: 142: 138: 134: 126: 120: 116: 114: 110: 106: 102: 98: 94: 90: 87: 77: 74: 66: 56: 52: 48: 44: 38: 37: 32:This article 30: 21: 20: 2399:. 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Retrieved 1203: 1170:Supercooling 1059: 1052: 1021: 987:power plants 980: 963:fermentation 938: 877:refrigerants 873: 870:Supermarkets 837: 809: 800: 797: 793: 789: 782: 773: 766: 749: 740: 725: 721:Omar Knedlik 718: 702: 695: 653: 629: 626:Desalination 611:and further 602: 584: 554: 550: 543: 534: 514: 498: 472: 469: 454: 445: 430:Please help 418: 394: 391:Applications 385: 382: 375: 371: 364: 339: 331:storage tank 324: 309: 294: 290: 283:of 60 to 75 278: 266: 243: 214: 206: 203:) or larger. 193:swept volume 165:storage tank 150: 130: 88: 86:Pumpable ice 85: 84: 69: 60: 45:by removing 41:Please help 33: 1476:"Optim Ice" 1155:Ice pigging 1072:ski resorts 1049:Ski resorts 989:and modern 983:peak demand 911:refrigerant 852:Food Safety 844:homogeneity 715:Frozen Coke 654:Currently, 347:homogeneous 217:refrigerant 127:Terminology 2472:Categories 2295:October 8, 1899:US 4786407 1884:2022-08-18 1860:2022-08-18 1351:"Flow ice" 1332:US 6305189 1313:US 6119467 1294:US 5383342 1196:References 1185:Snowmaking 1024:arterially 951:Liquid ice 928:defrosting 921:condensers 900:equipment; 848:shelf life 812:nucleation 802:hence the 301:turbulence 246:evaporator 187:(600 169:ice makers 133:slurry ice 89:technology 63:March 2012 43:improve it 2523:Water ice 2513:Ice cream 2132:1862-4359 1544:"Gel-ice" 1145:Ice cream 995:pollution 785:ice cream 779:Ice cream 732:condenser 640:corrosion 605:sediments 552:leakage. 448:June 2017 419:does not 400:Selection 354:required 327:ice maker 305:viscosity 141:ice maker 137:trademark 2434:Archived 2422:Archived 2401:March 9, 2375:March 9, 2347:March 9, 2319:March 9, 2261:March 9, 2232:March 9, 2195:March 9, 2169:March 9, 2145:March 9, 2100:March 9, 2068:March 9, 2014:March 9, 1993:March 9, 1961:March 9, 1831:March 9, 1806:March 9, 1752:March 9, 1671:March 9, 1642:March 9, 1591:March 9, 1570:March 9, 1549:March 9, 1528:March 9, 1502:March 9, 1481:March 9, 1460:March 9, 1434:March 9, 1408:March 9, 1382:March 9, 1356:March 9, 1278:March 9, 1251:March 9, 1218:March 9, 1160:Ice wine 1150:Icemaker 1140:Ice beer 1078:See also 1018:Medicine 609:freezing 273:adhering 262:freezing 101:seawater 1777:June 9, 1721:20 June 1699:20 June 942:Eiswein 896:weight; 840:fishery 613:melting 440:removed 425:sources 358:of the 297:laminar 254:cooling 2228:. 1998 2130: 1924: 1905: 1693:Forbes 1614: 1338: 1319: 1300: 1036:organs 997:, and 947:grapes 681:flavor 679:, and 316:glycol 312:brines 260:, and 226:safety 180:vacuum 2369:(PDF) 2289:(PDF) 2282:(PDF) 2252:(PDF) 2164:(PDF) 2139:(PDF) 2120:(PDF) 2094:(PDF) 2087:(PDF) 1987:(PDF) 1980:(PDF) 1955:(PDF) 1948:(PDF) 1238:(PDF) 1212:(PDF) 885:Freon 879:like 860:HACCP 677:color 673:aroma 667:, or 661:juice 314:, or 201:BTU/h 111:, or 109:ozone 97:brine 2403:2012 2377:2012 2349:2012 2321:2012 2297:2013 2263:2012 2234:2012 2197:2012 2171:2012 2147:2012 2128:ISSN 2102:2012 2070:2012 2016:2012 1995:2012 1963:2012 1922:ISBN 1833:2012 1808:2012 1779:2012 1754:2012 1723:2017 1701:2017 1673:2012 1644:2012 1612:ISBN 1593:2012 1572:2012 1551:2012 1530:2012 1504:2012 1483:2012 1462:2012 1436:2012 1410:2012 1384:2012 1358:2012 1280:2012 1253:2012 1220:2012 1055:snow 959:Brix 881:R-22 862:and 854:and 783:The 669:beer 665:wine 423:any 421:cite 333:, a 329:, a 185:mbar 1246:105 864:ISO 434:by 285:kWh 105:air 93:ice 2474:: 2254:, 2122:. 1877:. 1852:. 1841:^ 1740:, 1690:. 1244:. 1240:. 1074:. 723:. 675:, 663:, 587:μm 256:, 189:Pa 161:μm 115:. 107:, 99:, 2405:. 2379:. 2351:. 2323:. 2236:. 2214:. 2199:. 2173:. 2149:. 2104:. 2072:. 2046:. 2032:. 2018:. 1997:. 1965:. 1930:. 1887:. 1863:. 1835:. 1810:. 1781:. 1725:. 1703:. 1675:. 1646:. 1620:. 1595:. 1574:. 1553:. 1532:. 1506:. 1485:. 1464:. 1438:. 1412:. 1386:. 1360:. 1282:. 1255:. 1222:. 1038:; 883:( 728:2 461:) 455:( 450:) 446:( 442:. 428:. 248:( 220:( 76:) 70:( 65:) 61:( 57:. 39:.

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