Page 71 - FoodFocusThailand No.199 October 2022

SMART PRODUCTION

Based on that, cold chain structure, and an opaque color. The created ice cubes are also flexible and can
management should be taken into be reused by simply cleaning the ice surface that encountered food with regular
account with the establishment of water and putting them back into the freezer to be ready for the next time they
temperature conditions, relative are used. In addition, the ice cubes can take on various shapes and sizes
humidity, product shelf life, and depending on the user’s requirements. This ice cube has been patented for design
appropriate storage for each product and product concept in July 2022.
to reduce food loss and maintain The product was actually inspired by a visit to a fishing processing plant that
stability in physical and chemical had massive amounts of wastewater on the floor. In fact, the typical ice used
properties. Hence, a team of during the process is often contaminated with impurities and microorganisms,
researchers from the University of and the cross-contamination of melted ice can spread to other products or flow
California Davis created a new way
of cooling and storing food by
reinventing the ice cube, which offers
a sustainable solution for storing and
shipping fresh produce. This ice cube
keeps products fresh without using
ice or refrigeration cooling systems
and successfully reduces cross-
contamination. Furthermore, these
jelly-like ice cubes do not melt. They
are environmentally friendly due to
the reduction of plastic waste and
their reusability and biodegradability
qualities.
Normally, the method for
controlling temperature or cooling is
in the range of 25 C to negative
o
temperatures for creating suitable
conditions and transportation. There
are several systems of cold storage,
such as using ice or cold water,
freezing, and vacuum systems. But
ice is often used as a cooling medium,
and it cannot be used again once it
melts into water. Therefore, in the
study, the researchers determined
that the developed ice cubes, or “jelly
ice,” must contain more than 90%
water in an attempt to preserve
structural stability. The ice cube jelly
is then wrapped in gelatin, with water
and hydrogel entrapped in the
structure to keep the cubes stable.
As a result, the surface is softer like
a gelatin-based dessert and can
change color according to the
temperature of the environment.
When ice cubes stay at room
temperature, they have a soft texture
and a clear color. On the other hand,
while this ice cube jelly was frozen,
it had a specific shape, a rigid

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