109 results about "Water ice" patented technology

A frozen confectionery product is provided comprising a plurality of discrete water ice confections, each discrete water ice confection being able to contact directly other discrete water ice confections in the product, which water ice confections comprise an ice structuring protein (ISP), at least 6 wt % solids and have an average volume of less than 1 ml

The present invention discloses a frost heave force model of a rock tunnel based on a rock-water-ice force in-situ test. A pore water pressure gauge, an earth pressure box, and a multi-point platinumresistance temperature sensor are used in a combination manner to perform a frost heave force in-situ test on fractured rocks, the temporal and spatial evolution laws of the fissure water pressure, the ice pressure, and the surrounding rock pressure before and after freezing of the fractured rocks are obtained, and theoretical model calculation results, in-situ test results, and existing researchresults are compared and analyzed. According to the frost heave force model of the rock tunnel based on the rock-water-ice force in-situ test provided by the present invention, in-situ testing on siteis used, the test method is innovated outside the previous test system mainly containing the freeze-thaw cycle mechanics test of fractured rock masses, the lack of measurement methods is compensated,the frost heave force in natural water-containing cracks is obtained, and starting from macro and engineering applications, the discussion of the meso-structure and fracture geometry of fractured rocks is avoided; the general area of low-temperature water-ice phase transition and the direction of water migration are considered; and the frost heave force model of the rock tunnel based on the rock-water-ice force in-situ test provided by the present invention will provide a reference for similar projects of the currently developed Sichuan-Tibet Highway.

Apparatus and a method are described for prospecting for water ice on heavenly bodies with the apparatus consisting of site preparation tools and a water ice detector unit. The apparatus is attached at the end of any robotic arm equipped lander or rover spacecraft; for instance, lander designs such as Mars Phoenix or rover designs such as Mars Spirit and Opportunity. Supported on an internal, moveable carriage, the apparatus is also incorporated into smaller, dedicated water ice detection rover spacecraft. The water ice detection unit inserts electrodes into or against a potential water ice deposit and confirms the presence of water ice by making combination impedance and thermal conductivity measurements.

The invention discloses a solidified latent heat acquiring device and a system, belongs to the technical field of energy, and aims to provide the solidified latent heat acquiring device and system for realizing extraction of solidified latent heat from cold water for external heating. The device consists of a heat exchange pipe, a pipe row, a cold water runner, a scraper, a left header, a right header, a motor, a speed reducer and a main shaft; and the system consists of a heat pump unit, the solidified latent heat acquiring device, a molten ice heat exchanger and a water pump, which are communicated through pipelines. The characteristic of releasing solidified latent heat when changing water to ice is used; a low-temperature heat exchange medium is used for exchanging heat with water to ice; the molten ice heat exchanger is used for melting an ice layer on the pipe wall of a heat exchange pipe for falling; and the ice is mechanically crushed, and is timely and effectively discharged from the heat exchanger, so that the continuous circulation of water icing, deicing, ice discharge and reicing is realized, and the continuous extraction of cold water solidified latent heat for heating by a heat pump system is guaranteed. The solidified latent heat acquiring device and system are suitable for heat pump heating systems for extracting cold water solidified latent heat.

The invention discloses a system for eliminating ice block of a supercooled water ice-making apparatus by using heat of condensation. The system comprises a refrigeration system composed of a compressor, a four-way reversing valve, a heat exchanger, a throttling device and a first plate type heat exchanger, a secondary refrigerant system composed of a first circulating pump, the first plate type heat exchanger, a second plate type heat exchanger, a first stop valve, a secondary refrigerant water tank and a second stop valve and a supercooled water system composed of the second plate type heat exchanger, a supercooling relieving device, an ice storage tank, a first filter and a second circulating pump. According to the invention, since the refrigeration system is provided with the four-way reversing valve, functions of the plate type heat exchangers are switched to realize supply of heat; the secondary refrigerant system is provided with a pipeline specially used for elimination of ice block; heat of condensation is used as a heat source of the system, so energy consumption of the supercooled water ice-making apparatus can be effectively reduced; during elimination of ice block, it only needs to heat a small amount of a secondary refrigerant in the pipeline, so the total amount of the secondary refrigerant needed to be heated can be decreased, energy consumption of the system in elimination of ice block is reduced, and the speed of elimination of ice block and ice re-making can be accelerated.

A drinking vessel that has the capability to be stackable and which, by using regular water ice or dry ice, has the ability to maintain a cold temperature for the beverages while not diluting the potency of the liquid or diminishing the quality of the taste. The stackable aspect of the design allows the containers to be nestled within each other allowing for greater quantities of the vessels to be shipped at a single time. A sealable, removable bottom allows for the ice to be secured with the hollow chilling chamber. A handle, which may be formed into the vessel at the time of casting or may be attached after shipping, along with the base that is larger in diameter than the top because to the stacking feature, create the appearance of a traditional beer stein.

The invention discloses a preparation method of a biological preservative for Penaeus vannamei. The compound biological preservative contains the following ingredients in percentage by weight: 0.06% of phytic acid, 0.15% of glucose oxidase, 0.02% of lysozyme and the balance of water. The solution of the compound biological preservative is processed into ice cubes by using an ice-making machine, the volume of the ice cube is 1 cm*1 cm*1 cm, and the ice cubes made of the preservative solution are used for keeping Penaeus vannamei fresh. According to the sensory evaluation of Penaeus vannamei and the detections of pH, total volatile basic nitrogen (TVB-N), total plate count and trimethylamine indices, the biological preservative is proved to effectively prevent spoilage and deterioration of Penaeus vannamei and prevent browning due to oxidation. Compared with the cold-storage using pure-water ice cubes, the shelf life of Penaeus vannamei is increased by 7 to 8 days. The preparation of the preservative solution is simple and feasible, the storage using the ice cubes is well controlled within the ice-temperature range, and the method has a certain value for application and promotion.

The invention provides a Mars underground water ice detection method. A transmit-receive multiplex antenna and a receiving antenna are installed in a mutual vertical mode. The transmit-receive multiplex antenna emits linear polarized waves to the surface of Mars, and if the transmit-receive multiplex antenna and the receiving antenna receive echoes simultaneously, i.e., the received echoes are elliptically polarized waves, it can be determined that there is water ice underground on the Mars. Compared to a neutron measuring technology in the prior art, the result obtained by use of such a method is more accurate.

This invention relates to a fridge, especially a fridge with icing supply device and the method of icing supply. It includes: ice machine arranged at the inner side of the freezing chamber door; ice storage chamber for storing ice; ice supply device that transfers ice to ice-water distributor through ice transferring pipe and hole; ice-water distributor arranged on the door and communicated with ice storage chamber. An ice-shaving machine is arranged at the inner side of freezing chamber door. Uses can take out water ice directly from fridge. It is convenient. This invention further increases the quality of life.

The invention relates to subcooled-water ice-making technology, in particular to an ultrasonic subcooling eliminating device. The ultrasonic subcooling eliminating device comprises an external pipe for conveying subcooled liquid and an ultrasonic device for applying ultrasonic to the subcooled liquid in the external pipe, wherein the external pipe is provided with a first outlet and a second outlet and comprises a first end and a second end; and the ultrasonic subcooling eliminating device is characterized in that the ultrasonic device is arranged inside the external pipe and comprises a casing which is fixedly arranged inside the external pipe and is provided with a cavity therein, and a plurality of ultrasound transducers which are arranged inside the casing; and the casing comprises a first end and a second end. Compared with the conventional ultrasonic subcooling eliminating device, the ultrasonic subcooling eliminating device disclosed by the invention has the advantages that the subcooling elimination is more sufficient; the energy consumption is lower; and the subcooling eliminating effect is better.

A mechanism (15) for the controlled closure of a lid (13), in particular for an iced-beverage and water-ice making machine (10), comprises a bolt (16) slidable between a locked position and a position of free opening of the door. The bolt is movable to the open position both by means of a button to be manually pushed (21) and by introduction of a thrust tool through an appropriate passage (22). The mechanism further comprises selector means (23) manually operable from the inside of the lid to be moved between a position at which the button action is locked and a position at which the button can be freely operated.

The invention discloses a water-ice amphibious scientific investigation boat which comprises a boat body with an arc head and a main power device arranged on the boat body. At least one pair of ice cutters is arranged at the bottom of the boat body, and the ice cutters are connected to the bottom of the boat head through a plurality of stand columns. The ice cutters comprise arc sections and straight sections connected with the arc sections, the arc head of the boat body is in smooth transition with the arc sections of the ice cutters, and an auxiliary power device is arranged below the boat body. The water-ice amphibious scientific investigation boat is used in cooperation with an existing polar region scientific investigation mother ship, before arriving at the surface of ice, the water-ice amphibious scientific investigation boat can be used as a common boat, after arriving at the surface of the ice, the ice cutters arranged bellow the boat body can be used as supporting components running on the surface of the ice and are matched with the main power device and the auxiliary power device to provide power for the scientific investigation boat so that the scientific investigation boat can run rapidly and stably on the surface of the ice, and therefore the problem that efficiency is low due to the fact that the use process of an existing scientific investigation transportation device is complicated is solved.

The invention provides a preparation method for a surface anti-icing material. The preparation method comprises the following steps: a) grafting maleic anhydride onto the surface of a polymer solid-phase substrate material by radiation so as to obtain a maleic anhydride grafted material; b) immersing the maleic anhydride grafted material obtained in the step a) into a mixed solution of metal saltand an organic ligand, and allowing the maleic anhydride grafted material to grow in situ so as to obtain a MOF grafted material; and c) subjecting the MOF grafted material obtained in the step b) tocontact adsorption with a hydrophilic polymer solution, and carrying out drying so as to obtain the surface anti-icing material. Compared with the prior art, the preparation method provided by the invention combines surface nucleation inhibiting molecules and water absorbing macromolecules with a superhydrophobic surface containing a micro-nano composite structure, so the surface anti-icing material prepared by using the preparation method provided by the invention has alternated hydrophilic/hydrophobic surface, wherein the hydrophobic parts of the surface enable water to easily slip down fromthe surface, while the hydrophilic parts of the surface can exert the effect of inhibiting water of the surface from icing to form a water lubricating layer; thus, the surface anti-icing material provided by the invention has the characteristics of low adhesion, easy slipping, water-icing inhibition and good stability.

The invention discloses a preparation method for chocolate peanut kernels. The chocolate peanut kernels are prepared from the following raw materials: 700-800 parts of sugar-coating peanut kernel, 100-150 parts of white granulated sugar, 50-80 parts of cocoa butter replacer, 30-60 parts of whole milk powder, 20-40 parts of vegetable oil, 0.1-0.4 parts of arabic gum. The preparation method for the chocolate peanut kernels comprises the following steps: firstly smashing the white granulated sugar and melting the cocoa butter substitute; putting other raw materials except for the peanut kernels into a refining mill and milling the other raw materials except for the peanut kernels to get white chocolate with the cocoa butter replacer; putting the peanut kernels into a coating machine, adding the white chocolate with the cocoa butter replacer into the coating machine and wrapping the peanut kernels; screening and polishing the chocolate peanut kernels, and then packaging and storing qualified products. The preparation method for the chocolate peanut kernels, provided by the invention, has the advantages that the technology is simple, the cost is low and the taste is fragrant, sweet and crisp; by virtue of putting the raw materials such as the white granulated sugar into the refining mill and milling the raw materials to get a white chocolate liquid which is wrapped on the peanut kernels, the chocolate peanut kernels have a good waterproof effect, and by virtue of adding the chocolate peanut kernels serving as a middle product into a body of ice cream, shaved ice and water ice, or adding the chocolate peanut kernels serving as an additive into the external crisp cover of the water ice, the crisp feeling can be kept for a longer time.

The invention relates to a storing device (1) for chunks (2) of (water) ice, comprising a receiving compartment (3) for the ice chunks (2) with a bottom (5), and at least one mobile stirrer (4) for the ice chunks (2) which is especially rotatable about an axis (6). The stirrer (4) is located in the receiving compartment (3) and the stirrer always returns to its initial position. The invention also relates to an automatic ice maker comprising the inventive storing device and to a method for providing ice chunks (2). The invention is characterized in that the stirrer (4) effectively loosens up the ice chunks (2) in an easy manner, thereby counteracting clogging, and substantially increasing the reliability of operation of the storing device or the automatic ice maker.

The invention discloses a fresh keeping method for fresh aquatic products. The fresh keeping method comprises the steps of (1) freezing salt water of which the salinity mass concentration is 13.6%-23.1% to obtain salt water ice; (2) mixing the salt water ice obtained in the step (1) with salt water having the same salinity mass concentration to obtain ice slurry; and (3) immersing the fresh aquatic products in the ice slurry obtained in the step (2), so that the surfaces of the fresh aquatic products are instantaneously frozen. According to the fresh keeping method disclosed by the invention,the ice slurry is made through the salt water ice high in salinity concentration, the theoretical icing point of the salt water of which the salinity concentration is 13.6% is minus 9.8 DEG C, the theoretical icing point of the salt water of which the salinity concentration is 21.3% is minus 21.2 DEG C, and the temperature of the salt water ice is lower than that of conventional sea water ice, sothat low-temperature instantaneous freezing of the surfaces of the aquatic products is realized; and due to short freezing time, crystals formed in the aquatic products are small, the degree that celltissues are destructed is quite slight, salinity cannot penetrate through cuticles to invade inner parts, and freshness and quality can be better maintained.

The invention discloses an ice crusher with a juicing and ice crushing function. The ice crusher comprises a juicing unit, an ice crushing unit and a mixing unit. A juice outlet of the juicing unit is connected with the mixing unit, an ice outlet of the ice crushing unit is connected with the mixing unit, and the mixing unit is provided with an ice outlet. The ice crusher has functions of a juicer and an ice crusher integrated together and can complete fruit water ice at one step, cost and occupation area are reduced, and water ice making is simple and convenient.

The invention provides a method for preserving pomfret with electrolytic water ice. The method is characterized by putting the electrolytic water ice for the fish layer into a clean foam box with water dripping holes, storing the pomfret at 0-4 DEG C after sealing the fish box with adhesive tapes, and regularly changing the electrolytic water ice, wherein the bottom ice layer is 10cm thick; the ice layers on the surfaces of the pomfret are 5cm thick; the electrolytic water ice is prepared by electrolyzing a sodium chloride solution with concentration of 0.2% for 10 minutes, then immediately packaging the electrolyte hermetically and putting the electrolyte in a refrigerator at minus 60 DEG C to be frozen into ice. The problem that the shelf life is limited by preserving aquatic products by conventional ice-based preservation methods at present is solved by adopting the method. The pomfret preserved by adopting the method has long shelf life and good quality. Spoilage is reduced to a great extent by adopting the method. The quality of the pomfret is improved and food waste is reduced on the basis of preservation by adopting the method, and the method has important significance and application prospects in adjusting the market demands.

The invention relates to a method for constructing a parameterized universal model of water ice and snow albedo. The method comprises the following steps: analyzing albedo characteristics; constructing a surface solar radiation total albedo model; and constructing an ice surface daily average albedo model of the snow cover. According to the method, a conclusion that pure water and pure water ice can be calculated by using the same albedo formula is obtained by applying a Fresnel theory, and a water-ice albedo parameterized universal model considering laws of latitude, earth rotation and sun-surrounding operation is provided on the basis of existing prototype observation data. Analysis shows that latitude and date have great influence on the daily average albedo of water, ice and snow, andthe albedo changes along with date or month. Compared with the influence of the ice thickness on the albedo, the influence of the solar altitude angle along with the latitude and date change is much greater. A calculation result of the parameterized general model of the water ice and snow albedo is matched with a comparison result of a prototype observation result, and an existing common albedo model calculation result based on the ice thickness is far deviated from the observation result.