Salted Powdered Ice Generation for Uniform Seafood Cooling
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current ice solutions for seafood preservation, whether made from fresh water or seawater, face issues such as osmotic deterioration, uneven temperature distribution, and the need for specialized facilities, while existing devices for producing powdered ice lack control over salinity and particle size, leading to suboptimal preservation outcomes.
Innovation Solution
An apparatus comprising a water supply unit for salted water, a spraying unit generating pressurized salted water-air mist, an ice generating unit producing ice nuclei, a collecting unit for growing and collecting powdered ice, and a reserving unit for storage, which maintains the salinity and temperature of the ice to preserve seafood freshness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If ice is made from 100% fresh water, then the freezing point is 0°C, but freshness deteriorates due to osmotic phenomenon from fish muscle
Solution Approach 1:
The patent changes the chemical composition parameter of the ice by adding salt to water, transforming it from fresh water ice to salted water ice. This parameter change modifies the freezing point and osmotic properties, allowing the ice to match the salinity of seawater and prevent osmotic deterioration of fish muscle while maintaining effective cooling.
Solution Approach 2:
The patent applies local quality by creating ice with non-uniform salt distribution or specific salinity characteristics that locally match the requirements of seafood preservation. The salted water ice provides a localized environment that mimics seawater conditions, protecting fish from osmotic shock while maintaining preservation effectiveness.
2Reliability
If ice is made from 100% seawater, then precooling performance is excellent, but special facilities are required to produce the ice
Solution Approach 1:
The patent makes the ice-making system universal by using salted water instead of requiring pure seawater. This allows the same apparatus to function in both offshore and onshore environments, eliminating the need for special seawater intake facilities while maintaining the precooling performance benefits of seawater-based ice.
3Temperature
If conventional ice cube or sherbet ice is used, then cooling is provided, but moisture causes swelling or deterioration of fish and temperature distribution is uneven
Solution Approach 1:
The patent segments the ice into fine particles or powder form rather than using large cubes. This segmentation increases the surface area to volume ratio, improving temperature distribution uniformity and reducing the formation of large moisture pools that cause swelling. The fragmented ice structure allows better contact with fish surface without creating localized overheating or excessive moisture accumulation.
Solution Approach 2:
The patent changes the physical state parameter of ice from large cubes to fine particles or powder. This parameter change in ice morphology improves heat transfer uniformity, reduces moisture-related swelling, and enhances contact with fish surface, thereby eliminating the harmful effects of conventional ice forms.
4Shape
If artificial snow machine is used, then powdered ice can be generated, but salinity and particle size control are not provided
Solution Approach 1:
The patent incorporates feedback mechanisms to control both the salinity concentration and particle size of the generated powdered ice. By monitoring and adjusting these parameters, the system ensures consistent quality output that meets preservation requirements, unlike conventional snow machines that produce uncontrolled ice particles.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The apparatus effectively generates powdered ice with controlled salinity, preventing osmotic deterioration and ensuring uniform temperature distribution, thereby extending the preservation period and maintaining seafood freshness without damage.
Implementation Method 1
a spraying unit connected to the water supply unit and configured to generate a pressurized salted water-air mist
Implementation Method 2
an ice generating unit connected to the spraying unit and configured to generate ice nuclei
Implementation Method 3
a collecting unit connected to the ice generating unit and configured to grow the size of the powdered ice and to collect the powdered ice
Data Source
AI summary
There is provided an apparatus for manufacturing powdered ice with salinity includes a water supply unit configured to supply a salted water; a spraying unit connected to the water supply unit and configured to generate a pressurized salted water-air mist; an ice generating unit connected to the spraying unit and configured to generate ice nuclei; a collecting unit connected to the ice generating unit and configured to grow the size of the powdered ice and to collect the powdered ice; and a reserving unit connected to the collecting unit and configured to transfer and store the powdered ice.