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Is
cooler ice
(example: -10°C) really more effective than
warmer ice
(-0,5°C)?
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The
yellow line represents
cooling
capacity,
which means the
ability of
water or ice to bring down the temperature of other
products
(cooling power). |
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This is
the temperature indicator.
Compared to above 0°C (water), ice at 0°C clearly has a
very high
cooling
capacity.
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This
means 0°C ice
cools your
products very quickly.
At 0°C (melting point), ice release a
certain
amount of cold energy
(80 kcal/kg).
This cold energy transfers to fish, vegetables, etc
around the ice, and
instantly cools them. |
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On the
other hand,
The
red line
represents
energy loss
while
freezing ice to -10°C temperature. |
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The
colder
the ice, the
more energy you loss.
While the
cooling capacity
does not show a significant different
(between 0°C ice and -10°C ice). |
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Therefore, the ideal ice temperature, is
-0,5°C,
because at that point, ice :
- Has Optimal Cooling
Capacity
- Does not Require Refrigerated Storage
=
Energy Efficient |
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