New type of insoluble ice can keep cold for 13 hours, reuse many times

Scientists have created a new type of ice with a composition of more than 90% water, which is antibacterial and keeps cold for 13 hours.

Experts at the University of California, Davis, have developed a new type of ice that could lead to breakthroughs in methods of keeping food cold and transporting fresh produce, Phys reported on November 30. This type of stone is called jellies, does not contain resin, does not melt, is antibacterial, avoids cross-contamination and can be used as compost. The research team filed a patent application in July.

The team's new ice cubes at the University of California, Davis, do not melt and contain no plastic.

"Once melted, ice usually cannot be reused. We thought we could create a solid ice that can both be refrigerated and reuse," said Gang Sun, professor in the Department of Agricultural and Biological Engineering. at the University of California, Davis, said.

Jelly ice contains more than 90% water and other ingredients to maintain and stabilize the structure. They are soft to the touch and can change color with temperature. They can be designed or cut into any shape and size, says Jiahan Zou, a PhD student at the University of California, Davis.

"You can use ice cubes to keep them cold for 13 hours, then wash them with water and put them in the fridge to harden for the next use," Sun added.

The new type of ice cubes can be cut into any shape and size.

The team hopes to eventually use recycled waste or agricultural by-products as a cooling material. "We wanted to make sure the material was sustainable," said Luxin Wang, an associate professor in the Department of Food Science and Technology at the University of California, Davis.

Scientists began working on making ice cubes after Wang noticed the amount of ice used in fish processing plants and the cross-contamination that melted ice could cause on the products or down the drain. "The amount of ice that fish processing plants use is enormous and we need to control pathogens," Wang said.

Sun also complained of mold in the plastic ice packs used in school lunches and in shipping containers.

Initial tests have shown that the jelly stone can withstand a weight of 10 kg without deformation. They can be reused more than 10 times, simply rinsing with clean water or mild detergent, then in the trash or with garden waste such as dried leaves, grass, and pruned twigs.

Ice cubes are an alternative to traditional ice and can help reduce water consumption, reducing your environmental impact. The new ice also provides a stable temperature to reduce the possibility of food spoilage, making it suitable for food processors, carriers and food manufacturers. The new study was published in the journal Sustainable Chemistry & Engineering of the American Chemical Society (ACS).