Formation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) / Koji Matsumoto in International journal of refrigeration, Vol. 36 N° 3 (Mai 2013)  

Public ISBD [article]  inInternational journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 842–851 Titre : Formation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) Titre original : Formation de glace contentant de l'ozone en congelant de l'eau contenant des micro-bulles d'ozone (étude sur l'influence des agents tensio-actifs sur les caractéristiques de la glace contenant des micro-bulles d'oxygène) Type de document : texte imprimé Auteurs : Koji Matsumoto, Auteur ; Ko Sameshima, Auteur ; Yoshikazu Teraoka, Auteur Année de publication : 2013 Article en page(s) : pp. 842–851 Note générale : Refrigeration Langues : Anglais (eng) Mots-clés : Ice  Ozone-cold storage  Food  Sterilization  Bubbles  Surfactant Résumé : Recently, the use of ice containing trapped gaseous ozone, which provides the dual benefits of sterilization and deodorization, has gathered increased attention as a food cold storage method. As a method of efficiently trapping gaseous ozone in ice, the authors previously proposed the use of micro-bubbles with several tens of micro-meters in size. Since the process used to trap ozone micro-bubbles results in both ozone gas bubbles and dissolved ozone in the ice itself, both forms of ozone can be recovered and used effectively when the ice is melted. In this study, as the first step, gaseous oxygen is substituted for ozone, after which the suppression of oxygen micro-bubble coalescence, and decrease in the lifting speed of the bubbles caused by adding a small amount of surfactant, are investigated. Additionally, the influence of added surfactant on distribution of bubble size in ice, ice formation rate, mass of formed ice, and bubble content in ice are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712002903 [article] Formation of ozone ice by freezing water containing ozone micro-bubbles (Investigation into the influence of surfactant on characteristics of ice containing oxygen micro-bubbles) = Formation de glace contentant de l'ozone en congelant de l'eau contenant des micro-bulles d'ozone (étude sur l'influence des agents tensio-actifs sur les caractéristiques de la glace contenant des micro-bulles d'oxygène) [texte imprimé] / Koji Matsumoto, Auteur ; Ko Sameshima, Auteur ; Yoshikazu Teraoka, Auteur . - 2013 . - pp. 842–851. Refrigeration Langues : Anglais (eng) in International journal of refrigeration > Vol. 36 N° 3 (Mai 2013) . - pp. 842–851 Mots-clés : Ice  Ozone-cold storage  Food  Sterilization  Bubbles  Surfactant Résumé : Recently, the use of ice containing trapped gaseous ozone, which provides the dual benefits of sterilization and deodorization, has gathered increased attention as a food cold storage method. As a method of efficiently trapping gaseous ozone in ice, the authors previously proposed the use of micro-bubbles with several tens of micro-meters in size. Since the process used to trap ozone micro-bubbles results in both ozone gas bubbles and dissolved ozone in the ice itself, both forms of ozone can be recovered and used effectively when the ice is melted. In this study, as the first step, gaseous oxygen is substituted for ozone, after which the suppression of oxygen micro-bubble coalescence, and decrease in the lifting speed of the bubbles caused by adding a small amount of surfactant, are investigated. Additionally, the influence of added surfactant on distribution of bubble size in ice, ice formation rate, mass of formed ice, and bubble content in ice are clarified. En ligne : http://www.sciencedirect.com/science/article/pii/S0140700712002903

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