Flake ice
Flake ice (also ice snow , ice flakes , English crushed ice ) refers to ground ice with a grain size of a few millimeters .
properties
Flake, in comparison with ice cubes or flake ice a smaller particle size and a larger surface area per unit mass and therefore a larger cooling capacity . Strictly speaking, ice flakes / ice snow are neither snow (because the ice crystals are still too big and have not fallen from the sky), nor flakes in the sense of snowflakes (they are not flat ice crystals, but thicker broken ice crystals). Flake ice is usually made in a flake ice maker (also known as an ice flake maker ). Ideally, flake ice has a temperature of −0.5 ° C when used. The name goes back to the loose shape that is created in thin layers during manufacture. In terms of shape and consistency, they are crystalline grains that are pourable and do not easily freeze together in the lower layers. The chilled goods can be easily embedded in the flake ice and gently enveloped. Colder and coarser flake ice is also sharp-edged and, at −7 ° C, significantly colder.
Other water products are offered as ice snow, which is made by scraping off thin layers of ice that are formed on chilled rollers. The resulting product is particularly fine-grained, almost creamy, so that it can be consumed like ice cream. Flake ice is therefore often used for smoothies, slushes or shakes. Further names for this are Schabeis and Engl. Shaved ice .
use
The use of flake ice and its variants and derivatives serves different purposes for cooling or keeping it cold. In addition, both the shape of the ice crystals and, as a result, their production in ice makers and ice machines is determined by their use. The use of particles from a crystalline ice phase is the basis for the formation of the ice bed or the faster cold transition from the ice bed to the substrate to be cooled.
- Flake ice is used in food production to keep the temperature below 14 ° C during sausage production. Flake ice is often used here, and flake ice is more even than ice cubes in the cooling. Flake ice has a higher processing temperature and therefore a higher water content than flake ice (25% compared to 7% water content), which is why flake ice is mostly used for sausage production.
- For chilled goods and compliance with the necessary temperatures, e.g. B. When storing and transporting fish , the flake ice is used to embed the food.
- In the laboratory , reaction vessels are cooled in an ice bath , with flake ice surrounding the vessel.
- In medicine , flake ice is necessary in cooling bags and envelopes in order to achieve their malleability. It plays an important role in the transport of organs that are used for a transplant .
- One application is the use in cold water immersion (ice bath), where stressed muscle parts are immersed for 5 to 20 minutes in water tempered with "particle ice" (12 ° C to 15 ° C).
- Grained ice is used for chilled mixed drinks, cocktails and cold-served coladas . Coarser flake ice is used for smoothies , slashes or shakes . Other drinks are served with ice cubes in order to achieve less watering down with a long cooling effect.
If there are requirements for lower temperatures or long-term freezing, dry ice or liquid nitrogen are used.
literature
- Bill Whitman, Bill Johnson, John Tomczyk, Eugene Silberstein: Refrigeration and Air Conditioning Technology . Cengage Learning, ISBN 978-1-111-64447-5 Limited Preview
- Michael Shawyer, AF Medina Pizzali: The Use of Ice on Small Fishing Vessels . FAO, ISBN 92-5-105010-4 Limited Preview
Individual evidence
- ↑ Ice cube science
- ^ Federal Ministry for Food, Agriculture and Forests: Annual report on German fisheries. Gebr. Mann, 1954. p. 321.
- ^ Theodor CH Cole: Labor / Laboratory Dictionary. Springer, 2018. ISBN 978-3-540-26216-9 , p. 54.
- ^ R. Günther, H. Jantsch: Physical medicine. ISBN 978-3-662-00787-7 , p. 368.
- ↑ Margret Liehn, Jens Köpcke, Heike Richter, Leonid Kasakov: OTA textbook. ISBN 3662561824 . P. 439.