They reinvent the ice cube. A new cooling process could revolutionize the way we preserve food, save water and prevent the transmission of germs in food preservation
Plastic-free “gelatin cubes” are non-melting, compostable and antimicrobial, and prevent cross-contamination. Furthermore, they mean saving water.
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The new cooling cubes can be molded into any shape and can revolutionize cold storage. (Gregory Urquiaga / UC Davis)
“When ice melts, it’s no longer reusable,” says Gang Sun, a professor in the agricultural and biological engineering department at University of California at Davis. “We thought we could make solid ice to serve as a cooling medium and be reusable.”
Cooling cubes contain over 90% water and other components to retain and stabilize the structure. They are soft to the touch like jelly and change color depending on the temperature.
The reusable cubes can be designed or cut to any shape and size needed, says Jiahan Zou, a doctoral student who has been working on the project for two years.
“You can use it for 13 hours to cool it down, scoop it up, rinse it with water and put it in the freezer to refreeze for the next use,” adds Sun.
The researchers use recycled agricultural waste or by-products from cooling materials to make the cubes, which are fully biodegradable.
Jiahan Zou, a Ph.D. from UC Davis. graduate student holds one of the gelatin cubes. (Gregory Urquiaga / UC Davis)
“We want to make sure this is sustainable,” says Luxin Wang, an associate professor in the department of food science and technology.
The researchers began working on the soda buckets after Wang saw the amount of ice used in fish processing plants and the cross-contamination that thaw water could spread between products or down the drain. “The amount of ice these fish processing sites use is enormous,” says Wang. “We need to control pathogens,” he says.
Sun also remembers mold found on plastic ice packs used in children’s school lunches and often found on shipping containers.
Early tests have shown that buckets can be reused a dozen times with a quick wash with water or diluted bleach and then discarded in the trash or garden trash.
Gelatin cubes offer an alternative to traditional ice and can reduce water consumption and environmental impact. They also offer stable temperatures to reduce food spoilage and can be ideal for food preparation companies, transport companies and food producers who need to keep items cold.
The app can potentially control microbial contamination to reduce water consumption in the food supply chain and food waste.
The research appears in Sustainable Chemistry & Engineering magazine.
The researchers filed a patent for the design and concept in July. The USDA’s National Institute of Food and Agriculture funded the work.
Source: UC Davis