THe new method to cool warm food & drink

Tag : Food And Drink
People always us industrial gases to cool the beer. Devising a convenient and stress-free means of cooling, set 22-yearold New Zealand inventor Kent Hodgson thinking and resulted in theHuski, a device that turns a tepid beverage into a cold drinkwithin seconds.
Thanks to the surface temperature of dry ice (-78.5°C), theportable device has a cooling capacity almost four times that ofregular ice.
What’s more, Huski doesn’t dilute down the drink and isdescribed by its pioneer as being ‘extremely simple’.The device was among the 30 exhibits from top graduates of MasseyUniversity’s Auckland School of Design, shown during DesignExposure 2007.
Hodgson explains the technique behind the technology as he says,“You have plastic cooling cells which are pressed down intothe dock housing the liquid CO2. The liquid CO2 expands and ispressurised into dry ice in the base of the cooling cells… ina moment. You then pop it into your drink…”
The cooling power is almost instant and one canister can fillthirty 330ml bottles at minimal cost. Hodgson is already looking atpatenting the innovative Huski.
Also in the theme of food & drink, the International Instituteof Refrigeration (IIR) reports that The British Frozen FoodFederation (BFFF) has recently begun talks with the Food ministry,in order to support slightly higher temperature levels for storageof frozen foods.
Current food safety regulations state that frozen foods must bestored at a maximum of -18°C. BFFF is seeking to raise thisthreshold to -15°C considering that such low temperatures arenot justified by scientific research, as microbial growth stops at-5 to -6°C and quality is generally maintained at -12°C,with the exception of ice cream, which requires -15°C.
A temperature rise of 3°C would represent huge energy savings.