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Hybrid ICE HB-Series – BLANCTEC INTERNATIONAL Co. Ltd.


A Broad Range of Temperatures, Salinities,and Shapes Are Possiblewith “HybridICE”

With the new technology “HybridICE” for snap freezing high salinity (23.5%) salt water, it is now possible to make snow-like ice at -21.3℃ at low cost, which was previously not readily available for commercial use.

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-1℃, 1% SNOW-LIKE ICE

Maintains Natural Freshness over Longer Durations and Distances

By simply replacing conventional ice with a snow-like ice at -1℃ and about 1% salinity, duration of high freshness retention of fresh fish can be dramatically increased. A temperature of -1℃ inhibits germ growth and enzyme degradation responsible for decay. A salinity of about 1%, being close to body fluid, resulting in no difference in osmotic pressure, enables high freshness retention for a long period of time with little discoloration.

Living fishes

23.5% HYBRID ICE

Next Generation Ice-making Technology for Snap Freezing High Salinity Salt Water

With this revolutionary icemaker, it is now possible to snap freeze high salinity salt water, which was said to be antifreeze.
By adjusting the salinity of raw water, ice at freezing to cooling temperature ranges can be made according to application.

SNOW-LIKE TO SLURRY

From Dry Snow-like Ice to Slurry-like Ice, Ice Conditions Can Be Freely Controlled

One touch automatic ice making from dry snow-like ice to free-flowing slurry-like ice according to application.
Arbitrarily adjustable ice-water ratio enables rapid cooling of fish body and fine tuning of temperature and salinity according to fish type.

-21.3℃ SNAPFREEZE

Overwhelming High Speed Freezing Can Provide High Quality Frozen Articles

Simply soaking live fish into slurry-like ice at -21.3 ℃ instantly achieves a high level of IKEJIME (immediate kill).
Compared to conventional freezing technology, it is possible to take heat away from an object about 20 times faster.
Can provide high quality frozen articles with less drip after thawing.

frozen fish01

Snap Freezing Enables Intracellular Freezing

By using HybridICE, every single cell can closely maintain its original form.

Detail of freezed cell

Detail of freezed cell
Comparison of Cooling Time of Fish Core Temperature
Shown is a comparison of time until the core temperature (food center temperature) reaches 0℃.
Freshness-keeping becomes possible about 76 minutes faster than using ordinary crushed ice.

Temperature graph
Easy to Thaw with Running Water
A particular kind of thawing seems to be required, but even thawing from -21.3 ℃ can be smoothly performed by simply running water as usual.

We Have Successfully Developed a New Cold Energy Substance That Supplants Conventional Technology

Various preservation technologies have been developed. Traditional technologies include salting, boiling in soy source, smoking, sun drying, etc. Cryopreservation has developed since the late 19th century, but it was still difficult to adequately preserve taste and freshness.
We have heard first hand from many manufacturers, especially in remote areas, saying, “We can produce tasty foods, but cannot deliver them to the consumers while still preserving taste.”
There are problems with logistics, market-centered distribution, financial difficulties, shortage of successors, etc. Prolonging fresh-storage period by just few days can highlight many such problems. For rejuvenating primary industries, technological revolution in cold chain is a must. Turning to the global situation, while a large amount of food is thrown away daily, many people are suffering from hunger. It’s up to future engineers to seriously address this issue. As cold chain engineers, we will continue to pursue innovation.

Supplier Information

-1℃, 1% SNOW-LIKE ICE

Maintains Natural Freshness over Longer Durations and Distances

By simply replacing conventional ice with a snow-like ice at -1℃ and about 1% salinity, duration of high freshness retention of fresh fish can be dramatically increased. A temperature of -1℃ inhibits germ growth and enzyme degradation responsible for decay. A salinity of about 1%, being close to body fluid, resulting in no difference in osmotic pressure, enables high freshness retention for a long period of time with little discoloration.

Living fishes

23.5% HYBRID ICE

Next Generation Ice-making Technology for Snap Freezing High Salinity Salt Water

With this revolutionary icemaker, it is now possible to snap freeze high salinity salt water, which was said to be antifreeze.
By adjusting the salinity of raw water, ice at freezing to cooling temperature ranges can be made according to application.

SNOW-LIKE TO SLURRY

From Dry Snow-like Ice to Slurry-like Ice, Ice Conditions Can Be Freely Controlled

One touch automatic ice making from dry snow-like ice to free-flowing slurry-like ice according to application.
Arbitrarily adjustable ice-water ratio enables rapid cooling of fish body and fine tuning of temperature and salinity according to fish type.

-21.3℃ SNAPFREEZE

Overwhelming High Speed Freezing Can Provide High Quality Frozen Articles

Simply soaking live fish into slurry-like ice at -21.3 ℃ instantly achieves a high level of IKEJIME (immediate kill).
Compared to conventional freezing technology, it is possible to take heat away from an object about 20 times faster.
Can provide high quality frozen articles with less drip after thawing.

frozen fish01

Snap Freezing Enables Intracellular Freezing

By using HybridICE, every single cell can closely maintain its original form.

Detail of freezed cell

Detail of freezed cell
Comparison of Cooling Time of Fish Core Temperature
Shown is a comparison of time until the core temperature (food center temperature) reaches 0℃.
Freshness-keeping becomes possible about 76 minutes faster than using ordinary crushed ice.

Temperature graph
Easy to Thaw with Running Water
A particular kind of thawing seems to be required, but even thawing from -21.3 ℃ can be smoothly performed by simply running water as usual.

We Have Successfully Developed a New Cold Energy Substance That Supplants Conventional Technology

Various preservation technologies have been developed. Traditional technologies include salting, boiling in soy source, smoking, sun drying, etc. Cryopreservation has developed since the late 19th century, but it was still difficult to adequately preserve taste and freshness.
We have heard first hand from many manufacturers, especially in remote areas, saying, “We can produce tasty foods, but cannot deliver them to the consumers while still preserving taste.”
There are problems with logistics, market-centered distribution, financial difficulties, shortage of successors, etc. Prolonging fresh-storage period by just few days can highlight many such problems. For rejuvenating primary industries, technological revolution in cold chain is a must. Turning to the global situation, while a large amount of food is thrown away daily, many people are suffering from hunger. It’s up to future engineers to seriously address this issue. As cold chain engineers, we will continue to pursue innovation.

Supplier Information