Abstract
Addition of sterilization and deodorization capabilities to ice is effective for a cold storage of food. Therefore, authors clarified the characteristics of ozone micro-bubbles (MBs) concentration fixed in the ice and ozone gas concentration released due to melting. In this paper, ice with different dimensions are prepared by cutting and crushing the formed ice containing ozone MBs, after which influences of dimensions of cut and crushed ice on the above characteristics are examined. Furthermore, using ice slurry is more effective to cool fresh food; therefore, a pseudo ice slurry formed by mixing crushed ice containing MBs with pure water is investigated. Cut ice and original uncut ice mixed with pure water, respectively, are also investigated as a reference. And validities of above ice mixed with pure water, respectively, are shown by measuring ozone concentration in water. Finally, oxidation characteristics due to ozone gas released into fish oil are also clarified.
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