Warm beer at a barbecue may never be a problem again, after a young inventor found a unique way of cooling the liquid refreshment thanks to the applications of industrial gases, reports the International Institute of Refrigeration.
Devising a convenient and stress-free means of cooling, set 22-year old New Zealand inventor Kent Hodgson thinking and resulted in the Huski, a device that turns a tepid beverage into a cold drink within seconds.
Thanks to the surface temperature of dry ice (-78.5°C), the portable device has a cooling capacity almost four times that of regular ice.
What’s more, Huski doesn’t dilute down the drink and is described by its pioneer as being ‘extremely simple’. The device was among the 30 exhibits from top graduates of Massey University’s Auckland School of Design, shown during Design Exposure 2007.
Hodgson explains the technique behind the technology as he says, “You have plastic cooling cells which are pressed down into the dock housing the liquid CO2. The liquid CO2 expands and is pressurised into dry ice in the base of the cooling cells… in a moment. You then pop it into your drink…”
The cooling power is almost instant and one canister can fill thirty 330ml bottles at minimal cost. Hodgson is already looking at patenting the innovative Huski.
Also in the theme of food & drink, the International Institute of Refrigeration (IIR) reports that The British Frozen Food Federation (BFFF) has recently begun talks with the Food ministry, in order to support slightly higher temperature levels for storage of frozen foods.
Current food safety regulations state that frozen foods must be stored at a maximum of -18°C. BFFF is seeking to raise this threshold to -15°C considering that such low temperatures are not 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.
In order to provide data, studies on the entire cold chain are being performed by four companies.
Sourced from the April IIR Newsletter