Inovasi Slurry Ice Machine Indonesia/Mesin Pembuat Bubur Es (MPBE) Merah Putih Metode Scraped-Surface Berkapasitas 1,5 dan 0,5 Ton/Hari

Rekayasa terhadap evaporator, kondensor, dan sistem kontrol elektronik telah dilakukan untuk menghasilkan inovasi sebuah unit slurry ice machine/mesin pembuat bubur es (MPBE) yang dioperasikan dengan tenaga listrik 3 phase. Penelitian ini bertujuan untuk menghasilkan mesin pembuatan bubur es yang ramah lingkungan. Metode pembuatan dilakukan dengan menggunakan desain yang dibuat oleh PT Hikari Solusino Sukses dengan kapasitas masing-masing 0,5 dan 1,5 ton/hari . Hasil menunjukkan bahwa MPBE dapat mulai memproduksi bubur es sekitar 2 menit dengan kapasitas produksi 1.500 kg bubur es dalam 24 jam. Untuk memenuhi kebutuhan konsumen telah diproduksi unit MPBE berkapasitas 1.500 kg/24 jam yang dioperasikan dengan motor berbahan bakar solar dan berkapasitas 500 kg/24 jam yang dioperasikan dengan motor berbahan bakar bensin. Dibandingkan dengan unit prototipe MPBE yang telah dibuat dan unit yang dijual di pasar internasional, inovasi unit MPBE ini dapat memproduksi bubur es lebih cepat, yaitu 2 menit berbanding 20-30 menit, serta fraksi bubur es yang tinggi, hingga 90% dibandingkan 30-40%. Berdasarkan nilai lebih pada kualitas bubur es yang diproduksi, variasi pengoperasian menggunakan motor penggerak berbahan bakar bensin dan solar, serta dukungan ekosistem manufaktur di Indonesia, inovasi MPBE ini diyakini dapat diproduksi secara komersial karena harga dan kualitasnya yang kompetitif.

Establishment of a model for evaluating shelf life of Pseudosciaena crocea in simulated logistics and storage

Cold chain logistics is a common way of fresh-keeping transportation at present, but in the actual transportation and storage process, temperature control is often not accurate, which leads to shortened shelf life. We evaluated the changes in the quality of Pseudosciaena crocea at different temperature during transportation. Specimens of P. crocea, were immersed in slurry ice for 20 min, and stored at 22℃, 4℃, or -1℃ for 4 days. During this period, the development of rancidity of P. crocea was measured by sensory (odor, skin, color, and flesh appearance) and biochemical (total number of colonies, TVB-N value, and K-value) analyses. A combination of sensory and biochemical parameters, and the Arrhenius equation were used to predict the shelf-life of P. crocea during storage. After verification under different storage temperatures, the relative error between the predicted and the measured values was found to be within 15%. The present work provides theoretical guidance for the quality control of P. crocea during transportation and storage.

Analysis of the Optimization on Application of Seawater Slurry Ice in Coastal Areas

Cold Storage is a key point of cold chain logistics. In this article, the cooling capacities of water, slurry ice and seawater slurry ice were compared, and results showed that both slurry ice performed better than water. Furthermore, differences between seawater ice and slurry ice were analyzed, and experimental results showed that seawater ice has more advantages as coolant for cold storage in the coastal areas. On the basis of the study, we put forward a new design of high temperature cold storage for coastal areas (inland cities).