Talk:Pumpable ice technology

Dear GypsyJiver! I try to edit the article “Pumpable Ice Technology” but I am afraid that it does not meet Wikipedia's quality standards in spite carefully reading of this doc. Please, put my positive energy in right frame.89.139.3.226 (talk) 17:44, 12 December 2010 (UTC)

New Images

To improve the article it is recommended to add the following images:

Pumpable Ice passed through plastic tubes

Fishery and food industry

Fish cooling by Pumpable Ice

Tub filling by Pumpable Ice made from sea water

Indirect PITs

Pumpable Ice of high concentration

Swallow2011 (talk) 09:50, 22 February 2011 (UTC)

taking down the cleanup tag

After improving steps, my suggestion is the cleanup tag can be taken down. In a negative opinion, please, formulate further required changes. Swallow2011 (talk) 12:15, 11 March 2011 (UTC)

Any objections to take down the cleanup tag. Please, thanks Swallow2011 (talk) 08:51, 29 March 2011 (UTC)

Looks good to me. Always room for improvement, but I have no specific criticism to offer here. Dcoetzee 09:40, 29 March 2011 (UTC)

I think the article needs to be rewritten for readability.(124.170.6.214 (talk) 12:32, 19 February 2012 (UTC))

new part of PIT application

Dear Editors, Taking into account the absent of my serious experience in Wiki activities, I'd like to ask for critics and recommendations of my new part of the paper. Thank you in advance for your cooperation Swallow2011 (talk) 11:15, 10 April 2011 (UTC)

The factual information in this section is thorough and detailed, but not well written (Please don't be offended). I have rewritten it but only changed word order, corrected grammar and shortened wordy sentences. No facts have been changed.

One question "used in the manufacture of almost all, without exception"? "almost all" and "without exception" are mutually exclusive. (124.170.6.214 (talk) 12:39, 19 February 2012 (UTC))

Production of frozen food liquids

"Food liquid" or drink - a liquid that is specially prepared for human consumption. In addition to the realization of basic human needs for drinking, drinks are a part of the culture of human society. In turn, the frozen carbonated beverage (FCB) and frozen uncarbonated beverages (FUB) began to enjoy great popularity with the 1990 of the 20th century.

Pumpable ice technology is used in the manufacture of almost all, without exception, FCB and FUB.

Frozen carbonated beverages

FCB machine was invented by Omar Knedlik, the owner of a small restaurant at the end of 1950 period.

For FCB manufacturing, there is used a mixture of flavored syrup, carbon dioxide gas (chemical formula CO2) and filtered water. Typically, the initial temperature of the mixture is (12-18)ºC. Carbonated mixture is fed into the evaporator of FCB apparatus, freezes on the inner surface of the cylindrical evaporator and is scraped (peeled off) by the blades - mixers, rotating with an angular velocity of 60 to 200 revolutions per minute. In the internal volume of the crystallizer, a slight positive pressure (up to 3 bar) is supported to improve the dissolution of gas in the liquid. In modern FCB devices, there is realized a conventional refrigeration circuit with a capillary tube or thermostatic expansion valve and, usually, air condenser. Refrigerant is fed either directly into the cavity of the two-wall evaporator or the spiral evaporator winded on the outer surface of the crystallizer. Material of the evaporator wall is the only stainless steel grade SS316L, allowed for a contact with food according to requirements of the U.S. Food and Drug Administration (FDA). The evaporating temperature is -(32.0-20.0)ºC. Manufacturers do not declare hourly capacity of FCB vehicles. However, the energy expenditure to produce 10.0 kg of FCB can be (1,5-2,0) kWh.

After mixing and freezing into the crystallizer - mixer, FCB pours through the nozzle in the cups. The end product is a thick mixture of suspended ice crystals with a relatively small amount of liquid. FCB quality depends on many factors, including the concentration and structure of ice crystals, as well as their size. The concentration of ice water mixture is determined accurately in accordance with the phase diagram of the solution and can reach 50%. The maximum size of crystals is from 0.5 mm to 1.0 mm. The initial temperature of crystallization of the mixture depends on the initial concentration of ingredients into the water and lies between -2.0ºC to -0.5ºC. The final temperature of the product changes from -6.0ºC to -2.0ºC, depending on the brand of manufacturer.

The sudden interest in FCB is seen in India. The fact that India does not allow to add to Coca-Cola the cubic ice produced from the city water because of the high probability of bacteriological contamination. Therefore, FCB in the form of a frozen Coke has a special appeal from both the manufacturers and shoppers.

Frozen uncarbonated beverages

The initial product for the FCB uses fruit and vegetable juices and drinks based on coffee and tea, yogurt. The research projects are conducted for the production of frozen wine and beer.

FUB machines differ from FCB machines so that they do not require to maintain a small positive pressure in the working volume of the evaporator, the source of carbon dioxide gas and specially trained staff. Otherwise, the design of modern FUB machines is similar to FCB design vehicles. Actually, FUB is often much "wet" (lower concentration of ice in the mixture) than the produced FCB. On the other hand, FUB machines are not complicated and cheaper than FCB devices, and therefore, they are more common.

Priority

Neither of the company cites given contain dates for invention or introduction of PIT, and we should really like independent reliable sources in any case.

Therefore I am removing the following paragraph:

The world’s first pumpable ice technology was developed by Sunwell Technologies Inc. of Canada in 1976 which filed the world's first patent for a slurry ice generator. Sunwell Technologies Inc. introduced pumpable slurry ice under the trade name deepchill ice, in the late 1970s. Slurry ice is created through a process of forming spherical ice crystals within a liquid making it highly pumpable.

Rich Farmbrough, 20:01, 16 March 2012 (UTC).

Taking down the Advert tag

Dear editors, the article were improved by rewriting promotional content from a neutral point of view and removing any inappropriate external links. In addition, I tried to rewrite the article for readability. After improving steps, my suggestion is the

tag can be taken down. In a negative opinion, please, formulate further required changes or any objections. Swallow2011 (talk), 4 June 2011

Richwine?

In the course of copy editing this article for smooth reading, removal of oppressive abbreviations, etc., I deleted the reference to "Richwine" as I could nowhere find any evidence for the word, although I left in the link (which goes nowhere, by the way) in case anyone knows how to repair it. --Remotelysensed (talk) 12:21, 11 July 2013 (UTC)

External links modified

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