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August 14th, 2011
Nanotechnology improves chilling of fish
Keeping fish cold is the key to quality, and new technologies such as nanotechnology is taking chilling to whole new levels. Nanotechnology is the study of manipulating matter on an atomic and molecular scale. And the science can easily be applied to making better ice.
NanoICE technology, invented in Iceland 10 years ago, is available for the first time in the U.S. The ice is made up of tiny crystal particles about the size of most bacteria, and the frigid "fractions" immerse fish completely.
"With flake ice or larger ice you get a lot of air pockets, and they allow bacteria to breed and multiply. By getting a more complete coverage at a molecular kind of level, you exclude air and bacteria from the surface, and the chilling effect is much more efficient," said Steve Dearden, NanoICE vice president of sales and marketing in Seattle.
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