Research progress and challenges in the preparation and application of ice-making technology

Ice-making technology has rapidly evolved over the years, with diverse current methods for making ice. This review focuses on ice-making methods such as vapor compression refrigeration, wall scraping, fluidized beds, direct contact, supercooled water systems, transcritical CO₂, and ice rinks to improve these systems’ efficiency and cost-effectiveness. In vapor compression systems, specific energy consumption values would fall within the range of about 0.09–0.13 kWh/kg of ice, while advanced pumpable ice systems have demonstrated specific energy consumption values from 0.06 to 0.075 kWh/kg. Absorption refrigeration systems use a heat-driven cycle based on an ammonia-water mixture, resulting in improvements of up to 25 % in energy efficiency. The critical velocity for transparent ice-making, typically around 0.1 mm/min, is crucial for producing clear ice with a superior crystalline structure. Clear ice of relatively high quality with a density of 917 kg/m³ is a prime concern in sports and food applications, with grain sizes of the ice crystal from 50 μm to 200 μm. However, ice-making is sensitive to temperature, air humidity, and structural characteristics, and challenges persist, such as energy consumption due to simultaneous heating and cooling. This study provides an overview of the latest developments and challenges in ice-making technology.