04 January 2022 Tuesday
Groundbreaking Development in Food Technology
Ice Cubes in Jelly Consistency were Produced.
The researchers at the Davis University of California, Department of Agricultural and Biological Engineering and Food Technology have invented jelly-like and non-melting ice cubes. 90% of the ice produced consists of water, but it can preserve itself without melting.
The purpose of the study is to ensure sustainability. Because once the ice melts, it cannot be used again. By producing ice, which is called solid ice, ice losses due to melting will be prevented.
Source: Cumhuriyet newspaper, Science and technology news
