Ice cubes are crystals formed by orderly arrangement of water molecules, which are connected by hydrogen bonds to form a rigid structure with extremely low density.
Ice is almost a complete crystal, and its molecules are arranged in order and connected by hydrogen bonds, which makes it easy to combine. In contrast, ice cream is not a big ice crystal, but contains various delicious "impurities" such as milk, cream and sugar, which makes the ice crystal smaller and there are many tiny bubbles. In addition, it has no ordered microstructure of single crystal, so ice cream is naturally much softer than ice.
Ice is a transparent hexagonal crystal structure. Pure water will freeze at 0℃ under normal atmospheric pressure. If water contains impurities, the freezing point of water will decrease with the increase of pressure, and the melting point of ice is the freezing point of water. With the increase of atmospheric pressure, the melting point of ice will also increase.
Classification of ice cubes:
1, industrial ice
Industrial ice is also called ice cube, ice bar and ice brick. Ice is frozen with pure tap water, and the temperature is about MINUS 20 degrees. Ice cubes are widely used in seafood, catering, hygiene and industry. Each ice cube is 50 cm long, 25 cm wide, 100 cm high and 200 kg net weight.
2. Edible ice
20kg of edible ice per bag, hygienic edible ice particles, frozen by sterile edible water at MINUS 20 degrees. They can be used for eating, freezing, mixing drinks in hotels and making cold drinks. They are economical, applicable and delicious.
3. Transparent ice
Also known as crystal ice, clear ice and transparent ice, it can be used for scenery, artistic sculpture, decoration, celebration ice sculpture, wedding ice sculpture, reception ice sculpture, wine injection ice sculpture, business meeting ice sculpture, Chinese and English font ice sculpture and theme modeling ice sculpture.