Tests were conducted to obtain heat transfer coefficients during slush formation from 10% sucrose solution. The slush was made by scraping the ice formed on the cylinder. Cold brine was supplied inside of the evaporator cylinder to cool the outer surface. Below a certain brine temperature, which was $-5^{circ}C$ in this study, the solution was supercooled, and suddenly turned into ice crystals. During slush formation, the heat transfer coefficient oscillated significantly, due to periodic removal of ice chunk form the surface. The average heat transfer coefficient during slush formation was 40~70% higher than that obtained during single phase cooling. The heat transfer coefficient was also affected by the brine temperature with increasing heat transfer coefficient at higher brine temperature.