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Carbon dioxide flash-freezing process applied to ice cream production.

Author(s) : BAKER T., SMITH J. L. Jr, BRISSON J. G.

Summary

Ice cream can be flash-frozen using carbon dioxide as a direct-contact refrigerant. An emulsion of ice cream mix and liquid carbon dioxide is throttled to the saturated carbon dioxide pressure associated with the desired temperature of the frozen ice cream. A carbon dioxide to ice cream mix mass ratio of approximately 1:1 is sufficient. A proof-of-principle apparatus using atomizing fuel nozzles to form and throttle the emulsion was built to test the process. A powdery, carbonated ice cream product with a mean ice crystal size of approximately 17 microns is obtained. The process and resulting product are described and compared to ice cream frozen by conventional methods. Potential advantages of the flash-freezing process include energy savings, novel texture and consistency, and opportunities to produce ice cream in new venues.

Details

  • Original title: Carbon dioxide flash-freezing process applied to ice cream production.
  • Record ID : 2008-2595
  • Languages: English
  • Publication date: 2006/06/14
  • Source: Source: Proc. 14th int. Cryocooler Conf., Annapolis, MD
    621-627; fig.; phot.; 5 ref.

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