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Moments model for a continuous sorbet crystallization process

Number: pap. ID: 950

Author(s) : GONZALEZ-RAMIREZ J. E., ARELLANO M., LEDUCQ D., et al.

Summary

Freezing is an important step in the manufacturing process of ice-cream and sorbet, since the operating conditions have a strong influence on the micro-structure, and consequently on the sensorial attributes of the final product. This paper presents a model for a continuous sorbet-crystallization process approach based on the moments model approach and its validation with experimental data. The moments model was used to characterize the influence of the operating conditions during sorbet freezing such as: the evaporation temperature of the refrigerant fluid, the mix-flow rate and the dasher-rotation speed, on the final product characteristics such as: ice-crystal size and draw temperature. The moments model includes heterogeneous nucleation and growth phenomena, it has low computational requirements and is quite adapted for optimization or process control tasks.

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Pages: 8 p.

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Details

  • Original title: Moments model for a continuous sorbet crystallization process
  • Record ID : 30001053
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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