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TECHNOLOGY OF ICE CREAM AND SHERBETS.

LES TECHNOLOGIES DES GLACES, CREMES GLACEES, SORBETS.

Author(s) : DEVEAUX R.

Type of article: Article

Summary

THE A. DESCRIBES THE DIFFERENT DISPERSION STATES IN THE MIX AND THE PHYSICAL EFFECTS OF ICING AND FREEZING. ALL PROCESSES ARE GIVEN IN A DIAGRAM, CORRESPONDING TO THE FOLLOWING DATA: 1. STORAGE OF RAW MATERIALS (MILK, CREAM, SUGAR) ; 2. MEASUREMENT OF CONSTITUENTS ; 3. MIXING ; 4. THERMAL TREATMENT (PASTEURISATION, FOLLOWED OR PRECEDED BY HOMOGENISATION AND COOLING TO 273-277 K (0-4 C) ; 5. STORAGE OF THE MIX (24 HRS MAXIMUM AT 273-277 K) ; 6. FREEZING OR PRE-FREEZING. THE MIX TEMPERATURE AT THE OUTLET GENERALLY RANGES BETWEEN 271 AND 266 K (-2, -7 C) ; 7. MOULDING, UNMOULDING, (LOLLIES) OR DIRECT FILLING OF COMMERCIAL PACKAGES ; 8. FREEZING OR HARDENING (BY IMMERSION, CONTACT, TUNNEL) TO 233 K (-40 C) ; 9. PACKAGING AND PALETTISATION ; 10. STORAGE, TRANSPORT AND DELIVERY BETWEEN 252 AND 247 K (-25, -30 C). THIS IMPORTANT PAPER CONCLUDES WITH THE LIST OF THE CONTROLS TO BE MADE IN THE LABORATORY AND DURING THE WHOLE D MICROBIOLOGICAL. G.G.

Details

  • Original title: LES TECHNOLOGIES DES GLACES, CREMES GLACEES, SORBETS.
  • Record ID : 1981-0188
  • Languages: French
  • Source: Aliment. Vie - vol. 67 - n. 4
  • Publication date: 1979
  • Document available for consultation in the library of the IIR headquarters only.

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