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IIR document

Effect of sorbet freezing process on draw temperature and ice crystal size using focused beam reflectance method (FBRM) online measurements.

• Author(s) : ARELLANO B. J. E., GONZALEZ B. D., LEDUCQ D., et al.
• Publication date: 2011/08/21
• Languages :
• Keywords : Ice, Texture, Sorbet, Expérimentation, Crystal, Ice cream, Freezing
• Source: Proceedings of the 23^rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
• Formats : PDF

Ice, Cream... and Chemistry

• Author(s) : ROHRIG B.
• Publication date: 2014/02
• Languages : English
• Keywords : Chemistry, Ice cream, Emulsion, Foam, Crystal, Freezing
• Source: ChemMatters
• Formats : PDF

Ice Cream Technology eBook.

• Author(s) : GOFF H. D.
• Publication date: 2021
• Languages : English
• Keywords : Ice cream, Manufacture, Pasteurization, Freezing, History, Calculation, Storage life, Crystal, Ice, Physico-chemical property
• Formats : Website

Nucleation intensification in the ice cream production

• Author(s) : TVOROGOVA A., SHOBANOVA T., LANDIKHOVSKAYA A., SITNIKOVA P., GURSKIY I.
• Publication date: 2020/04
• Languages : English
• Keywords : Ice cream, Crystal, Nucleation, Freezing, Liquid nitrogen, Freezing rate, Expérimentation
• Source: Eastern-European Journal of Enterprise Technologies - vol. 2 - 11 (104)
• Formats : PDF

IIR document

X-ray micro-tomography to quantify frozen ice cream structure.

• Author(s) : ALVAREZ G., CANTRE D., VERBOVEN P., et al.
• Publication date: 2015/08/16
• Languages : English
• Keywords : Structure, X-ray, Frozen food, Expérimentation, Ice cream
• Source: Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
• Formats : PDF

Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city.

• Author(s) : ALAM S., SIDDIQUI A. A., BARI T., et al.
• Publication date: 2015/03
• Languages : English
• Keywords : Salmonella, Bangladesh, Microbiological quality, Expérimentation, Escherichia, Ice cream
• Source: Bangladesh Research Publications Journal - vol. 11 - n. 1

Determination of aflatoxin M1 in ice cream samples using immunoaffinity columns and ultra-high performance liquid chromatography coupled to tandem mass spectrometry.

• Author(s) : HOYOS OSSA D. E., HINCAPIE D. A., PENUELA G. A.
• Publication date: 2015/10
• Languages : English
• Keywords : Spectrometry, Toxin, Immunology, Ice cream, Chromatography
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 56

IIR document

Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement.

• Author(s) : NDOYE F. T., ALVAREZ G.
• Publication date: 2014/06/23
• Languages : English
• Keywords : Ice, Model, Cold storage, Crystallization, Ice cream
• Source: 3^rd IIR International Conference on Sustainability and the Cold Chain. Proceedings: London, UK, June 23-25, 2014
• Formats : PDF

IIR document

A new population balance model for ice recrystallization in ice cream during long-term storage.

• Author(s) : NDOYE F. T., MERCIER S., ALVAREZ G.
• Publication date: 2016/04/07
• Languages : English
• Keywords : Ice, Storage, Model, Crystallization, Crystal, Ice cream
• Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
• Formats : PDF

Recommended by the IIR

Environmental impacts of ice cream.

• Author(s) : KONSTANTAS A., STAMFORD L., AZAPAGIC A.
• Publication date: 2019/02
• Languages : English
• Keywords : Environment, Ice cream, R22, R152a, Ammonia, R717, GWP, United Kingdom, Manufacture, Storage life, Refrigerant, Energy consumption, CO2 emission, Food industry, Dairy industry
• Source: Journal of Cleaner Production - vol. 209
• Formats : PDF

IIR document

Control of the process of structure formation of “premium” class ice cream using monostabilizers.

• Author(s) : TVOROGOVA A. A., KAZAKOVA N. V., SHOBANOVA T. V., et al.
• Publication date: 2019/08/24
• Languages : English
• Keywords : Viscosity, Chemical composition, Stabilizer, Nucleation, Mixture, Fat, Expérimentation, Crystal, Ice cream
• Source: Proceedings of the 25^th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
• Formats : PDF

Physical changes in the structure of ice cream and frozen fruit desserts during storage.

• Author(s) : SITNIKOVA P. B., TVOROGOVA A. A.
• Publication date: 2019
• Languages : English
• Keywords : Ice cream, Cell, Storage condition, Temperature, Physical property, Fruit, Expérimentation, Frozen dessert, Ice, Crystal, Phase, Air, Physico-chemical property
• Source: Пищевые системы - vol. 2 - No 2
• Formats : PDF

IIR document

Numerical model of melting, liquid migration and deformation during an ice cream meltdown test.

• Author(s) : ALVAREZ G., WARREN M., HARTEL R., et al.
• Publication date: 2016/04/07
• Languages : English
• Keywords : Deformation, Air quality, Model, Testing, Ice cream, Melting
• Source: 4^th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
• Formats : PDF

Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy.

• Author(s) : NALBONE L., VALLONE L., GIARRATANA F., VIRGONE G., LAMBERTA F., MAROTTA S. M., DONATO G., GIUFFRIDA A., ZIINO G.
• Publication date: 2022/02
• Languages : English
• Keywords : Ice cream, Case study, Microbiological quality, Italy, Expérimentation, Pathogen, Manufacture, Frozen dessert, Hygiene, Listeria, Enterobacteria
• Source: Applied Sciences - vol. 12 - n. 4
• Formats : PDF

Prevalence and level of Listeria monocytogenes in ice cream linked to a Listeriosis outbreak in the United States.

• Author(s) : CHEN Y., BURALL L. S., MACARISIN D., et al.
• Publication date: 2016/11
• Languages : English
• Keywords : Microbiology, Listeria, Health, USA, Survey, Ice cream
• Source: Journal of Food Protection - vol. 79 - n. 11

Briefs: Ice cream scoops

A new edible antifreeze developed by a US researcher could keep ice cream smooth and tasty by preventing the formation of gritty crystals when the ice cream is subjected to sudden temperature fluctuation. The antifreeze contains proteins similar...

• Publication date : 2008/05/13

Polish ice-cream market figures

According to a study, performed by Loupe Etudes, the Polish ice-cream market is not yet saturated

• Publication date : 2012/02/15
• Subjects: Figures, economy

Out of the ordinary: ice cream

A group of New Zealand scientists has developed a new therapeutic to help cancer patients recover from chemotherapy. Development of the ice cream, named ReCharge, began 8 years ago with the formation of LactoPharma, a collaborative research...

• Publication date : 2010/05/27

Sound waves to chill ice cream

On April 15, 2004: "Earth Day", Ben & Jerry's ice-cream producers announced the development of an environmentally friendly thermoacoustic chilling prototype. Following a company-wide audit of Ben & Jerry's refrigeration uses and its impact...

• Publication date : 2004/05/25

Sound waves to chill ice cream

On April 15, 2004, Earth Day, Ben & Jerry's announced the development of an environmentally friendly thermoacoustic chilling prototype. Following a company-wide audit of Ben & Jerry's refrigeration uses and its impact on the environment,...

• Publication date : 2004/07/27

The Use of Ice Cream: Recent Trends

A recent AFP press release pointed out how the face of ice-cream consumption is gradually changing over the years: it is no longer considered merely as a treat for children and is more and more appreciated by adults. Furthermore, the last couple...

• Publication date : 2006/10/25

Study finds ice cream colder that it needs to be

Recent research suggests that ice cream manufacturers could use higher temperatures in their freezers and save energy without harming product quality Writing in the Journal of Dairy Science, researchers at South Dakota State University in the...

• Publication date : 2011/08/16

Vegan ice creams

Vegan ice cream, made without milk, become trendy.

• Publication date : 2018/04/17

Artisanal ice cream, the rising star of the Australian ice cream sector to 2017

Artisanal ice cream will show the most growth of the three categories - take home ice cream, impulse ice cream, artisanal ice cream - over the next five years, with both value and volume growing ahead of the sector as a whole, at CAGR of 2.3% and...

• Publication date : 2014/04/04

Black Vanilla Ice Cream.

An ice cream made from pure virgin coconut shell activated charcoal.

• Publication date : 2017/02/15

Ice cream global trade data

Various market analysts predict an upward trend in the global ice cream market, particularly in Asia-Pacific and several emerging economies. Europe led global exports of ice cream in...

• Publication date : 2022/06/07
• Subjects: Figures, economy

American love for ice cream

A recent Yahoo Food survey found that ice cream is 41% of American’s favorite dessert.

• Publication date : 2015/09/21

Ice cream global trade data 2022

Europe continues to lead global exports of ice cream in 2022, according to the United Nations Comtrade database.

• Publication date : 2023/07/17
• Subjects: Figures, economy

Ice cream market in Mexico

The ice cream sector in Mexico is forecast to witness a very strong compound annual growth rate (CAGR) of 6.0% in value and 6.7% in volume during 2012-2017.

• Publication date : 2014/04/07

The US ice cream industry

According to the International Dairy Foods Association, about 9% of the milk produced by US dairy farmers is used to produce ice cream.

• Publication date : 2014/07/09
• Subjects: Figures, economy

IIR member news: Nestle invests in ice cream

Nestle S.A. has invested USD 29.1 million to expand its ice cream plant in Egypt.

• Publication date : 2013/11/28

New in our Encyclopedia. Ice cream manufacturing and its environmental impact.

A comprehensive review of the freezing process, market data and environmental impact of ice cream manufacturing. 

• Publication date : 2022/10/27
• Subjects: Figures, economy, Technology

News from IIR members: Nestlé

Nestlé is conducting unique research with the Institute for Snow and Avalanche Research in Switzerland (SLF) with a view to identifying the main mechanisms that alter the texture and structure of ice cream.

• Publication date : 2012/06/25

The notoriety of the IJR increases further!

The impact factor of the International Journal of Refrigeration increases for the fourth consecutive year. 

• Publication date : 2022/09/28

Impact Factor of the International Journal of Refrigeration increases for yet another year

As a reflection of the quality of the journal, the Impact Factor (IF) of the International Journal of Refrigeration (IJR) has improved for a consecutive year, increasing by 16% from 2.779 in 2016 to 3.233 in 2017.

• Publication date : 2018/08/31

Supercooling and superchilling: A solution to increased shelf life and reduced food waste?

If these technologies were combined with perfusion chilling for meat and fish, then additional benefits such as rapid cooling, low weight loss and novel products could result.

• Publication date : 2015/10/27

IIR Member news: Star Refrigeration installs ammonia chillers in an indoor skiing facility

After 90 years of existence, indoor skiing now uses modern and energy efficient technologies. Star Refrigeration participates in this evolution with its ammonia chillers.

• Publication date : 2018/12/27

Environmental impact of the ice cream industry

This summary document describes the environmental impact of ice cream manufacturing, which is mainly due to the energy consumption and refrigerants used.

• Last update : 2022/11/17
• Langues : French, English
• Themes : General information on environment (climate change, ozone depletion…)

Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...

• Last update : 2023/06/30
• Langues : French, English
• Themes : Ice creams

Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...

• Last update : 2023/11/07
• Langues : French, English
• Themes : Freezing of foodstuffs

Nanorefrigerants

Nanorefrigerants are created by adding nanoparticles in suspension to a base refrigerant. They have a thermal conductivity that is 15% to 104% higher than that of the corresponding...

• Last update : 2022/06/17
• Langues : English, French
• Themes : Nanofluids

Additive manufacturing of heat exchangers

In the refrigeration industry, additive manufacturing (colloquially referred to as “3D printing”) makes it possible to fabricate novel, complex and potentially more energy efficient...

• Last update : 2022/09/07
• Langues : French, English
• Themes : Evaporators, condensers and other heat exchangers

Additive manufacturing of regenerators for caloric cooling

In many areas of engineering, additive manufacturing allows the production of complex and multifunctional products that could not be manufactured using traditional methods. In the...

• Last update : 2022/09/16
• Langues : French, English
• Themes : Caloric cooling (magnetocaloric, electrocaloric, elastocaloric and barocaloric cooling)