Nucleation intensification in the ice cream production

Authors

  • Antonina Tvorogova All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422, Russian Federation https://orcid.org/0000-0001-7293-9162
  • Tatyana Shobanova All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422, Russian Federation https://orcid.org/0000-0001-6764-5020
  • Anna Landikhovskaya All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422, Russian Federation https://orcid.org/0000-0001-5881-2309
  • Polina Sitnikova All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422, Russian Federation https://orcid.org/0000-0002-4098-9146
  • Igor Gurskiy All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422, Russian Federation https://orcid.org/0000-0002-8177-3472

DOI:

https://doi.org/10.15587/1729-4061.2020.198441

Keywords:

nucleation intensification, freezing, dispersal of ice crystals, liquid nitrogen, microcrystalline cellulose, coagulated protein

Abstract

In ice cream production, the dispersal of ice crystals ‒ an important organoleptic indicator ‒ depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water crystallizes at existing centers. This paper reports the results of studying the substantiation of nucleation intensification by increasing the rate of freezing in nitrogen and by employing a germ-forming effect, predetermined by the presence of particles. The nucleation initiators considered are suspended particles of the fat phase and a partially soluble stabilizer (microcrystalline cellulose) and coagulated protein. It has been established that the largest dispersal of ice crystals was achieved when the freezing rate increased while using nitrogen. At a fraction of the frozen water of 40‒50 % under immersion freezing and subsequent aerial pre-freezing the size of ice crystals over 6-month-storage did not exceed 37 µm. It has been shown that the fatty particles were an additional factor in initiating the nucleation at immersion and contact-free freezing in a freezer.

We have established a positive effect of the suspended particles of microcrystalline cellulose and coagulated protein on the dispersal of ice crystals in the process of ice cream production and over a 6-month-storage. The average diameter of ice crystals during storage when using microcrystalline cellulose in the creamy ice cream was 39 µm, in fermented milk ice cream containing yogurt – 32‒34 µm.

The study results make it possible to define new directions in the intensification of nucleation, based on the principles of the increased rate of freezing and the intensification of nucleation using additional crystallization centers

Author Biographies

Antonina Tvorogova, All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422

Doctor of Technical Sciences

Tatyana Shobanova, All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422

Postgraduate Student, Junior Researcher

Anna Landikhovskaya, All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422

Junior Researcher

Polina Sitnikova, All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422

PhD, Researcher

Igor Gurskiy, All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Science Kostyakova, 12, Moscow, Russia, 127422

Research Engineer

References

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Published

2020-04-30

How to Cite

Tvorogova, A., Shobanova, T., Landikhovskaya, A., Sitnikova, P., & Gurskiy, I. (2020). Nucleation intensification in the ice cream production. Eastern-European Journal of Enterprise Technologies, 2(11 (104), 33–38. https://doi.org/10.15587/1729-4061.2020.198441

Issue

Section

Technology and Equipment of Food Production