Nucleation intensification in the ice cream production
DOI:
https://doi.org/10.15587/1729-4061.2020.198441Keywords:
nucleation intensification, freezing, dispersal of ice crystals, liquid nitrogen, microcrystalline cellulose, coagulated proteinAbstract
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 centersReferences
- Zhu, Z., Zhou, Q., Sun, D.-W. (2019). Measuring and controlling ice crystallization in frozen foods: A review of recent developments. Trends in Food Science & Technology, 90, 13–25. doi: https://doi.org/10.1016/j.tifs.2019.05.012
- Kiani, H., Sun, D.-W. (2011). Water crystallization and its importance to freezing of foods: A review. Trends in Food Science & Technology, 22 (8), 407–426. doi: https://doi.org/10.1016/j.tifs.2011.04.011
- Tvorogova, A. A., Konovalova, T. V., Spiridonova, A. V., Gurskii, I. A. (2016). The state of the ice crystals in the traditional ice-cream at storage. Molochnaya promyshlennost', 8, 57–58.
- Tvorogova, A. A., Konovalova, T. V. (2015). Grounds of technological functionality of native starches in ice cream production without food additives. Holodil'naya tehnika, 6, 39–42.
- Gaukel, V. (2016). Cooling and Freezing of Foods. Reference Module in Food Science. doi: https://doi.org/10.1016/b978-0-08-100596-5.03415-6
- Barey, F. (2007). Stabilizatsiya fazy kristallov l'da v morozhenom. Pererabotka moloka, 2, 27–29.
- Casenave, C., Dochain, D., Alvarez, G., Arellano, M., Benkhelifa, H., Leducq, D. (2014). Model identification and reduction for the control of an ice cream crystallization process. Chemical Engineering Science, 119, 274–287. doi: https://doi.org/10.1016/j.ces.2014.08.030
- Povey, M. J. W. (2014). Crystal nucleation in food colloids. Food Hydrocolloids, 42, 118–129. doi: https://doi.org/10.1016/j.foodhyd.2014.01.016
- Zhu, Z., Luo, W., Sun, D.-W. (2020). Effects of liquid nitrogen quick freezing on polyphenol oxidase and peroxide activities, cell water states and epidermal microstructure of wolfberry. LWT, 120, 108923. doi: https://doi.org/10.1016/j.lwt.2019.108923
- Estrada-Flores, S. (2016). Cryogenic Freezing of Food. Reference Module in Food Science. doi: https://doi.org/10.1016/b978-0-08-100596-5.03175-9
- Ndoye, F. T., Alvarez, G. (2015). Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement. Journal of Food Engineering, 148, 24–34. doi: https://doi.org/10.1016/j.jfoodeng.2014.09.014
- Lomolino, G., Zannoni, S., Zabara, A., Da Lio, M., De Iseppi, A. (2020). Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation. International Dairy Journal, 100, 104557. doi: https://doi.org/10.1016/j.idairyj.2019.104557
- Konovalova, T. V., Tvorogova, A. A. (2017). Study of special features of the ice cream structure formation in a liquid nitrogen medium. Holodil'naya tehnika, 1, 58–64.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Antonina Tvorogova, Tatyana Shobanova, Anna Landikhovskaya, Polina Sitnikova, Igor Gurskiy
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
