Ice cream - Making ice-cream
11 important questions on Ice cream - Making ice-cream
What are the 4 different steps to produce a good ice cream?
- Mix preparation
- Ageing
- Freezing
- Hardening
Why is hardening of ice cream necessary?
Mention 2 techniques for ice cream making.
- Low temperature extrusion (-15 C), no need for hardening
- Liquid nitrogen (-196 C), large difference in temperature, very fast, very small crystals
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Why are the liquid ingredients of ice cream not heated higher than 65C?
What happens during the freezing step?
How do the ice crystals grow during hardening?
- Propagation
- Recrystallization (Ostwald ripening and accretion)
What is the difference between propagation and recrystallisation of ice crystals?
Recrystallisation: It leads to a larger average ice crystal size but not an increase in the total amount of ice.
How can the degree of recrystallization be decreased?
How is the ice phase volume determined in water ices?
What are characteristics of the ice cream in low temperature extrusion?
- Higher shear stress applied
- Smaller air bubbles and ice crystals (finer microstructure)
- Low temperature when leaving extruder --> less coarsening of ice crystals and air bubbles
- High shear stress --> Increases partial coalescence of the fat
When is liquid nitrogen used for ice cream?
The question on the page originate from the summary of the following study material:
- A unique study and practice tool
- Never study anything twice again
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- 100% sure, 100% understanding
