Freezing Time Reduction

Ice cream is a colloidal emulsion that contains milk fats mixed with milk protein, sugar and air. After mixing the ingredients, the mixture must be frozen rapidly because slow freezing produces huge, brittle ice crystals that are unpleasant to the palate. Instant freezing is required for a smooth texture. Other influencing factors are thermal conductivity, heat transfer coefficient, latent heat, and food surface area.
Since ice cream freezing is a time-consuming process and a quality determining factor, there is a requirement for sustainable solutions that can minimize the time.

The client was interested in batch technologies that enable the production of a specific portions of ice cream in a home environment while keeping the freezing time minimal.