Preparation of Ice Cream in Small Quantities and Measurement of Physical Changes during the Freezing Process

Abstract

The purpose of this study is to prepare ice cream and sorbet in small quantities and to measure the physical changes that take place during the freezing process using a starch pasting device. Ice cream and sorbet were prepared with 25 g of the mix using a starch pasting device rotating at 15 revolutions per second and a cooling rate of 1℃/min. The flavor of the ice cream and sorbet were almost the same as those prepared with a batch freezer. The increased rotation rate of the ice cream mix reduced the rate of increase in viscosity beyond the freezing point and elevated the levels of overrun after making the ice cream. As the cooling rate of the mix increased, the increase in the viscosity was found beyond the freezing point and the overruns increased after making the ice cream. The application of a starch pasting device allows numerical values to be ascribed to the changes taking place during the production of ice cream and sorbet. In conclusion, small scale production methods can contribute to reducing a large amount of waste generated during trial production and indeed facilitate the trial production of new ice cream products.