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Unformatted text preview: the ice cream an overall better experience which includes flavor, texture, and stability. The next step of the ice cream mix is for the mix to be aged under five degrees Celsius to let the proteins and fats to undergo chemical reactions. The next step of the process is freezing. During freezing obviously the ice cream mix is frozen but the mix is frozen in a continuous barrel freezer so that the ice cream is smooth and soft. The ice cream is then hardened in a spiral wind tunnel freezer in which air is rapidly circulated to prevent the formation of ice crystals. To prevent the formation this process is done at a very low temperature. Lastly the ice cream is packaged and sent for distribution. When packing the ice cream, the container must consider heat transfer and other elements of distribution purposes to ensure the quality of the ice cream....
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This note was uploaded on 12/09/2009 for the course CHE 1011 taught by Professor Datta during the Fall '08 term at WPI.
- Fall '08
- Chemical Engineering