![]() ![]() ![]() These include residence time, rotor speed, and viscosity. There are several factors that influence overrun and air cell size distribution. A similar view is taken by Goff & Hartel (2013) who note that ice cream with larger air cells might be expected to melt more quickly, although they stress that no evidence of this has been published. Sofjan & Hartel (2004) observed that the ice cream made with 80% overrun had larger air cells and ice crystals than ice creams made with 100% and 120% overrun, which, they noted, may have influenced melt down rates. During dynamic freezing, where the ice cream mix is frozen in an ice cream maker whilst being agitated to incorporate air, air cells start out as large entities but are continually reduced in size by the shear stress, or the imposed force, of the rotating dasher and scraper blades (Goff & Hartel, 2013). The air cell size distribution also influences melt down, with smaller air cells likely contributing to lower rates of melt down. Similarly, Sofjan & Hartel (2004) found that ice cream made with 80% overrun melted more rapidly than those made with 100% and 120% overrun. (1996) found that ice creams with low overruns melted quickly, whereas ice creams with high overruns began to melt slowly and had a good melting resistance. Air cells act as an insulator and slow the ability of heat to penetrate into the ice cream and melt the ice crystals, thus reducing the rate of meltdown (Sofjan & Hartel, 2004). The air that’s whipped in to ice cream (overrun) by the rotating dasher and scraper blades influences the rate of melt down: ice cream containing a high amount of air (high overrun) tends to melt slowly (Goff & Hartel, 2013). ![]() Ice crystal formation and growth in ice cream.How to make homemade vanilla ice cream – Recipe.Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker – Review.Structural attributes include properties of the air phase (overrun and air cell size distribution), fat phase (total fat content, fat globule size distribution and extent of fat destabilisation), ice phase (ice phase volume and ice crystal size distribution), and the continuous phase (viscosity) (Hartel et al., 2003). These components affect the melting rate. Ice cream has three main structural components: air cells, ice crystals, and fat globules, which are dispersed throughout a continuous phase of unfrozen solution (Muse & Hartel, 2003). From Goff & Hartel (2013).Ī slow melting rate and good shape retention are generally considered desirable qualities in ice cream. ![]()
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