A 100-Year Review: Milestones in the development of frozen desserts

Abstract

Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. Advances in our understanding of the science of ice cream, particularly related to understanding the complex structures that need to be controlled to create a desirable product, have also enhanced product quality and shelf stability. Although significant advances have been made, there remain numerous opportunities for further advancement both scientifically and technologically.

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

“…From the experimental results, the values of the consistency coefficient and the flow behavior index n ( (Figure 7). The behavior of the mixture changed radically since it was transformed into a semi-solid system with a viscoelastic behavior [12]. This behavior, in the presence of crystals, prevents the apparent viscosity from being evaluated.…”

“…For this region of temperatures, the modules are superimposed, as long as it is below the T C , making the predominant behavior to be viscoelastic. This leads to the use of dynamic viscosity as the most appropriate parameter for temperatures where The behavior of the mixture changed radically since it was transformed into a semi-solid system with a viscoelastic behavior [12]. This behavior, in the presence of crystals, prevents the apparent viscosity from being evaluated.…”

“…The complete model of viscosity evolution is represented by Equations (6) and (12), with their respective parameters adjusted by experimental data. These equations were coupled using a Heaviside function that uses the crystallization temperature T C (−2.8 • C) as the transition parameter.…”

“…Thus, from a physicochemical point of view, ice cream is a complex colloidal system, considered at the same time as an emulsion, a dispersion, and a foam. These structures play an important role to determine the product quality and shelf life [9][10][11][12].…”

The Condition of the Structure of the Thawed Aerated Sour-Milk Desserts during its Storage

“…Воздух присутствует в десертах в форме микроскопических пузырьков (пор), которые стабилизируются белком и жировыми частицами в агломерированном состоянии [15]. Для обеспечения качества и стабильности готовых изделий очень важен контроль аэрации десертов [2,14]. Основные изменения воздушных пузырьков при хранении могут быть описаны четырьмя процессами: диспропорционирования (созревание Оствальда), коалесценции (слияние соседних пузырьков), дренажа (приводящего к неравномерному распределению воздуха по мере всплытия пузырьков, особенно при повышенных температурах, когда мороженое становится мягким) и изменение формы воздушных пузырьков под влиянием растущих при закаливании кристаллов льда [2].…”