Characterization of Shear Thinning Flow Within a Scraped Surface Heat Exchanger

Russell, Alan D.; Burmester, S. S. H.; Winch, P.J.

doi:10.1205/096030897531540

Cited by 17 publications

(12 citation statements)

References 9 publications

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“…It also gives the ice crystals in the warmer bulk of the fluid more opportunity to recrystallize and grow larger (Russell and others 1999; Drewett and Hartel 2007). Additionally, a wide residence time distribution causes some of the ice cream mix to spend a longer time in the freezer and grow larger (Russell and others 1997). Decreased dasher speed, fewer or smaller gaps between the dasher blades, and increased shear thinning consistency in the fluid all are known to decrease axial mixing within the freezer and to narrow the residence time distribution.…”

Section: Factors Affecting Crystallizationmentioning

confidence: 99%

Mechanisms of Ice Crystallization in Ice Cream Production

Cook

Hartel

2010

Comp Rev Food Sci Food Safe

139

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The smoothness and perceived quality of an ice cream depends in large part on the small size of ice crystals in the product. Understanding the mechanisms responsible for producing the disc-shaped crystals found in ice cream will greatly aid manufacturers in predicting how processing and formulation changes will affect their product. Because ice cream mix is opaque, it has not yet been possible to observe ice crystallization in ice cream in situ. Studies to date, therefore, have used analogues or have related observed effects to a hypothesized mechanism. Still, some elements of the crystallization mechanism are well accepted. Because of the large supercooling at the freezer wall, ice nucleates there before being swept into the bulk of the freezer. In the bulk, heat and mass transfer cause some crystals to melt and others to grow. By the time the ice cream reaches the freezer exit, the ice crystals have become small, rounded discs.

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Section: Factors Affecting Crystallizationmentioning

confidence: 99%

Mechanisms of Ice Crystallization in Ice Cream Production

Cook

Hartel

2010

Comp Rev Food Sci Food Safe

139

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“…A SSHE is a good choice to perform such an operation. This system is classically used in dairy industries for heat treatment; its ability to disperse a gas phase through continuous process has been already demonstrated for ice cream manufacturing (Russell, Burmester, & Winch, 1997). Even though the average shear level is probably lower in a SSHE than in a RS unit (Hanselmann & Windhab, 1999), a system similar to a SSHE was preferred in this work because it offers the opportunity to perform gas dispersion and cooling simultaneously.…”

Section: Introductionmentioning

confidence: 99%

Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters

Vial

Thakur

Djelveh

2006

Journal of Food Engineering

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“…Aeration is also known as foaming, as ice cream presents the microstructure of a frozen foam usually including more than 50% (v/v) air (Goff, Verespej, & Smith, 1999). At industrial scale, aeration, cooling and freezing are generally carried out simultaneously under steady state conditions in scraped surface heat exchangers with high dasher rotational speed and attached surface-scraping knives (Bolliger, Kornbrust, Goff, Tharp, & Windhab, 2000;Russell, Burmester, & Winch, 1997;Russell, Cheney, & Wantling, 1999 are usually called freezers. A freezer must favour intense cooling and apply a considerable shear stress to enhance bubble break-up.…”

Section: Introductionmentioning

confidence: 99%