University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 12 (3) 2013 pp. 27–37

Ewelina Kobyłko

Technological and technical conditions of ice cream production

Abstract: The object of the study was production technology and technological solutions used in ice cream production process. Following stages of manufacturing process have been evaluated such as designing of ingredients base, balanced mixture, pasteurization, homogenization, cooling, ageing, freezing and hardening. Further analysis were taken according to factors which have a bearing on various ice cream properties, e.g: consistency, taste, viscosity, durability, the slowdown of melting process as well as production lines and machinery used in ice cream manufacturing. Moreover machinery and ice cream production lines were evaluated. The purpose of the present study was to prove that the optimization of ice cream production process and extensive knowledge about technological determinants can strongly affect the quality of products. The research which has been so far conducted in the field of ice cream production are mainly about expediting process, designing modern production lines and lunching sophisticated products.
pub/12_3_27.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume12/issue3/12_3_27.pdf
Keywords: ice cream, frozen desserts, freezing, homogenization, pasteurization, ice cream market
For citation:

MLA Kobyłko, Ewelina. "Technological and technical conditions of ice cream production." Acta Sci.Pol. Tech. Agr. 12.3 (2013): 12.
APA (2013). . Acta Sci.Pol. Tech. Agr. 12 (3), 12
ISO 690 KOBYłKO, Ewelina. Technological and technical conditions of ice cream production. Acta Sci.Pol. Tech. Agr., 2013, 12.3: 12.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom12/zeszyt3/abstrakt-27.html