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ASPTA Baner

Vol. 12 No. 3-4 (2013)

Artykuły

Technological and technical conditions of ice cream production

  • Ewelina Kobyłko
DOI: https://doi.org/10.24326/aspta.2013.3-4.3
Submitted: April 30, 2022
Published: 2013-12-31

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.

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