The air phase was added during the initial freezing
step which takes place inside the scraped surface heat
exchanger (SSHE), type Hoyer KF80, where the mix
was pre-crystallized. The hardening step was realized in
cold rooms conditioned with convective cold air. The
influence ofthe three process parameters on the ice
cream structure was investigated: (1) ofthe ice cream
temperature at the SSHE exit also called draw
temperature, noted Tf—the range investigated was
between 0C and 6C, (2) ofthe two air cooling
temperatures in the cold rooms denoted Th; 35C and
20C and (3) the porosity denoted e; between the limit
values 0 and 0.51. This air porosity or air volume
fraction, denoted e; is related to the industrial overrun
ratio, noted t; by the following relation:
The air phase was added during the initial freezingstep which takes place inside the scraped surface heatexchanger (SSHE), type Hoyer KF80, where the mixwas pre-crystallized. The hardening step was realized incold rooms conditioned with convective cold air. Theinfluence ofthe three process parameters on the icecream structure was investigated: (1) ofthe ice creamtemperature at the SSHE exit also called drawtemperature, noted Tf—the range investigated wasbetween 0C and 6C, (2) ofthe two air coolingtemperatures in the cold rooms denoted Th; 35C and20C and (3) the porosity denoted e; between the limitvalues 0 and 0.51. This air porosity or air volumefraction, denoted e; is related to the industrial overrunratio, noted t; by the following relation:
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