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A Study of Factors Related to the Hardening of Ice Cream

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

Recent studies conducted at this station, as well as elsewhere, have shown the importance of rapid freezing in the production of ice cream of smooth body. This applies not only to the ice formation that occurs in the ice cream freezer but that which takes place in the hardening room as well. Inasmuch as not more than half the water is usually frozen at the time the ice cream is drawn from the freezer, the hardening process becomes one of considerable importance. It was the purpose of this investigation to determine the relation of certain factors to the speed with which heat is removed from ice cream in a commercial type of hardening room.

PROCEDURE

Unflavored ice creams frozen in both batch and the Vogt continuous freezers were used. The hardening took place in a room 10 feet high, 8 feet wide, and 11 feet long, equipped with 1,150 feet of 1 inch expansion coils. Two adjacent rooms of this size were available.