Kinetics of size change in air bubble and fat globule during ice cream freezing process

Abstract

Using a batch‐type freezer, this study investigated the influence of agitation speed on the time course change in the size of air bubbles and fat globules to establish kinetics of those during freezing. Higher agitation is advantageous not only for mixing enhancement but also for preventing local freezing and undesirable solidification, according to the results of flow visualization and time‐course change in the Reynolds number during freezing. Air bubbles and fat globule size were measured using samples obtained during freezing. For each agitations speed, the time‐course change in air bubble size was clearly different. Because of significant shear force, a smooth reduction in air bubble size was observed at a relatively high agitation speed. However, at the later stage of freezing, the increased collision frequency of the bubbles induced an undesirable increase in size. Aggregation of fat globules occurred immediately after the aqueous phase begin to be frozen. In addition, a greater agitation speed improved fat destabilization and hence increased the degree of aggregation (DA) as measured by the fat globule size distribution. At all agitation speeds, a decrease in DA was observed after a temporary increase in DA. This decrease can be explained by the breakup of the aggregates. At higher agitation speed, more serious decrease in DA was found. It was found that agitation speed significantly affects the kinetics of air bubbles and fat globules during freezing.Practical ApplicationsAfter freezing, air bubbles and fat globules size are important factors in determining ice cream quality. Nevertheless, no time‐course change in size has been constructed from the perspective of kinetics. To the best of our knowledge, this is the first study to investigate the effects of agitation speed on the time‐course change in air bubbles and fat globules size. The kinetics of air bubbles and fat globules are important in determining process parameters such as freezing time and agitation speed in the process design of freezers for ice cream manufacturing. Although this study was conducted using a bath‐type freezer, the kinetics of size change can be applied to process design with a continuous‐type freezer.

Effects of lotus anthocyanins on the quality of ice cream

“…But when the addition amount of lotus anthocyanins increase (2.0% and 2.5%), the interfacial tension of ice cream increased obviously, which might be attributed to the interactions between phenolic compounds and proteins. It reports that phenolic compounds can interact with proteins to form complex by hydrogen bonds and/or electrostatic interaction, and further change the spatial structure and aggregation degree of proteins, thereby affecting the adsorption capacity of proteins at the oil-water interface, so as to change the interfacial tension of proteins [31] . Thus, the present results indicated that the low addition amount of lotus anthocyanins (0.5% to 1.5%) did not affect the interface properties of ice cream, but the high amount (2.0% and 2.5%) might cause some negative effects.…”