Abstract
Freezing the mix is one of the most important operations in making ice cream, for upon it depend the quality, palatability, and yield of the finished product. Typically, freezing of ice cream is accomplished in two steps: (1) dynamic freezing, where the mix is frozen quickly while being agitated to incorporate air and to limit the size of ice crystals formed; and (2) static freezing, where the partially frozen product is hardened without agitation in a special low-temperature environment designed to remove heat rapidly. Although these steps primarily encompass freezing, or the formation of ice crystals, there are several other important processes that take place during this time that significantly impact the quality of ice cream. Both the dispersion of air bubbles and rearrangement of fat globules occur during the freezing steps.
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Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). The Freezing Process. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0163-3_7
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DOI: https://doi.org/10.1007/978-1-4615-0163-3_7
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