Abstract
The impact of in-situ CO2 nano-bubbles generation on the freezing properties of soft serve, milk, and apple juice was investigated. Carbonated (0, 1000, and 2000 ppm) liquid foods contained in a tube were submerged and cooled for 90 min in a pre-set ethylene glycol bath (−15 °C). Before the enclosed liquid reached 0 °C, the vibration was discharged through ultrasound in the bath to create nano-bubbles within the carbonated food samples, and the changes in temperature for 90 min of each food were recorded as a freezing curve. The time for onset of nucleation of control soft serve mix was halved in samples with 2000-ppm CO2 due to the presence of nano-bubbles. Likewise, the nucleation time for milk with and without nano-bubbles at the same CO2 concentration of 2000 ppm was 7.9 ± 0.1 and 2.8 ± 0.8 min, respectively. The generation of CO2 nano-bubbles from 2000-ppm CO2 level in 10 oBx apple juice displayed −9.3 ± 0.3 °C nucleation temperature while the control one had −11.7 ± 0.9 °C.
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