Ice Cream Machine Research Articles

Diversification of Dairy-Based Food Processed Animal Product by Ice Cream Machine (ICM) at Vocational High School of Muhammadiyah Piyungan

The rotary ice cream machine’s experiment technology improves students’ diverse food processing skills at the Department of Culinary, Vocational High School in Piyungan, Bantul. An ice cream machine (ICM) has been granted to facilitate the processing of livestock milk food products. This research provides skill training to students about making good-quality ice cream from goat milk. The ice cream machine is set at 80 rpm to turn for 20 minutes, then put 3 Kg ice block and 100 gr salt mixed into the coolant rim. Thus, the final ice cream product has a food quality standard by melting and texture tests. For the results test, the melting point of plain ice cream plain tasted has a melting time longer than chocolate tasted.

Marty Roberts; The Man Who Brought Sorbent Dialysis to Life.

Marty Roberts; The Man Who Brought Sorbent Dialysis to Life.

Sensorial Quality and Physicochemical Properties of Newly Developed Ice-Cream, with Plant Originated Stabilizer; Modified Kithul (Caryota urens) Flour

Aims: Replacement of existing stabilizer in ice cream industry by using modified Kithul (Caryota urens) flour which helps to reduce usage of other ingredients which are used for improve the texture and creaminess of the product was examined. Kithul (Caryota urens) flour has better stabilizing ability than other flour and it can be used in product diversification in the food industry. The objective of this study was to use modified Kithul (Caryota urens) flour as a new plant origin stabilizer for the production of ice cream which can be easily applied for ice cream machines.
 Study Design: Three treatments were prepared as commercial stabilizer based (industrial mixture) as the control (A), and two samples with modified Kithul flour under two condition as without refrigerated (B) and 24 hours refrigerated (C) the modified Kithul flour with milk before preparing ice cream.
 Place and Duration of Study: Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management, Wayamba University of Sri Lanka, between June 2019 and January 2020.
 Methodology: Three samples were evaluated for its sensory properties and selected ice cream sample from the sensory evaluation (Treatment B) was evaluated for proximate composition and evaluated for physicochemical properties vs industrial ice cream as a control.
 Results: The comparison revealed that modified Kithul flour-based ice cream (Treatment B) was better in terms of low cost of production, high overrun and high overall acceptability in the sensory analysis vs industrial ice cream (Treatment A).
 Conclusion: According to the results of the evaluation of quality attributes, without refrigerated milk-modified Kithul flour mixture before making ice cream is better than the industrial ice cream due to their low cost of production, high overrun and high overall acceptability in sensory analysis.

Reliability, Availability, and Maintainability (RAM) Study of an Ice Cream Industry

The purpose of this paper is to provide findings for a thorough review of reliability, availability, and maintainability (RAM) analysis utilizing failure data from an ice cream industry. The case study shows how RAM analysis is very helpful in assessing maintenance intervals and in planning and organizing an effective maintenance strategy. RAM study was computed based on historical data gathered over a twelve-month period. Pareto analysis, descriptive statistics, trend, and serial correlation test of the data were conducted. The parameters for failure and repair data were computed for each machine and the complete ice cream manufacturing system. The RAM analysis assesses the current operations management and improves the quality, productivity, and performance of the line. It was found that: (a) preventive maintenance intervals for each machine and completed system for different reliability periods were calculated. (b) Two machines with the lowest reliabilities are the packaging machine and then on the freezer tunnel. The significance of these machines is vital and their maintenance must be thorough to avoid losses pertaining to quality and productivity, and (c) the worst maintainabilities occur at the exogenous machine, and on the ice cream machine, together with the complete production system. Moreover, as the RAM indices have been calculated to quantify and increase machines’ performance, production managers and engineers can easily evaluate the next moves and decisions made with respect to the function of the system.

Smart Appliances and RAMI 4.0: Management and Servitization of Ice Cream Machines

The widespread adoption of information and communication technologies (ICT) is profoundly changing manufacturing. Several Internet-of-Things (IoT) and industry 4.0 solutions deployed in production environments have pushed for standardization efforts, most notably reference architecture model industrie 4.0 (RAMI 4.0), typically focusing on smart factory environments. However, the ICT evolution is also enabling novel smart appliance scenarios, where relatively cheap machines, connected and integrated, are deployed outside the typical industrial environment with a wide range of stakeholders involved. The paper reports about a real world use case composed of more than 12000 ice cream machines connected worldwide and shows how, anticipating the state of the art, the underlying design of the ICT platform presents many interesting similarities with RAMI 4.0. The integration of appliances in a smart value chain enables to develop novel services for different stakeholders, ranging from ice cream manufacturer and maintenance technicians to ice cream shop owners and final consumers. The important synergies with RAMI 4.0 and the extensive on-the-field validation make the proposed solution a compelling reference application, from which to draw useful and generally applicable guidelines for the development of future Industry 4.0 smart appliance platforms.

ВИЗНАЧЕННЯ КОРЕЛЯЦІЙНОГО ЗВ’ЯЗКУ МІЖ ОКРЕМИМИ МЕТЕОРОЛОГІЧНИМИ ВЕЛИЧИНАМИ У ДАТИ ПОЧАТКУ ВІДКЛАДЕННЯ ОЖЕЛЕДІ НА ТЕРИТОРІЇ УКРАЇНИ ПО МІСЯЦЯХ ХОЛОДНОГО ПЕРІОДУ РОКУ ПРОТЯГОМ 2001-2013 рр. ТА ЇХ ПРОСТОРОВИЙ РОЗПОДІЛ

The article presents the results of the study of the determination of the correlation connection between a number of meteorological values at the beginning of the deposition of ice on the wires of a standard ice-cream machine in certain months of the cold period of the year on the territory of Ukraine during 2001-2013. The research was conducted for 3 winter months, as well as for March and November. The pair of meteorological parameters have been determined at the beginning of the deposition of ice that have a statistically significant correlation coefficient and a spatial-temporal distribution of the distribution in certain months across the territory of Ukraine has been obtained. The most common variant of the statistically significant connection between individual meteorological parameters was the connection between the temperature of the water column (average, maximum, minimum) and relative humidity of air (average, maximum). Thus, for almost all months studied, a statistically significant correlation between the temperature of the vapor (average, maximum, minimum) and relative humidity of air (average, maximum) was established. For the winter months, the correlation coefficient of this connection was positive, and for March and November, it was negative. A widespread version of a statistically significant connection was the relationship between the air temperature (average, maximum, minimum) and the height of the snow cover. This connection for the months studied turned out to be negative. The variants of negative statistically significant connection between average wind speed and average relative humidity of air (January-February, December), average and maximum wind speed and sea-level pressure (November), and also between daily amount precipitation and snow (March), daily rainfall and wind speed (average, maximum), and pressure at sea level (November). During the months of the cold period of the year, statistically significant connections between the air temperature (average, maximum) and pressure at sea level (November), wind speed (average, maximum) and average humidity (January, December), pressure on sea levels and average relative humidity (March). Also, there were isolated cases of statistically significant correlation between snow and sea level pressure (December). The most frequently statistically significant connections between meteorological values at the dates of deposition of ice on the wires of a standard icing machine were observed at stations in the central, northeastern, eastern and separate southern regions.

Optimization of the Scraper Speed and Improvement of the Refrigerant Path for the Evaporator of the Soft Ice Cream Machine

Optimization of the Scraper Speed and Improvement of the Refrigerant Path for the Evaporator of the Soft Ice Cream Machine

R-404A를 사용하는 소프트 아이스크림 제조기의 냉매 충전량 및 팽창 밸브 개도 최적화

최근 들어 국민 식생활 문화가 개선되고 생활수준이 향상됨에 따라 소프트 아이스크림, 슬러시와 같은 일회용 냉동 유제품의 소비가 급증하고 있다. 이들 냉동 유제품은 소형 냉동 시스템에서 만들어진다. 소프트 아이스크림 제조기의 냉매로 그간 R-502가 주로 사용되어 왔으나 오존층 파괴와 관련하여 R-404A로 대체되고 있다. 본 연구에서는 냉각기 체적 2.8 리터인 R-404A를 사용하는 소프트 아이스크림 제조기에 대하여 최적화와 성능평가를 수행하였다. 최적화는 적정 냉매량 및 팽창 밸브의 개도를 찾는데 주안점을 맞춰 수행되었다. 최적 조건에서 아이스크림 제조 시간은 10분 5초, COP는 0.57로 나타났다. 이 제품에 대하여 무 간격 연속 판매 시험, 30초 간격 연속 판매 시험, 극한 시험을 수행하여 성능을 평가하였다. 무 간격 연속 판매는 20개까지 가능하였고 30초 간격 연속 판매는 무한대로 가능하였다. 또한 여름철 및 겨울철 환경에도 아이스크림 판매가 가능한 것으로 나타났다. 본 연구 결과는 냉동식품 제조기를 비롯한 여타 냉동 사이클의 최적화에도 활용될 수 있을 것이다. The improvements of living and lifestyle have led to the increased sales of frozen milk products, such as soft ice cream or slush. These frozen milk products are commonly made in small refrigeration machines. R-502, which has long been used as the refrigerant in soft ice cream machines, is being replaced with R-404A due to the ozone layer depletion issue. In this study, an optimization and performance evaluation were conducted on a soft ice cream machine with a freezer volume of 2.8 liters. The optimization focused on the appropriate refrigerant charge and expansion valve opening. Under the optimized conditions, ice cream was produced in 10 minutes and 5 seconds, and the COP was 0.57. The performance tests included ice cream sales with no interval, ice cream sales with 30 second intervals and under extreme outdoor conditions. The results showed that 20 sales were possible with no interval, and infinite sales could be made with 30 seconds intervals. Ice cream sales were also possible under summer or winter outdoor conditions. The present results may be used for the design of food refrigeration machines as well as to optimize other refrigeration cycles.

Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management

Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke.

Development of two heat transfer correlations for a scraped surface heat exchanger in an ice-cream machine

Heat transfer in presence of a high viscosity fluid may be substantially enhanced using heat exchangers supported by a mechanical agitation system that can also “scrape” the exchange surface (Scraped Surface Heat Exchanger, SSHE). In this case, heat transfer efficiency depends strongly on exchanger and agitator geometries, agitation methods as well as fluid characteristics and heat transfer conditions. Correlations used to represent the phenomenon are closely related to the above parameters and hardly employable out of that peculiar context. In this work some results of an experimental research on SSHE performances, used as the evaporator of a refrigeration cycle in a commercial soft ice-cream machine, are presented. The liquid ice-cream mixture goes into this component where it is mixed with a variable amount of air and cooled to obtain soft ice-cream. The mixture has a non-Newtonian fluid behaviour that involves a lot of problems related to its physical representation: some assumptions on ice-cream rheological properties have been accepted. Varying ice-cream mass flow, input/output temperatures of the liquid mixture and the agitator speed, ice-cream production tests were carried out. Two heat transfer coefficient correlations are proposed to describe experimental data: the first one arises from the classical dimensional analysis while the second one is related to the agitator engine power consumption. Finally, the experimental results supply a reliable database to find possible improvements in ice-cream machine efficiency.

Chemical Composition of Ice Cream Produced in Khartoum State, Sudan

The objective of this study was to examine the effect of chemical composition on the quality of ice cream. The study was conducted during the period from September, 2003 to March, 2004, in the Laboratory of Dairy Production, Faculty of Animal Production University of Khartoum. Hundred samples were examined from ice cream machines and a modern factory. The results revealed a highly significant differences (p 0.05) in all chemical components due to flavor except total solids. There was non significant differences (p > 0.05) between machines and factory ice cream with respect to type of flavor in all chemical components except total solids.

Effects of Emulsifiers on Protein‐Fat Interaction in Ice Cream Mix during Ageing I: Quantitative Analyses

AbstractAgeing of ice cream mix at 0 to 10°C for a minimum of 3 up to 24 hours prior to ice cream production in the ice cream machine is generally used to improve various physical properties. During ageing the fat phase of the mix crystallizes and protein is slowly desorbed from the surface of the fat globules. In the presence of emulsifiers fat crystallization and protein desorption is distinctly enhanced resulting in increased agglomeration of fat globules during ice cream manufacture which is important for the formation and stability of the final ice cream. The effect of emulsifiers on ageing is due to their strong interfacial activity at low temperature.

Let's Be an Ice Cream Machine!

Let's Be an Ice Cream Machine!