Ice cream has a great history. Many technologies used to for producing ice cream. The process used for commercial ice cream manufacture has changed little in the past 75 years – since the first continuous scraped surface freezer was introduced in the 1930s. In last couple of years, several key technological developments have taken place in the way ice cream is manufactured and these are finding increasing industrial use. Ice cream is changed according to customer needs.
Conventional processing
There are so many stages for producing ice cream. One of them is conventional processing. Conventional ice cream manufacture, process a series of operations: mixing, homogenisation, pasteurisation, aeration and freezing. It begins with the mix vessels where the ingredients are heated and dispersed. Once the ingredients are mixed they pass through a valve homogeniser. It is importan part for ice cream. It has to be certain degree for ice cream. Othervise , Ice cream will not be perfect homogenizer. All contents has be one perfect appearance. Also for taste it has to be perfect combination.
New process technologies
We have 2 types one of them is Low Temperature Extrusion and Ultra High Pressure homogenization.
· Low temperature extrusion
We will talk about to low temperature extrusion technics for producing Ice cream. Generally , all producers are using this technics, because it is more easy , safe and benefit way to produce ice cream. The temperature at which ice cream becomes sufficiently stable for storage and distribution is around -20ºC. It is really pergfect degree to protect ice cream. -20 degree is scientific data for ice cream. For simplicity of manufacturing it would be ideal if this temperature could be achieved by continuous freezing, to avoid the requirement of the cumbersome hardening step. The high shear forces coupled with rapid freezing create a fine microstructure with very small ice crystals and air cells which increases the perception of creaminess. If this temperature is change , ice cream taste will be different and awfull. This is right condition.
Ultra High Pressure homogenisation
Other technology is ultra high pressure homogenization. This technics is using to manage fat rate. For human health, fat is a enemy. Ultra High Pressure homogenization technics calculate and manage to fat rate. The pressure at which ice cream mix is homogenised is a key factor determining the fat droplet size in the ice cream emulsion. Scientists are suggested that by using UHP in ice cream mixes with 5% fat. This is an example where a process can be designed to manufacture lower fat, healthier products with similar sensory and stability properties to a product made using a conventional processing route. They want to protect human health from fat. Because fat is a big enemy for human body and they want to take a under control this.
