Submit

Asian Journal of Dairy and Food Research, volume 34 issue 2 (june 2015) : 92-97

Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream

A.K. Agrawal, P.D. Karkhele, K.K. Sandey, C. Sahu, Geetesh Sinha
1Department of Dairy Engineering, College of Dairy Science and Food Technology, CGKV, Raipur-492 012, India.
Cite article:- Agrawal A.K., Karkhele P.D., Sandey K.K., Sahu C., Sinha Geetesh (2024). Effect of incorporation of ginger juice in various rates on the freezing and thermal properties of ice cream . Asian Journal of Dairy and Food Research. 34(2): 92-97. doi: 10.5958/0976-0563.2015.00019.6.

ABSTRACT

Ice cream is a delicious and wholesome nutritious frozen food made by freezing a pasteurized mix with agitation to incorporate air and ensure uniformity of consistency. In present investigation, ginger-a natural herb was used as a flavoring agent in ice cream. Ice cream mix was exposed to a temperature much lower than freezing temperature for freezing. Freezing rate and therefore the freezing time is the most fundamental properties during freezing phenomena. The present investigation was taken up to quantify the variations of thermal properties viz specific heat, thermal conductivity, enthalpy with various levels of flavoring material i.e. ginger juice. The formulae of the previous investigators were used either directly or with some modifications for calculations of various freezing and thermal properties. After statistical analysis it was revealed that changes in freezing properties were non-significant while changes in the thermal properties were significant.

REFERENCES

  1. Arbucle, W.S. (1986). Ice Cream, 4th Edition, The AVI Publication Company, Westport, Connecticut, USA.
  2. Arellano, M., Benkhelifa, H., Alvarez, G. and Flick, D. (2013). Experimental study and modeling of the residence time distribution in a scraped surface heat exchanger during sorbet freezing. J. of Food Engg. 117(1): 14-25.
  3. Bhandari, V. (2001). Ice cream manufacture and technology. Tata McGraw Hill Publication Company Limited, New Delhi.
  4. Choi, Y. and Okos, M.R. (1986). Effect of temperature and composition on thermal properties of foods. (Eds. Le Mageur, M. and Jelen, P.) Food Engg. and Process Appl. Elsevier, London. 93-101.
  5. Cleland, D.J. (1991). A generally applicable simple method for prediction of food freezing and thawing times, Proc. XVIII Int. Congr. Refrig. 1874-1877.
  6. Cleland, D.J. and Valentas, J.K.J. (1997). Prediction of freezing time and design of food freezers, Valentas, K.J., Rotestein, E. and Singh R.P. 1996. Handbook of Food Engineering Practices CRC Press LLC, pp. 71-119.
  7. Cook, K.L.K. and Hartel, R.W. (2011). Effect of freezing temperature and warming rate on dendrite break up when freezing ice cream mix, Int. Dairy J., 21: 447-453.
  8. Heldman, D.R. and Singh R.P. (1981). Food Process Engineering, 2nd Edition, The AVI Publication Company, Westport, Connecticut,
  9. Hossain, Md. M., Cleland, D.J. and Cleland, A.C. (1992). Prediction of freezing and thawing times for foods of three dimensional irregular shapes by using a semi-analytical geometric factor, Int. J. Refrig., 15: 241-246.
  10. Linko, P., Hakkarainen, L., Myllymaki, O., Olkku, J. (1984). Modelling of Scraped Surface Heat Exchanger, in: McKenna BM (Ed.) Engineering and Food Vol.2, Elsvier Applied Science Publishers, London, pp.891-900.
  11. Miles, C.A., Van, B.G. and Veerkamp C.H. (1983). Calculation of therophysical properties of foods. In: Jowitt, R. (Eds.) Physical properties. Applied Science Publishers, London. pp. 269-313.
  12. Parry, J.W. (1969). Spices. Vol.2. Morphology, history, chemistry. 2nd Edition. New York, Chemical Publication Company Inc., London Food Trade Press, London, p. 245.
  13. Pham, Q.T. (1990). Prediction of thermal conductivity of metals and other animal products from compositional data. In: Speiss WEL and Schubert H (Eds.) Engineering and Food, Vol. 1. Elsevier, London, pp. 408-423.
  14. Rizvi, S.S.H. and Mittal, G.S. (1997). Experimental Methods in Food Engineering, CBS Publication and Distributors, 11 Daryaganj, New Delhi,
  15. Singh R.P. and Mannapperuma J.D. (1990). Developments in food freezing. In: Schwartzberg HG and Rao, MA (eds.) Biotechnology and Food Process Engineering, Marcle Dekker, New York, pp. 309-358.
  16. Werry, P., (1984). Flavours and other additives for flavoured milks. J. Soc. Dairy Technol. 37: 107.
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)