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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

  • Print ISSN 0971-4456

  • Online ISSN 0976-0563

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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 (2025). 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.

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