cryogenic freezing | Dairy Foods

Items Tagged with 'cryogenic freezing'

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Freeze ice cream from the inside out

Extremely cold ‘cryobits’ accelerate temperature reduction of the packaged product. Ice crystals and air bubbles are significantly smaller with partial cryogenic hardening compared to traditional hardening methods.

Bruce Tharp

Steve Young

April 6, 2016

The cryogenic freezing of ice cream is appealing because the very rapid temperature drop it produces generates extremely small ice crystals that promote smooth texture and extended textural shelf life. To date, technical, operational and economic factors have limited its use in conventional production to a few value-added products such as novelties and ice cream cakes/pies.

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Items Tagged with 'cryogenic freezing'

ARTICLES

Freeze ice cream from the inside out

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