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Mechanism of Growth
Crystal
Melt
There is a surface
tension between phases
Small Crystals
s 2. .M
RT ln
s
.r
r = crystal radius
s = crystal solubility
increase in solubility
0.1
Particle size
Ostwald Ripening
<<disappear>>
diffusion
diffusion
diffusion
diffusion
Fondant Manufacture
Cook to 114-120C
Cool quickly and gently to 45C
Vigorously mix until all clarity is lost and a
creamed malleable mass is formed
Ripen and mature for 24 h
Th
t r a er m
ns od
iti y n
on a
mi
c
pr
es
su
re
fo
r
ph
a
la
u
c
le
o
M
it
l
i
b
o
rm
se
Glass
transition
temperature
Melting point
Temperature
15
Log
GLASS
12
RUBBER
SOLUTION
20-100oC
0
Tg
Tm
Solution
Temp, oC
60
S.S.
soln.
30
0
TE
Ice+Soln.
Tg
Ice+S.S. Soln.
Glass
Ice+S.S. glass
Conc. Solute, %
100
50 m
Crystal detectability
Sensory smoothness
25
50
Ice Crystal Size (m)
Thermodynamics of
Crystallization
Temperature
Solution
Glass
Concentration
100%
50%
0%
0
-10
-20
Temp /C
-30
-40
-5C
Freezer
Hardening
-15C
Distribution
Effect of Dasher
1. Ice crystals
grow from cold
wall
2. Dasher cuts
off dendrite
3. Dendrite grows
in barrel center
Domestic vs Commercial
Freezers
Why do commercial freezers make
smoother ice cream than domestic
freezers?
Boiling ammonia 30C
Saturated brine 10C
Hardening
At the freezer exit the product is packed
and cooled to -18C in a tunnel freezer
How does the
number and size
of crystals change
in the hardening
room?
Water frozen
100%
50%
0%
-10
-20
Temp /C
-30
-40
Distribution
Plant freezers
Refrigerated distribution
Store freezers
Domestic freezers
transfer
transfer
transfer
Ice Coarsening
Ice cream may coarsen during storage,
particularly if:
stored too warm
temperature fluctuation during storage
Diffusion
Tg?
Stabilizers?
-5C
Freezer
Hardening
~35 m
50% Frozen
Nucleation
Growth
Growth
-15C
Distribution
~45 m
80% Frozen
Melting
Growth
Ripening