Effect of process parameters on ice crystals and air bubbles size distributions of sorbets in a scraped surface heat exchanger;Effet des paramètres de processus sur la taille et la distribution des cristaux de glace et des bulles d'air dans des sorbets en formation dans un èchangeur thermique à surface raclèe

International Journal of Refrigeration

Volumn 92, Issue , 2018, Pages 225-234

  Parra, Oscar Darío Hernández ^a   Ndoye, Fatou Toutie ^a   Benkhelifa, Hayat ^b   Flick, Denis ^b   Alvarez, Graciela ^a  

^a Irstea   (France)

^b UMR SayFood   (France)

Author keywords

Air flowrate; Bubble size; D bit d'air; Ice crystal size; Low temperature microscopy; Microscopie basse temp rature; Scraped surface heat exchanger; Sorbet; Taille des bulles; Taille des cristaux de glace; changeur thermique surface racl e

Indexed keywords

HEAT EXCHANGERS; ICE; REFRIGERANTS; SIZE DISTRIBUTION; TEMPERATURE;

AIR FLOW-RATE; BUBBLE SIZE; ICE CRYSTAL SIZE; LOW TEMPERATURES; SCRAPED SURFACE HEAT EXCHANGERS; SORBET;

AIR;

EID: 85057466071     PISSN: 01407007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijrefrig.2018.02.013     Document Type: Article

References (28)

1. Arellano, M., Benkhelifa, H., Flick, D., Alvarez, G., Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions. J. Food Eng. 113:2 (2012), 351–359.
2. Arellano, M., Flick, D., Benkhelifa, H., Alvarez, G., Rheological characterisation of sorbet using pipe rheometry during the freezing process. Journal of Food Engineering 119:3 (2013), 385–394.
3. Bolliger, S., Wildmoser, H., Goff, H.D., Tharp, B.W., Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. Int. Dairy J. 10:11 (2000), 791–797.
4. Caillet, A., Cogné C., Andrieu, J., Laurent, P., Rivoire, A., Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters. LWT - Food Sci. Technol. 36:8 (2003), 743–749.
5. Chang, Y., Hartel, R.W., Development of air cells in a batch ice cream freezer. J. Food Eng. 55:1 (2002), 71–78.
6. Chang, Y., Hartel, R.W., Measurement of air cell distributions in dairy foams. Int. Dairy J. 12:5 (2002), 463–472.
7. Chang, Y., Hartel, R.W., Stability of air cells in ice cream during hardening and storage. J Food Eng. 55:1 (2002), 59–70.
8. Cook, K.L.K., Hartel, R.W., Mechanisms of ice crystallization in ice cream production. Comprehen. Rev. Food Sci. Food Saf. 9:2 (2010), 213–222.
9. Cook, K.L.K., Hartel, R.W., Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix. Int. Dairy J. 21:6 (2011), 447–453.
10. Donhowe, D.P., Hartel, R.W., Bradley, R.L. Jr., Determination of ice crystal size distributions in frozen desserts. J. Dairy Sci. 74:10 (1991), 3334–3344.
11. Drewett, E.M., Hartel, R.W., Ice crystallization in a scraped surface freezer. J. Food Eng. 78:3 (2007), 1060–1066.
12. Druzinec, D., Salzig, D., Kraume, M., Czermak, P., Micro-bubble aeration in turbulent stirred bioreactors: coalescence behavior in Pluronic F68 containing cell culture media. Chem. Eng. Sci. 126 (2015), 160–168.
13. Eisner, M.D., Wildmoser, H., Windhab, E.J., Air cell microstructuring in a high viscous ice cream matrix. Coll. Surf. A Physicochem. Eng. Aspects 263:1–3 (2005), 390–399.
14. Faydi, E., Andrieu, J., Laurent, P., Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data. J. Food Eng. 48:4 (2001), 283–291.
15. Flores, A.A., Goff, H.D., Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J. Dairy Sci. 82:7 (1999), 1399–1407.
16. Goff, H.D., Verespej, E., Smith, A.K., A study of fat and air structures in ice cream. Int. Dairy J. 9:11 (1999), 817–829.
17. Gonzalez-Ramirez J.E., 2013. Contribution au Contrôle par la Modélisation d'un Procédé de Cristallisation en Continu. Ph.D., AgroParisTech.
18. Haddad Amamou, A., Benkhelifa, H., Alvarez, G., Flick, D., Study of crystal size evolution by focused-beam reflectance measurement during the freezing of sucrose/water solutions in a scraped-surface heat exchanger. Process Biochem. 45:11 (2010), 1821–1825.
19. Inoue, K., Ochi, H., Taketsuka, M., Saito, H., Sakurai, K., Ichihashi, N., Iwatsuki, K., Kokubo, S., Modeling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology. J. Dairy Sci. 91:5 (2008), 1722–1732.
20. Liao, Y., Lucas, D., A literature review of theoretical models for drop and bubble breakup in turbulent dispersions. Chem. Eng. Sci. 64:15 (2009), 3389–3406.
21. Mary, G., Mezdour, S., Delaplace, G., Lauhon, R., Cuvelier, G., Ducept, F., Modelling of the continuous foaming operation by dimensional analysis. Chem. Eng. Res. Des. 91:12 (2013), 2579–2586.
22. Miller-Livney, T., Hartel, R.W., Ice recrystallization in ice cream: interactions between sweeteners and stabilizers. J. Dairy Sci. 80:3 (1997), 447–456.
23. Müller-Fischer, N., Windhab, E.J., Influence of process parameters on microstructure of food foam whipped in a rotor–stator device within a wide static pressure range. Coll. Surf. A Physicochem. Eng. Aspects 263:1–3 (2005), 353–362.
24. Ndoye, F.T., Alvarez, G., Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement. J. Food Eng. 148 (2015), 24–34.
25. Ndoye, F.T., Hernandez-Parra, O., Benkhelifa, H., Alvarez, G., Flick, D., Influence of operating conditions on residence time distributions in a scraped surface heat exchanger during aerated sorbet production. J. Food Eng. 222 (2018), 126–138.
26. Regand, A., Goff, H.D., Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocol. 17:1 (2003), 95–102.
27. Russell, A.B., Cheney, P.E., Wantling, S.D., Influence of freezing conditions on ice crystallisation in ice cream. J. Food Eng. 39:2 (1999), 179–191.
28. Sofjan, R.P., Hartel, R.W., Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J. 14:3 (2004), 255–262.