~  oM

ICHIGAN STATE UNIVERSITY LIBRARIES

EET

3 1293 00627 1047

La paetbrtee ate TS
1
Nee ge
wey

 
  

i
ba =
» = ae
“oe ee S
a
Nea 2
: se i ae
hag “
+4 be.
La’
a
Le Oe
oo?
$. 7
a ek
|

 
CHIGAN STATE UNIVERSITY LIBRARIES

TTT

3 1293 00627 1047

a wet tes BF Ae “7 -
°

 
A STUDY OF THE EFFECT OF TIME AND TEMPERATURE
UPON
THE SWELL OBTAINED ICE CREAM.
A Study of the Effect of Fime and Temperature

Upon
The Swell Obtained Ice Cream.

 

Thesis for Degree of M. 8.

Hohei Funayama, B. 8.
fokyo Agricultural College, Japan.
1921

 
THES!S
CONTENTS

Introduction.
Historical discussion
Reason for making study
Disoussion of swell
Review of literature
Outline of experiment
Bffeot of freesing temperature
Effect of time for freesing
Preparing the mixture
Method of freesing
Method of taking test
Experimental work.
Experiment charts
Correlation time, temperature and swell
Experimental tables
Summary
Bibliography

96339
INTRODUCTION

Ice cream is a term applied to a variety of frozen
products, but commonly means a frozen mixture of crean,
suger, whole milk, skim milk, condensed milk, evaporated
milk or skim milk powder and flavoring substances. Ice
cream is usually agitated by a dasher in the freesing
process to make it smooth and of uniform consistency.

Historical: Ice cream is usually used today as a
food although in the past it was considered and used only
as a delicacy or dessert. In ancient times "Cream Ice"
was used on the table in England and France, which cream
ice preceded the use of ice cream of today. That cream ice
being of relatively modern origin. "Milk ice"and "Cream
ice”™ were introduced into Emrope from Asia by Marcopolo
and cream ice wag served at the Court of Charles the First
of England,

In 1776 English cream ice was made from milk, sugar .
eggs, arrowroot or flour and flavoring extract.

In the United States Ice cream was first prepared
in New York by Mr. Hall. Ice cream was served at a dinner
in Washington, at which dinner President Washington partook.
The first wholesale ice cream business was launched in
1861 by Jacob Frussell of Baltimore.

Ice cream made in this country is in great demand
in other countries and consequently, steamers loading in
New York take on this commodity for such distant countries

as India, Japan, China and Australia.
~o5a=

At the present time in U. S. ice cream consumption is
greatly increasing and is important branch of the dairy
industry. |

Oriental countries never had tried ice cream making
except only a few home made ice creams. There was an old
record that ice cream was introduced by an American. For
this reason, China and Japan have retained the custom of
"no use milk, no use meat to eat™ because of the Buddist
doctrine (religion) until about 10 years age.

Reason for making study : Im Japan commercial ice
cream was first made about seven years ago in Tokio by
freesing by hand process. Since that time ice cream con-
sumption has consequently increased during these few years.
In 1920 the first ice cream manufacturing plant wag built
in Tokie by the Oriental Condensed Milk Ce. At the present
time in Japan ice cream making is changing from the hand
process to the factory method used in the dairy industry.
There have been very few investigators who have studied
the technique and soience of ice cream making in China and
Japan, This is very regretable for dairying in the Eastern
Countries. For this reason the writer has taken up the study
ef modern ice oream making at the Michigan Agricultural
College in United States, America. He expects to introduce
American ice cream making into China and Japan and carry
en further studies of ice cream making under conditions
prevailing in Eastern Countries. | ,

_Discussion ef Swell in Ice Cream: The swell is an
important item in commercial ice cream making. The swell
ef ice cream is due chiefly to the air which is inoorporated
«
.

:- pap a
t~

during the freesing process by the violent agitation, s0 that
the finished product eccupies a larger space than the original
mixture. The larger the swell obtained the more air there is
incorporated in the ice cream and the more open will be the
texture of the product. A certain amount of swell is necessary
in a high grade ice cream to give desirable texture and
smeothness. If too little swell were obtained the ice cream
weuld be icy, seggy and heavy and more solid, that is more
Webght per volume. It would have to be sold at @ proportionately
higher price and the consumers would either be paying more

for their dishes er receive a smaller serving for their money
of a coarse and oold product and not generally relished.

The swell should be properly done. If the swelling igs
not preperly done the results is a loss in both quality and
quantity of ice cream. Usually best results are obtained
With 90 to 100 or 110 percent,swell depending upon the
compesition ef the nix.

fhe temperature while freezing in the machine is a
most important factor influencing the swell. Other principal
causes of variation in swell are total time te freese which
has a noticeable effect on the amount swell and the quality,
kind of material used, pasteurized of cream, homegenization
of cream, amount ef sugar and total solid, spped ef dasher
and type ef machine,

Im pasteurized cream, the pasteurization temperarily
destroys the viscosity of the cream and milk and as a result

pasteurized cream must be aged longer to restore the
aw = ap

viscosity.

Homogenizing cream breaks the solid of cream and milk
into smaller particles. The whole mix is homogenized before
going to the freeser. This increases the viscosity and because
ef this and of the smaller particles more swell is pessible
without sacrificing quality. The amount of sugar is imporéant
enly because ef its bulk, and the rate of freezing is also
affected by amount of sugar and solid in ice cream, The mae
sugar added the more selids in ice cream, that is ebtained
more swell. The total solid in the mix have a decided influp
ence en the amount ef swell that can be obtained without
imjury te the quality of the ice cresm.

REVIEW OF LITERATURE.

Phere is some published literature relative to the
influence ef various facters to the swell in ice cream making.

In 1910 a study ef the swell in ice cream making was
published by (1) Washburn. Washburn states that swell commences
to form at 34° F., and ceases to form at 27°#. The maximum
is reached at 28.5° F., but the cream mix should not be
removed from the freezer before the temperature has reached
28° F., etherwise some of the swell is lost by the loss of
air. When the swell exceeds 80 percent of the mixture the kody
ef the ice cream deteriorates.

In 1916 (2) &. CG. Baer illustrated that five gallons

ef 18 percent cream, enough to make 10 gallons of ice crean,
after the sugar, vanilla, filler, ests. have been added amounts
to 5.7 gallons of mix. This made into 10 gallons of ice cream
gives an incvpease in volume of 4.35 gallons by swell. And
alse (3) Dr. Heineman in 1920 shows that two gallons ice
cream with an 80 percent swell or increase in volume can
be made from one gallon of mixture.

foo low a swell produced a heavy soggy ice crean,
too high a swell produce a light and fluffy. These facts
have been illustrated by many investigators. Time required
for proper freezing. Too rapid freesing will make peor
quality and quantity of ice cream. According te (4) J. N.
Frandesen and Markbam in 1915 the time required for the
swell will be governed by several factors. Time required
for freesing ice cream mixture will depend somewhat upon
the composition but more upen the temperature of the mix
when put into the freeser. (5) Washburn showed that “time
required for swell under normal conditions will be from
10 minutes to 14 minutes”. (6) A. C. Baer published that
“usually the best results are obtained by freesing the mix
in from 10 minutes to 15 minutes and this does not freeze
it too rapidly and at the same time allows plenty of time
to whip the cream into the smooth consistency which is
desirable in a good ice cream. (¥%) E. Williams decreeé
that it usually required 20 minutes time to complete the
swell ef a 10 gallon batch of ice cream with a brine
temperature vo F. and with a constant normal speed of
the freezer. According to (8) Walter W. Fisk "time required
for proper freesing should be take from 12 minutes to 20
minutes".

When removing the ice cream from freezer to the
~-Joo

cans, (9) Washburm shows it was found that when drawn off
at 29° FP. the awell was 70 percent, the best temperature
being 28° F. even though at this temperature product was
thin. (10) W. W. Fisk shows that colder the cream mix
when it enters the freezer the quicker the freezing time.
For best control he advises a temperature of 40° F. He states
that when ice oream is drown from freesing at temperature

and 28° #.
between 26° F./best results can be obtained.(11) Wisconsin
Agricultural Experiment Station reported that cream should
be removed from freezer at 27° Fe. and many other investi-
gators published almost same results for this temperature.

The factors affecting swell by material used

were discussed by some investigators (12) Walter W. Fisk
illustrated that (a) age, viscosity and fat content of
milk and cream (b) size of fat globules (a) pasteurized
milk (a) aging milk (e) use of emulser or homogenizer
$2) Method of mixing (g) use of condensed milk (h) amount
of sugar (i) different kinds of flavoring (j) fillers and
binder (k) total solids in mix. |

(13) Washburam gives the following as the influ-
ence of material used on swell. The amount of fat in the
cream has little or nothing to do with the amount of air
whigh may be incorporated, but it has much to do with ths
amount which remaing incorporated. Skim milk can be made
to swell 100% er even more, but the product is coarse and
the results only temporary for it quickly loses its air
and falls or sinks in the can.

A cream containing 35% to 40% is too soggy
to whip well and affords an poor increase . Viscosity of
cream mix is of considerably more importance. Viscosity
increases after having been held cold for 24 hours.

(14) According to Iowa Agricultural Experiment Station
bulletin 180, the swell of ice cream is less with fresh
cream than with cream which has been aged for 24 hours to
48 hours. When pasteurized cream 24 hours older was used
swell was obtained than with fresh cream i. e. The aged
cream produced an ice cream of a more perfect texture andi
swell than is produced from the fresh cream. Influence
filler: (15) Walter W. Fisk, (16) Washburn states that
fillers have little affect on swell. (17) A. CO. Baer, (18)
M. Mortensen shows that fillers do not affect swell.

The foregoing literature is all that has been
published upon the swell in ice cream but is not a

comprehensive study of the subject.
OUTLINE OF EXPERIMENT.

Bffect of freezing temperature on swell: |
Preezing is the process of coeling the mix and getting it
in such condition that it is edible when frozen. The
temperature in freezing and rate of freezing are important
factors in this matter of increase in volume, for the reason
that if the freezing be done too rapidly too little time
elapses to admit of its through whipping or beating during
the interval after the cream becomes oold enough to whip
and before it becomes frozen and produces a course grained

preduct in which case satisfactory swell could not be
ebtained.

Teo slew freezing may cause the cream to chum causing
chunks of butter in the ice cream giving greasy and lumpy
condition.

Temperature: Ordinarily mixture of cream sugar and
other materials used in ice cream is not in proper condition
to retain air whipped into it before it reaches about 29 F.
At this temperature it begins slewly to form up and gradually
increases in volume as the temperature drops from about 29°F.
to 29° F or 26° F which temperature is a little below the
freezing point. See experiment chart.

BFFECT OF TIME FREEZING ON SWELL:

Pime required in preper swell the experiments show
ugually when the mix of cream entered the freezer at
from 44°F. to near 40 F, the swell began in about four
minutes. For such cream total time freezing required from
12 minutes to 18 minutes. Usually the first in five or six
minutes of that will have been consumed in extracting
specific heat in mix, so that the aswell scarcely increases
during this time; and in the next stage few minutes would
be required to extracted part ef the latent the heat ani
suitable whipping or beating done to incorporate air with
mix so that in this time volume of mix increases quickly
and last few minutes will generally be consumed increasing
ever 100 percent and in smooth up of ice cream.

The follewing experiments shows the relation between

time and effectivity of bfine off and on should be not
--120-

dgnored. It should be done in suitable point of time and
freezing temperature. This important relation will be
discussed by following experiments.
PRiPARING DEX MIX.

The materials in the mix were prepared in accordance
with the following formula for each experiment. The mix
being standardized to 14% fat and 37% percent total solids.
Total weicht of whole mix 350 lbs.

140 lbs. 35% cream
14 lbs. skthm milk powder
143 lbs. skim milk
45 lbse sugar
2 1bs. | relatine

The mechanical mixture used was of oriinary starter
can type. The first materials of cream and skim milk put
into the mixer ané@ start mixin: by mechanical asitator. The
second, added into the mixer sugar, gelatine and skim milk
powder which were prepared well mixed together. After these
materials into mixer was well mixed the whole mix was
pasteurized then immediately cooled down 110° F. and
visoolizea at a pressure of 2000 lbs. From the viscolizer
the mix flowed over a surface coil cooler, the top Sec.ion
of which was cooled with water and the bottom section cooled
with brine. The mix was then held in a refrigerator for
24 hours before freezing.

Method of Freezing. The same machine was used

for each experiment. Type of freezing machine is horizon-
=--]3-—

al with constant normal speed of the dasher(state speed).

Size of machine, ten gallons.

Frzezing done by circulating brine cooled by ammonia
refrigerating machine. The brine was kept between 5° and
10° F.

Point of freezing temperature 27.869 F. in that
freezing process.

Method of Taking Tests

The records of temperature were taken ev2ry minute by
themometer inserted in peep hole of freezer.

Swell was tested every other two minutes by over run
tester scale and over run oup. The scale used very sensitive
being graduated to one hundredth of a lb. Overrun cup was
adjusted to hold exactly one pound of mix.

The swell for the following experiments was calculated
from the weight of mix as follows according to indicated
weight by scale.

Percent overrun- Weigcht of mix--Wt. of sample x 100
Weight of Sample

Example:
Used 1 lb. of mix for adjusting cup.
Weight of sample of same volume of ice cream
0.52 lbs.

1-00--0.52 x 100 = 92
0.52 92 percent overrun.

Chart Explanation: According to chart No. l.
Let the figures on the lower straight line A-B represent

minutes of time during freezing process. A-C line represents
~-]4—=—

swell in percentage. B-D line represents temperature in
degree F., and N. line represents temperature of ice cream

in freezer. M. line represents percent swell.

EXPERIMEN? 1.
Wight of mix 45 pounds
Temperature of mix when entered the machine 44°R,
Viscosity not heavy.

This experiment shows the mixture cooled down quickly
during the first 3 minutes from 44 dersrees to 29°r,. From
4 minutes to 10 minutes it cooled down to 26°F. while the
swell increased 80 percent.

Brine Was turned off at 10 minutes. At this time the
mim in frvezer increased air bable and beat up incorporateé
ing with air the swell slowly increased. The temperature
after the brine turned off the temperature was going up and
the mix becomes warmer. The swell increased until the tem-
perature reached 28° F. Maximum percent of swell increased
130 percent at 27.5° F. in 18 minutes. At 28°F. the brine
was turned on the temperature cooled down to 26° F. in few
minutes. During this time the temperature cooled down by
brine being turned on the swell decreasing rapidly. The
brine was turned off again at 26°F. The temperature raised
again and the swell raised in proportion.

The length of froezing time of this experiment was —
40 minutes. When the ice cream was removed from the freezer
the swell was 120 percent, temperature 27.3°R., at 40

minutes. The ice cream obtained was very softe
 

 
-15-

 

Exp. I. Table for Time, Temp., Weight and Per Cent Swell.
Time Temp. Wt. & Swell Time Temp. Wte 3 Swell
9:02 40 9:24 28
9:03 32 9:25 28 46 118
9:04 29 93:26 28
9305 29 674+ 46 9:27 28 47% 110
9:06 28% 9:28 28
9307 28 634 57 9:29 28 49% brinel02
9:08 27.5 9:30 28 °*
' 9309 27 57 69 9:31 27.7 492 101
9:40 27 9:32 27.5
9:11 264% 56 brine78 9:33 287 504 99
9:12 26 oft 9:34 26%
9:13 26 51 96 9:35 26 52 brine 92
9:14 26% 9:36 26 on
9:15 27 47 113 9:37 26 £48 108
9:16 27 9:38 26%
9:17 27 444 124 9:39 26.8 462 115
9:18 27.2 9:40 26.8
9:19 27+ 44 127 9:41 27. 452 119
9:20 274 9342 27.3
9321 28 44 127 9:43 27.53 46 118
9322 28
9:23 28 44% 124
 

 

|
q |
Chart Exp e de
1801. 45 lb. Batch
Temperature of brine
Temperature of mim 4:
140.
ly,
120.
a
10Q_.._ . _.\__-_
recent
8Q_ in
60. le
Swell
4Q_
128
20. pr ane on
A Oo 118
O 2% £ 6 F fo 1h LE 16
100
|

 

 
EXPERIMENT ll.
Weight of mix 45 pounds
Pemperature of mix 44.8 °F.
Temperature of brine 10 F.
Freezing process at keeping 27°F , temperature only,
rate of freesing normal condition.
fhe mix cold down quickly during first two minutes to
29°F.; cooled down to 27°F. in 6 minutes, Temperature held
as near as possible at 27°F in the experiment by turning
brine off and on several times.
The swell increased gradually until it reached 120 percent
in 20 minutes. The maximum percent swell was 128 percent in
24 minutes at reached 27°F.

Exp. ll. Tabe for time, Temp. Weight and % Swell.
Started 3:82 P. Me

 

Time Temp. Wt. 4% Swell Fime Tem. Wt. % Swell
3:28 51 3:48 27
3:84 29 5:44 27 444 128
3:85 28.2 3:45 27
5:26 28 67 48 3:46 B7.2 44 brine on
5:27 274 5:47 27

brine brine
3:28 27 6l on 64 5:48 87 46 on 118
5:39 27 3:49 26.8

brine
35:30 27 55 on 6&2 3:60 26¢ 50 100
3:31 27 3:61 26
3:32 27 52 92
5:38 26.8
5334 27 48 108
el
$255

5:37
5:38
5:59
3:40
5:41
5242

--18--

Continue Fable for Exp. ll.

27
27 46-1/8 116
B7

brine
27 45-2/8 on 119
27

27.2 44 brine on
87 brine off
27 45% 120
ae
160

1401

 

C e
hart Exp. 11 P. 18

45 lbs. batch ah
Temperature mix 44% degrees
Temperature brine 10 degrees.

 

 

 

0112 4 6 8 10 12 14 16 18 20 22 24 26 28

 

45 # batch
Temp. Mix 44%
Temp. Brine 10° p,

30°F,

| 296 »

| g8°F

879,

26°p
30 31

 

 

25 degree s
 
Experiment lll.

45 pounds batch of mix
Femperature of cream 44°P.
Temperature of brine 5°F.

Rate of freesing normal condition.

When mix was put into the freezer 44° F., then brine
through the freeser and whipped the cream as experiment
1 ‘and ll, the mixture cooled down in three minutes to
29°F. At 10 minutes the temperature was 26°F., the swell
86 percent. The brine was turned off at 10 minutes; the
temperature gradually going up while the swell gradually
continous raising to 120 percent at 17 minutes and this
point is the maximum swell point. at thés point the brine
turned em the temperature cooled dowm and also the swell
decreased. Again brine eff temperature going up, the
swell also increasing.

This experiment gives as following results:
~=20<0

Expe lll. Table for Time, Temp. Weight and Percent Swell.

 

 

Time Temp, Wt. Swell ime Temp. Wt. % Swell.
2244 35 5:04 25.8 51 Ore 96
2:45 294 3:05 265.8
2:46 29 2 59 5:06 26 49k 102
2:47 28.3 3:07 26
2:48 28 64 57 3:08 26.2 402 105
2:49 27.8 3:09 26.5
2:50 27.5 S7 174 S:10 26.5 48 108
2:61 27 S:ll 26.7
2:62 26 suf off 85 $:12n 286.8 48 108
2:58 26 $:13 87
2:54 26 50 100 38:14 287 47% 110
2:55 26.2 5:15 «87k
2:86 26% 47 1138 8:16 «2% OATS 110
8:57 26%
2:58 264 46 118
2:59 26.8

brine
5:00 27 45 en 122
3:01 27
3:02 26.8  48-1/85 107

3:08
tw
160}
140.

120.

10@._

20

Chart Exp. lll. °o
Tempe mix 44 F.
Brine Temp. 5° F.
465 lb. Batch of mix.

 

Pe --21-=

ee Lome ei i ee

 

 

 

 

| SO

29

| BT

26

25
EXPERIMENT 1V

Weight of batch 50 lbs.
Temperature of mix 45° F,
Temperature of brine 10° F.
Rate of freezing normal condition.
The mix cooled down 29°F in three minutes and at
ten minutes the temperature dropped to 25.5°F. Teh
swell being 80 percent.

The brine was turned off at ten minutes, the
temperature going up and at 18 minutes the swell
reached its maximum eof 124 percent.

This experiment results show almost the same
results of Experiment No. lll.
maPS ae

Expe 1V. Table for Time, Weight and swell percent.

Time __Femp. Weight Swell

 

 

P.M. 5:56 50
5:57 £9
5:58 28%
5:59 274
4:00 27% 69 44
4301 27
4:02 26.8 61 64
4:03 26
4:04 26 55% 80
4:06 25.5 Brine off
4:06 25.8 52 92
4:3 07
4:08 26 47% 110
4:09 26
4:30 26 45 122
4:11
4:12 26¢ 4@;brine on 124
4:13 26.3
4:14 26 47 113
4:16 26
6:16 25.8 48 108
4:17 26
4:18 25.8 50 100
160

140]

1204

100; ._-.

801

60 |

40

201

Chart Exp. 1V.-:
Temp. Mix 45°F.
50 lb. Batoh
Temp. Brine 10°F,

 

 

rine eff
on.

50

- £9

| 28

| 27

26

 

 

2a ¥ G va Jaf ty so SF 26\xf WY

rine off

IG

 

 

25
Experiment V.

Temperature of mix 47° FP,
femperature of Brine 10°F,
Weight of batch 45 lbs.
Freezing temperature, hold low
temperature.

The mix cooled down te 89° F. in two minutes, the
temperature reached 26° F. in nine minutes, the swell being
80 percent and rapidly cooled dow te 25° F. Then
temperature hold between from 26° ¥. te 25°F. from ten
minutes to 24 minutes.

The swell because of two low temperature inoreased

a little. At 15 minutes the swell obtained was 88 percent.
At 24 minutes the swell was still 88 percent. After 24
minutes temperature was allowed to increase about 26° F.,
swell going up to 103 percent. It will be noted that too
low temperature could not obtained proper swell however
cream beat down and the ice cream frozen poorly. Air could
not be incorporated into interval in mix crean.

(1) Should never do freezing at too low temperature.

(2) at 256° F. 2 swell over 90 percent could not be

obtained.
~-26--

Exp. Ve. Table for Time, Temp. Weight and Percent Swell.

Time Temp. Bt. G8well

 

fime Temp. Wt, % Swell
9:48 29 10:08
9:49 28% 10:09
9:50 28 " 10:10
9:51 28 70 45 10:11
9:52 28 10:12
9:55 27.5 62 61 "10:18
9:54 27 10:14
9: 55 26¢0—Ois«éG 7 77 10:16
9:56 26 10:16
9:57 26 55 82 10:17
9:58 25.8 10:18
9:59 25.5 63¢ 87 10:19

10:00 25 10:20

brine
10:01 25 54 off 86 10:21
10:02 25.5 10:22
brine

10:08 26 52 on 92 10:23

10:04 25 10:24

10:05 253 0=— «BS 89 10:25

10:06 25

10:07 285 54 85

25
25
25.3
25.8
26.8
26.8
26.8
27
27
27
27
27
27
27
27.2
21%
27.5
27.5

Brine
54.5 off 83
524 90
512 95
50 100
50 100
494 102
494 101
51 96
55 89
 

 

Chart Exp. V. °
Tempe Hix 47 Fy
Temp. Brine 10 F.
45 lbe _atch.

—e - os — ——=e © oo © oe @ wwe © Cee oe 8 eee ee ee

~=27 -~

 

Je

28 BI

 

 

 

wl S7

Se

 
Chart Exp. Ve or
i Fempe Hix a7°r 8 -
Temp. Brine 10 F.
45 lb. -atch.

 

 

 

 

fe IF GI BL fy Pe

 

 

 

 
 

| EXPERIMENT Wl. A, Be
Ae Weight of Mix 60 lbs. B. Weight of mix 43 lbs.

femperature of mix 45° F. Temperature brine 10°F.
femperature of brine 10°P. Femperature of mix 43°F.

Ae Experiment result show the mix was cooled wery rapidly
down te 29°F. at one minute, in five minutes cooled down to
27°F.; at nine minutes temperature was 25.5°F. At this point
the swell was 84 percent and maximum swell 124 percent at
14 minutes.

B. Experiment show the mix cooled down same as A»
experiment point 29°F, at one minute; in five minutes
cooled down 26.5°F, and cooled down to 85.5°F. at eight
minutes and held at this point continuously for three minutes.
Then temperature goes up to 26°F. again while the swell
gradually increased to 108 percent at 11 minutes. Both A
and B. Experiments seemed samewhat quickly cooled down during
first few minutes but results obtained were almost near the
proper swell and these experiments show almost identical
graph in both swell and temperature. Total length of freezing
time showed 13 minutes was best time in these 4A and B.

Experiments.
Exp.e Vl--A. Table for fime, Temp. Weight and

Percent Swell.

 

ime Temp. Weight YS Swell
4:25 89

4:26 28.5

4:87 28

4:28 21k 69 44
4:29 27

4:30 26.9 61 64
6331 26

4:32 26 554 80
4:38 25.5 Brine off

4334 25.7 52 92
4:36 25.8

4:36 26 49% 102
4:87 26

4:38 26 44% 124
4:39 26.2

4:40 26¢ 45 122
4:41 26.3

4:42 26 47 113
4:43 26

4:44 25.8 46 118
£

ee

 

4:43 |

a750--

Exp. Vl--B. Tabse for Time, Weight, Temp. and Percent Swell.

 

Tempe Weight & swell
29
20%
28
27 68 49
26.7
26.5 59 68
86
25.5 56 brine off 118
25.5
25.5 52 92
85.5
26 48 108
26
 

 

 

 

 

\
| on] wo
| & DEPpe —___ ° re .+Pe------ a":
rere mix 45 + Lenpe “in 4B fF.
a iCl'De brine 10°. yer brine 10°, - 30
$0 ibe “atuh 43 lide ¢ tush
|
' ‘ * .
| vhurt 'XDe Vile
| _
140 |
}
}
|
|
|
|
120 | | + g9
‘\
\
(
\ /
/
200 | - Of ot
\ i
\ 4
\
\
\
60 4 298
\ 1)
y
\ /
é
yy
60 i\ / _
\\.
\
\y
x
/
f
40 / 1 29
if {
if
\
4
jj \
£0 J |
\
\
\
\
\
26
A
~ 25

 

 

 

 
Experiment Vill.

Weight of mix 50 lbs.
femperature of mix 44° F.
Pemperature of brine 10° PF,
fhe mix entered the freezer at 44° F, and cooled down
to 29.2° FP. in three minutes. The mix was whipped while
in this three minutes.#Brom eight minutes to 11 minutes
the Temperature drepped from 28.5" F. to 27° F. after
the brize was turned eff the temperature gradually went
up to 28° F., the swell droppéng as this point was above
the freezing point £7.86° F.
fhe swell slightly increased during the first three
minutes and from six minutes to 12 minutes the swell
increased from 38 percent to 118 percent. The maximum
swell 132 percent was obtained at the end of 18 minutes.
After this the swell decreased due to raise in temperae

ture at this point,
2-SS--

Exp. Vill. Table for Time, Temp. Weight, and Percent Overrun,

 

 

Time Temp. Wt. “Swell Time Temp. Wt. ell
$:11 44 3:31 = - 87.6

$:12 34 5:32 28 44.5 122
5:13 29.2 84 19 5:35 28

3:14 29 5:34 £8 46 118
5:15 28.6

§:16 28.8 75 353

S:17 28.6

3:16 28.5 61 64

8:19 £7.65

$:20 27.2 52 92

$:21 87

8:22 27 46 118

5325. RT

5:24 87 45 122

3:25 87

§:26 a7 44 127

3:27 27

3:28 27.2 43m 132

3:29 87.2

5:30 27.6 43.5 130
160

q

140

120}

6Ol

601

20-

 

Chart Exp. Vil. onSgo=

Temperature of mix 44°F.
50 pound batch
Brine Temperature 10° F.

 

 

 

6 8 /0 72 I% (6 (8 20 22 24 26

 

 

50

29

27

26

 
--35-—

Experiment V1lll.

Temperature of mix 40°F.

Temperature of brine 10°F.

50 lbs. of batch.

The mix was oooled rapidly, from 40° F. to 28°F.

in two minutes and then after a few minutes cooled down
to 26° F. in eleven minutes. At this point the swell
inoreased to 100 percent. When the brine was turned on
the swell began decreasing at 15 minutes and then the
swell quickly decreased . At 16 minutes the temperature
cooled down to 25°F. > at the same time the swell de-
oreased.

This experiment shows results near the proper swell
and at such freezing process. Yhe ice cream should be
removed from the freezer at 14 minutes or 18 minutes. In
this point would be good results obtained for quality
and quantity of ice cream.
Expe Vl1ll. Table for Time, Temp. Weight and Percent Swall.

 

Time Temp. Wt. Swell Time Tempe Wt. Swell
3:26 30.5 3:45 26

3:27 28.2 3:46 25.9 55.2 80
3:28 £8 3:47 25.7

3:29 27.7 76 21

3:30 27.5

$331 27-1 75 34

3:32 26.8

3:33 26.8 65 64

3: 34 26.8

3:35 26.5 50 100

33356 R26

3:37 26.2

5:38 26.2 47 113

3:39 26.5

3340 26.5 46 118

3:41 26.5

3:42 26.5 49% 102

3:43 26.5

3:44 26.1 522 90
 

Chart Expe Vili.
Pemperature of mix 40° F.

50 lb. batoh Oo
Temperature of S5rine 10

bee ome ees @ Ee oS a eee ee eee oe eee eee eee ff. cee oe comm i es

 

Fe

——- & <== oe sump © teweese 6 ooo @ ——— » oe

 

 

£6
2 4Yy G6 S Jd fe Sy Lb foe a a

 

 
~=33——

Table le Relation oi Time, Temperature and Swell.

The following table showing relation tine, temperature
and swell percent in five minutes, ten minutes, 15 minutes
and 18 minutes during freezing process of ice cream.

The average percent of swell obtained in five minutes
was 50.5 percent, average temperature 27.7. The averace
percent ewell obtained in ten minutes was 85 percent and
average temperature in ten minutes was 26.8°F. Averace
swell and Temperature in fifteen minutes were 112.8 pe cent
swell and 26.4° 7. Averace swell and temperature in eirnteen

minutes were 116 percent swell and 26.5" FF. temperature.

 

Time 5 mine 10 mine 15 mime 18 mine

Expe Noe SWell Tempe Swell Tempe Swell Temp. swell Temp.

1 56 28.5 78 26.5 120 27 130 27
11 60 27.5 92 27 117 -27~—s«W2122 27
111 49 28 85 26 116 26.5 116 27
1V 40 27.5 80 25.5 106 26 126 26.5
v 44 28 82 26 92 26 92 26
V1 54 27.8 92 25.5 123. 26 114 26

 

Average 50.5 27-7 85 26.8 112.8 26.4 116 26.5
~-39-—
Table 11. Correlation of time and temperature at 80% and

1004 swell.

 

p When reached ‘when reached to Rate trom condition
Swell to 80, swell 100% swell 80 to 1005 Swell freezing
process.

 

ExXpe Noe Time Tompe Time Temp. Time Temp.

 

1 10 min. 26.5°F. 12 26°F. 2 min.0.5 Lormal.
11 8 27 ll 27 3 0 n
111 10 26 12 26.2 2 +0.2 "

1V 10 25.5 13 25.8 3 40.3 "
VA 8 26 12 26 4 0 "
V1B. 8 25.5 1l 25.5 3 0 "
Averare 9 26.1 1-5/6 26.1 2-5/6 0.00

 

This table shows that the average temperature (26.1°F.)
remained constant during the average increase in swell
from 8Onpercent to 100 peroent. The time required to
increase the swell from 80 percent to 100 percent was
2-5/6 minutes. This result show the swell from 80 percent
to 100 percent could obtained at same temperature about
26°F. This result corresponds with experiment 11 showing
that when the ice cream within the proper range of
temperature the swell can be increased without chance of

temperature.
~-40-—

Effectivity of "Brine off and on" to the swell and

the temperature.

Table lll. Sffect within five minutes after brine was

off and was turned on.

Effect within five minutes after brine

Was Offe

 

 

 

 

 

 

 

 

Exp. No. Temp. Swell

111 26°R-26.5°R. 2t0.5°R 85-118=+33

1 265-27 =*0.5 88-124 =+36

1V 2525=-26 =+0.5 80-116 —336
V1 255-26 =#0.5 87-124 =+37
Averare 0.5 35

+ sign shows going up +Sign shows increase
Effect within five minutes after brine was on

Expe Noe Tempe % Swell

1 28°F =26.6°F w-1.4°F, 102-96 » -6

11 26-25 =-1.0 92-88 = ~4
111 26.9-25.8 =x==1.1 122-96 = ~26
iv 26.526 a ~0.5 118-84na -34
Average -1.0 -17.4

 

- sign shows goins down

- sign shows decrvase.
From above table the following correlation could

obtained.

Effect to temperature: Effect of swell &:
Brine off equal plus 0.5 Brine off equal pus 35
Brine on " -1.0 Bgine on " - 17.4

Now if effectivity by brine off and on assumed as

10. will obtained following equation.

Effect to temperature: Effect to swell jp:
Brine off effectivity w 5 Brine off effectivity # 10
Brine on effectivity =» 10 Brine on effectivity = 5

i.e. The brine on has twice effectivity of brine off

 

for temperature in freezing process.
The brine on has ¢ effectivity of brine off for

the swoll in freezing process.

 

The brine off has 4 effiotivity of brine on for
the temperature in freezing process.

The brine off has tweice effectivity of brine on

 

for the swell in freezing process.

 

The swell dropped when brine was turned on because
the ice cream was frozen firmer causing it to become
stiff and brittle and the additional whippine caused the
air which had proviously been incorporated to be beaten out.
The brine on and off should be done in conformity with
effectivity of brine on and off. This factor is one of
important factors to keep. overrun under proper control of

ice cream freezing process.
~=42——

Usually when the brine turned off and on as soon
effected to temperature, but the swell had effected few
minutes later than the temperature. As satisfactory in
"brine effectivity " of above discreption.

Usually brine off in freezing process should be done
between 26.5° and 26° ¥. at 8 to 10 minutes and brine on
should be turned on if the temperature is going up near

the 289 F. of temperature and let the temperature cool down.

Table ly. Relation of Maximum percent swell, time
and temperature.

The following table shows that the average maximum percent
swell 123 percent, temperature at about 27 desrees and time

average 20 minutes takes to maximum swell.

 

When reached maximum peroesnt swell

 

Exp. Noe Time Tempe jo Swell Freezing condition
1 18 27.5 130 Normal
11 " 24 2702 128 27°F, only
111 17 27 122 Normal
LV 18 26.5 124 Normal
V 31 27 102 Low Temp.
al 14 26 126 Low Temp.
_ Vlim 18 271 132 Quickly freezing

 

Averare 20 26.9 123-1
wm Aman
It is noted that with this maximum point of swell the
ice oream was forzen too thorough and very porous, light
and fluffy because usually total lensth of freezing shoul
be done in less than 20 minutes and the percent swell

should not beyond 110 percent swell.

SUMMARY

Proper swell could not be obtained with too high
temperature or too low temperature in freezing process.
BSst freezing temperature from 25.5°F.- to 27 F. The
experiment V. shows that too low temperature 25°F. the
swell does not incrcase. In which case the ice cream is
frozen too stiff and is rather brittle so that continued
beating tends to break down the air cells which have
already been formed.

The experiment 1 and Vll show that at high temperature
of 28° F. the swell does not increase and ice cream was
soft.

Too slow and too rapidly freezing should be avoided.
If taken such freezing process it would obstruct keeping
overrun under proper control and lose quality and quantity
of ice oream

The mixture temperature when entered the freezer should
be taken aw near 40°R. as possible. It is better the
control of temperature of freezing ice cream in Breezer.

The temperature of ice cream when drawn from the
freezer to cans should be from 26°F to 27°F, as at this

temperature the ice cream has the proper consistency. if
—_—44~—
the temperature is higher the ice cream will be too soft

and is liable to ocrystalize out in the harding room. Best
result obtained at 2695 F. mixture in the freezer.

In Experiment 1V the mix did not cool down to 29° R
until four minutes had elapsed. 100% swell was obtained at
the end of 13 minutes. In Experiment Vl A the mix Was
cooled down to 29° F in two minutes and 100 percent swell
Was obtained at the end of 11 minutes. This shows that the
swell is dependent upon the length of time the ice cream
whips at the proper temperature. In experiment 1V the extra
two minutes during which the mix was above 29°F wis lost
time in the freezing process so far as swell is concerned.
Therefore the colder the mix before entering the freezer or
the sooner it is cooled down after entering the freezer the
more time is saved in the freezing process.

In Experiment Noe 111 the brine was turned off at
the end of 10 minutes when the temperature had reached 26°R.
At the end of 17 minutes the temperature had raised to 27°,
the swell increased during this time from 85 percent to
122 percent. At this point te brine was turned on for four
minutes, tne temperature dropping to 25.8°T. and the swell
decreasing to 96 percent. The brine was again turned off the
temperature raising to 26.8°F in ei¢eht minutes. This
temperature aurve follows very closely the first raise in
temperature after brine was turned off. However, the swell
during this 8 minutes increased only 12,5 while during the
raise in temperature after the brine was turned off the first

time for seven minutes the swell had increased 37 percent.
~-45--

The same result will be noticed in examining Chart
Noe 1. Also in chart No. V when the temperature was allowed
to raise after 24 minutes of time the swell did not increase
as rapidly as it ddd in tve normal freezinss after 10
or 12 minutes had elapsed. This leads to the conclusion
that after the ice cream has whipped in the machine for a
long time (20 to 30 minutes) its consistency is such that
air is not incorporated as readily as it is unier some
conditions earlier in the freezing process.

Total length of freezing time it should be from ten
to eishteen minutes.

An excessive swell should be avoided. An excessive
swell in ice cream is alwags obtained at the expense of
quality. Best percentaze of swell is from 90% to 100%
or 110%. This is an important item in sommercial ive cream
making.

Temperature has direct relation to swell"the temperature
by brine off" has twice effectivity of brine on to tho swell
and "temperature by brine on" has 3 effectivity of brine
off to the swell. The temperature should be c:ntol to the
swell by brine off and on. See Experiment Table Noe lle

Should have viscous milk and cream and age the milk
Gream or mix. Without viscosity could not ottained desirable
swell. Pasteurized cream and milk should be aged urtil
viscous and the cream and milk or whole mix should be

homogenized or emusified.

 
(1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9(

(10)

muh G-—

BIBLIOGRAPHY

Washburn, Re lie

Principles and practice of ice cream making
Vermont Agricultural Experiment Station, Bul. 155.
1910.

Baer, Ae Ce

Ice Cream Making . Arricultural Experiment Station
of University of Wisconsin.

1916

Paze 10.

Heineman, Paul Ge
Milk

1920

Page 632

Frandesen, J» H and liarkban, EA.

_The Manufacture of Ice Cream and Ices.

1915
Page 152

Washburn, Re Nie
Vermont Agricultural Experiment Station Bul. 155

1910

Baer, Ae Co

Bulletin No. 262. Agricultural Experiment Station, Wisconsin
February, 1916

Page 9

Williams, O. He

The Creamery and Iiilk Plant Monthly
Ice Cream Topics

April. 1921 No. 4

Page 138

Fisk, Walter WwW.
The Book of Ice Cream

1919
Page 138

Washburn, Re lie

Principles and Practice of Ice Cream i.a_ing
Vermont Agricultural Experiment tation Bul. 155
L910

Fisk, Walter WwW.

The Book of Ice Cream
1919

Page 138
(11)

(12)

(13)

(14)

(15)

(16)
(17)
(18)

--47--

Bulletin 180. Asricultural sxperinent Station, Iowa
1918
Parse 262

Sisk, walter We
“he Book of Ice Cream

1919

Pesce 140

Washburn, Re lie

Bulletin 155. Vermont Agricultural Experirent Station
1910

Lortensen, lie

factors which Influence the Yield and vonsistency
of Ice Cream. Bulletin Noe 180.

Acricultural Sxperime:.t Station Iova State College
of Agricultural and iiechanics Arts.

1918

Page 261

Walter We ifisk

“he Book of Ice Crzam

Pace 141

Washburn PR. lie Vte EXPe Ste Rule 155

Baer, Ae Co. Wis. Arr. Expe Ste Bule 262. Pave 14.

IM. Mortensen, Iowas Apr. Exp. Station Bul. 180
Pave 264-268
 

MICHIGAN STATE UNIV. LIBRARIES
UNION PON
31293006271047