浓相二氧化碳冰淇淋速冻：系统性能与产品质量

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-08-09 DOI:10.1016/j.jfoodeng.2025.112775

Sukirti Joshi , Mohammad Anwar Ul Alam , Megha Bohra , Syed S.H. Rizvi

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引用次数: 0

摘要

一种新型的超临界二氧化碳速冻系统被开发出来，并被评估为一种创新、高效、按需的液体速冻解决方案，特别是用于清洁标签冰淇淋生产。该技术解决了传统系统的局限性，包括使用危险制冷剂、复杂的机械部件和高能耗。该研究考察了喷嘴设计在通过伯努利原理产生真空中的关键作用，使粘性冰淇淋混合物进入焦耳-汤姆逊诱导的冷却流。与商业优质冰淇淋（26.3%）相比，使用该系统生产的快速冷冻清洁标签冰淇淋在接近- 10°C的相似提取温度下显示出较低的溢出（15.3%）和较高的熔化速率（0.6 g/min vs. 0.4 g/min），这归因于冰晶大小和溢出的差异。此外，初始混合温度和粘度与冰淇淋产量和系统冷冻效率呈负相关。与传统的机械制冷相比，快闪冷冻装置的性能系数提高65 - 223%，能耗降低20.6%，碳足迹减少24.8%。

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Flash freezing of ice cream with dense phase carbon dioxide: System performance and product quality

A novel supercritical CO₂-based flash freezing system was developed and evaluated as an innovative, efficient, and on-demand solution for place-of-use flash freezing of liquids, specifically for clean label ice cream production. This technology addresses the limitations of conventional systems, including the use of hazardous refrigerants, complex mechanical components, and high energy consumption. The study examined the pivotal role of nozzle design in generating vacuum via the Bernoulli principle, enabling the entrainment of viscous ice cream mix into the Joule-Thomson-induced cooling stream. Flash-frozen clean label ice cream produced using this system exhibited a lower overrun (15.3 %) compared to commercial premium ice cream (26.3 %) and a higher melting rate (0.6 g/min vs. 0.4 g/min) at a similar draw temperature of approximately −10 °C, attributed to differences in ice crystal size and overrun. Additionally, initial mix temperature and viscosity were inversely related to both ice cream production rate and system freezing efficiency. Compared to conventional mechanical refrigeration, the flash freezing unit demonstrated a 65–223 % higher coefficient of performance, 20.6 % lower energy consumption, and a 24.8 % reduction in carbon footprint.

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.