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Article | REF: F8012 V1

Ice cream, ice and sorbet -Processes, operations, and equipment

Author: Jean-Luc BOUTONNIER

Publication date: June 10, 2021 | Lire en français

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    8. Glossary

    freezer

    Scraped-surface heat exchanger equipped with a cylinder cooled by direct refrigerant expansion, whose purpose is to extract a small amount of sensible heat and a large amount of latent heat, in order to transform around 50% of the free water in the mix into micro-crystals of pure water ice. As the mix changes state with the formation of these crystals, it forms a solid layer that would adhere without the permanent intervention of a rotating, openwork beater fitted with blades that constantly scrape the exchange surface. When the product enters the freezer, compressed air is injected into the mix, dispersing it in the form of very fine bubbles, which expand the product to give it the complex physicochemical status of a partially solidified, expanded emulsion. Because of the product's high consistency, its design limits cooling and the outlet temperature of...

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