the Effect of Storage Temperature on the Quality of Ice Cream
Quality of ice cream depends on many factors, including the storage temperature. Currently, the industry sta-ndard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. Of course the premise is to ensure the quality of ice cream.
A study did by the American Dairy Science Association indicates that ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 °C to -26.1 °C. They came to this conclusion by analysing both full fat a-nd low fat vanilla ice cream kept at different temperatures for up to 39 weeks. They measured the ice crystals in ice cream. Because that higher temperatures can cause crystals to expa-nd, giving an undesirable icy texture. The investigators found no significant differences in the quality of ice cream stored at different temperatures - even at the highest level of - 23.3 °C.
The scientists concluded that ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 °C to -26.1 °C, but preferred not to recommend any further increase. Although the results indicated that storage at - 23.3 °C would not affect product quality.
A study did by the American Dairy Science Association indicates that ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 °C to -26.1 °C. They came to this conclusion by analysing both full fat a-nd low fat vanilla ice cream kept at different temperatures for up to 39 weeks. They measured the ice crystals in ice cream. Because that higher temperatures can cause crystals to expa-nd, giving an undesirable icy texture. The investigators found no significant differences in the quality of ice cream stored at different temperatures - even at the highest level of - 23.3 °C.
The scientists concluded that ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 °C to -26.1 °C, but preferred not to recommend any further increase. Although the results indicated that storage at - 23.3 °C would not affect product quality.
