Issledovanie osobennostey formirovaniya struktury morozhenogo v srede zhidkogo azota

The process of freezing influences deeply the product elements formation and their dispersibility at ice cream production. The shape and dimension of ice cream structural elements that are ice crystals and air bubbles depend greatly on freezing speed and mechanical impact on the product. The freezing speed increases significantly at the product freezing in a liquid nitrogen medium. The paper cites the results of experimental studies with respect to the estimation of the impact of the process of the quick freezing of liquids in a liquid nitrogen medium on dispersibility of structural elements and organoleptic indices of ice cream. Also a comparative estimation of qualitative indices of ice cream produced at mixtures freezing in the liquid nitrogen medium and in the freezer was carried out. It was defined that the freezing of the mixture for ice cream led to the formation of small ice crystals that couldn’t be felt by sense organs. The possibility to produce frozen desserts in the liquid nitrogen medium as well as using mixtures for fullcream ice without food additives - stabilizers of structure and consistence was justified.

мороженое, замораживание, жидкий азот, структура, кристаллы льда, воздушные пузырьки