ICE CREAM & FROZEN DESSERTS
PROCESSES AND EQUIPMENT

Frozen desserts include a variety of products, including: ice cream, sherbets, frozen yogurt and frozen yogurt. The general processes and equipment for these products is similar. Click here to refer to some general information on ice cream and frozen deserts.

Click here to see a general processing flow diagram for manufacture of ice cream

Pilot plant equipment used for the manufacture of ice cream in Vivian Hall are shown below:

Picture Name of equip. Processing conditions Unit Operations
HTST Pasteurizer 175 F for 25
seconds

fluid flow

heat transfer
 

Homogenizer 2000 psi 1st
stage; 500 psi
2nd stage

fluid flow

size reduction

 

5 gallon Batch Ice
Cream Freezer

(Overrun estimation)

 

 Freezing

Air incorporation
by mixing

fluid flow

heat transfer

mass transfer

mixing

Soft Serve Freezer Freezing

Same as for batch freezer

REFERENCES:

    1.) Arbuckle, W.S., Ph.D., Ice Cream, The AVI Publishing Company; Inc.; Westport, Connecticut, 1972.

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