Five years ago, two inventors from Cornellthe university filed a patent application with the US Patent and Trademark Office, an instant ice cream creation process. In April of this year, scientists received a patent for a technology that reduces energy costs for the production, storage, transportation and sale of ice cream.
The main idea of the invention is the transferthe process of creating chilled ice cream at the final stage of delivery, immediately before the sale of the product to the consumer. The system, created by professor of food technology technology Syed Rizvi and student Michael Wagner, allows the use of carbon dioxide supplied under pressure. The result is carbonated ice cream.
The invention uses the famousthermodynamics, the Joule-Thomson effect, as a result of which a decrease in temperature is caused by a decrease in pressure in liquids or gas. This phenomenon contributes to the use of carbon dioxide and freon in refrigeration units.
Currently, to get ice cream,the finished mass is passed through a heat exchanger in which the milk mixture moves through a pipe surrounded by small diameter pipes filled with coolers, for example ammonia. Systems are insulated and chemicals do not come into contact with food. As you move through the pipe, the milk mixture cools to form ice crystals. Inside the large pipe with the future ice cream there are also blade blades that clean the frozen ice cream from the surface while whipping it.
The installation developed by Rizvi allowsuse carbon dioxide in the process of creating ice cream, doing all the work. When the pressure decreases, carbon dioxide passes through the nozzle and a vacuum effect is created that draws in the milk mixture. At the same time, compressed gas cools the ingredients to minus 70 degrees Celsius and ready-made ice cream enters the bowl through the nozzle.
This process is faster and more environmentally friendly -in the cafe you can save mixtures, suitable ice cream preparations and prepare them as needed. As a result, there is no need to create conditions for storage and transportation of ice cream. The developers also claim that the taste of ice cream becomes brighter thanks to carbon dioxide, tickling the receptors in the mouth. Scientists also announced the possible use of techniques for the preparation of carbonated ice.