NOVEL ON-DEMAND AND POINT-OF-USE FLASH FREEZING SYSTEM FOR LIQUID FOODS: APPLICATION TO ICE CREAM MANUFACTURING

The overall goal is to design and develop a system forin-situ generation of cryogenics, mixing and flash freezing of several liquid foods on-demand. This approach will allow manufacture and delivery of freshly frozen or partially frozen liquid foods at point-of-use without added preservatives and in an economically attractive and environmentally sustainable manner. It will also aid in our understanding of the cryogenic freezing processes, which in turn will help further improve the quality of food products.Specific objectives: 1. Design and build a sanitary flash freezing prototype with safety and clean ability features and test its efficiency for cooling and freezing of water. 2. Using the prototype from objective 1, quantify the effects of the operating parameters on the physico-chemical and sensory properties of ice cream made with mix of standard composition. 3. Determine the coefficient of performance of the flash freezing system and compare it with vapor-compression refrigeration system. 4. Develop criteria for system scale up for higher manufacturing capacity.