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April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4
th
International Conference on
Journal of Food Technology and Preservation | Volume: 3
ISSN: 2591-796X
Inline determination of overrun measurement with Ice-cream
Ryan Kromhout
Krohne Messtechnik GmbH, Germany
I
t is a challenge for ice cream makers to control
the right amount of air incorporated in the ice
cream at the freezer where inconsistency can
result in texture defects, production inefficiencies
and time losses.
Krohne
offers an innovative
strategy to continuallymeasure overrun right after
the freezer in the process line, to automatically
optimize the amount of air added. The strategy is
based on an on-line density measured generation
of Coriolis mass flow meter combined with in-
line pressure and temperature measurements.
Attendees will learn how to integrate this
technology in an ice cream line after a freezer and
see some results that correlate in-line predictions
with off-line overrun measurements.
e
:
r.kromhout@krohne.comJ Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-009