Journal of Food Technology and Preservation

Inline determination of overrun measurement with Ice-cream

4^th International Conference on Food Science and Technology
April 08-09, 2019 | Zurich, Switzerland

Ryan Kromhout

Krohne Messtechnik GmbH, Germany

Posters & Accepted Abstracts : J Food Technol Pres

DOI: 10.4066/2591-796X-C2-009

Abstract:

It 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 continually measure 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 inline 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.

Biography:

E-mail:

r.kromhout@krohne.com

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