Ice-Cream and Frozen Desserts
Teacher
Dr. Soma Maji
Category
Core Courses
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Course Name : Ice-Cream and Frozen Desserts
Code(Credit) : CUTM1156(2-0-1)
Course Objectives
• To learn about the history, development and status of the ice-cream industry
• Various processes involved in making, freezing and treatment of ice-creams.
• Students can go for employment, higher studies and entrepreneurship after completing this course
Course Outcomes
CO1: Understand the definition, classification and composition and standards of ice cream and other frozen desserts: PO6, PO11, PO12
CO2: To know the effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream: PO1, PO5, PO11, PO12
CO3: Able to understand the advances in ice-cream industry and plant management: PO12
PO1: Engineering knowledge: Apply the knowledge of mathematics, science, engineering fundamentals, and an engineering specialization to the solution of complex engineering problems.
PO5: Modern tool usage: Create, select, and apply appropriate techniques, resources, and modern engineering and IT tools including prediction and modeling to complex engineering activities with an understanding of the limitations.
PO6: The engineer and society: Apply reasoning informed by the contextual knowledge to assess societal, health, safety, legal and cultural issues and the consequent responsibilities relevant to the professional engineering practice.
PO11: Project management and finance: Demonstrate knowledge and understanding of the engineering and management principles and apply these to one’s own work, as a member and leader in a team, to manage projects and in multidisciplinary environments.
PO12: Life-long learning: Recognize the need for, and have the preparation and ability to engage in independent and life-long learning in the broadest context of technological change.
Course Syllabus
Module I: Development of ice cream and importance of stabilizer and emulsifier (5 hr)
• History, development and status of ice cream industry
• Definition, classification and composition and standards of ice cream and other frozen desserts
• Stabilizers and their classification
• Emulsifiers and-their classification
• Properties and role in quality of ice cream
Module II: Technology of ice cream manufacture (3 hr)
• Technological aspects of ice cream manufacture
• Thermodynamics of freezing and calculation of refrigeration loads
• Types of freezers, refrigeration control / instrumentation
Project: (2 hr)
• Calculation of standardization of ice-cream mixes. Determination of overrun in ice cream.
• Study of continuous and batch type freezers. Manufacture of ice-cream by continuous process.
Module III: Physico- chemical properties, packaging, hardening, storage and shipping of ice cream (6 hr)
• Hygiene, cleaning and sanitation of ice cream plant
• Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream
• Processing and freezing of ice-cream mix and control of over run
• Packaging and hardening of ice cream
• Storage and shipping of ice-cream
Project: (8 hr)
• Manufacture of plain and fruit flavoured ice-cream.
• Manufacture of chocolate, fruit and nut ice cream.
• Preparation of sherbets/ices. Manufacture of kulfi.
• Preparation of soft served and filled ice-cream.
Module IV: Defects and nutritive value of ice cream (4 hr)
• Defects in ice cream, their causes and prevention,
• Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking agents) and plant management,
• Nutritive value of ice-cream.
Project: (2.5 hr)
• Factory visit.
Suggested Readings
• Jana,A., Pinto, S. and Moorthy, P.R.S., Ice cream & frozen desserts, Agrimoon.com
• Arbuckle, W. S. 1991. Ice Cream. AVI Publ., Co. Inc., West Port, Connecticut.
• Hall, C. W. and Hedric, T. T. 1975. Drying of Milk and Milk Products. AVI Publ. Co. Inc., West Port, Connecticut. p-338
• Hui, Y. H. 1993. Dairy Science and Technology Handbook 2- Product Manufacturing. Wiley – VCH Inc., USA.
Online resources:
https://www.agrimoon.com/wp-content/uploads/Ice-cream-Frozen-Dessrt.pdf
Session Plan
Session 1
History, development and status of ice cream industry
Session 2
Definition, classification and composition and standards of ice cream and other frozen desserts
Session 3
Stabilizers and their classification
Video: Working of stabilizer and emulsifier
Class Test: Quizz or Short questions
Session 5
Properties and role in quality of ice cream
Session 6
Technological aspects of ice cream manufacture
PDF: Ice cream preparation, standardization and overrun
PDF: Formulation, standardization of Ice cream preparation and overrun
Session 7
Thermodynamics of freezing and calculation of refrigeration loads
Session 8
Types of freezers, refrigeration control / instrumentation
Class test/ Presentation
Session 9 (Project)
Calculation of standardization of ice-cream mixes. Determination of overrun in ice cream.
Session 10 (Project)
Study of continuous and batch type freezers. Manufacture of ice-cream by continuous process.
Session 11
Hygiene, cleaning and sanitation of ice cream plant
Session 12
Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream
Session 13
Effect of process treatments on the physico-chemical properties of ice-cream mixes and ice cream
Session 14
Processing and freezing of ice-cream mix and control of over run
Class Test/Assignments
Session 15
Packaging, hardening, storage and shipping of ice-cream
Video: Ice ream packaging and hardening
Video: Ice cream preparation and hardening
Video: Hardening tunnel cleaning
Session 15 Ice cream packaging, hardening, storage and shipping
Session 16 (Project)
Manufacture of plain and fruit flavoured ice-cream.
Session 17 (Project)
Manufacture of chocolate, fruit and nut ice cream.
Session 18 (Project)
Preparation of sherbets/ices. Manufacture of kulfi.
Session 19 (Project)
Preparation of soft served and filled ice-cream.
Session 20
Defects in ice cream, their causes and prevention
Session 21
Recent advances in ice-cream industry (flavourings, colourings, fat replacers, bulking agents) and plant management
PDF: Recent advances in ice cream industry and plant management
Session 22
Nutritive value of ice-cream
PDF: Nutritional value of ice cream, calculation and labelling
Class Test/Quiz
Sample Assignments:
- Mechanism of action of stabilizer in the preparation of ice cream
- Recent development in Ice cream industry in India
- Role of emulsifier in ice cream
- Schematic diagram of a continuous ice cream freezer
Evaluation Criteria:
Our Main Teachers
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio-engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, Nadia, West Bengal and Ph.D. in Dairy Chemistry from NDRI, Karnal. She has qualified ARSB NET […]