Journal of Food, Nutrition and Population Health Open Access
ISSN: 2577-0586
Journal h-index: 9
Journal CiteScore: 1.41
Journal Impact Factor: 1.21
Average acceptance to publication time (5-7 days)
Average article processing time (30-45 days)
Less than 5 volumes 30 days
8 - 9 volumes 40 days
10 and more volumes 45 days
Reach us
+32 25889658
Abstract
Low Temperature Extrusion of Ice
Cream: A Review
Awani Shrivastav and Tridib Kumar Goswami
Low temperature extrusion (LTE) is a novel process in which frozen desserts (ice cream) are subjected to higher shear stresses to improve the various qualities attributes of the final frozen product. Ice cream coming out of continuous freezer is pumped into the extruder. The various microstructural changes take place in low temperature extruded ice cream comparative to conventional scraped surface freezing process. The ice crystals and air bubble size is reduced due to the shear stress which results in more smoother and creamier ice cream. This review describes the various quality changes occur in finally obtained LTE ice cream and comparison of low temperature extruded ice cream with the convention freezing process.
