Hydrodynamic cavitation: Process opportunities for ice-cream formulations. (June 2021)

• Record Type: Journal Article
• Authors: Sim, Jae Young; Enteshari, Maryam; Rathnakumar, Kaavya; Martínez-Monteagudo, Sergio I.
• Is Part Of: Innovative food science & emerging technologies. Volume 70(2021)
• Publication Date: 2021-06
• Subjects: Ice-cream mix -- Dynamic rheology -- Ice-cream -- Hydrodynamic cavitation; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102675
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: We report the viability of hydrodynamic cavitation (HC, 2400–3600 RPM/100–200 L h −1 ) to manufacture ice-cream with reduced stabilizer. The study was carried out at a pilot-scale level and consisted of determining the impact on particle size and rheological behavior of ice-cream mixes (ICM) and evaluating the resulting melting and meltdown behavior of ice-cream. Ice-cream manufactured with two-stage homogenization (2500/500 psi) was used as a control treatment. Overall, HC resulted in a larger mean particle size than the control mixes (3.52 ± 0.28 and 0.34 ± 0.02 μm, respectively). Additionally, HC (3600 RPM/100 L h −1 ) changed the flow behavior of ICM from viscoelastic solid to viscoelastic liquid. Cavitated mixes resulted in a 2.2-fold viscosity increment within the high spectrum of shear rate (30–50 s −1 ) compared with the control mixes. These modifications altered the melting and meltdown characteristics of the resulting ice-cream. The analysis of the particle size and gross microstructure of dripped melted ice-creams suggested a significant collapse of the ice-cream structure, allowing clumps of fat to migrate into the melted phase. This study showed that HC might have the potential to develop novel structures for frozen desserts. Graphical abstract: Unlabelled Image Highlights: The feasibility of hydrodynamic cavitation to manufacture ice-cream with reduced stabilizer was studied. Hydrodynamic cavitation changed the flow characteristics of ice-cream mixes. Hydrodynamic cavitation showed potential to develop structure in frozen desserts.