Effect of high pressure pasteurization of ice cream mix on the quality of ice cream

Zafri, Muhammad Hakim (2019) Effect of high pressure pasteurization of ice cream mix on the quality of ice cream. [Project Paper] (Submitted)

Text lp FK 2019 27.pdf Download (34MB)

Abstract

The application of high pressure processing of foods has attracted considerable researches and commercial interest in recent years. Processing of food with high pressure rather than by tradition al heating technologies offers unique advantages to consumers and food industry. Its main benefit is that high pressure processing inactivates undesirable microoganisms and enzymes activity without causing significant changes to the sensory and nutritional properties of food. Effects of high pressure pasteurization (HPP) treatment to replace conventional pasteurization on ice cream were studied. Ice cream mixtures were pasteurized using both methods and the ice cream produced were analysed on the density, melting rate, firmness and overrun. The viscosity of the ice cream mixture before freezing process was obtained earlier. Results showed that high pressure pasteurization of ice cream mix led to its higher viscosity of 0.483PA.s when compared to the one pasteurized conventionally with viscosity of 0.211Pa.s. The viscosity of ice cream mix also increased with increasing pressure and treatment time and with increasing fat and sucrose content of the mix. Network of fragments is believed to be responsible for the increased viscosity and reduced melting. Conventional pasteurization of ice cream mix produced ice cream which had higher overrun, higher firmness and faster melting rate. It shows that ice cream with conventional pasteurization have melting rate of 0.817 g/min which is much faster compared to ice cream with high pressure pasteurization with 0.312g/min. While for analysis of firmness, high firmness was recorded for ice cream sample that undergo conventional pasteurization where 29.3N force needed for the probe used to penetrate the ice cream. Same goes with overrun analysis where ice cream mix undergone conventional pasteurization has high overrun of 50% compared to ice cream mix that undergone high pressure pasteurization treatment which have 25% overrun. While, high density was recorded for ice cream with high pressure treatment with value of 0.900g.mL. These results were largely influenced by the fat destabilization and protein presence in the ice cream mix.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	21 Nov 2024 06:09
Last Modified:	21 Nov 2024 06:09
URI:	http://psaspb.upm.edu.my/id/eprint/2225

Actions (login required)

View Item