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instant ice cream

23.06.2020

Scientists at Cornell University have discovered that pressurized carbon dioxide instantly turns a creamy mass into ice - that is, it creates real ice cream. The inventors say the new process could replace the energy-intensive supply chain of getting ice cream to stores around the world.

The idea of the researchers is that ice cream can be prepared at the very end of the chain in order to avoid costly costs. Five years ago, Syed Rizvi, professor of food technology at Cornell, and student Michael E. Wagner developed a system that uses pressurized carbon dioxide. What they came up with is essentially carbonated ice cream. The Joule-Thomson effect works here - when a liquid passes from a state of high pressure to a low one, it can provoke a cooling effect under certain conditions. This is why freon and carbon dioxide are so common in refrigeration.

In a typical plant, future ice cream is passed through a heat exchanger. It can be imagined as a huge pipe surrounded by smaller pipes. They are filled with chemicals like ammonia to freeze a large pipe, but the harmful substances never come into contact with food. As the cream mixture advances, it instantly cools and forms ice crystals. At the end of the blade, hardened ice cream is cut off.

In the Rizvi method, pressurized carbon dioxide does all the work. As the change from high pressure to low pressure creates a vacuum effect, carbon dioxide passes through a nozzle that draws in the liquid mixture of the future ice cream. There, the compressed gas cools the ice cream down to about minus 70 degrees Celsius. Finally, it is pushed through the nozzle into the bowl - and all this happens very quickly. Ice cream according to this recipe is not only made faster and more environmentally friendly, but also tastes pretty good. Carbon dioxide has another benefit: the flavor of ice cream is enhanced by that characteristic tickle on the tongue commonly associated with soda.

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