application of refrigeration in food production

8/22/2019 Application of Refrigeration in Food Production

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De La Salle UniversityManila

Department of Mechanical Engineering

Individual Term Paper

In REFRENG

Submitted by:

John David U. Impreso

Submitted to:

Sir Ernesto Kalaw


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The company that I have chosen for this term paper is Milkin

Corporation which is famous for being the only ice cream made from 100%

pure fresh milk and the highest quality of imported ingredients from

Italy. Figure 1 shows the logo of one of the companies under the supervision

of Milkin Corporation which manufactures Italian ice cream.

Milkin Corporation was established in the late 1980s under a

Filipino-Italian business venture. The Company took birth as Designers

Ice Cream Manufacturing Company created to formulate tailored ice cream products. This

notably prepared ice cream catered prominent restaurants, hotels and food chains in a Private

Labeling arrangement.

Within the same year, the company was granted exclusive rights from Italy to

manufacture, sell and distribute FIORGELATO The Pure Italian Ice Cream for the Philippine

market. It then created a big following from the AB market, making a change of tagline into

FIORGELATO The Ice Cream of the Elite.

September 1994, paved the way for the rebirth of Fiorgelato, under a new management,

thus bringing back the Original Authentic Italian Ice Cream, which is famous for being the only

ice cream made from 100% pure fresh milk and with the highest quality of imported ingredients

from Italy.

Presently, the company has permeated through various public and private institutions like

schools, exhibit halls, hotels, etc. Through this, Designers Ice Cream Company has gained

unwavering acceptance from its previous clients and now receiving positive responses from its

new food & restaurant outlets.

To cope with the demand of providing good service to the public, the company uses

specific kinds of equipment to produce premium ice cream having barely decreased the quality

of the fresh ingredients. For confidentialitys sake, the list of equipment and its quantity will be

introduced generally. The basic ice cream production kit includes at

least one pasteurizer linked to a homogenizer along with a cooler and

ageing vat, and then to the freezer, then out goes to packages where it

will be distributed.

The process of ice cream production goes as follows. First, the

heated mix will be homogenized having its initial state unchanged until

it is cooled prior to pumping to an ageing vat for hygienic storage.

Next, the chilled mix is frozen using a continuous freezer before placing

for storage. Figure 1 shows an image of a continuous freezer.

Continuous freezers contain an air-pump, which forces air into the mix

during the freezing phase. This increases the volume of the product but

not the weight. The addition of air is called overrun and contributes to

Figure 2

Figure 1


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the lightness or denseness of ice cream. Up to 50% of the volume of the finished ice cream

(100% overrun) can be air that is incorporated during freezing. The overrun level can be set as

desired to adjust the denseness of the finished product. At the point of discharge from the freezer

(draw temperature), only about 50% of the water in ice cream is frozen. Soft serve ice cream is

generated at this point in the freezing process. Next, additional bulky flavorings can now be

added. Lastly, the ice cream is cooled as possible down to a holding temperature of less than -

13F (-25C). Storage at -13F(-25C) will help to stabilize the ice crystals and maintain product

quality. At this temperature there is still a small portion of liquid water. This small portion of

water is maintained so as not to be hard as an ice cube.

The products the company manufacture caters to a large percentage of the general public.

The main product the company offers is an array of its 39 FLAVORS of Ice Cream and Sherbet.

There are 5 general groups of flavors which are as follows: Classico, Favorito, Fruits, Cakes &

Nuts, Sherbet, and Low Fat No Added Sugar. Classico includes the classic flavors of Vanilla,

Coffee, Double Chocolate, Pistachio, Hazelnut, Tiramizu and Milo Gelato. Favorito, however,

includes, Cookies n Cream, Cheese, Stracciatella, Choco Mallows, Mint, Green Tea, White

Choco Crunch, Peppermint. Fruits include Butterscotch, Brownies and Cream, Choco Nut

Fudge, Butter Cookies Twirl Choco Marble, Ciocco Espresso, Tutti Fruity, Ube Mango. Sherbet

includes Buko Lychee and Mango. On the other hand, Low Fat No Added Sugar caters to health-

conscious people who would want to indulge but without too much guilt. They include Pistachio,

Strawberry and Coffee. The price

References:

Fiorgelato. (2008)Product. Retrieved from http://www.fiorgelato.com/index.php?option=com_

content&task=view&id=14&Itemid=28

Fiorgelato. (2008).How it Began. Retrieved from

http://www.fiorgelato.com/index.php?option=com_content&task=view&id=13&Itemid=27

Alfred & Co. (2013). Technogel Explorer 750 Freezer. Retrieved from

http://www.alfredandco.com/new-ice-cream-machinery/technogel-explorer-750-freezer-

1.html

Milk Facts. (n.d.).Ice Cream Production. Retrieved fromhttp://www.milkfacts.info/Milk%20Processing/Ice%20Cream%20Production.htm#ICFreez

e

Dairy Science Food Technology. (2011). Retrieved from

http://www.dairyscience.info/index.php/ice-cream/218-ice-cream-startup.html#equipment

application of refrigeration in food production

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