Science of Summer: How Is Ice Cream Made?

The last summer snack can be called ice cream. According to the International Dairy Association, the United States produces about 5 billion gallons of ice cream each year and other related frozen desserts, peak summer heat and humidity production (as expected).

What are the tips for making ice cream? From a chemical point of view, this delicious substance is actually very unnatural. Technically, the creamy taste is a gel, which means that it consists of fine particles dispersed in a continuous medium.

"Ice cream consists essentially of a small amount of ice crystals, bubbles, lipid droplets, which are all glued with a viscous sugar solution," says Chris Clarke, author of "Ice cream science" (Royal Chemistry Society , 2005) says. Year)). [7 strange physics of everyday things]

These components themselves are not isolated and oriented in a smooth and continuous structure. Therefore, in order to release this arrangement, the ice cream must basically be frozen at the same time, whipped and then chilled, its various components must start shaking together and destroy the texture.

For ice cream, "You are opposed to thermodynamics," Mr. Clark said, which means the science of heat and energy in the system. Clark said: "There are a lot of small things that you can save energy by becoming bigger, and I hope to be together."

Clark said that the key to manufacturing ice cream is to make bubbles and ice crystals smaller.

Today's ice cream is like Nintendo Johnson in Philadelphia invented a manual ice cream freezer in the 1840's.

Ice cream constituents of milk, butter, sugar, condiments are whipped (and therefore expanded) by the blades in the tube cooled from the outside. In the Johnson era, Clarke explained that ice and salt play a role (lowering the freezing point of water) and now liquid ammonia is more commonly used outside the tube.

Whenever a mixture of ice cream touches the tube wall it freezes. In order to prevent the crystals becoming too large, the blades inside the tube immediately scrape off the crystals after it is formed. "This cleared up the walls and more ice crystals formed," Mr. Clark told live science. "The more cold, the smaller the crystal of ice."

Add extrusion of ice cream from ice cream maker, potato chips, candy bar, fruit etc and add fresh ice cream into container

From there, the ice cream quickly freezes to fix its structure during the process called rapidly mass. "You have to put it in a very cold environment," Clark said, usually below 0 degrees Fahrenheit.

During the delivery and storage of supermarkets and ice cream suppliers, ice cream remains below freezing. "I began to lose that structure since the moment I got out of the refrigerator."

Mr. Clark explains that if this structure disappears, "It can not be undone". Because someone proves that melting an ice cream on the way home from the store and the time to keep it on the counter is too long.

Clark is very lucky to taste ice cream in the factory freezer. "This is an information source," he said, "This is the best ice cream you have ever seen."

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