Refrigeration Requirements for Ice Cream Freezing 1

D. R. HELDMAN and T. I. HEDRICK

Departments of Agricultural Engineering and Food Science
Michigan State University, East Lansing 48823

Abstract total heat, sensible heat, and latent heat is

The heat removed from an ice cream mix known as enthalpy. The differences in enthalpy
during freezing is a function of several between two temperatures of the product is the
variables with composition predominating. amount of heat added or removed to accomplish
This investigation compared experimental the change.
calorimetric results with predicted refrig- Frandsen and Arbuckle (2) described ice
eration requirements. cream freezing as reduction of mix tempera-
The predictions were obtained by adding ture from storage to freezing point, and re-
the contributions of sensible heat of mix moval of latent heat with formation' of ice
above the initial freezing point, sensible crystals. Sommer (6) indicated that the initial
heat of unfrozen mix portion, latent heat freezing point of ice cream mix is around
and sensible heat of ice to obtain the total --2.5 C, depending on composition, but com-
heat. Each of these contributions varied plete freezing does not occur until --55 C,
with mix composition. which is the cryohydrie point of calcium ehlo-
The experimental results were obtained r i d e - - a natural component of ice cream mix.
with mix compositions in which the sugar I n addition, Sommer (6) revealed that mix
was 100% sucrose, 79% sucrose and 21% freezing removes latent heat of fusion for
corn syrup solids and 50% sucrose and water portions of the mix, and removes sensi-
50% corn syrup solids. ble heat for ice and unfrozen portions of mix.
Refrigeration requirements increased as The equation for calculation of freezing-
corn syrup solids decreased and sucrose point depression for dilute solutions containing
increased. Good agreement between pre- solutes which neither associate nor dissociate
dicted and experimental results was ob- is presented by Fennema and Powrie (1). This
tained. The major contributions to total equation,
refrigeration requirement were by sensible ±Tf = K~ 1,000 g / G ~ [1]
heat of unfrozen mix and latent heat for where,
ice frozen at the product temperature. AT~ = freezing-point depression, C.
K~ = m o l a l f r e e z i n g - p o i n t constant
Introduction (--1.86 for water).
A basic factor in the design of continuous G ----grams of solvent.
freezing equipment for ice cream is the re- g ----grams of solute.
frigeration requirements. A search of current M ----gram molecular weight of solute.
literature reveals that refrigeration information was used by Leighton (5) to calculate the ini-
required to lower the temperature of an ice tial freezing point of ice cream mix and the
cream mix to typical freezing temperatures is corresponding influence of per cent water fro-
lacking. Although it is possible to predict re- zen at the freezing point.
quirements from calculations of freezing-point Experimental data on the refrigeration re-
depression and percentages of water frozen at quirements for freezing ice cream are not
these temperatures, these predictions are not readily available. K e p p e l e r (3) determined
supported by experiments on ice cream mixes. a p p a r e n t specific heats of frozen sugar solu-
The p r i m a r y purpose of this investigation tions from --67 to -- 28.9 C. The sugar con-
was to obtain e x p e ~ n e n t a l data which could be centrations were typical of those in ice cream
used to meet designs and confirm predicted mixes. A p p a r e n t specific heats were expressed
refrigeration needed. Secondary objectives for each 2.8 degrees C over the indicated range.
were to confirm the influence of composition The a p p a r e n t specific heats decreased with de-
on the freezing characteristics of the mix. The creasing temperature and were influenced sig-
nificantly by composition.
Received for publication l~ovember 24, 1969.
Experimental Procedures
1 Michigan Agricultural Experiment Station
Journal Article no. 3843. Experimental enthalpy changes during con-
1194
 FREEZING ICE CREAh[ 1195

tinuous freezing of ice cream were measured TABLE 1. Experimental ice cream mixes con-
with a calorimeter using samples frozen at from raining 50% sucrose and 50% corn syrup
--15 to --4 C. The three mix formulations in solids, 79% sucrose and 21% corn syrup solids,
Table I were studied. All mixes were prepared and 100% sucrose.
identically with pasteurization at 73.9 C for
30 minutes and homogenization at 140.6 and Mix 1 Mix 3
35.2 kg/cni 2 on first and second stages. high Mix 2 low
CSS a normal CSS
Preparation of samples. The frozen ice
cream samples were prepared by cooling the - - ( % ) - -
mix from about 5 C to a partially frozen state l~iilk fat 10.1 10.1 10.0
at about --3 C in a batch ice cream freezer Solids-not-fat 11.0 12.0 12.0
before hardening in a cabinet. The overrun Sucrose 10.0 14.0 15.0
was adjusted to 100% in the continuous freezer Corn syrup solids 10.0 3.73 ........
and the samples were adjusted in either one- Stabilizer 0.22 0.22 0.22
half gallon or one-quart containers.
The temperature to which a given sample Total solids 41.32 40.05 37.22
was adjusted was determined by location in the
hardening cabinet, which varied from --18 C a Corn syrup solids.
on bottom to --2 C at the top. Each experi-
ment involved several samples placed at various All weights were measured on a previously
locations to provide data over the desired range calibrated balance scales of 500-g capacity. The
of freezing temperatures (--15 to - - 4 C). sample weight was measured as the difference
Equipment. A standard insulated calorim- of the calorimeter container and the container
eter with removable cover was used. The re- plus sample, removed from the storage con-
movable cover allowed mixing of sample and tainer.
added water with a motorized mixer. The Water to melt the frozen ice cream samples
calorimeter was calibrated by trials with ice. was added directly from a 100-ml volumetric
Experimental and actual enthalpy change flask. The actual weight delivered was recorded
agreed within 3 to 4%. for later computations. The sample and water

-6

Q
\
i..--9
~'-,o
gE

~ -H
\
- - MIX NO. 5
\
MIX NO. 2
w
~" ,A MIX NO. I \
-15 \ \
-16
-17
\\ \
8 12 16 20 24. 28 32 36 4.0 4.4 48 52 56 60
REFRIGERATION REQUIREMENT, Q, C A L . / G I n .
Fzo. 1. Predicted refrigeration requirements for ice cream mix as influenced by composition.
JOURI~AL OF DAII~Y SCIEI~CE VOL. 53, NO. 9
1196 HELDMAN AND ttEDRICK

-2-
-3
-4

-5
-6
-7 o o
o ~ oo~o
oo -8

dor,- 9 o ° °oOo oo o

~ ° ° ~ ° ~ o °°

).-
-13

-14
oo
-15 o 0

- 161 , I , , a I , I i I J I , l , I ~ I t I , I t I . ' I
o 4 8 12 16 20 24 28 32 36 40 44 4.8 52 56
REFRIGERATION REQUIREMENT, GAL,/Gm.
FIG. 2. Agreement between predicted (solid line) and experimental refrigerstion requirements for
freezing a mix of normal composition (Mix 2).

temperatures were measured by a thermometer predicted by equations derived by Heldman (3).

with 0.2 F divisions. They were recorded to The total requirement (Q) can be expressed as,
the nearest 0.1 F. The sample-water mixture Q = Qs -t- Qr + QL + QI [2]
temperaLures were measured with a recording where,
potentiometer read to the nearest 0.5 F. Qs = sensible heat above initial freezing
General procedures. All experiments to de- point.
termine enthalpy change were conducted in a Qc = sensible heat of unfrozen mix frac-
4 C room to minimize heat loss from the calo- tion.
rimeter and during saulple weighing. QL = latent heat.
The temperature was measured by inserting QI = sensible heat of ice.
the thermometer into the interior of the sam-
ple. The location within the container was se- Equations can be written for each of these
lected to provide an average temperature. The contributions to the total refrigeration require-
container location was based on knowledge of ment. Above the initial freezing point, the
temperature distribution within the cabinet. sensible heat is described by the following
The temperature measurement was made with equation :
the sample in the tempering cabinet. After Qs = W Cp,s (TF -- Ts) [3]
measurement, the sample was removed from the where,
cabinet and the frozen ice cream was placed W = weight of mix.
in the modified calorimeter. The weight was cp. s = specific heat of mix.
determined quickly and water at 18 to 21 C T F = initial freezing point.
added. Mixing of the frozen ice cream and T s = mix storage temperature.
water was continued until the temperature of
the mixture became constant, usually in less The sensible heat of the unfrozen mix fraction
than 5 minutes. The final temperature was is the most difficult to describe:
recorded and the change in water temperature Qu = W e ( T ) CF,V(T) [T -- TF] [4]
plus known weight and specific heat of water where,
was used to calculate the enthalpy change in W u ( T ) = w e i g h t fraction of unfrozen
the frozen ice cream. mix which varies with tempera-
ture (T).
Results and Discussion
cp,u(T ) = specific heat of unfrozen mix
The experimental results in this investiga- fraction as function of temper-
tion are compared to refrigeration requirements ature (T).
JOURNAL OF DAIRY SCIE~rCE ~¢-OL. 53, 1~O. 9
 FREEZING ICE CREAM 1197

o °° •

-7 o oO~

-8
t,,.)
o -9

=
n,.' - i o co
~ -II
w -12
Q.
o

-14 °°

-15
-16

-17 I
-18, I ] I I I i t i J I I , I l i I I I !
0 4 8 12 16 20 24 28 32 36 40 44 4.8 52 56 60
REFRIGERATION REQUIREMENT, GAL,/Gm '
FIG. 3. Agreement between predicted (solid line) and experimental refrigeration requirements for
freezing a mix without corn syrup solids (Mix 3).

-3

-6
-71 oo

O
-8]
o - 91
- i
~-I0

nr

~.-13

-17
-18
0 4 8 12 16 20 24 28 :32 :36 40 4.4 48 52 56
REFRIGERATION REQUIREMENT, CAL./GIn.
Fro. 4. Agreement between predicted (solid line) and experimental refrigeration requirements for
freezing a mix of high corn syrup solids (Mix 1).
JOU~.~AL OF DAIRY SCIENCE VOL. 53, NO. 9
1198 HELl)MAN AND HEDI~ICK

-5
-6 4 . 4 4 °G
7 . 2 2 °G
7
- /-10 "0

~ -I0
F-
\\\\
-15
-Ig

--17
--~B ' I , I , l , I , I i I , ,I ~ I i I i I ,I l I
0 4 8 12 16 20 24 28 52 36 40 44 48 52 56 60
REFRIGERATION REQUIREMENT, GAL,/om"
Fro. 5. Influence of mix temperature before freezing on refrigeration requirements of a normal mix
(lgix 2).
I00
SENSIBLE HEAT BEFORE FREEZING

90 " = OF UNFROZEN PORTION

- - LATENT HEAT

8O . . . . . . . . . . . . . SENSIBLE HEAT OF ICE.

u~7o /
,,_1

~ so
/
Z
0
~ 5o

Z
o 40
U
W

,~
..I
3o
W
¢v,

20

I0

0 I ..... -I- -;"- 7---- '~--I . . . . . I

0 --5 - I0 -- 15
TEMPERATURE, °0
FIG. 6. Relative contribution to the total refrigeration requirements for a mix of normal composition
(Mix 2).
JOURNAL OF ]:)AIRY ~CIENCE VOL. 53, NO. 9
 FREEZING ICE CREAM 1199

of the three mix compositions. There is no

evidence to indicate that the variations are due
to factors other than experimental measure-
80
LATENT H E A T . ~ ment.
Utilizing the prediction procedures, the influ-
70 ¸ ence of initial mix temperature on refrigera-
tion requirement can be illustrated (Fig. 5).
As might be expected, the refrigeration require-
-60
ment for freezing to --10 C was reduced by
== 10 to 15% as the initial mix temperature de-
creased from 10 to --1.1 C.
The relative contributions of each portion
of the prediction equation to the total refriger-
40
ation requirement is in Figure 6. Probably the
,.=, most important factor is that latent and sensi-
3o ble heat before freezing account for nearly
95% of the refrigeration requirement when
SENSIBLE HEAT BEFORE FREEZING
freezing to between --5 and --4 C. The sensi-
20'
ble heat of unfrozen mix and that of ice
accounts f o r increased refrigeration as the
0 " ~ SENSIBLE HEAT OF UNFROZEN PART OF MI)
I0' temperature decreases until their combined
contribution is about 15% at --18 C.
SENSIBLE HEAT OF ICE IN M I X 7
OI ~ , I , "l , , , , ~, t ,
The influence of composition on the relative
0 2 4 6 8 I0 contribution is small, as indicated in Figure 7.
COMPOSITION, % CSS
The contribution of sensible heat before freez-
FIG. 7. Influence of mix composition on relative ing is most significant in the 10% CSS mix;
contributions to total refrigeration requirements however, latent heat contributes less at this
for freezing to --10 C.
composition than with lower corn syrup solids.
The contributions of unfrozen mix and ice spe-
The contribution of sensible heat of ice is de- cific heats do not appear to be influenced by
scribed by the following equation: composition.
QI : WI (W) cp, I ( T -- TF) [5]
Conclusions
where,
Wz = weight fraction of ice in sample as The refrigeration requirements for freezing
function of temperature. ice cream c a n be predicted from the compo-
cv. I = specific heat of ice. sition.
The refrigeration requirements for ice cream
The final contribution to the total refrigeration freezing are decreased by increasing the corn
requirement is by the latent heat, according to syrup solids along with a corresponding de-
the following equation: crease in sucrose composition and by decreas-
QL = W~ (T) L [6] ing the initial mix temperature.
where, Latent heat and sensible heat above the ini-
L ----latent heat of water. tial freezing point are the major contributors
to refrigeration requirement when freezing the
The preceding equations were used to obtain product to less than --3 C below the initial
curves for refrigeration requirement versus freezing point. The sensible heat of the un-
temperature (Fig. 1). These curves illustrate frozen mix and sensible heat of ice contributes
the influence of mix composition (relative con- increasing amounts as the product is reduced
centrations of sucrose and corn syrup solids) to lower temperatures.
on the refrigeration requirements for freezing. The mix composition has only limited influ-
Increasing the corn syrup solids from zero to ence on the relative contributions of various
10%, along with a corresponding decrease in factors to the total refrigeration requirement.
sucrose from 15 to 10%, resulted in a 2.6
cal/g reduction at --18 C. Acknowledgment
The predicted and experimental data for ice The authors acknowledge A. V. Armitage and
cream freezing are in Figures 2, 3, and 4. C. F. Weinreich for assistance during this investi-
There is good agreement between data for each gation.
,TOURI~AD OF DAIRY SCIEI~CE VOL, 53, ~O. 9
 ]200 HELDMAN AND HEDRICK

References (4) Keppeler, R. A. 1962. Thermal properties

(1) Fennema, 0., and W. D. Powrle. 1964. Fun- of some frozen sugar solutions. Ph.D. the-
damentals of low-temperature food preserva- sis, Michigan State University, E a s t Lan-
tion. Adv. Food Res., 13: 219. sing.
(2) Frandsen, J. H., and W. S. Arbuckle. 1961. (5) Leighton, A. 1927. On the calculation of
Ice Cream and Related Products. A V I Publ. the freezing point of ice cream mixes and
Co., Inc., Westport, Connecticut. of the quantities of ice separated during the
(3) Heldman, D. R. 1966. Predicting refrigera- freezing process. J. Dairy Sci., 10: 300.
tion requirements for freezing ice cream. (6) Sommer, H. H. 1951. The Refrigeration
Mich. Agr. Exp. Sta., Quart. Bull., 4 9 ( 2 ) : Data Book. Sec. 4: Ice Cream. Amer. Soc.
144. Refrig. Engrs., p. 33.

JOURNAI~ OF DAIR]" SCIENCE V0IJ. 53, NO. 9