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posted by martyb on Sunday May 31 2020, @07:25PM   Printer-friendly
from the Scoop!-There-it-is! dept.

Cornell professor of food science engineering Syed Rizvi and Michael E. Wagner, Ph.D. have received a patent on a process for producing Ice Cream instantly (within 3 seconds).

In the traditional method of making ice cream, the dairy-based mix flows through a heat-exchanging barrel, where ice crystals form and get scraped by blades.

With this new method, highly pressurized carbon dioxide passes over a nozzle that, in turn, creates a vacuum to draw in the liquid ice cream. When carbon dioxide goes from a high pressure to a lower pressure, it cools the mixture to about minus 70 degrees C – freezing the mixture into ice cream, which jets out of another nozzle into a bowl, ready to eat.

Instant ice cream can be served right on the spot, all without the challenges of commercial transportation “cold chains,” in which the product must be frozen and maintained at minus 20 degrees Celsius. To guard against failing spots in the cold-temperature transportation chain, commercial ice cream makers add stabilizers and emulsifiers.

The cold chain is energy intensive, making the new process desirable from an energy and cost perspective, as well as reducing undesirable additives.

Cornell is currently exploring licensing opportunities.

The patent "Process and apparatus for rapid freezing of consumable and non-consumable products using the expansion of dense gas " is available on-line.


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  • (Score: 2) by JoeMerchant on Monday June 01 2020, @12:27PM

    by JoeMerchant (3937) on Monday June 01 2020, @12:27PM (#1001671)

    requires refrigeration

    Depends how long you want to keep it. I don't believe the dewars at the fair had any additional refrigeration beyond a very slow bleed off of the LN2. I also seem to remember getting a monthly delivery of LN2 at the University, again to an insulated tank about 5' tall maybe 18-24" in diameter, and it didn't have any additional refrigeration going on beyond a purge of the little amount of gas that vaporized as a result of the imperfect insulation.

    I agree, CO2 is not as costly or complex to handle, also not as dangerous - evidenced by the relative lack of CO2 "accidents" at the tens (maybe hundreds) of millions of soda dispenser stations around the world. About the worst you can do with a CO2 tank is knock the valve off the top and launch it like a rocket. Also: people suffocating in CO2 feel it and react strongly to find good air, whereas LN2 is a painless suffocation. Good invention, should be patented. Flash freeze ice cream? Been there, done that.

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