Storage, mixing and pasteurisation/ Homogenisation in ice cream production

Handling and processing of raw materials

The raw materials used in the production of ice cream are stored in tanks, silos, drums or bags depending on their physical form. Arrangements for reception depend on the capacity of the plant. Milk products are chilled to about 5°C before storage, while sweetened condensed milk, glucose and vegetable fat must be stored at a relatively high temperature (30 – 50°C) to keep the viscosity low enough for efficient pumping. The raw materials in the mixing tank are heated and blended to a homogenous mixture, which is then pasteurised and homogenised. In large-scale production the ice cream mix is pasteurised in a plate heat exchanger, where it is preheated to 73 – 75°C, and then homogenised. The mixture is then cooled to 5°C and transferred to an ageing tank.

All dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by the KROHNE volumetric or mass flowmeters. Large-scale producers use automatic batching systems, which are often custom-built to user specifications. KROHNE also offers precise pressure transmitters to monitor and control the raw material storage tanks. The best solution for level measurement in the mixing tank is the non-contact radar level meter OPTIWAVE 3500. KROHNE FMCW radar level transmitters offer a large selection of hygienic process connections, and enable reliable and continuous level measurement.

Requirements

  • Process control

Requirements

  • Process control

Requirements

  • Important for the ice cream recipe

Requirements

  • Moving surface

Requirements

  • Pump protection

Requirements

  • Process control

Requirements

  • Process control

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