Question
The freezing time to get 90% overrun in Ice-cream for continuous freezer.
This question was previously asked in
CUET PG 2026 Agri-Business Management Question Paper (25-Mar-2026) (Shift 2)
The correct answer is
24 sec
Ice Cream Freezing Time for 90% Overrun
The overrun in ice cream is the volume increase due to air incorporated during freezing. Achieving a high overrun, such as 90%, requires specific conditions in a continuous freezer.
Continuous Freezer Operation
Continuous freezers rapidly freeze the ice cream mix while incorporating air. The time the mix spends inside the freezer (residence time) is critical for both freezing and stabilizing the air cells.
Achieving 90% Overrun
- A 90% overrun signifies significant air incorporation, requiring quick freezing to maintain the structure.
- Continuous freezers are engineered for efficiency, leading to very short processing times for high overrun targets.
- Factors like mix viscosity, barrel temperature, and dasher speed influence the exact time.
- For reaching the target of 90% overrun in a typical continuous ice cream freezer, the processing time is usually around 24 seconds. This short duration is key to efficiently incorporating and stabilizing the air.
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