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Title: Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums

Abstract

Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.

Authors:
; ;
Publication Date:
Research Org.:
Univ. of Minnesota, St. Paul
OSTI Identifier:
6201625
Resource Type:
Journal Article
Journal Name:
J. Dairy Sci.; (United States)
Additional Journal Information:
Journal Volume: 68
Country of Publication:
United States
Language:
English
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; FREEZERS; ENERGY CONSUMPTION; ENERGY DEMAND; AGRICULTURE; COMPARATIVE EVALUATIONS; ELECTRIC POWER; REFRIGERATORS; DEMAND; INDUSTRY; POWER; 320303* - Energy Conservation, Consumption, & Utilization- Industrial & Agricultural Processes- Equipment & Processes

Citation Formats

Smith, D.E., Bakshi, A.S., and Gay, S.A. Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums. United States: N. p., 1985. Web. doi:10.3168/jds.S0022-0302(85)80971-1.
Smith, D.E., Bakshi, A.S., & Gay, S.A. Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums. United States. doi:10.3168/jds.S0022-0302(85)80971-1.
Smith, D.E., Bakshi, A.S., and Gay, S.A. Tue . "Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums". United States. doi:10.3168/jds.S0022-0302(85)80971-1.
@article{osti_6201625,
title = {Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums},
author = {Smith, D.E. and Bakshi, A.S. and Gay, S.A.},
abstractNote = {Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.},
doi = {10.3168/jds.S0022-0302(85)80971-1},
journal = {J. Dairy Sci.; (United States)},
number = ,
volume = 68,
place = {United States},
year = {1985},
month = {1}
}