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Ice cream is a frozen dairy food. Its unique composition and manufacturing process give it the desired smooth texture and delightful taste. A very important fact about ice cream is that we eat it in FROZEN FORM. If not stored and handled correctly, it melts and becomes unpalatable. Consequently, ice cream and other similar products require special care and attention in storage and handling, otherwise, they lose quality, flavor and overall sensory appeal. To ensure that the quality, texture and taste of ice cream you buy is the best possible, you have to preserve it by KEEPING IT FROZEN. This is because water, a major component, can be kept in solid form only at frozen temperatures (-18°C and below). |
Temperature fluctuations occur for a variety of reasons during storage and transportation. It occurs when products are moved between storage freezers maintained at different temperatures, when transporting products from plant to the store warehouses, during loading unloading, while waiting at receiving and loa0ding docks, etc. Exposure of ice cream to such fluctuation in temperature during transfers and handling can result in quality changes which one may not be aware of because apparently the ice cream "looks" frozen. This fluctuating temperature condition, which brings about adverse quality changes, is generally referred to as HEAT SHOCK. Heat Shock will favor the following: |
1. PRODUCT SHRINKAGE. Due to warming of the product, air cells may
collapse and eventually air escapes. The product may shrink away from the sides
of the container, giving it the appearance of having been underfilled. This is a
result of the weakening of body/consistency after warming. |
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