Refrigeration Requirements for Ice Cream Freezing 1
D. R. HELDMAN and T. I. HEDRICK
Departments of Agricultural Engineering and Food Science
Abstract
The heat removed from an ice cream mix
during freezing is a function of several
variables with composition predominating.
This investigation compared experimental
calorimetric results with predicted refrig-
eration requirements.
The predictions were obtained by adding
the contributions of sensible heat of mix
above the initial freezing point, sensible
heat of unfrozen mix portion, latent heat
and sensible heat of ice to obtain the total
heat. Each of these contributions varied
with mix composition.
The experimental results were obtained
with mix compositions in which the sugar
was 100% sucrose, 79% sucrose and 21%
corn syrup solids and 50% sucrose and
50% corn syrup solids.
Refrigeration requirements increased as
corn syrup solids decreased and sucrose
increased. Good agreement between pre-
dicted and experimental results was ob-
tained. The major contributions to total
refrigeration requirement were by sensible
heat of unfrozen mix and latent heat for
ice frozen at the product temperature.
Introduction
A basic factor in the design of continuous
freezing equipment for ice cream is the re-
frigeration requirements. A search of current
literature reveals that refrigeration information
required to lower the temperature of an ice
cream mix to typical freezing temperatures is
lacking. Although it is possible to predict re-
quirements from calculations of freezing-point
depression and percentages of water frozen at
these temperatures, these predictions are not
supported by experiments on ice cream mixes.
The p r i m a r y purpose of this investigation
was to obtain e x p e ~ n e n t a l data which could be
used to meet designs and confirm predicted
refrigeration needed. Secondary objectives
were to confirm the influence of composition
on the freezing characteristics of the mix. The
Received for publication l~ovember 24, 1969.
1 Michigan Agricultural Experiment Station
Journal Article no. 3843.
1194
Michigan State University, East Lansing 48823
total heat, sensible heat, and latent heat is
known as enthalpy. The differences in enthalpy
between two temperatures of the product is the
amount of heat added or removed to accomplish
the change.
Frandsen and Arbuckle (2) described ice
cream freezing as reduction of mix tempera-
ture from storage to freezing point, and re-
moval of latent heat with formation' of ice
crystals. Sommer (6) indicated that the initial
freezing point of ice cream mix is around
--2.5 C, depending on composition, but com-
plete freezing does not occur until --55 C,
which is the cryohydrie point of calcium ehlo-
r i d e - - a natural component of ice cream mix.
I n addition, Sommer (6) revealed that mix
freezing removes latent heat of fusion for
water portions of the mix, and removes sensi-
ble heat for ice and unfrozen portions of mix.
The equation for calculation of freezing-
point depression for dilute solutions containing
solutes which neither associate nor dissociate
is presented by Fennema and Powrie (1). This
equation,
±Tf = K~ 1,000 g / G ~ [1]
where,
AT~ = freezing-point depression, C.
K~ = m o l a l f r e e z i n g - p o i n t constant
(--1.86 for water).
G ----grams of solvent.
g ----grams of solute.
M ----gram molecular weight of solute.
was used by Leighton (5) to calculate the ini-
tial freezing point of ice cream mix and the
corresponding influence of per cent water fro-
zen at the freezing point.
Experimental data on the refrigeration re-
quirements for freezing ice cream are not
readily available. K e p p e l e r (3) determined
a p p a r e n t specific heats of frozen sugar solu-
tions from --67 to -- 28.9 C. The sugar con-
centrations were typical of those in ice cream
mixes. A p p a r e n t specific heats were expressed
for each 2.8 degrees C over the indicated range.
The a p p a r e n t specific heats decreased with de-
creasing temperature and were influenced sig-
nificantly by composition.
Experimental Procedures
Experimental enthalpy changes during con-
 FREEZING ICE CREAh[ 1195

tinuous freezing of ice cream were measured TABLE 1. Experimental ice cream mixes con-
with a calorimeter using samples frozen at from raining 50% sucrose and 50% corn syrup
--15 to --4 C. The three mix formulations in solids, 79% sucrose and 21% corn syrup solids,
Table I were studied. All mixes were prepared and 100% sucrose.
identically with pasteurization at 73.9 C for
30 minutes and homogenization at 140.6 and Mix 1 Mix 3
35.2 kg/cni 2 on first and second stages. high Mix 2 low
CSS a normal CSS
Preparation of samples. The frozen ice
cream samples were prepared by cooling the - - ( % ) - -
mix from about 5 C to a partially frozen state l~iilk fat 10.1 10.1 10.0
at about --3 C in a batch ice cream freezer Solids-not-fat 11.0 12.0 12.0
before hardening in a cabinet. The overrun Sucrose 10.0 14.0 15.0
was adjusted to 100% in the continuous freezer Corn syrup solids 10.0 3.73 ........
and the samples were adjusted in either one- Stabilizer 0.22 0.22 0.22
half gallon or one-quart containers.
The temperature to which a given sample Total solids 41.32 40.05 37.22
was adjusted was determined by location in the
hardening cabinet, which varied from --18 C a Corn syrup solids.
on bottom to --2 C at the top. Each experi-
ment involved several samples placed at various All weights were measured on a previously
locations to provide data over the desired range calibrated balance scales of 500-g capacity. The
of freezing temperatures (--15 to - - 4 C). sample weight was measured as the difference
Equipment. A standard insulated calorim- of the calorimeter container and the container
eter with removable cover was used. The re- plus sample, removed from the storage con-
movable cover allowed mixing of sample and tainer.
added water with a motorized mixer. The Water to melt the frozen ice cream samples
calorimeter was calibrated by trials with ice. was added directly from a 100-ml volumetric
Experimental and actual enthalpy change flask. The actual weight delivered was recorded
agreed within 3 to 4%. for later computations. The sample and water

-6

Q
\
i..--9
~'-,o
gE

~ -H
\
- - MIX NO. 5
\
MIX NO. 2
w
~" ,A MIX NO. I \
-15 \ \
-16
-17
\\ \
8 12 16 20 24. 28 32 36 4.0 4.4 48 52 56 60
REFRIGERATION REQUIREMENT, Q, C A L . / G I n .
Fzo. 1. Predicted refrigeration requirements for ice cream mix as influenced by composition.
JOURI~AL OF DAII~Y SCIEI~CE VOL. 53, NO. 9
1196 HELDMAN AND ttEDRICK

-2-
-3
-4

-5
-6
-7 o o
o ~ oo~o
oo -8

dor,- 9 o ° °oOo oo o

~ ° ° ~ ° ~ o °°

).-
-13

-14
oo
-15 o 0

- 161 , I , , a I , I i I J I , l , I ~ I t I , I t I . ' I
o 4 8 12 16 20 24 28 32 36 40 44 4.8 52 56
REFRIGERATION REQUIREMENT, GAL,/Gm.
FIG. 2. Agreement between predicted (solid line) and experimental refrigerstion requirements for
freezing a mix of normal composition (Mix 2).

temperatures were measured by a thermometer predicted by equations derived by Heldman (3).

with 0.2 F divisions. They were recorded to The total requirement (Q) can be expressed as,
the nearest 0.1 F. The sample-water mixture Q = Qs -t- Qr + QL + QI [2]
temperaLures were measured with a recording where,
potentiometer read to the nearest 0.5 F. Qs = sensible heat above initial freezing
General procedures. All experiments to de- point.
termine enthalpy change were conducted in a Qc = sensible heat of unfrozen mix frac-
4 C room to minimize heat loss from the calo- tion.
rimeter and during saulple weighing. QL = latent heat.
The temperature was measured by inserting QI = sensible heat of ice.
the thermometer into the interior of the sam-
ple. The location within the container was se- Equations can be written for each of these
lected to provide an average temperature. The contributions to the total refrigeration require-
container location was based on knowledge of ment. Above the initial freezing point, the
temperature distribution within the cabinet. sensible heat is described by the following
The temperature measurement was made with equation :
the sample in the tempering cabinet. After Qs = W Cp,s (TF -- Ts) [3]
measurement, the sample was removed from the where,
cabinet and the frozen ice cream was placed W = weight of mix.
in the modified calorimeter. The weight was cp. s = specific heat of mix.
determined quickly and water at 18 to 21 C T F = initial freezing point.
added. Mixing of the frozen ice cream and T s = mix storage temperature.
water was continued until the temperature of
the mixture became constant, usually in less The sensible heat of the unfrozen mix fraction
than 5 minutes. The final temperature was is the most difficult to describe:
recorded and the change in water temperature Qu = W e ( T ) CF,V(T) [T -- TF] [4]
plus known weight and specific heat of water where,
was used to calculate the enthalpy change in W u ( T ) = w e i g h t fraction of unfrozen
the frozen ice cream. mix which varies with tempera-
ture (T).
Results and Discussion
cp,u(T ) = specific heat of unfrozen mix
The experimental results in this investiga- fraction as function of temper-
tion are compared to refrigeration requirements ature (T).
JOURNAL OF DAIRY SCIE~rCE ~¢-OL. 53, 1~O. 9
 FREEZING ICE CREAM 1197

o °° •

-7 o oO~

-8
t,,.)
o -9

=
n,.' - i o co
~ -II
w -12
Q.
o

-14 °°

-15
-16

-17 I
-18, I ] I I I i t i J I I , I l i I I I !
0 4 8 12 16 20 24 28 32 36 40 44 4.8 52 56 60
REFRIGERATION REQUIREMENT, GAL,/Gm '
FIG. 3. Agreement between predicted (solid line) and experimental refrigeration requirements for
freezing a mix without corn syrup solids (Mix 3).

-3

-6
-71 oo

O
-8]
o - 91
- i
~-I0

nr

~.-13

-17
-18
0 4 8 12 16 20 24 28 :32 :36 40 4.4 48 52 56
REFRIGERATION REQUIREMENT, CAL./GIn.
Fro. 4. Agreement between predicted (solid line) and experimental refrigeration requirements for
freezing a mix of high corn syrup solids (Mix 1).
JOU~.~AL OF DAIRY SCIENCE VOL. 53, NO. 9
1198 HELl)MAN AND HEDI~ICK

-5
-6 4 . 4 4 °G
7 . 2 2 °G
7
- /-10 "0

~ -I0
F-
\\\\
-15
-Ig

--17
--~B ' I , I , l , I , I i I , ,I ~ I i I i I ,I l I
0 4 8 12 16 20 24 28 52 36 40 44 48 52 56 60
REFRIGERATION REQUIREMENT, GAL,/om"
Fro. 5. Influence of mix temperature before freezing on refrigeration requirements of a normal mix
(lgix 2).
I00
SENSIBLE HEAT BEFORE FREEZING

90 " = OF UNFROZEN PORTION

- - LATENT HEAT

8O . . . . . . . . . . . . . SENSIBLE HEAT OF ICE.

u~7o /
,,_1

~ so
/
Z
0
~ 5o

Z
o 40
U
W

,~
..I
3o
W
¢v,

20

I0

0 I ..... -I- -;"- 7---- '~--I . . . . . I

0 --5 - I0 -- 15
TEMPERATURE, °0
FIG. 6. Relative contribution to the total refrigeration requirements for a mix of normal composition
(Mix 2).
JOURNAL OF ]:)AIRY ~CIENCE VOL. 53, NO. 9
 FREEZING ICE CREAM 1199

of the three mix compositions. There is no

evidence to indicate that the variations are due
to factors other than experimental measure-
80
LATENT H E A T . ~ ment.
Utilizing the prediction procedures, the influ-
70 ¸ ence of initial mix temperature on refrigera-
tion requirement can be illustrated (Fig. 5).
As might be expected, the refrigeration require-
-60
ment for freezing to --10 C was reduced by
== 10 to 15% as the initial mix temperature de-
creased from 10 to --1.1 C.
The relative contributions of each portion
of the prediction equation to the total refriger-
40
ation requirement is in Figure 6. Probably the
,.=, most important factor is that latent and sensi-
3o ble heat before freezing account for nearly
95% of the refrigeration requirement when
SENSIBLE HEAT BEFORE FREEZING
freezing to between --5 and --4 C. The sensi-
20'
ble heat of unfrozen mix and that of ice
accounts f o r increased refrigeration as the
0 " ~ SENSIBLE HEAT OF UNFROZEN PART OF MI)
I0' temperature decreases until their combined
contribution is about 15% at --18 C.
SENSIBLE HEAT OF ICE IN M I X 7
OI ~ , I , "l , , , , ~, t ,
The influence of composition on the relative
0 2 4 6 8 I0 contribution is small, as indicated in Figure 7.
COMPOSITION, % CSS
The contribution of sensible heat before freez-
FIG. 7. Influence of mix composition on relative ing is most significant in the 10% CSS mix;
contributions to total refrigeration requirements however, latent heat contributes less at this
for freezing to --10 C.
composition than with lower corn syrup solids.
The contributions of unfrozen mix and ice spe-
The contribution of sensible heat of ice is de- cific heats do not appear to be influenced by
scribed by the following equation: composition.
QI : WI (W) cp, I ( T -- TF) [5]
Conclusions
where,
Wz = weight fraction of ice in sample as The refrigeration requirements for freezing
function of temperature. ice cream c a n be predicted from the compo-
cv. I = specific heat of ice. sition.
The refrigeration requirements for ice cream
The final contribution to the total refrigeration freezing are decreased by increasing the corn
requirement is by the latent heat, according to syrup solids along with a corresponding de-
the following equation: crease in sucrose composition and by decreas-
QL = W~ (T) L [6] ing the initial mix temperature.
where, Latent heat and sensible heat above the ini-
L ----latent heat of water. tial freezing point are the major contributors
to refrigeration requirement when freezing the
The preceding equations were used to obtain product to less than --3 C below the initial
curves for refrigeration requirement versus freezing point. The sensible heat of the un-
temperature (Fig. 1). These curves illustrate frozen mix and sensible heat of ice contributes
the influence of mix composition (relative con- increasing amounts as the product is reduced
centrations of sucrose and corn syrup solids) to lower temperatures.
on the refrigeration requirements for freezing. The mix composition has only limited influ-
Increasing the corn syrup solids from zero to ence on the relative contributions of various
10%, along with a corresponding decrease in factors to the total refrigeration requirement.
sucrose from 15 to 10%, resulted in a 2.6
cal/g reduction at --18 C. Acknowledgment
The predicted and experimental data for ice The authors acknowledge A. V. Armitage and
cream freezing are in Figures 2, 3, and 4. C. F. Weinreich for assistance during this investi-
There is good agreement between data for each gation.
,TOURI~AD OF DAIRY SCIEI~CE VOL, 53, ~O. 9
 ]200 HELDMAN
References
(1) Fennema, 0., and W. D. Powrle. 1964. Fun-
damentals of low-temperature food preserva-
tion. Adv. Food Res., 13: 219.
(2) Frandsen, J. H., and W. S. Arbuckle. 1961.
Ice Cream and Related Products. A V I Publ.
Co., Inc., Westport, Connecticut.
(3) Heldman, D. R. 1966. Predicting refrigera-
tion requirements for freezing ice cream.
Mich. Agr. Exp. Sta., Quart. Bull., 4 9 ( 2 ) :
144.
JOURNAI~ OF DAIR]" SCIENCE V0IJ. 53, NO. 9
AND HEDRICK
(4) Keppeler, R. A. 1962. Thermal properties
of some frozen sugar solutions. Ph.D. the-
sis, Michigan State University, E a s t Lan-
sing.
(5) Leighton, A. 1927. On the calculation of
the freezing point of ice cream mixes and
of the quantities of ice separated during the
freezing process. J. Dairy Sci., 10: 300.
(6) Sommer, H. H. 1951. The Refrigeration
Data Book. Sec. 4: Ice Cream. Amer. Soc.
Refrig. Engrs., p. 33.