Material Balance Laboratory
FABE 325 Dr. Gnl Kaletun TA Kelley Yosick Winter 2003 I. Objectives : a) To apply the principles of mass balance to formulate ice cream and cookie b) To determine air incorporation into ice cream during mixing and apply material balance to ice cream process c) To measure the water loss during cookie baking and apply material balance to baking process. II. Concepts: mass balances. Ice cream process III. Equipment: Ice cream maker IV. Materials: Icer cream ingredients: Heavy cream, milk, sugar, vanilla, salt V. Pre-Lab Assignment
Calculate the amount of ingredients necessary to be mixed to produce 0.7 kg of vanilla ice cream. Use MATLAB to determine the amounts of heavy cream (or light cream), milk (whole or 2%), sugar, vanilla, and salt that must be used to make the ice cream. The compositions of the raw materials are: Heavy cream 36% fat, 64% water. Light cream 30% fat, 70% water Whole milk 3.2% fat, 4.8% carbohydrate, 3.2% protein, 88.8% water. 2% milk 2% fat, 4.8% carbohydrate, 3.2% protein, 90% water. Sugar 100% carbohydrate The ice cream mixture should contain: 10.44% fat, 19.5% carbohydrate, 1.87% protein, 0.857% vanilla, 0.2% salt VI. Procedure: ! ! ! ! Calculate the amounts of ingredients before you come to lab Weigh the ice cream maker can Weigh the ingredients and put all ingredients in a bowl Weigh the ice cream mixture of known volume 1/5
Material Balance Laboratory
FABE 325 Dr. Gnl Kaletun TA Kelley Yosick Winter 2003 ! ! ! ! ! Place the ice cream mixture in the ice cream maker can. Weigh the ice cream can and its contents before the process Put lid on can and secure into the bucket. Fill the bucket with ice and rock salt, starting with ice and alternating to end with rock salt. Turn the ice cream maker on. While the ice cream mix is freezing, keep adding ice and salt as needed. ! Weigh the ice cream can and its contents after the process ! Weigh the ice cream of known volume
VII. Calculations: 1) Determine the weight of ice cream mixture and ice cream. 2) Calculate the density of ice cream mixture and ice cream 3) Calculate the percent change in weight of ice cream after it forms. 4) Calculate the percent change in volume of ice cream after forms. 5) Calculate the composition of ice cream by mass. Note: The change in ice cream volume during process is called overrun.
VIII. Questions: What is the significance of volume change in ice cream manufacturing from the technical and economical perspectives? IX. Report: You are expected to submit one report for each group. The report must be typed. Your report will include: 1) A table showing the ingredients used and their amounts. 2) Calculations 3) Answers to the questions.
2/5
Material Balance Laboratory
FABE 325 Dr. Gnl Kaletun TA Kelley Yosick Winter 2003 Cookie process III. Equipment: bread maker, oven IV. Materials: Cokie dough ingredients: Flour, butter, sugar, vanilla, salt, baking soda, egg, chocolate chips V. Pre-Lab Assignment
Calculate the amount of ingredients necessary to be mixed to produce 0.7 kg of cookie dough. Use MATLAB to determine the amounts of butter, flour, egg, sugar, vanilla, baking soda, chocolate chips (or candy coated chocolate chips) and salt that must be used to make the cookie dough. The compositions of the raw materials are: Butter 78.6% fat, 21.4% water. Egg 44% fat, 48.2% protein, 2.4% carbohydrate, 5.4% water Flour 75% carbohydrate, 10% protein, 15% water. Chocolate chips 27% fat, 67% carbohydrate, 6% protein. Candy coated chocolate chips 23% fat, 67% carbohydrate, 7% protein, 3% water. Sugar 100% carbohydrate The cookie dough should contain: 22.85% fat, 61% carbohydrate, 7.56% protein, 0.26% vanilla, 0.26% salt, 0.26% baking soda, 7.84% water. VI. Procedure: ! ! ! ! ! ! ! ! ! Calculate the amounts of ingredients before you come to lab Weigh the ingredients, put all ingredients inside the bread maker, and make a dough Weigh the cookie dough of known volume Make individual cookies of each approximately 30g. Measure the cookie dimensions (diameter and height) Weigh each cookie before placing on the cookie sheet Every 2 minutes take each cookie out and measure the weight. Bake the cookies for 10 minutes. Record the final cookie weight and dimensions
3/5
Material Balance Laboratory
FABE 325 Dr. Gnl Kaletun TA Kelley Yosick Winter 2003
VII. Calculations: 1) Determine the density of cookie dough. 2) Plot the weight change of cookie as a function of baking time 3) Determine the average weight loss of one cookie at the end of baking 4) Calculate the percent change in weight of cookie during baking. 5) Calculate the composition of cookie by mass after baking. 6) Calculate and prepare a table showing the average cookie dimensions and standard deviation before and after baking
VIII. Questions: 1) What is the significance of homogeneous mixing of cookie dough? 2) What is the significance of obtaining a uniform cookie dimension?
IX. Report: You are expected to submit one report for each group. The report must be typed. Your report will include: 1) A table showing the ingredients used and their amounts. 2) Calculations 3) Answers to the questions.
4/5
Material Balance Laboratory
FABE 325 Dr. Gnl Kaletun TA Kelley Yosick Winter 2003
FABE 325 WI03 Lab Groups and Projects for Lab 2
Group 1 Cookie with chocolate chips Group 2 Ice cream (light cream & whole milk)
Ryan Gierhart Hadi Gani Brian Henslee Jacob Preston Eric Neer Chitra Kusnadi
Lab: 9am -10am
Issac Schroeder Group 3 Ice cream (heavy cream & Susan Martin Cole Sanford 2% milk) Brian Moeller Group 4 Cookie with candy coated Alex King Michael Podrosky chocolate
Lab:11am -12pm
Erik Gracly Group 5 Ice cream (heavy cream & Molly Heller Megan Clary whole milk)
Group 6 Ice cream (light cream & 2% milk)
Nicholas Bucurel Clayton Bettin Ethan Schneider Scott Smith Julia Valigore
5/5
