PORTABLE Download Musa Keys Ice Cream
Carlita Giandomenico
The candidates that get the best positions are not always the most technically savvy. The candidates that get the best positions are the ones who know how to market themselves the best. As a recruiter, I can only submit the candidates that I am able to find. If I can not find your resume then we will most likely never connect. Recruiters search for AEM talent on websites like LinkedIn, Indeed, MONSTER and numerous others so it would be beneficial to clearly state what your skills are on these sites if you are also using them. It never made sense to me why someone who has been doing CQ5/AEM for four years would only mention it once in their resume. I encourage all candidates to elaborate, but never exaggerate on their previous work. AEM is already a very niche market with a small pool of talent. Do not make it any harder for the job providers to find you. Keep the below points in mind and you will become and remain a cream of the crop candidate.
The students developed and brought to market Musa, non-dairy and low-calorie banana-based frozen ice cream, and sold more than $3,000 of products during spring semester. The final production run was at the St. Paul dairy plant.
Ice cream is frozen in two stages, the first being a dynamic process where the mix is frozen in a scraped-surface freezer (SSF) (an ice cream machine) whilst being agitated by the rotating dasher (a mixing device with sharp scraper blades attached) to incorporate air, destabilise the fat, and form ice crystals. Upon exiting the SSF, the ice cream, at about -5C to -6C (23F to 21.2F) and with a consistency similar to soft-serve ice cream, undergoes static freezing where it is hardened in a freezer without agitation until the core reaches a specified temperature, usually -18C (-0.4F). Cook & Hartel9 argue that the dynamic freezing stage is arguably the most important step in creating ice cream because this is the only stage in which ice crystals are formed.
The amount of air incorporated into a mix during dynamic freezing (referred to as the overrun) affects the size of the ice crystals, with slightly larger ice crystals observed at a lower overrun (15 6). Flores and Goff17 suggested that overrun below 50% does not influence ice crystal size, but the amount of air cells at 70% overrun is just enough to prevent collisions among ice crystals, which can result in an increase in crystal size. Sofjan & Hartel6 found that increasing the overrun in ice cream (from 80% to 100% or 120%) led to the formation of smaller ice crystals, although the effect was relatively small.
Goff & Hartel13 note that standard ice cream has between 100% and 120% air (yes, 120% air!), premium between 60% and 90%, and superpremium 25% to 50%. The dasher in the 5030 rotates at a relatively low 86 revolutions per minute (rpm), compared to typical speeds of 100-200 rpm in commercial machines, producing 'superpremium' ice cream with between 11% and 25% air, depending on the batch size. I've found that, in general, the greater the batch size, the more air is incorporated into the mix (I've posted the results of my overrun tests below). Despite slightly smaller ice crystals being observed in ice creams with 70% air or more, I personally prefer the texture of denser, chewier, ice cream with an air content of between 10% and 30% to the lighter, airier ice cream produced by my commercial Emery Thompson CB-200, which incorporates about 60% air. This also seems to be the consensus amongst the group of creatives that share the building where I have my commercial kitchen space and who also double as my tasters.
Yes, the Lello 5030 does make gelato. All domestic ice cream machines are able to make gelato. Italian-style ice cream is referred to as gelato, the Italian word for ice cream. There are, however, significant differences between traditional gelato and regular ice cream: gelato is typically lower in milk fat (4-8% in gelato, 10-18% in ice cream), total solids (36-43% in gelato, 36->40% in ice cream), and air (20-40% in gelato, 25-120% in ice cream) but higher in sugar (up to 25% in gelato, 14-22% in ice cream) (13). Gelato also tends to be softer, more pliable and stickier than ice cream, and is served at warmer temperatures.
Decreasing the temperature at the freezer bowl wall causes higher ice crystal nucleation rates and reduces recrystallisation in the centre of the bowl, which helps ice crystals remain small (8 12). Cook & Hartel18 simulated ice cream freezing in an ice cream machine by freezing ice cream mix in a thin layer on a microscope cold stage. The temperature at which the ice cream mix was frozen on the cold stage varied from -7C, -10C, -15C, and -20C (19F, 14F, 5F, and -4F). The researchers found that warmer freezing temperatures gave more elongated and slightly larger crystals with a wider size distribution. To promote the formation of smaller ice crystals, the temperature of the refrigerant should fall within the range of -23C to -29C (-10F to -20F) (13), with the freezer bowl wall temperature estimated to be a few degrees warmer.
The draw temperature is the temperature at which ice cream is removed from the bowl once dynamic freezing is complete. In commercial machines, this is usually -5C to -6C (23F to 21.2F) (13). Draw temperature significantly influences mean ice crystal size because it determines how much water is frozen during dynamic freezing and, consequently, how many ice crystals are formed. Decreasing the draw temperature results in more water being frozen and increased ice crystal content (19). The more ice crystals that are formed during dynamic freezing, the more will be preserved during static freezing, resulting in a smaller average crystal size and smoother texture (9).
Bolliger20 and Windhab et al.21 investigated the influence of Low Temperature Extrusion (LTE) freezing of ice cream, where ice cream exiting the SSF at -5C to -6C (23F to 21.2F) is frozen further to about -13C to -15C (8.6F to 5F) in an extruder with slowly rotating screws, on the ice crystal size in comparison to conventional draw temperatures. It was shown that the mean ice crystal size was reduced by a factor of 2 by means of the LTE process compared to conventional freezing. Sensorial properties like consistency, melting behaviour, coldness, and scoopability also showed clearly improved values (21).
Besides the ice crystal size, the size and distribution of air cells and fat globules are of primary importance, especially on the sensorial aspect of creaminess. To obtain creamier ice cream, it's important to generate ice crystals, air cells, and fat globule aggregates as small as possible (22). LTE helps to prevent air bubbles from coming together, thereby retaining the smallest size distribution (7). Air Bubbles in the 10-15 μm range have been reported in LTE frozen ice cream, compared to conventionally frozen ice cream samples with bubbles in the 40-70 μm range (23). LTE also helps to reduce the size of agglomerated fat globules compared to conventionally frozen ice cream (24 25).
LTE generally promotes enhanced fat destabilisation, which is partially responsible for slow melting and good shape retention (23). Fat destabilisation in LTE treated ice cream can be twice that achieved during the conventional freezing process (26). Because of smaller air bubbles and fat globule aggregates, as well as a higher degree of fat destabilisation, LTE ice cream is evaluated creamier than conventionally produced ice cream (22).
Residence time, which refers to the length of time ice cream spends in the bowl and takes to reach its draw temperature, has a significant effect on the final ice crystal size distribution, with shorter residence times producing ice creams with smaller ice crystals due to a decline in recrystallisation (4 8 9 2 13). Longer residence times mean that ice cream spends more time in the bulk zone (the centre) of the bowl where warmer temperatures cause rapid recrystallisation. Donhowe & Hartel1 measured a recrystallisation rate at -5C (23F) of 42 μm/day. At this rate, a size increase of around 8 μm would be expected over a 10 minute period. This matches almost exactly the increase in crystal size observed by Russell et al12 at a slightly different temperature of -4C (24.8F).
A high rate of heat transfer and colder bowl wall temperatures contribute significantly to shorter residence times. Lower bowl wall temperatures lower the bulk temperature of the ice cream faster, reducing residence time and improving the ice crystal size distribution (8 12). Investigating the effect of draw temperature, dasher speed, and residence time on ice crystal size, Drewett & Hartel8 concluded that residence time had the greatest impact on final crystal size distribution, followed by drawing temperature and dasher speed. Contrary to this conclusion, I've found that drawing temperature has a greater impact on final crystal size distribution, followed by residence time and dasher speed.
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