Sri Srinivasa Dairy Products Pvt Ltd Hyderabad
The consistent distribution of flavor stands as an essential element of ice cream production but losses during ingredient transfer often go unrecognized. The research examines how measuring cylinders with capacities of 60 ml, 500 ml, and 1000 ml retain flavor during ingredient transfers and evaluates the effect of pouring speeds (slow, medium, and fast) on the amount of flavor that remains in the cylinders. The research involved measuring the remaining volumes of three popular ice cream flavors—Vanilla, Mango and Orange after transferring them into measuring cylinders. Research data shows that 60 ml cylinders maintain more flavor because of better surface adhesion as slower pouring speeds minimize flavor loss. Data analysis shows a link between cylinder size and pouring speed with flavor retention that points to potential improvements in ice cream production methods. The research recommends optimal methods for reducing flavor loss by employing larger cylinders and slower pour rates to boost production efficiency and maintain flavor consistency in ice cream manufacturing. The food industry can improve ingredient usage and waste reduction through these research findings.
Flavor consistency is very important in ice cream and the measurement of flavoring blends is a key factor in achieving a consistent taste. However, one aspect that is often overlooked is the loss of flavor in the measuring cylinder after transferring it to the ice cream mixture. The aim of this study is to estimate the flavor retention due to cylinder shape and pouring speed, evaluate its statistical significance, and propose methods to minimize the losses.
2. Research Objectives
2.1 Assess the remaining flavor in the measuring cylinders after transfer for each of the cylinder sizes (60ml, 500ml, 1000ml).
2.2 Investigate the influence of different pouring speed (slow, medium, fast) on flavor retention.
2.3 Measure the losses of flavor ingredients of ice cream of different types.
2.4 Develop pouring methods which will result in less waste while being more productive in the production of the ice cream mix.
MATERIAL AND METHOD
Experimental Design
Equipment Used: Measuring cylinders (60ml, 500ml, 1000ml), digital weighing scale, Empty measuring cylinders.
3.1.1Fast pouring speed is the normal pouring speed normally done in the industries.
4. Procedure:
Data Collection and Statistical Analysis
|
Trial with Vanilla Flav |
Measuring Cylinder (60 ml) Empty weight (X) |
Measuring Cylinder (60 ml) Weight with Flav (Y) |
Speed of addition (in Sec) T |
Measuring Cylinder (60 ml) after emptied (Z) |
Flav Quantity retained in measuring cylinder (Y-Z) |
% Flav Not Transferred P |
|
V-1 |
12.13 |
71.82 |
Slow (26.40) |
12.38 |
0.25 |
0.42 |
|
V-2 |
12.13 |
71.82 |
Medium (15.56) |
12.95 |
0.82 |
1.37 |
|
V-3 |
12.13 |
71.82 |
Fast (9.08) |
13.03 |
0.90 |
1.51 |
|
Trial With Vanilla Flav |
Measuring Cylinder (500 ml) Empty weight (X) |
Measuring Cylinder (500 ml) Weight with Flav (Y) |
Speed of addition (in Sec) T
|
Measuring Cylinder (500 ml) after emptied (Z) |
Flav Quantity retained in measuring cylinder (Y-Z) |
% Flav Not Transferred P |
|
V-1 |
57.80 |
592.25 |
Slow (41.83) |
58.150 |
0.29 |
0.05 |
|
V-2 |
57.80 |
592.25 |
Medium (24.68) |
59.070 |
1.27 |
0.24 |
|
V-3 |
57.80 |
592.25 |
Fast (12.02) |
59.50 |
1.70 |
0.32 |
|
Trial With Vanilla Flav |
Measuring Cylinder (1000 ml) Empty weight (X) |
Measuring Cylinder (1000 ml) Weight with Flav (Y) |
Speed of addition (in Sec) T
|
Measuring Cylinder (1000 ml) after emptied (Z) |
Flav Quantity retained in measuring cylinder (Y-Z) |
% Flav Not Transferred P |
|
V-1 |
97 |
910 |
Slow (45.0) |
98.23 |
1.23 |
0.15 |
|
2 |
97 |
910 |
Medium (23.2) |
98.56 |
1.56 |
0.19 |
|
V-3 |
97 |
910 |
Fast (9.31) |
98.92 |
1.92 |
0.24 |
|
Trial With Mango Flav |
Measuring Cylinder (60 ml) Empty weight (X) |
Measuring Cylinder (60 ml) Weight with Flav (Y) |
Speed of addition (in Sec) T
|
Measuring Cylinder (60 ml) after emptied (Z) |
Flav Quantity retained in measuring cylinder (Y-Z) |
% Flav Not Transferred P |
|
M-1 |
12.13 |
71.66 |
Slow (30.40) |
12.380 |
0.25 |
0.42 |
|
M-2 |
12.13 |
71.66 |
Medium (18.32) |
12.950 |
0.82 |
1.38 |
|
M-3 |
12.13 |
71.66 |
Fast (9.08) |
13.06 |
0.93 |
1.56 |
|
Trial With Mango Flav |
Measuring Cylinder (500 ml) Empty weight (X) |
Measuring Cylinder (500 ml) Weight with Flav (Y) |
Speed of addition (in Sec) T |
Measuring Cylinder (500 ml) after emptied (Z) |
Flav Quantity retained in measuring cylinder (Y-Z) |
% Flav Not Transferred P |
|
M-1 |
58.01 |
592.86 |
Slow (37.21) |
58.43 |
0.42 |
0.08 |
|
M-2 |
58.01 |
592.86 |
Medium (25.43) |
59.33 |
1.32 |
0.25 |
|
Ajay Kumar Dubey*, An Evaluation of Flavor Retention in Measuring Cylinders During Ice Cream Mix Addition: Impact of Cylinder Size and Pouring Speed, Int. J. Sci. R. Tech., 2025, 2 (3), 601-605. https://doi.org/10.5281/zenodo.15102492 |
Ajay Kumar Dubey*
10.5281/zenodo.15102492