An Evaluation of Flavor Retention in Measuring Cylinders During Ice Cream Mix Addition: Impact of Cylinder Size and Pouring Speed

Abstract

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.

Keywords

Ice Cream Production, Measuring Cylinder, Flavour, Flavour Retention, Vanilla Flavour, Mango Flavour, Orange Flavour, Food Safety, Quality Improvement, Sustainable Practices, Advanced Manufacturing, Customer Satisfaction

Introduction

 

 

 

 

 

 

 

RESULTS AND DISCUSSION

from experimental studies on flavor retention in measuring cylinders

5.1 Effect of cylinder size on flavor retention

• The small measuring cylinder (60 ml) retained the highest percentage of flavor in all tests. This indicates a higher surface adhesion effect due to the larger surface-to-volume ratio.

1. 2. Effect of pouring speed on flavour retention
      1. Slow pouring resulted in the least flavour retention across all cylinder sizes. This suggests that allowing more time for the liquid to drain reduces residues left in the cylinder.
      2. Faster pouring increased flavour retention, especially in the smaller measuring cylinders. This was probably due to greater adhesion to the inner walls due to increased turbulence.

5.3 Comparison of Flavor Types

5.3.1 Across all cylinder sizes and pouring speeds, Vanilla, Mango, and orange flavors exhibited similar retention trends.

5.3.2 Mango and Vanilla flavors had slightly higher retention percentages than Orange, suggesting that the composition (e.g., viscosity or oil content) of different flavors may impact adherence.

5.4 Recommended Best Practices

1. 1. 1. Use large measuring cylinders (preferably 1000ml) where possible to minimise flavour loss.
      2. Choose a slow pour speed to minimise retention and ensure maximum flavour transfer into the ice cream mixture.
      3. Consider modifying cylinder surface properties (e.g., using non-stick coatings) to further minimize flavor adherence.

Overall Summary

This study highlights that both cylinder size measurement and pouring speed significantly affect flavor retention during preparation of ice cream mixtures. Optimizing these factors can reduce waste, improve flavor consistency and increase production efficiency.

ACKNOWLEDGEMENT

The authors would like to express sincere gratitude to the following individuals for their invaluable guidance and support in the development of this research:

• Mr. Sudhir Shah, Managing Director of Scoops Ice Cream and President of the Indian Ice Cream Manufacturers Association (IICMA), for his insightful perspectives on the industry's challenges and opportunities.
• Mr. Amit Shah, Director of Scoops Ice Cream Hyderabad, for his practical insights into the operations and marketing of a successful ice cream business.
• Mr. Nitin B Shah, Dairy and Ice Cream consultant, for his in-depth knowledge of the industry and his guidance on sourcing and production best practices.
• Mr. G Vinod Kumar Reddy, Quality Control Incharge, Scoops Ice Cream Hyderabad.
• Ms. G Archana & Ms. Shamim, Internship Student for her effort in doing the experiment carefully and recording the values.

REFERENCE

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