Question

Food Science Question

Some novel ice cream processing methods use liquid nitrogen (temperature -75°C) as an alternative to conventional ice cream freezers (-5°C) to freeze ice cream. For these two methods for freezing ice cream, indicate whether the ice would form crystalline ice, describe the textural characteristics of the ice cream (smooth and creamy vs grainy) and the size of the ice crystals.

Ice Cream Freezing Method	Type of Ice Crystals	Texture of Ice Cream	Size of Ice Crystals
Liquid Nitrogen
Conventional Ice Cream Freezer

For each type of ice cream, discuss the role of freezing temperature and freezing rate on ice crystal formation.