Engineering instant ice cream that works as single serve and an industrial scale, 2016-10-19
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By A Mystery Man Writer
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Product Description
Syed S.H. Rizvi is no stranger to supercritical carbon dioxide and other gas applications. More than 13 years ago, FE featured an Engineering R&D interview on a supercritical fluid extrusion (SCFX) process for cereal and snack-food products. (See “Super products with SCFX,” FE, April 2003.) Since then, Rizvi, professor of food process engineering at Cornell University, has been hard at work, researching other potential applications for supercritical CO2 and has come up with one for producing ice cream. Rizvi and co-inventor, Michael Wagner, both from . . ..
The process not only works for ice cream, but also for frozen juice treats like slushies.
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