Food scientists have created a machine that uses that uses pressurized carbon dioxide to turn a liquid ice cream mix into a cold, creamy treat in just three seconds.
The new way to create ‘carbonated ice cream’ patented by Syed Rizvi, professor of food science engineering, and Michael E. Wagner, Ph.D., is very different from traditional ice cream. The latter usually involves a dairy-based mix flowing through a heat-exchanging barrel until it starts to freeze, while the newly-patented method has highly pressurized carbon dioxide passing over a nozzle and drawing in the liquid ice-cream mix. When the carbon dioxide goes from extremely high pressure to a lower pressure, it instantly cools the ice cream mix to about minus 70 degrees C, turning it into the frozen treat we all know and love. This is known as the Joule-Thompson Effect.
