The idea of producing "dried ice cream" goes back to the 1960s and NASA's Apollo Program. The primary goal was to produce a lightweight, nutritious and high -shening food for astronauts. Whirlpool Corporation, in collaboration with NASA, invented the freeze-drying process for the production of ice cream.
The "dried ice cream" manufactured by the company was used as a test food in some space missions. Although "dried ice cream" never became a main food in the space program, it was quickly popular with people because of its charm and innovation. Museums and space -related stores began offering "dry ice cream" as a special souvenir. Today, "dry ice cream" is sold as an innovative and attractive dessert worldwide and is available in different flavors and forms. The history of "dry ice cream" shows how an idea that was invented to solve a particular problem in space was able to become a popular and popular product on Earth.
Method of production of dry ice cream: from freezing to sublimation
Ice Cream: Ordinary ice cream is first prepared using raw materials and standard methods. This ice cream can be produced in different flavors and ingredients.
Freezing: Ice cream is frozen rapidly at very low temperatures (usually below 40 degrees Celsius). This rapid freezing causes fine ice crystals that help maintain the texture and quality of "dry ice cream".
Freeze-drying: frozen ice cream is placed in a freezing machine. This device will submit water in the ice cream by creating a vacuum and controlled heat. In this process, water is converted directly from ice to gas and exits ice cream.
Packaging: "dry ice cream" produced is quickly packaged in moisture and air packaging to prevent moisture absorption and loss of quality.
The process of freezing is a complex and time -consuming process that requires specialized equipment and knowledge. However, the end result is a unique product with specific properties and properties. The key to producing quality "dried ice cream" is the precise control of temperature, pressure and time in the process of freezing.
The benefits of dry ice cream over conventional ice cream
1. High Shelf: "Dry ice cream" can be kept at room temperature for a long time (even for several years), without being rotten or losing quality. Different use: "Dry ice cream" can be used as a fast snack, an additive for desserts, a raw material to produce other food products or a specific souvenir.
Applications of dry ice cream
1. Astronaut Food: As mentioned, "dry ice cream" was initially developed as a food for astronauts and is still used in some space missions. Beautiful and delicious decoration for cakes, pastries, and other desserts. It is.
2. Commission and Travel: Due to the low weight and the need for refrigerators, "dry ice cream" is a great choice for camping, travel and other outdoors.
How to use and maintain dry ice cream
"Dry ice cream" can be used directly from packaging. Its dry and porous texture quickly dissolves in the mouth and releases the taste of ice cream. You can also mix "dried ice cream" with a little water or milk to make a delicious drink or smoothie. To store "dry ice cream", it should be stored in the main packaging and in a cool dry place. Avoid placing "dry ice cream" to moisture, direct sunlight and high heat. With these tips, you can keep "dry ice cream" for a long time and enjoy its taste and quality.
Conclusion
"Dry ice cream" is an interesting and attractive innovation in the world of frozen desserts. With a history related to NASA, this product has become a popular and popular food around the world. "Dry ice cream" with benefits such as high durability, easy transportation and different experience can be a great choice for people looking for an innovative and delicious dessert.
Despite challenges such as high cost and different texture, "dry ice cream" is still an attractive phenomenon in the food world and has a variety of applications in various fields. With the continuation of research and development, it can be expected that "dried ice cream" will be released in the future with newer flavors, shapes and applications and consolidate its place in the frozen dessert market.