Advancements in Ice Cream Production: Exploring Applications of Ultrasound and High-Pressure Technologies

This thesis reports on the possible introduction of ultrasounds and high pressure as novel technologies in ice cream production. After providing an overview on the current ice cream production, encompassing ingredients, production processes, various styles and composition, the thesis identifies emerging market trends such as sustainability and reduction of additives which can be addressed by the introduction of innovative production technologies. The thesis delves first into Ultrasounds by elucidating principles of both low to high-power ultrasounds. Then the diverse applications in the food industry are described with a focus on the ice cream applications by reporting recent studies testing the effect of treating the ice cream preparation with ultrasonic waves at different ice cream production stages. It then focuses on high-pressure processing technology (HPP), defining its mechanism and reporting recent studies about the application of this technology in the dairy industry and, specifically, in ice cream production. This thesis aims to connect the dots between traditional ice cream production and cutting-edge technologies, providing insights into the possible integration of ultrasounds and high-pressure technology in ice cream production. By exploring the above themes, this bibliographic study offers a comprehensive understanding of the evolving ice cream production landscape. It could be considered a useful tool for designing future research oriented to improve these technologies given their application at the industrial level.