April 15, 2015
A story about your daily life with chemical engineering - if you are ice-cream lovers.
This is a tasty story from University of Connecticut:
"Ice cream’s semi-solid state is the result of a fragile balance of ingredients, and it’s no easy trick to replace old-fashioned sugar and still get the rich taste and texture that makes the Creamery’s ice cream so popular."
Click here for the entire story:
Engineering Ice Cream, University of Connecticut
http://today.uconn.edu/blog/2015/04/engineering-ice-cream/
The following video reveals the real works in an ice-cream factory
Inside the Blue Bell Ice Cream Factory
Image source: Youtube
