'Carbonated Ice Cream' is an Example of Tasty Engineering

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'Carbonated Ice Cream' is an Example of Tasty Engineering
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This newly-patented 'instant ice cream' is an impressive feat of physics and engineering that is also greener.

, professor of food science engineering, and Michael E. Wagner, Ph.D. ’15

"It’s very simple, and this machine converts the mix into a scoop of ice cream in about three seconds," Rizvi explained in a Cornell UniversityA prototype machine in Syed Rizvi's laboratory, Source: When the carbon dioxide goes from a high pressure to a lower pressure, it cools the ice cream mix to about minus 70 degrees C, flash-freezing it — via the aforementioned Joule-Thompson Effect — into ready-to-eat ice cream.The real benefit to all of this? Aside from allowing anyone who owns a machine ice cream on-demand, instant ice cream removes the need for commercial transportation “cold chains,” in which the product has to be maintained at minus 20 degrees Celsius.

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