Packing in cups , cones and containers

Ice cream is packed in cups, cones and containers (1 to 6 liters) in a rotary or in-filling machine. These can be filled with various flavours, and the products may be decorated with nuts, fruits and chocolate. The packs are lidded before leaving the machine, after which they are passed through a hardening tunnel where final freezing down to - 20C takes place. Before or after hardening

the products can be manually or automatically packed in cartons or bundled.

Plastic tubs or cardboard cartons can be filled manually from a can equipped to supply single or twin flavours.

Упражнения.

1. Найдите в тексте 5А эквиваленты следующих слов и выражений:
содержать растительный жир, сырье, мощность завода, сухие продукты,
сухая сыворотка, доставлять в контейнерах, сжатый воздух, сыпучие
продукты, сгущенное молоко, хранение, относительно высокая
температура, обезвоженный молочный жир, плавить, перекачивать,
порция, поддерживать определенную температуру, избегать окисления,
инертный газ, тарельчатый теплообменник, фильтр, оснащенный
вращающимся ножом, оказывать действие, чан для выдерживания,
взбивать, мешалка, охлаждающая рубашка из аммония, экструдирование,
формование, подающий механизм, ротационная машина для наполнения.

2. Организуйте следующие слова в три синонимичные группы:

То agitate, to refrigerate, to seal, to whip, to chill, to pack, to mix, to cool, to lid.

3. Сопоставьте следующие глаголы в левой и правой колонках:

to blow	распределять пропорционально
to compress	определять
to empty	кристаллизовать
to obtain	хранить
to deliver	перекачивать
to pump	перемешивать
to chill	охлаждать
to store	определять
to maintained	избегать
to avoid	добиваться
to determine	поддерживать
to transfer	передавать
to agitate	сжимать
to pass	опустошать
to proportion	доставлять
to crystallize	передавать

4. Ответьте на вопросы:

1. What is the birth place of ice cream?

2. What do we call water ice cream?

3. When was sale of ice cream started in the United States?

4. How many kinds of ice cream can you name?

5. How do they store raw materials?

6. What do they do to obtain a well- balanced mix?

7. From the ageing tanks the mix is passed to the continuous freezer, isn't it?

8. What texture does the ice cream leaving the continuous freezer have?

9. Where is ice cream packed? 10.What does extrusion mean?

5. Translate from Russian into English.

1. Continuous ice freezer is manually controlled.

2. The most common ice cream flavours are vanilla, nougat, chocolate, strawberry and nut.

3. Large ice cream plant produces 5 000 - 10 000 liters per hour of various types of ice cream.

4. The mix is aged for at least 4 hours at a temperature between 2 and 5C with continuous gentle agitation.

5. From the ageing tank the mix is passed to the continuous freezer.

6. The mix whipped by the compressed air.

7. Ice cream is packed in a rotary filling machine.

6. Translate from Russian into English.

1. Неизвестно с какого периода времени люди делают мороженное.

2. Один из видов мороженного делают исключительно из молочных продуктов.

3. Сырье хранится в бункерах, барабанах или резервуарах. Это зависит от физической формы.

4. Молочные продукты охлаждаются до 5С.

5. Сгущенное молоко с сахаром, глюкоза, растительный жир хранятся при относительно высокой температуре, чтобы сохранить консистенцию, при которой возможно перекачивать эти продукты.

6. Необходимо подсчитать процентное соотношение всех ингредиентов, чтобы получить сбалансированную массу.

7. В масштабном производстве мороженного, смесь проходит через фильтр и перекачивается в тарельчатый теплообменник, где

нагревается до 70С.

8. Смесь выдерживают, чтобы стабилизаторы оказали свое действие и
жир кристаллизовался,

9. Смесь перекачивается в цилиндр, охлаждаемый рубашкой из аммония.
10.Смесь переходит в другую стадию обработки - экструдирование или

формование.

7. Составьте рассказ о производстве мороженного по плану:

1. Pre - heating.

2. Formulation.

3. Pasteurisation and homogenisation.

4. Cooling.

5. Ageing.

6. Continuous freezing.

7. Filling.

8. Extrusion.

9. Moulding.

8. Прочитайте текст 5В.

Text 5B.

Extrusion of sticks and stickless products

Extruded ice cream products are normally produced on a tray tunnel extruder. The ice cream can be extruded directly onto trays in a variety of different shapes and sizes, or into a cup or cone, or on to a sandwich wafer.

Decoration can be applied, after which the products are carried on the trays through a hardening tunnel where they are frozen to - 20C. After hardening the products are removed from the trays ready for wrapping and packing in cartons, either manually or automatically. Such a system is continuous, depending on the capacity of the extruder and the type of product, 5 -25 000 units can be produced per hour.

Moulding of bars

Ice cream or water ice bars are made in special machines, also called stick novelty freezers, with pockets in which the ice cream or water ice is moulded. Ice cream is supplied direct from the continuous freezer at a temperature of aprox. -3C. The filled moulds are conveyed stepwise through a brine solution having a temperature of -40C, which freezes the ice cream or

water ice solution. Sticks are inserted before the moulds are completely frozen.

The frozen products are removed from the moulds by passing them through a warm brine solution which melts the surfaces of the products and enables them to be removed automatically by an extractor unit. After extraction the bars (novelties) may be dipped in chocolate before being transferred to the wrapping machine. Since the products are fully frozen, they can be taken straight to the cold store after wrapping and cartoning.

A variety of different shaped products can be produced in stick novelty freezers as well as products with one, two or three flavours and shell - and -core of ice cream and a shell of water ice.

Hardening and cold storage.

The manufacture of ice cream is not complete until it has been thoroughly hardened at a temperature of around - 20C. For products produced in an extrusion line or a stick novelty freezer, the hardening operation is included in the process. Products packed immediately after freezing must however be transferred to a hardening tunnel. The faster the hardening, the better the texture. After hardening the products are transferred to the cold store where they are stored on shelves or pallet racks at a temperature of-25C. The storage life of ice cream depends on the type of product, the packaging, and maintenance of a constant low temperature. The storage period of ranges from 0 to 9 months.

Wrapping and packaging.

Cups, containers, etc. are either bundled or packed in cartons. Hand - held products like stick novelties, cones and bars are wrapped in a single or multi -lane wrapping machine before being packed in cartons. The design of the wrapping and packaging section of an ice cream processing line depends on the type of product and the capacity. Varying degrees of manual and automatic operation can be employed.

10.Выучите слова и выражения:

extrusion - экструзия, выдавливание

tray - лоток, поддон

tunnel extrude – туннельный экструдер wafer - вафля

hardening tunnel - туннельная закалочная для мороженого freezer - закалочная камера, фризер

continuous freezer — поточный фризер

pocket- ячея

brine solution - концентрированный соляной раствор

extractor unit - экстракционный аппарат

wrapping machines - упаковочная машина

11.Используя информацию текстов 5А и 5В, подготовьте сообщение на тему: The ice cream process.

Additional reading.

Text.

Description of the machine.

The Hoyer Straightline production line is designed to produce and harden a range of different types of ice creams with the utmost reliability and safety. The Straightline production line comprises the following:

1. Hardening tunnel and evaporator.

This is a free-standing structure built in two sections with high-density

expanded polyurethane panels clad externally with zinc-plastifted steel. The

section housing the conveyor unit has an opening at the front through which the

chain drive passes, an open side wall to permit connection to the evaporator unit,

and a window in the rear wall for the inspection door.

The section containing the copper or aluminium evaporator, with helical fans

and defrosting pipes fitted above the heat exchanger, features one open wall.

The two sections bolted together through connecting pieces.

The longitudinal sections have two openings which allow passage of a smooth

belt conveyor feeding into the line for chocolate-covered products without stick.

On production lines which do not require this conveyor, the openings are closed

to limit losses due to air exchange.

The mechanical conveyor unit consists of a chain that drives a set of trays which

hold the product. The product remains inside the tunnel until it is hardened.

The traction unit is housed inside the tunnel.

2. External working area.

The external working area is the most essential part of the machine; all the

angle gears are positioned in the bottom section, while the various work stations are positioned on top.

The work stations used depend on the type of ice cream to be produced. The upper part of the external working area houses the power cabinet for all the equipment including the fans, the electrical control panel, the solenoid valves and the electro-pneumatic equipment.

3. Pick-up zone.

When hardened ice cream leaves the tunnel, it is collected from the tray by a pick-up unit and deposited onto a conveyor belt, which is connected to a wrapping machine.

The product is unloaded from the tunnel outfeed in three different ways according to its type:

- manually for ice cream logs, bon- bons or miniature products;

- by a multiline picker for products on sticks, ball cones, bars, mini cakes, half sandwiches, ice cream slices;

- by a gripper conveyor for production runs of only products with sticks with or without chocolate coating.

The pick-up zone is completed by the jog-mode conveyors sand overhead feeders which convey the product to the wrapping machine.

4. Refrigeration system.

The refrigeration system is located outside the hardening tunnel, which it is

connected by pipes.

The refrigeration system is fully stand-alone and comprises:

- two-stage compressor unit;

- condenser;

- refrigerator unit;

- power cabinet with door-mounted controls;

- frame and operation monitoring systems.

Operation.

- The extruded ice cream is positioned on the tray;

- the tray conveyor chain carries the tray into the hardening tunnel;

- the hardened ice cream leaves the tunnel and is collected from the tray either manually or by a pick-up device;

- finally the ice cream is deposited onto a conveyor belt, which is connected to a wrapping machine.

Machine operation depends on the type of ice cream in production.