An Evaluation of Flavor Retention in Measuring Cylinders During Ice Cream Mix Addition: Impact of Cylinder Size and Pouring Speed

The consistent distribution of flavor stands as an essential element of ice cream production but losses during ingredient transfer often go unrecognized. The research examines how measuring cylinders with capacities of 60 ml, 500 ml, and 1000 ml retain flavor during ingredient transfers and evaluates the effect of pouring speeds (slow, medium, and fast) on the amount of flavor that remains in the cylinders. The research involved measuring the remaining volumes of three popular ice cream flavors—Vanilla, Mango and Orange after transferring them into measuring cylinders. Research data shows that 60 ml cylinders maintain more flavor because of better surface adhesion as slower pouring speeds minimize flavor loss. Data analysis shows a link between cylinder size and pouring speed with flavor retention that points to potential improvements in ice cream production methods. The research recommends optimal methods for reducing flavor loss by employing larger cylinders and slower pour rates to boost production efficiency and maintain flavor consistency in ice cream manufacturing. The food industry can improve ingredient usage and waste reduction through these research findings.