Abstract
Development of equipment capable of reducing the freezing time of popsicles from 12 to 1 minute, without using secondary fluid. (AU)
Birthplace: Brazil
Marino Arpino in research grants and scholarships supported by FAPESP.
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Development of equipment capable of reducing the freezing time of popsicles from 12 to 1 minute, without using secondary fluid. (AU)
It is a single equipment (not several) capable of carrying out all stages of ice cream production: pasteurization-homogenization-production-packaging-presentation, as well as replacing the different machines nowadays used by the three main sectors of the market: Artisanal (gelato/ice cream parlors), Industrial (medium and large-scale factories such as LaBasque, Kibon, etc.) and Soft (fast…
Equipment for the semi automatic production of popsicles, with a turntable and a coupled demoulding system, which prevents the removal of the molds from the machine for demolding baths, which are very common in conventional machines. (AU)
(Only some records are available in English at this moment)
| 7 / 6 | Completed research grants |
| 7 / 1 | Completed scholarships in Brazil |
| 14 / 7 | All research grants and scholarships |
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