The Girl Named Feriha ( Hindi Dubbed ) (Feriha Urdu Dubbed)
(ফেরিহা বাংলা ডাবিং)
Feriha Hindi/Urdu Dubbed Episode 29 Season 2
The chemistry of ice cream.
When you hear the word 'ice cream' in this intense heat, water comes in your pocket and your mouth is full of saliva. Although it looks very innocuous or very greedy, its chemical composition is quite complex.
There are only three things you can do to make ice cream. Milk, cream and sugar. Freezing these three things at low temperatures is not good ice cream. Ice cream is a type of emulsion. The emulsion thing is actually a mixture of fats and oils and water. The funny thing is, they don't mix unless mixed in a special process. In an emulsion, very small particles or droplets of fat or lubricant move around in the water and do not separate. The fact that fat-water is not being separated is due to the chemical nature of the emulsion molecule.
The fat droplets in ice cream come from the cream. Most of these fats are triglycerides. In addition, there is a small amount of other fats. Such as phospholipids and dryglycerides (less than 2%). Triglycerides are made up of three types of fatty acid molecules. If the melting point of the fat used in ice cream is high, the fatty acids will give a waxy feeling inside the mouth. Again, if the melting point is low, it will be difficult to maintain the texture of ice cream. Fortunately, the melting point of dairy fat is within the correct range! Dairy fat, palm oil fat, coconut oil fat — their melting point is the same. So it is possible to make excellent ice cream with these.
There are a number of other things that can be done to prevent the water from separating the fat or fat from the ice cream. Milk protein plays a very important role here. When making ice cream, the fat is expelled through a small valve under very high pressure, then the fat is broken down to form droplets. The milk protein then sticks to these droplets, forming a very thin coating. This thin layer of protein prevents the fat droplets from sticking together to form larger droplets. The thin layer of protein in each small droplet prevents another droplet from approaching. Pushes away.
Emulsifiers aside, they also play a very important role in making ice cream. One part of these emulsifiers dissolves in water and the other part dissolves in fat. These emulsifiers then hold fat and water together in their own two parts without creating separate layers.
The role of emulsifier in an ice cream works a little opposite to the name. They are mainly present for de-emulsification of certain fats or fats. This works by removing some of the thin layer of milk protein that is on the fat droplets. As a result, some of the fat sticks to large lumps and sticks to the ice cream sticks. In addition, de-emulsification of some of the fats in ice cream is required to trap air inside the ice cream.
When ice cream is made, it is frozen at the same time as the air is blown into it. Air is very important for the combination of fat, protein and emulsifier. In ice cream where fat and protein are not present, it is very difficult to mix air. For example, sorbets. Good quality ice cream has less air but more concentration. If there is too much air in the ice cream, it melts faster.
The chemistry of ice cream
Freezing or chilling ice cream is another important step in making ice. Modern ice cream factories use liquid amine for the required low temperatures. Earlier, salt was mixed with water and its melting point was brought to 21.1 সেন C. After receiving ammonia, its melting point dropped to -30 degrees Celsius. The colder the refrigerator, the faster the ice cream will be made.
Ice cream is made inside a barrel with a scraper blade. The ice cream freezes as soon as you touch the barrel. Immediately the scraper blade removes the scraped ice cream from the barrel. After going through this process, ice crystals or crystals mix very well with ice cream. Our demand is for very small pieces of ice, so that the ice cream is smooth.
Another key ingredient in ice cream is sugar. In addition to sweetening the ice cream, it lowers the freezing point of the ice cream. Depending on the amount and type of sugar, we can determine how hard or soft the ice cream will be. Sugar also has an effect on the viscocity of liquids that contain fat droplets and air bubbles.
There is also a stabilizer. This also affects the viscosity of the fluid. These stabilizers dissolve in water, their source is the tree, it also has a good role in the formation of ice cream. The most widely used stabilizer, called sodium alginate, is made from brown seaweed. There is also another stabilizer, called carrageenan, but this substance is rarely used due to its high price. The stabilizer makes the surface of the ice cream quite smooth and also increases the melting point.
A very important ingredient in ice cream is its aroma. The perfume can be used in ice cream as desired. For example, let's talk about vanilla flavor. In addition to the natural vanilla flavor, artificial vanilla flavors can also be added to ice cream. The same goes for each flavor. Artificial flavors can be used instead of natural flavors. Ice cream can be made with natural colors, such as anthocyanins.
Language: Hindi, Urdu
Class: Family, Web Series, Drama, Dubbed , Turkish TV, Hindi Dubbed, Urdu Dubbed
The Girl Named Feriha - Episode 29 - Hindi Dubbed - Season 2
Feriha Hindi Dubbed 29 (Feriha Episode 29)
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