A Review of Ice Cream Manufacturing Process and System Improvement Strategies

The food industry faces several challenges, including intricate supply chains, compliance with food safety regulations, sustainability concerns, and the rising demand for high- quality products. Furthermore, consumers increasingly seek personalized food products with specific fat, sugar, and micronutrient levels. The ice cream industry is no exception in facing these challenges. Fortunately, Industry 4.0 technologies, such as smart manufacturing, data analytics, and the Industrial Internet of Things (IIoT), offer viable solutions to many of the aforementioned challenges. However, a deeper understanding of industrial ice cream manufacturing processes and systems is essential to apply these technologies effectively. While the related literature has often focused on ingredient selection to achieve the desired ice cream flavor and texture, there is a noticeable absence of comprehensive efforts to evaluate the impact of process- and systems-related aspects in ice cream manufacturing. This study employs a semi- systematic literature review approach to compile recent research that examines the influence of process- and system- level factors on ice cream product quality and production processes, focusing on the aspects that can benefit from implementing Industry 4.0 technologies. The literature review reveals that 1) at the process level, researchers have focused on three key processes (i.e., pasteurization, homogenization, and dynamic freezing) and their impact on the quality of the ice cream; 2) at the system level, researchers have concentrated their efforts on technoeconomic factors, process scheduling, productivity, and sustainability.