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Food Science and Technology QUESTION #5887
Question 1
In ice cream production, overrun is defined as:
  • The percentage of fat above the minimum standard
  • \(\text{Overrun}\;(\%) = \dfrac{V_{\text{ice cream}} - V_{\text{mix}}}{V_{\text{mix}}} \times 100\)✔️
  • The percentage of air incorporated relative to total product weight
  • The temperature differential during hardening
Correct Answer Explanation
Overrun is the increase in volume due to air incorporation during freezing and whipping. \(\text{Overrun}\;(\%) = \dfrac{V_{\text{ice cream}} - V_{\text{mix}}}{V_{\text{mix}}} \times 100\). Commercial ice cream typically has \(80\text{–}100\%\) overrun; premium brands have \(<50\%\).