Conceptual Framework

FORMULATION AND FEASIBILITY OF CARROT-PAPAYA ICE CREAM

INPUT PROCESS OUTPUT

RAW MATERIAL Procedure
Mixing
INGREDIENTS Cooling
Carrot Ageing process
Papaya Packaging
Monggo Refrigerator
Sugar
Salt Formulation
Composition of ice cream is
Tools and Equipment comprised of sugar, fat,
emulsifiers, stabilizers, water,
Mixing bowl It is a three phase network
Sauce pan consisting on air, solid and liquid
Electric mixer in final product. Liquid phase
contains ice crystals in embedded
form and air cells in dispersed
Food Processing Technique form.
Weighing/mixing
Pasteurization
Cool
Packaging
Seal
Label
Refrigerator