Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

► Ice crystal size online measurement by FBRM in sorbets containing up to 40% of ice. ► We study the effect of freezing conditions on ice crystal size and draw temperature. ► Low refrigerant temperatures increase ice nucleation and reduced ice crystal size. ► Low mix flow rates reduce draw temperature as there is more time for heat removal. ► High dasher speeds slightly reduce ice crystal size due to secondary nucleation.