Launching a Juice Company: Seeking Advice on Slush-Ice Production

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Discussion Overview

The discussion revolves around the feasibility and methods for producing juice slush-ice as part of a juice company start-up project. Participants explore the potential for creating slush-ice from juice, including considerations for freezing drinks and the appropriate ratios of ice to juice.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested

Main Points Raised

  • Oliver expresses uncertainty about the possibility of making slush-ice from juice and seeks advice on the subject.
  • Some participants inquire about the specifics of Oliver's experiments, including whether he is testing juice mixtures and what ice to juice ratios he is considering.
  • One participant suggests that empirical testing could help determine the best ice-to-juice ratios through experimentation.
  • Another participant recommends that Oliver consider using a slush puppie kit to understand the process better, suggesting that the syrup's composition may play a crucial role in achieving the desired texture.
  • There is a mention of the potential need for higher sugar content in the syrup compared to natural juice to prevent freezing.

Areas of Agreement / Disagreement

Participants generally agree that experimentation is necessary to determine the best methods and ratios for creating juice slush-ice. However, there is no consensus on the specific techniques or ingredients required, and some participants express uncertainty about the appropriateness of the forum for this topic.

Contextual Notes

Participants have not reached a definitive conclusion on the optimal methods or ratios for creating juice slush-ice, and there are varying opinions on the necessary ingredients and techniques.

Juicer82w
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Hi, I'm a student who's creating a project surrounding the start-up of a juice company. We currently experiment with juice slush-ice but we don't know how to make it, neither do we know if it's possible. I would really appreciate if anyone at this site knows anything about this subject, and the subject of freezing drinks.
Thank you!

Oliver
 
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I really don't understand what you mean. Are you experimenting with juice mixtures? Would you like to know about good ice to juice ratios?

Can you explain a little more. I have a feeling PF might not be the place for this, as much as we would like to help you.
 
Yes, I'll try to explain myself better. We want to experiment with juice as slush-ice. As you may have seen Cola and Fanta slush-ice exists already, and I want to know if it's possible to make slush-ice from juice, if so, I want to know what the ice to juice ratios are.
Thank you!

Oliver
 
Juicer82w said:
As you may have seen Cola and Fanta slush-ice exists already, and I want to know if it's possible to make slush-ice from juice, if so, I want to know what the ice to juice ratios are.
Ahh, I see.

You should be able to empirically figure out the best ice-to juice ratios, I'm sure a couple rounds of ice and juice experiments are feasible.
 
Thank you for replying, I'll test it out, and update the thread with my results!
 
Juicer82w said:
Thank you for replying, I'll test it out, and update the thread with my results!
Cool. We'll be waiting.
 
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Juicer82w said:
Hi, I'm a student who's creating a project surrounding the start-up of a juice company. We currently experiment with juice slush-ice but we don't know how to make it, neither do we know if it's possible. I would really appreciate if anyone at this site knows anything about this subject, and the subject of freezing drinks.
Thank you!

Oliver
Welcome to the PF, Oliver.

As part of your project, I'm sure you must have been doing a lot of reading and research into this. Could you post some of the better links you have found so far? What do they say about the optimum temperature and mix of ingredients to fine-tune the texture of the "smoothie" mix?
 
It would be a good idea for the OP to get hold of a slush puppie kit and see how it's done. I would imagine that the secret would be in the constitution of the syrup that's mixed with the ice granules as an anti-freeze. I expect it needs a lot of sugar - more than in natural juice.
 

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