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A technique for predicting ice cream consistency during hardening.

[In Russian. / En russe.]

Author(s) : KOSOY V. D., YEGOROV A. V.

Type of article: Article

Summary

As a result of experimental investigations, a mathematical basis for prediction and designing of new kinds of ice cream with pre-determined chemical composition and consistency was established. The consistency of the ice cream was evaluated on the basis of rheological characteristics and maximum shear stress. The chemical composition (moisture, fat, protein, carbohydrates) was evaluated by the complex index that the authors suggest.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2003-1469
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 10
  • Publication date: 2001/10
  • Document available for consultation in the library of the IIR headquarters only.

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