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AMOUNT AND SIZE OF ICE CRYSTALS IN FROZEN SAMPLES AS INFLUENCED BY HYDROCOLLOIDS.

Author(s) : BUYONG N., FENNEMA O.

Type of article: Article

Summary

MEASUREMENT OF THE HEAT OF FUSION OF FROZEN HYDROCOLLOID-WATER SOLUTIONS AND OF ICE CREAM MIX BY DIFFERENTIAL SCANNING CALORIMETRY INDICATED THAT HYDROCOLLOIDS, WHEN INCORPORATED AT A CONCENTRATION OF 2% (WT/WT) OR LESS, CAUSE USUALLY LESS THAN 3% REDUCTION IN THE AMOUNT OF ICE FORMED. BASED ON THE MICROSCOPIC APPEARANCE OF THE ICE CREAM MIX, WITH AND WITHOUT GELATIN, IT WAS CONCLUDED THAT GELATIN AT A CONCENTRATION OF 0.28% (WT/WT) DOES NOT HAVE A SIGNIFICANT EFFECT ON:1) THE AMOUNT OF ICE THAT FORMS IN ICE CREAM MIX ; 2) THE SIZE AND SHAPE OF THE ICE CRYSTALS EXISTING SOON AFTER FREEZING ; OR 3) THE RATE AT WHICH RECRYSTALLIZATION OF ICE OCCURS DURING A 2-WEEK PERIOD AT 258 K (-15 DEG C) MORE OR LESS2 K.

Details

  • Original title: AMOUNT AND SIZE OF ICE CRYSTALS IN FROZEN SAMPLES AS INFLUENCED BY HYDROCOLLOIDS.
  • Record ID : 1989-1040
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 71 - n. 10
  • Publication date: 1988/10
  • Document available for consultation in the library of the IIR headquarters only.

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