ShareAN INTEGRATED DIAGNOSTIC MODEL FOR TEXTURAL EVALUATION OF ICE CREAM FOR PRODUCT DEVELOPMENT AND QUALITY CONTROL FUNCTION.
Author(s) : DEB J.
Type of monograph: Doctoral thesis
Summary
ELABORATION OF RHEOLOGICAL TESTS FOR THE EVALUATION OF THE TEXTURAL CHARACTERISTICS OF ICE CREAM. INSTRUMENTAL PROCESSES ARE DEVELOPED FOR MEASURING THE PERCENTAGES OF ENCLOSED AIR AND ICE CRYSTALS IN THESE PRODUCTS WITHOUT CHANGING THEIR STRUCTURE. A METHOD OF TEXTURE PROFILE ANALYSIS ALSO EVALUATES THE FIRMNESS, ADHESIVENESS AND ELASTICITY OF ICE CREAM. CORRELATIONS ARE INVESTIGATED BETWEEN THESE DIFFERENT PARAMETERS.
Details
- Original title: AN INTEGRATED DIAGNOSTIC MODEL FOR TEXTURAL EVALUATION OF ICE CREAM FOR PRODUCT DEVELOPMENT AND QUALITY CONTROL FUNCTION.
- Record ID : 1987-1877
- Languages: English
- Publication: United states/United states
- Publication date: 1985
- Source: Source: n. 8523675; 303 p.; 129 ref.
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Measurement; Texture; Organoleptic property; Development; Ice cream; Overrun
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