AN 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

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Measurement; Texture; Organoleptic property; Development; Ice cream; Overrun