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Application of oscillatory thermo-rheometry to model the effect of variable cold chain conditions on vanilla ice cream quality.

Number: pap. S11-P2

Author(s) : TSEVDOU M., GOGOU E., DERMESONLUOGLU E., et al.

Summary

Quality loss of ice cream is strongly affected by storage at higher than specified constant temperatures and/or at fluctuating temperature during distribution. Abusive temperatures and fluctuations can lead to excessive formation of ice-crystals. The size, shape and number of ice-crystals depend on storage temperature and are correlated to textural/rheological properties. The objective was to model the effect of storage temperature on rheological properties and correlate it with sensory quality. Oscillatory thermo-rheometry (OTR) tests and sensory analysis (scoring of textural attributes including ice-crystal formation and overall impression) were carried out. Vanilla ice cream was stored at constant temperatures (-30 to -5°C) and at variable temperature conditions. The evolution of storage (G’) modulus, loss (G’’) modulus and the damping factor were found to be strongly affected by temperature. Damping factor was found to be also strongly affected by storage time; an exponential decrease of the damping factor was identified with increasing storage time. On the other hand G’ increased exponentially with increasing temperature. Sensory scores modelling allowed correlation of quality to OTR measured parameters.

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Pages: 7 p.

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Details

  • Original title: Application of oscillatory thermo-rheometry to model the effect of variable cold chain conditions on vanilla ice cream quality.
  • Record ID : 30007314
  • Languages: English
  • Source: 2nd IIR International Conference on Sustainability and the Cold Chain. Proceedings: Paris, France, April 2-4, 2013.
  • Publication date: 2013/04/02

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