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COLD AS A CONTROLLING FACTOR OF ICE CREAM QUALITY.

[In Italian. / En italien.]

Author(s) : CRIVELLI G., MALTINI E.

Type of article: Article

Summary

IN ICE CREAM PROCESSING, COLD HAS DIFFERENT ROLES IN THE PRE-TREATMENT, COOLING, FREEZING AND STORAGE STEPS. DUE TO THEIR PARTICULAR RELEVANCE THE FUNDAMENTAL MECHANISMS OF FREEZING (NUCLEATION AND CRYSTALS GROWTH) ARE CONSIDERED TOGETHER WITH THEIR CORRELATION TO TEXTURE AND GENERAL CHARACTERISTICS OF THE ICE-CREAM. WITH RESPECT TO THE STORAGE PERIOD THE EFFECT OF TEMPERATURE AND ITS FLUCTUATION ON THE FINAL QUALITY ARE CONSIDERED IN DETAIL.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1981-1266
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 9
  • Publication date: 1978
  • Document available for consultation in the library of the IIR headquarters only.

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