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Comparison of the predictive ability of ice cream freezing point depression equations.

Author(s) : JASKULKA F. J., SMITH D. E., LARNTZ K.

Type of article: Article

Summary

One hundred and ten batches of ice cream mix representing a wide range of compositions were prepared. The initial freezing points of the mixes were determined both experimentally, using an osmometer, and calculated by means of 14 prediction models found in the literature. It was determined that 11 of the models generated estimates that were statistically different (p lower than 0.05) from measured values. Also, all models were limited with respect to their applicability to various mix ingredients, associated amounts, or a combination of both.

Details

  • Original title: Comparison of the predictive ability of ice cream freezing point depression equations.
  • Record ID : 1994-2420
  • Languages: English
  • Source: Milchwissenschaft - vol. 48 - n. 12
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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