ShareDETERMINATION OF ICE CREAM MIX FREEZING POINTS: A COMPARISON OF METHODS.
Author(s) : BAER R. J., KEATING K. R.
Type of article: Article
Summary
10 BATCHES OF ICE CREAM MIX, VARYING IN COMPOSITION, WERE PREPARED. MIX FREEZING POINTS WERE CALCULATED, DETERMINED BY AN OSMOMETER, AND THE RESULTS OF 2 METHODS WERE COMPARED. COMPARATIVE RESULTS OF THESE METHODS DIFFERED BY AN AVERAGE OF 0.04 + OR -0.02 K. THE CORRELATION COEFFICIENT BETWEEN THE TWO METHODS WAS 0.996, AND THERE WAS NO SIGNIFICANT DIFFERENCE BETWEEN THEM.
Details
- Original title: DETERMINATION OF ICE CREAM MIX FREEZING POINTS: A COMPARISON OF METHODS.
- Record ID : 1988-1108
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 70 - n. 3
- Publication date: 1987/03
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Freezing temperature; Comparison; Calculation; Mix; Measurement; Ice cream
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