Development of an empirical model to predict the freezing point of ice cream mix.

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

Type of article: Article

Summary

The development of ice crystals in ice cream and their effect on quality is discussed. The freezing point depression of a mix depends on the concentration of sugars and milk solids and models have been developed to predict its value. 12 mixes manufactured in duplicate were used to assess the predictive ability of the developed regression model. Details are given of the ingredients used, the mix processing and freezing-point depression measurements. The authors concluded that the empirical model accurately related freezing-point depression to mix composition and could be used to formulate new mixes or improve the quality of existing formulations. G.R.S.

Details

Original title: Development of an empirical model to predict the freezing point of ice cream mix.
Record ID : 1996-1071
Languages: English
Source: Milchwissenschaft - vol. 50 - n. 1
Publication date: 1995
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food engineering;
Ice creams
Keywords: Freezing temperature; Mix; Quality; Simulation; Prediction; Development; Crystallization; Ice cream