ShareEFFECT OF SWEETENERS AND STABILIZERS ON THE THERMAL CONDUCTIVITY OF ICE CREAM.
Author(s) : BAKSHI A. S., SMITH D. E., GAY S. A.
Type of article: Article
Summary
THE AUTHORS DESCRIBE MEASUREMENTS OF THERMAL CONDUCTIVITY OF ICE CREAM WITH DIFFERENT SWEETENERS AND RESULTS ARE COMPARED WITH A THEORETICAL MODEL. THE CONDUCTIVITY OF ICE CREAM MIX WAS 0.3968 TO 0.4242 W/METERK AND FOR FROZEN ICE CREAM 0.2932 TO 0.3241 W/METERK USING A LINE HEAT SOURCE PROBE. G.R.S.
Details
- Original title: EFFECT OF SWEETENERS AND STABILIZERS ON THE THERMAL CONDUCTIVITY OF ICE CREAM.
- Record ID : 1986-1129
- Languages: English
- Source: Milchwissenschaft - vol. 40 - n. 8
- Publication date: 1985/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Thermal conductivity; Sweetener; Measurement; Ice cream
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