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EFFECT 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.

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