EVALUATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN ICE CREAM DURING STORAGE.

Author(s) : DOLAN K. D., SINGH R. P., WELLS J. H.

Type of article: Article

Summary

THE KEEPING QUALITY OF VANILLA-FLAVOURED ICE CREAM WAS INVESTIGATED DURING 21 WEEK STORAGE. ICE CREAM SAMPLES AT 255, 248 OR 238 K (-18, -25 OR -35 DEG C), OR STORAGE AT 248 K WITH 4 HIGH TEMPERATURES EXPOSURES AT 6-WEEK INTERVALS, IE 293 K (20 DEG C) FOR 30 MIN FOLLOWED BY 278 K (5 DEG C) FOR 4 H, WERE EVALUATED. SAMPLING TOOLS AND PRESENTATION CONTAINERS WERE DESIGNED TO PROVIDE UNIFORM SAMPLES AND SERVING TEMPERATURES WITHOUT MELTING. THE ICE CREAM GIVEN A VARIABLE STORAGE TREATMENT SHOWED A TREND TOWARD BECOMING LESS FIRM AND DARKER YELLOW. DIFFERENCES IN CREAMINESS, HARDNESS AND VANILLA FLAVOUR WERE NOTICED IN ICE CREAM AFTER 170 DAYS OF STORAGE. (DAIRY SCI. ABSTR., GB., 48, N 6, 1986/06, 365, 3098.

Details

Original title: EVALUATION OF TIME-TEMPERATURE RELATED QUALITY CHANGES IN ICE CREAM DURING STORAGE.
Record ID : 1987-0206
Languages: English
Source: J. Food Process. Preserv. - vol. 9 - n. 4
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Temperature; Organoleptic property; Fluctuation; Ice cream