ShareFactors affecting the changes of ice crystal form in ice cream: quantitative evaluation of the shape change of ice crystals by using fractal analysis.
[In Japanese. / En japonais.]
Author(s) : WANG X., WATANABE M., SUZUKI T.
Type of article: Article
Summary
The authors use fractal analysis in order to evaluate the form of ice crystals in ice cream.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 2008-1685
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 1
- Publication date: 2008
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Geometry; Modelling; Cold storage; Crystal; Ice cream; Freezing
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Impact of cyclical temperature fluctuations on ...
- Author(s) : BELOZEROV G. A., TVOROGOVA A. A., KORECHKOV V. N., et al.
- Date : 2016/05
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 5
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Modelling ice crystal coarsening in concentrate...
- Author(s) : SUTTON R. L., EVANS I. D., CRILLY J. F.
- Date : 1994/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 6
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FORMATION OF ICE CRYSTALS IN ICE CREAM.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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Ice, Cream... and Chemistry
- Author(s) : ROHRIG B.
- Date : 2014/02
- Languages : English
- Source: ChemMatters
- Formats : PDF
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Recrystallization in model ice cream solutions ...
- Author(s) : SUTTON R., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
View record