ShareFORMATION OF ICE CRYSTALS IN ICE CREAM.
[In Russian. / En russe.]
Author(s) : OLENEV Ju. A.
Type of article: Article
Summary
A FORMULA IS PROPOSED FOR THE CALCULATION OF ICE CRYSTAL DIAMETERS AFTER CHILLING AND THE NUMBER OF ICE CRYSTALS IN ICE CREAM AFTER FREEZING. THE FREEZING AND HARDENING PROCESSES OF VARIOUS TYPES OF ICE CREAM WERE COMPARED AFTER THE PERCENTAGE OF FROZEN WATER. THE RATE OF ICE FORMATION DURING THE FREEZING OF ICE CREAM IN CONTINUOUS AND BATCH FREEZERS AND DURING THE HARDENING OF THE PRODUCT WITH VARIOUS PROCESSES WAS CALCULATED.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-1538
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 4
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Hardening; Calculation; Crystallization; Ice cream; Freezing
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ENERGY OF WATER BINDING DESTRUCTION IN ICE CREA...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
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- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 1
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- Date : 1996
- Languages : English
- Source: Dairy Ind. int. - vol. 61 - n. 2
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- Date : 2014/02
- Languages : English
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- Author(s) : WANG X., WATANABE M., SUZUKI T.
- Date : 2008
- Languages : Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 25 - n. 1
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