ShareFORMATION OF ICE CRYSTALS ON THE FREEZING OF ICE CREAM MIXES.
[In Russian. / En russe.]
Author(s) : OLENEV Ju. A., CIRUL'NIKOVA N. A.
Type of article: Article
Summary
THE FORMATION OF ICE CRYSTALS IN COMPONENT SOLUTIONS AND ICE CREAM MIXES WERE STUDIED ON A TEST RIG FOR LINEAR FREEZING RATES COMPARABLE TO FREEZING RATES IN FREEZERS. THE AUTHORS SHOW THAT THE WEIGHT RATIO OF DRY MATTER AND BOUND WATER AND THE DISPERSION OF COMPONENT PARTICLES HAVE AN ESSENTIAL EFFECT ON CRYSTAL PATTERN, WHICH SHOULD BE ALLOWED FOR WHEN ELABORATING NEW TYPES OF ICE CREAM.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1986-1972
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 8
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Ice creams
- Keywords: Ice; Mix; Crystallization; Ice cream; Freezing
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Recrystallization in ice cream as affected by s...
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- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Development of an empirical model to predict th...
- Author(s) : JASKULKA F. J., SMITH D. E., LARNTZ K.
- Date : 1995
- Languages : English
- Source: Milchwissenschaft - vol. 50 - n. 1
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Ultrastructural studies on the effect of differ...
- Author(s) : MOORTY P. R. S., BALACHANDRAN R.
- Date : 1994
- Languages : English
- Source: Indian J. Dairy Sci. - vol. 47 - n. 6
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CRYOSCOPIC TEMPERATURES OF ICE CREAM MIXES.
- Author(s) : OLENEV Ju. A.
- Date : 1981
- Languages : Russian
- Source: Molocn. Prom. - n. 3
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METHOD OF INHIBITING ICE CRYSTAL GROWTH IN FROZ...
- Author(s) : BARNETT R. E.
- Date : 1989
- Languages : English
- Source: Int. Pat. Appl. - W089.00815 A1; 17 p.
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