ShareHEAT SHOCK IN ICE CREAM.
Type of article: Article
Summary
HEAT-SHOCK IN ICE CREAM IS CAUSED BY FLUCTUATING STORAGE TEMPERATURE AND RESULTS IN FORMATION OF LARGE ICE CRYSTALS, COARSE TEXTURE, WEAK BODY AND REDUCTION IN AERATION. HEAT-SHOCK TESTING CAN BE DONE BY SUBJECTING ICE CREAM TO MAXIMUM: -7 DEG C AND THEN MINIMUM: -29 DEG C TEMPERATURE FOR STANDARD TIME. SENSORY EVALUATION SHOULD BE DONE WITH ICE CREAM SAMPLES AT -12 DEG C. METHODS OF CONTROLLING HEAT-SHOCK ARE DISCUSSED.
Details
- Original title: HEAT SHOCK IN ICE CREAM.
- Record ID : 1990-1138
- Languages: English
- Source: Ice Cream frozen Confect. - vol. 40 - n. 7
- Publication date: 1989
Links
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Indexing
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REVIEWING SOME BASICS IN BODY AND TEXTURE FOR I...
- Author(s) : CHAMBERS J., PARMELEE C.
- Date : 1980
- Languages : English
- Source: Am. Dairy Rev. - vol. 42 - n. 9
View record
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Measuring sources of error in sensory texture p...
- Author(s) : KING B. M., ARENTS P.
- Date : 1994
- Languages : English
- Source: J. Sens. Stud. - vol. 9 - n. 1
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DEVELOPMENT OF FROZEN EMULSIONS.
- Author(s) : KEENEY P. G.
- Date : 1982/11
- Languages : English
- Source: J. Food Technol. - vol. 36 - n. 11
View record
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SENSORY TEXTURAL PROPERTIES OF STABILIZED ICE C...
- Author(s) : MOORE L. J., SHOEMAKER C. F.
- Date : 1981
- Languages : English
View record
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AN INTEGRATED DIAGNOSTIC MODEL FOR TEXTURAL EVA...
- Author(s) : DEB J.
- Date : 1985
- Languages : English
View record