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Influence of temperature on crystallization of lactose in ice cream.

Author(s) : LIVNEY Y. D., DONHOWE D. P., HARTEL R. W.

Type of article: Article

Summary

Competitive effects, based on temperature dependence of crystallization phenomena and viscosity, result in complex behaviour for lactose crystal development in ice cream. As temperature was lowered, the rate of crystallization (both nucleation and growth) initially increased since the supersaturation increased. However, concentration and viscosity increased as temperature decreased, and this eventually resulted in decreased crystallization rates. The overall behaviour of lactose crystallization in frozen desserts depends on the relative contribution of each of these mechanisms.

Details

  • Original title: Influence of temperature on crystallization of lactose in ice cream.
  • Record ID : 1996-2376
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 30 - n. 3
  • Publication date: 1995/06
  • Document available for consultation in the library of the IIR headquarters only.

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