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METHODS EXPRESSING ICE CREAM OVER-RUN.

[In Russian. / En russe.]

Author(s) : OLENEV Ju. A.

Type of article: Article

Summary

THE VARIOUS METHODS FOR EXPRESSING THE OVER-RUN OF ICE CREAM ARE STUDIED. IN ADDITION TO THE WHIPPING CHARACTERISTIC ANOTHER IS SUGGESTED: THE VOLUMETRIC AIR FRACTION INDEX IN THE PRODUCT. A MATHEMATICAL RELATIONSHIP WAS DERIVED TO EXPRESS THE RECIPROCITY OF INDICES.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1986-1131
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 7
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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