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Modelling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.

Author(s) : INOUE K., OCHI H., HABARA K., et al.

Type of article: Article

Summary

The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature (°C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (-5, -10, and -15°C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models.

Details

  • Original title: Modelling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.
  • Record ID : 2010-0864
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 92 - n. 12
  • Publication date: 2009
  • DOI: http://dx.doi.org/10.3168/jds.2009-2228

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