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Modelling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.

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

Type of article: Article

Summary

A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature (°C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter, and mean ice crystal diameter].

Details

  • Original title: Modelling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.
  • Record ID : 2010-0865
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 91 - n. 5
  • Publication date: 2009
  • DOI: http://dx.doi.org/10.3168/jds.2007-0796

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