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Objective estimation of frozen whipped fruit desserts based on ice-crystal state.

[In Russian. / En russe.]

Author(s) : TVOROGOVA A. A.

Type of article: Article

Summary

The stages of the objective estimation of ice crystals in frozen whipped fruit desserts according to the method elaborated by the authors are presented. Using this method gives the possibility of obtaining the photos of the microstructure with the picture of ice crystals, to estimate their appearance and mutual arrangement, to define the greatest size as well as to process mathematically the study results including the use of the Gauss model. The positive influence of the milk base on crystal dispersion and their recrystallization at storage was shown. The correlation between the size of ice crystals and their organoleptic sensation threshold was established.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 30008331
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 2
  • Publication date: 2013

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