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Observation of ice crystal shapes in ice cream by changes of preservation temperature.

[In Japanese. / En japonais.]

Author(s) : NORITAKE-ANDO H., KATO T., KAJIWARA K., et al.

Type of article: Article

Summary

Ice crystals in ice cream once thawed and recrystallized were observed morphologically, and evaluated quantitatively thanks to fractal analysis. It was shown that the shape of ice crystal recrystallized from once-thawed ice cream was modified from round shapes to complex shapes, the degree of complexity of which depended on thawing temperature at subzero temperature.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 30008629
  • Languages: Japanese
  • Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 29 - n. 2
  • Publication date: 2012

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