Physical changes in the structure of ice cream and frozen fruit desserts during storage.
Author(s) : SITNIKOVA P. B., TVOROGOVA A. A.
Type of article: Periodical article
Summary
The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18 °C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25 °С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18 °C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25 °С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18 °С during not more than 6 months.
Available documents
Format PDF
Pages: 5 p.
Available
Free
Details
- Original title: Physical changes in the structure of ice cream and frozen fruit desserts during storage.
- Record ID : 30030143
- Languages: English
- Subject: Technology
- Source: Пищевые системы - vol. 2 - No 2
- Publication date: 2019
- DOI: http://dx.doi.org/10.21323/2618–9771–2019–2–2–31–35
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Ice cream; Cell; Storage condition; Temperature; Physical property; Fruit; Expérimentation; Frozen dessert; Ice; Crystal; Phase; Air; Physico-chemical property
-
Physical and chemical changes in frozen aerated...
- Author(s) : TVOROGOVA A. A., SITNIKOVA P. B.
- Date : 2015/09
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
DETERMINATION OF ICE CRYSTAL SIZE DISTRIBUTIONS...
- Author(s) : DONHOWE D. P., HARTEL R. W., BRADLEY R. L. Jr
- Date : 1991/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 74 - n. 10
View record
-
Objective estimation of frozen whipped fruit de...
- Author(s) : TVOROGOVA A. A.
- Date : 2013
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record
-
Etude de l'impact couplé du procédé de congélat...
- Author(s) : ZENNOUNE A.
- Date : 2022/03/31
- Languages : French
- Formats : PDF
View record
-
Ice cream and related products.
- Date : 1994
- Languages : English
- Source: In: Milk Milk Prod., Technol. Chem. Microbiol., Chapman & Hall - 387-431; 2 ref.
View record