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Processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream.

Author(s) : CHÁVEZ-MONTES B. E., CHOPLIN L., SCHAER E.

Summary

The authors present a new rheological tool for the in situ follow-up of rheological properties of evolving complex systems during process and its application to ice cream manufacture. They propose to study the two key operations in the manufacturing process of ice cream, namely foaming and freezing, separately in a rheo-reactor, where mix can be aerated and subsequently frozen.

Details

  • Original title: Processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice cream.
  • Record ID : 2006-2531
  • Languages: English
  • Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Publication date: 2004

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