ShareStructural development in ice cream: dynamic rheological measurements.
Author(s) : GOFF H. D., FRESLON B., SAHAGIAN M. E., HAUBER T. D., STONE A. P., STANLEY D. W.
Type of article: Article
Summary
Instrumental measurements of the effects of temperature, polysaccharide and bulk factor on the reheological properties of ice-cream mixtures and ice cream. Dynamic oscillatory rheometry is effective in measuring the visco-elasticity of ice cream. The three factors have considerable effects on the structure and the rheology of products, which can be described precisely by visco-elasticity.
Details
- Original title: Structural development in ice cream: dynamic rheological measurements.
- Record ID : 1997-1707
- Languages: English
- Source: J. Texture Stud. - vol. 26 - n. 5
- Publication date: 1995
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Ice creams
- Keywords: Viscosity; Structure; Measurement; Rheology; Mixture; Development; Ice cream
-
QUANTIFICATION OF ICE CREAM CONSISTENCY.
- Author(s) : WINDHAB E.
- Date : 1987
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 40 - n. 3
View record
-
Use of rheological model of Herschel-Balkley in...
- Author(s) : TVOROGOVA A. A., KARPYCHEV S. V.
- Date : 2010
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 7
View record
-
Consistency, structure and sensorial qualities ...
- Author(s) : ROHENKOHL H.
- Date : 1996
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 49 - n. 1
View record
-
Extrusion: a novel technology for the manufactu...
- Author(s) : WINDHAB E. J., WILDMOSER H.
- Date : 2002
- Languages : English
- Source: Bull. FIL-IDF - n. 374
View record
-
Determination of viscosity of ice cream mixes i...
- Author(s) : GUROVA N. V., VASIL'EVA I. B., PEREVEZENCEVA T. V., et al.
- Date : 2007/01
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 1
View record