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Thermophysical properties of frozen dairy desserts.

Author(s) : HEGEDUSIC V., HERCEG Z., RIMAC S., et al.

Summary

Knowledge of thermophysical properties is important for determining the best freezing and storage conditions for frozen foods. The work investigated several dairy desserts prepared by cooking mixtures of whey proteins, sugar, eggs, flour and several types of carboxymethylcellulose. The desserts were frozen either quickly or slowly and were stored at various temperatures. The thermophysical properties were determined before freezing and after 90 days storage at either -10 or -20 °C. The phase change temperatures were measured by differential thermal analysis, while the specific heat capacity, enthalpy and density were calculated by using several mathematical models.

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Pages: 1998-6

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Details

  • Original title: Thermophysical properties of frozen dairy desserts.
  • Record ID : 2001-0936
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000

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