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Vane method to evaluate the yield stress of frozen ice cream.

Author(s) : BRIGGS J. L., STEFFE J. F., USTUNOL Z.

Type of article: Article

Summary

A vane tester was designed, constructed, and then used to measure the yield stress of ice cream at typical scooping temperatures of -16 to -14 deg C. The moisture and fat contents of each brand varied significantly. Yield stresses ranged from 2.5 to 8 kilopascals. Yield stress and temperature were highly correlated in the higher fat ice cream; the lower fat brand did not show a strong correlation.

Details

  • Original title: Vane method to evaluate the yield stress of frozen ice cream.
  • Record ID : 1997-1714
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 79 - n. 4
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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