ShareWAPOS: a new technology development for the production of stable sweet ice microspheres.
Author(s) : WINDHAB E. J., WAGNER T., KROPP P.
Summary
WAPOS stands for WAter POwder Spraying. If watery systems are sprayed into a cold gas atmosphere, depending on cooling gradient, droplet size and dissolved components, the solidification/freezing leads to either crystalline or amorphous (glassy) microstructures. The water model systems investigated were solutions of sugar/polysaccharides; applied "recipes" included also proteins, fats and "aromatizing and sweetening" ingredients.
Details
- Original title: WAPOS: a new technology development for the production of stable sweet ice microspheres.
- Record ID : 2006-2441
- Languages: English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
- Publication date: 2004
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs;
Ice creams - Keywords: Ice; Geometry; Manufacture; Sugar; Sphere; Frozen food; Process; Particle; Frozen dessert; Ice cream; Additive
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Shaping the products of the future.
- Author(s) : HANSEN P. H.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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A ONE-DIMENSIONAL APPROACH FOR SOLVING FREEZING...
- Author(s) : LIN S.
- Date : 1984
- Languages : English
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A REVIEW OF METHODS FOR PREDICTING THE DURATION...
- Author(s) : CLELAND A. C.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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The effect of glass transition temperatures on ...
- Author(s) : IZZARD M. J.
- Date : 2005/06/15
- Languages : English
- Source: Proceedings of the sixth Workshop on Ice Slurries of the IIR/Proceedings of the Second Conference on Phase Change Material and Slurry (PCM 2005).
- Formats : PDF
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RECRYSTALLIZATION: A PHENOMENA WHICH DECREASES ...
- Author(s) : KRUK A., SWITKA J.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 6
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