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Physical changes in the structure of ice cream and frozen fruit desserts during storage.

• Author(s) : SITNIKOVA P. B., TVOROGOVA A. A.
• Publication date: 2019
• Languages : English
• Keywords : Ice cream, Cell, Storage condition, Temperature, Physical property, Fruit, Expérimentation, Frozen dessert, Ice, Crystal, Phase, Air, Physico-chemical property
• Source: Пищевые системы - vol. 2 - No 2
• Formats : PDF

Etude de l'impact couplé du procédé de congélation et des conditions d'entreposage sur la qualité des produits surgelés. : Application aux matrices poreuses

Study of the combined effect of the freezing process and storage conditions on the quality of frozen products. : Application to porous matrices

• Author(s) : ZENNOUNE A.
• Publication date: 2022/03/31
• Languages : French
• Keywords : Cold chain, Cake, Frozen dessert, Crystallization, Imaging, Freezing, Expérimentation, Physico-chemical property, Review
• Formats : PDF

Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy.

• Author(s) : NALBONE L., VALLONE L., GIARRATANA F., VIRGONE G., LAMBERTA F., MAROTTA S. M., DONATO G., GIUFFRIDA A., ZIINO G.
• Publication date: 2022/02
• Languages : English
• Keywords : Ice cream, Case study, Microbiological quality, Italy, Expérimentation, Pathogen, Manufacture, Frozen dessert, Hygiene, Listeria, Enterobacteria
• Source: Applied Sciences - 12 - 4
• Formats : PDF

IIR document

Applying CO₂ refrigeration to the cooling and heating of building worldwide to achieve reductions in energy and cooling water consumption, and emissions.

• Author(s) : VISSER K.
• Publication date: 2022/06/13
• Languages : English
• Source: 15^th IIR-Gustav Lorentzen Conference on Natural Refrigerants (GL2022). Proceedings. Trondheim, Norway, June 13-15^th 2022.
• Formats : PDF, Video

EFFECTS ON FREEZING POINT OF CARBOHYDRATES COMMONLY USED IN FROZEN DESSERTS.

• Author(s) : SMITH K. E., BRADLEY R. L. Jr
• Publication date: 1983/12
• Languages : English
• Keywords : Freezing temperature, Sugar, Frozen dessert
• Source: Egypt. J. Dairy Sci. - vol. 66 - n. 12

Physical changes in the structure of frozen fruit desserts during storage.

[In Russian. / En russe.]

• Author(s) : TVOROGOVA A. A., CHIZHOVA P. B.
• Publication date: 2013/03
• Languages : Russian
• Keywords : Structure, Physical property, Frozen dessert, Fruit, Storage condition
• Source: Mir Morozenogo I Bystrozamorozennyh Produktov - n. 2

IIR document

Thermophysical properties of frozen dairy desserts.

• Author(s) : HEGEDUSIC V., HERCEG Z., RIMAC S., et al.
• Publication date: 2000
• Languages : English
• Keywords : Thermal property, Food, Measurement, Dessert, Chilling, Dairy product, Freezing
• Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
• Formats : PDF

US markets for frozen dairy desserts.

• Author(s) : TIPTON E. L.
• Publication date: 2004
• Languages : English
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

Objective estimation of thermal and shape stability of frozen whipped deserts.

[In Russian. / En russe.]

• Author(s) : CHIZHOVA P. B., TVOROGOVA A. A.
• Publication date: 2011
• Languages : Russian
• Keywords : Stability, Modelling, Frozen dessert, Ice cream
• Source: Kholodilnaya Tekhnika - n. 12

Chapter 2. Composition and Formulations.

• Author(s) : GOFF H. D., HARTEL R. W.
• Publication date: 2013
• Languages : English
• Keywords : Ice cream, Regulations, Chemical composition, Frozen dessert
• Formats : PDF

Bilan chiffré 2005 pour les surgelés et les glaces.

Frozen foods and ice cream in 2005: overview.

• Author(s) : KAIFFER I.
• Publication date: 2006
• Languages : French
• Keywords : France, Statistics, Quick-frozen food, Frozen food, Market, Frozen dessert, Ice cream
• Source: Journée Grand Froid.

Shaping the products of the future.

• Author(s) : HANSEN P. H.
• Publication date: 2004
• Languages : English
• Keywords : Geometry, Manufacture, Process, Frozen dessert, Ice cream
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

IIR document

FREEZE-THAW STABILITY OF GELS.

• Author(s) : PORSDAL POULSEN K., JAKOBSEN O. P.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Thawing, Prepared food, Organoleptic property, Stability, Frozen dessert, Freezing
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

WAPOS: a new technology development for the production of stable sweet ice microspheres.

• Author(s) : WINDHAB E. J., WAGNER T., KROPP P.
• Publication date: 2004
• Languages : English
• Keywords : Ice, Geometry, Manufacture, Sugar, Sphere, Frozen food, Process, Particle, Frozen dessert, Ice cream, Additive
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

IIR document

The effect of glass transition temperatures on molecular mobilities and ice recrystallisation rates in frozen sugar solutions.

• Author(s) : IZZARD M. J.
• Publication date: 2005/06/15
• Languages : English
• Keywords : Glass transition, Correlation, Temperature, Research, Aqueous solution, Sugar, Frozen food, Molecule, Frozen dessert, Crystallization, Ice cream
• 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

Frozen processed food in China: figures

Frozen processed food is expected to record current value growth of 7% in 2013, compared with 8% growth in 2012.

• Publication date : 2014/02/19
• Subjects: Figures, economy

Frozen food market in Argentina

The Argentinian frozen food market had total revenues of USD 236.3 million in 2012, representing a compound annual growth rate (CAGR) of 15.9% between 2008 and 2012.

• Publication date : 2013/10/21

Frozen food market in Belgium

The Belgian frozen food market had total revenues of USD 1,342.8 million in 2012, representing a compound annual growth rate (CAGR) of 4.4% between 2008 and 2012.

• Publication date : 2013/10/21
• Subjects: Figures, economy

Frozen food market in Australia

The Australian frozen food market had total revenues of USD 2,922.5 million in 2012, representing a compound annual growth rate (CAGR) of 3.4% between 2008 and 2012.

• Publication date : 2013/10/22
• Subjects: Figures, economy

Global frozen food market sees further growth

The demand for frozen food, valued at USD 224.74 billion in 2012, is expected to reach USD 293.75 billion by 2019, with a Compounded Annual Growth Rate (CAGR) of 3.9% from 2013 to 2019.

• Publication date : 2014/05/21
• Subjects: Figures, economy

Cold chain equipment market to grow rapidly through 2020

The global demand for the cold chain equipment market, valued at USD 67 billion in 2014, is expected to reach USD 118.0 billion in 2020.

• Publication date : 2016/08/31

Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...

• Last update : 2023/06/30
• Langues : English, French
• Themes : Ice creams