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Effets de la congélation sur la viscosité des desserts lactés.

Freezing effects on the viscosity of dairy desserts.

Auteurs : HEGEDUSIC V., HERCEG Z., SKREBLIN M., et al.

Résumé

The freezing process has a significant influence on the food quality. The product's structure could be disrupted due to the water of crystallization and differences in size of ice crystals. An investigation was carried out with five dairy desserts prepared by mixing sugar, egg yolk, flour, whey and various hydrocolloids. Samples were frozen in two ways: a) slowly in a freezer (at -14 °C), and b) quickly, using liquid nitrogen (-196 °C). After freezing, they were stored at two temperatures: -14 and -24 °C. Results in terms of rheological properties and viscosity, show that dairy desserts must be frozen quickly and stored as soon as possible at lower temperatures.

Détails

  • Titre original : Freezing effects on the viscosity of dairy desserts.
  • Identifiant de la fiche : 2000-2685
  • Langues : Anglais
  • Source : Texture of fermented milk products and dairy desserts.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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