Partager

Effets des attributs structurels sur la fermeté et la vitesse de fusion de la crème glacée.

Effects of structural attributes on hardness and melting rate of ice cream.

Auteurs : HARTEL R. W., MUSE M., SOFJAN R.

Résumé

The nature of the structural attributes of ice cream determines physical properties like hardness and melting rate. Structural attributes include properties of the air phase (overrun and air cell size distribution), ice phase (ice phase volume and ice-crystal size distribution), fat phase (total fat content, fat-globule size distribution and extent of fat destabilization) and the continuous phase (viscosity and gel formation). These structural elements are developed during manufacture and storage of ice cream through control of the formulation and process conditions. An understanding of the effects of these structural attributes is needed to better control the quality of ice cream.

Détails

  • Titre original : Effects of structural attributes on hardness and melting rate of ice cream.
  • Identifiant de la fiche : 2006-2519
  • Langues : Anglais
  • Source : Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
  • Date d'édition : 2004

Liens


Voir d'autres communications du même compte rendu (25)
Voir le compte rendu de la conférence

Indexation