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Evaluation objective de la stabilité thermique et la stabilité des formes des desserts fouettés congelés.

[In Russian. / En russe.]

Auteurs : CHIZHOVA P. B., TVOROGOVA A. A.

Type d'article : Article

Résumé

To perfect the objectiveness of estimation of the structure stability of frozen whipped deserts, the methods of estimation of reciprocal indices of thermal and shape stability have been improved. When estimating the thermal stability, a mathematical model defining the dependence of a mass share of thawed deserts on duration of their keeping at 20 plus or minus 1°C taking into account the variety of fat and fat mass share in these products, was used. It is shown that the velocity of ice thawing depending on its composition differs 3.3 times according to experimental results and 3.1 times according to calculated data.

Détails

  • Titre original : [In Russian. / En russe.]
  • Identifiant de la fiche : 30006534
  • Langues : Russe
  • Source : Kholodilnaya Tekhnika - n. 12
  • Date d'édition : 2011

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