scholarly journals Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

2015 ◽  
Vol 148 ◽  
pp. 24-34 ◽  
Author(s):  
Fatou Toutie Ndoye ◽  
Graciela Alvarez
Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 117 ◽  
Author(s):  
Anna Kamińska-Dwórznicka ◽  
Ewa Gondek ◽  
Sylwia Łaba ◽  
Ewa Jakubczyk ◽  
Katarzyna Samborska

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.


2008 ◽  
Vol 12 (4) ◽  
pp. 646-654 ◽  
Author(s):  
Zai Qun Yu ◽  
Pui Shan Chow ◽  
Reginald B. H. Tan

2009 ◽  
Vol 23 (3) ◽  
pp. 1155-1161 ◽  
Author(s):  
Javier Marugán ◽  
José A. Calles ◽  
Javier Dufour ◽  
Raúl Giménez-Aguirre ◽  
José Luis Peña ◽  
...  

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