RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM

RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM

In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in m...

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Bibliographic Details
Main Authors: A. A. Tvorogova, P. B. Sitnikova, T. V. Shobanova, R. R. Zakirova
Format: Article
Language:Russian
Published: Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems 2020-07-01
Series:Пищевые системы
Subjects:
milk ice cream
aging
dispersion
air phase
ice crystals
overrun
dynamic viscosity
Online Access:https://www.fsjour.com/jour/article/view/68
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