Rheo-reactor for studying food processes: Specific cases of foaming and freezing

Engineering and Food for the 21st Century

Volumn , Issue , 2002, Pages 447-462

  Choplin, L ^a   Chavez Montes, B E ^a   Schaer, E ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ELASTICITY; FREEZING;

ICE CREAMS; OPERATING CONDITION; PROCESSING STEPS; RHEOLOGICAL EVOLUTION; STRUCTURAL MODIFICATIONS;

THERMAL PROCESSING (FOODS);

EID: 34247381320     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (10)

1. Ait-Kadi, A., P. Marchal, A. S. Chrissemant, M. Bousmina, and L. Choplin. 1997. “Mixer-Type Rheometry for Complex Fluids,” in Rheology and Fluid Mechanics of Nonlinear Materials, Dallas TX, U.S.A., FED-vol. 243/MD-Vol. 78, pp. 159-170.
2. Choplin, L. and P. Marchal. 1999. “Rheo-Reactor for in situ Rheological Follow-Up of Chemical or Physical Processes,” Annual Trans. Nordic Rheol. Soc., 7: 5-12.
3. Windhab, E. and S. Bolliger. 1995. “Combined Aerator/Freezer for Ice Cream Manufacture,” European Dairy Magazine, 7(1): 28-34.
4. Marshall, R. T. and W. S. Arbuckle. 1996. Ice Cream. 5th ed. New York: Chapman &Hall.
5. Barnes, H. A., J. F. Hutton, and K. Walters. 1989. An Introduction to Rheology. Amsterdam: Elsevier.
6. Kraynik, A. M. 1988. “Foam Flows,” Ann. Rev. Fluid Mech, 20: 325-357.
7. Carreau, P. J., D. De Kee, and R. D. Chabra. 1997. Rheology of Polymeric Systems. Munich: Carl Hanser Verlag.
8. Hartel, R. W. 1996. “Ice Crystallization During the Manufacture of Ice Cream,” Trends in Food Science and Technology, 7(10): 315-321.
9. Goff, H. D., B. Frelson, M. E. Sahagian, T. D. Hauber, A. P. Stone, and D. W. Stanley. 1995. “Structural Development in Ice Cream. Dynamic Rheological Measurements,” Journal of Texture Studies, 26: 517-536.
10. Russell, A. B., P. E. Cheney, and S. D. Wantling. 1999. “Influence of Freezing Conditions on Ice Crystallisation in Ice Cream,” Journal of Food Engineering, 39(2): 179-191.