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

Journal of Food Engineering

Volumn 148, Issue , 2015, Pages 24-34

  Ndoye, Fatou Toutie ^a   Alvarez, Graciela ^a  

^a Irstea   (France)

Author keywords

FBRM; Ice cream; Ice crystals; Recrystallization; Stabilizer; Storage

Indexed keywords

ACTIVATION ENERGY; CRYSTALLIZATION; DIGITAL STORAGE; ENERGY STORAGE; FOOD STORAGE; OSTWALD RIPENING; RECRYSTALLIZATION (METALLURGY); REFLECTION; REFLECTOMETERS; STABILIZERS (AGENTS); TEMPERATURE DISTRIBUTION;

FBRM; FOCUSED BEAM REFLECTANCE MEASUREMENT; ICE CREAMS; ICE CRYSTALS; RECRYSTALLIZATION KINETICS; STORAGE TEMPERATURES; TEMPERATURE DEPENDENCE; TEMPERATURE FLUCTUATION;

ICE;

EID: 84915759940     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.014     Document Type: Article

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