Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

Journal of Food Engineering

Volumn 148, Issue , 2015, Pages 35-42

  Tsevdou, Maria ^a   Gogou, Eleni ^a   Dermesonluoglu, Efimia ^a   Taoukis, Petros ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Frozen dairy dessert; Ice recrystallization; Overall acceptability; Rheology; Temperature fluctuations

Indexed keywords

DAIRIES; DAMPING; FOOD STORAGE; RATE CONSTANTS; RECRYSTALLIZATION (METALLURGY); RHEOLOGY; TEMPERATURE DISTRIBUTION; TEXTURES; VISCOELASTICITY;

CONTINUOUS TEMPERATURE; DAIRY DESSERTS; OSCILLATORY THERMO-RHEOMETRY; OVERALL ACCEPTABILITY; STORAGE TEMPERATURES; TEMPERATURE DEPENDENCE; TEMPERATURE FLUCTUATION; VISCOELASTIC PROPERTIES;

ICE;

EID: 84915809482     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.07.002     Document Type: Article

References (34)

1. D.B. Aime, S.D. Arntfield, L.J. Malcolmson, and D. Ruland Textural analysis of fat reduced vanilla ice cream products Food Res. Int. 34 2001 237 246
2. E. Ben-Yoseph, and R.W. Hartel Computer simulation of ice recrystallization in ice cream during storage J. Food Eng. 38 1998 309 329
3. S. Bollinger, H. Wildmoser, H.D. Goff, and B.W. Tharp Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream Int. Dairy J. 10 2000 791 797
4. J.R. Buyck, R.J. Baer, and J. Choi Effect of storage temperature on quality of light and full-fat ice cream J. Dairy Sci. 94 2011 2213 2219
5. D.P. Donhowe, and R.W. Hartel Recrystallization of ice in ice cream during controlled accelerated storage Int. Dairy J. 6 1996 1191 1208
6. D.P. Donhowe, and R.W. Hartel Recrystallization of ice during bulk storage of ice cream Int. Dairy J. 6 1996 1209 1221
7. M.D. Eisner, H. Wildmoser, and E. Windhab Air cell microstructuring in a high viscous ice cream matrix Colloids Surf. A 263 2005 390 399
8. E. Faydi, J. Andrieu, and P. Laurent Experimental study and modeling of the ice crystal morphology of model ice cream. Part I: Direct characterization method and experimental data J. Food Eng. 48 2001 283 291
9. E. Faydi, J. Andrieu, P. Laurent, and R. Peczalski Experimental study and modeling of the ice crystal morphology of model ice cream. Part II: Heat transfer data and texture modeling J. Food Eng. 48 2001 293 300
10. C. Granger, P. Barey, N. Combe, P. Veschambre, and M. Cansell Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures Colloids Surf., B 32 2003 353 363
11. C. Granger, A. Leger, P. Barey, V. Langendorff, and M. Cansell Influence of formulation on the structural networks in ice cream Int. Dairy J. 15 2005 255 262
12. H.D. Goff Colloidal aspects of ice cream - a review Int. Dairy J. 7 1997 363 373
13. H.D. Goff Formation and stabilization of structure in ice-cream and related products Curr. Opin. Colloid Interf. Sci. 7 2002 432 437
14. H.D. Goff 65 Years of ice cream science Int. Dairy J. 18 2008 754 758
15. R. Gormley, T. Walshe, K. Hussey, and F. Butler The effect of fluctuating vs. constant frozen storage temperature regimes on some quality parameters of selected food products LWT - Food Sci. Technol. 35 2002 190 200
16. J.X. Guinard, C. Zoumas-Morse, L. Mori, B. Uatoni, D. Panyam, and A. Kilara Sugar and fat effects on sensory properties of ice cream J. Food Sci. 62 1997 1087 1094
17. N. Innocente, D. Comparin, and C. Corradini Proteose-peptone whey fraction as emulsifier in ice cream preparation Int. Dairy J. 12 2002 69 74
18. ISO 8586-1, 1993. Sensory analysis - general guidance for the selection, training and monitoring of assessors - Part 1: Selected assessors (http://www.iso.org).
19. S. Kaya, and A.R. Tekin The effect of salep content on the rheological characteristics of a typical ice cream mix J. Food Eng. 47 2001 59 62
20. R.T. Marshall Ice cream: methods of manufacture Encyclopedia Food Sci. Nutr. 2003 3221 3227
21. R.T. Marshall Ice cream: properties and analysis Encyclopedia Food Sci. Nutr. 2003 3227 3233
22. M.R. Muse, and R.W. Hartel Ice cream structural elements the affect melting rate and hardness J. Dairy Sci. 87 2004 1 10
23. J.V. Patmore, H.D. Goff, and S. Fernandes Cryo-gelation of galactomannans in ice cream model systems Food Hydrocolloids 17 2003 161 169
24. A. Regand, and H.D. Goff Structure and ice recrystallization in frozen stabilized ice cream model systems Food Hydrocolloids 17 2003 95 102
25. C. Soukoulis, I. Chandrinos, and C. Tzia Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream LWT - Food Sci. Technol. 14 2008 1816 1827
26. C. Soukoulis, D. Lembesi, and C. Tzia Enrichment of ice cream with dietary fibre: effects on rheological properties, ice crystallization and glass transition phenomena Food Chem. 115 2009 665 671
27. C. Soukoulis, E. Rontogianni, and C. Tzia Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners J. Food Eng. 100 2010 634 641
28. C. Soukoulis, E. Lyroni, and C. Tzia Sensory profiling and hedonic judgment of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content LWT - Food Sci. Technol. 43 2010 1351 1358
29. P.S. Taoukis, and T.P. Labuza Reliability of time-temperature indicators as food quality monitors under nonisothermal conditions J. Food Sci. 54 1989 789 792
30. C. Trgo, M. Koxholt, and G. Kesler Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream J. Dairy Sci. 82 1999 460 465
31. P. Varela, A. Aurora Pintor, and S. Fiszman How hydrocolloids affect the temporal oral perception of ice cream Food Hydrocolloids 36 2014 220 228
32. C. Vega, and H.D. Goff Phase separation in soft-serve ice cream mixes: rheology and microstructure Int. Dairy J. 15 2005 249 254
33. H. Wildmoser, J. Scheiwiller, and E.J. Windhab Impact of disperse microstructure on rheology and quality aspects of ice cream LWT - Food Sci. Technol. 37 2004 881 891
34. Z. Zhang, and H.D. Goff Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emulsifiers Int. Dairy J. 14 2004 647 657