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Information Seminar Paper

Title

ICE CREAM MICROSTRUCTURE

Pages

  -

Abstract

 ICE CREAM IS A COMPLEX SYSTEM CONSISTING OF ICE CRYSTALS, AIR CELLS AND FAT GLOBULES EMBEDDED IN A HIGH VISCOUS FREEZE CONCENTRATED MATRIX PHASE. THE MICROSTRUCTURE OF THESE CONSTITUENTS HAS SIGNIFICANT IMPACT ON THE CONSUMER QUALITY CHARACTERISTICS AND ITS SPECIFIC MANIPULATION IS OF GREAT INTEREST. ICE CREAM IS A GOOD EXAMPLE OF A PRODUCT THAT REQUIRES SEVERAL MICROSCOPICAL APPROACHES TO FULLY UNDERSTAND ITS STRUCTURE, AND THE INFLUENCE THAT CHANGES IN THAT STRUCTURE HAVE ON THE PROPERTIES OF THE PRODUCT. THE KEY STRUCTURAL ELEMENTS IN ICE-CREAM PRODUCTION ARE ICE CRYSTALS, AIR CELLS, FAT DROPLETS AND CASEIN MICELLES.

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    • Cite

    APA: Copy

    MIRARAB RAZI, SAEED, & ZANDI, MOHSEN. (2013). ICE CREAM MICROSTRUCTURE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926719/en

    Vancouver: Copy

    MIRARAB RAZI SAEED, ZANDI MOHSEN. ICE CREAM MICROSTRUCTURE. 2013. Available from: https://sid.ir/paper/926719/en

    IEEE: Copy

    SAEED MIRARAB RAZI, and MOHSEN ZANDI, “ICE CREAM MICROSTRUCTURE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926719/en

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