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Author : Julia R. Amador
Publisher :
ISBN 13 :
Total Pages : 236 pages
Book Rating : 4.:/5 (959 download)
Download or read book Effects of Microstructure on the Physical and Sensory Properties of Ice Cream written by Julia R. Amador and published by . This book was released on 2016 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Winardi Kusumaatmaja
Publisher :
ISBN 13 :
Total Pages : 314 pages
Book Rating : 4.:/5 (891 download)
Download or read book Effects of Mix Pre-aeration and Product Recirculation on Ice Cream Microstructure and Sensory Qualities written by Winardi Kusumaatmaja and published by . This book was released on 2009 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 462 pages
Book Rating : 4.:/5 (953 download)
Download or read book Understanding Melt Behavior of Ice Cream written by and published by . This book was released on 2015 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice cream is a complex, partially frozen food with a microstructure composed of ice crystals, air cells, fat globules, and partially-coalesced fat globules all dispersed in an unfrozen serum phase (sugars, proteins, stabilizers). The effect of the microstructure on drip-through rate has been of great interest. Much of the literature attributes a decrease in drip-through rate to an increase in partially-coalesced fat. It was hypothesized that as dasher speed, overrun, emulsifiers (MDG and PS80), and fat content increased, partial coalescence would increase while drip-through rate would decrease across all experiments. In addition, it was hypothesized that the microstructure components could be used to predict the drip-through rate of ice cream products. In this current work two main studies were carried out. The first study was a survey on the microstructure, compositional, and sensorial properties of United States commercial ice cream products. In the second study (controlled ice cream study), experiments were carried out to control partial coalescence and drip-through rate through varying processing conditions (dasher speed (250 RPM, 500 RPM, 750 RPM) and overrun (50%, 75%, 100%)) and formulation parameters (emulsifier ratios (100:0, 90:10, 80:20 - mono- and diglyceride:polysorbate 80 (MDG:PS80)) and fat content (6%, 9%, 12%, 15%)). Experiments were also run with no added emulsifiers. From the survey, commercial ice cream products varied widely in composition, structure, behavior, and sensory properties. From a multivariate pairwise comparison test, it was determined that ice crystal size, percent destabilized fat, total fat, and total solids inversely correlated with drip-through rate. No statistically significant correlation was determined between instrumental analysis of drip-through rate and sensorial melt rate. Furthermore, creaminess and greasiness both had an inverse relationship with drip-through rate while sensorial melt rate did not correlate with instrumental measured drip-through rate. In the controlled ice cream study, as emulsifiers (especially PS80), dasher speed, and overrun increased, partial coalescence increased. However, drip-through rate did not always correlate with partial coalescence, as hypothesized. In addition, as fat content increased, partial coalescence increased from 6% to 9% but not between 9% and 15%. Furthermore, no difference in drip-through rate was determined as fat increased. Overall, there were various microstructure components that affected melt behavior of ice cream. The interaction of the size and number of air cells and partially-coalesced fat globules seemed to greatly affect drip-through rate. The amount of remnant foam corresponded with drip-through rates. With this knowledge, we were able to gain a better understanding of the effects on microstructure components and their interactions on drip-through rate.
Author : Mamdouh El-Bakry
Publisher : John Wiley & Sons
ISBN 13 : 1118964225
Total Pages : 420 pages
Book Rating : 4.1/5 (189 download)
Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-10-22 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Author : Robert T. Marshall
Publisher : Springer
ISBN 13 : 1461501636
Total Pages : 371 pages
Book Rating : 4.4/5 (615 download)
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author : Gaia Rizzo
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (16 download)
Download or read book Understanding the Effect of Formulation and Processing Parameters on Microstructural and Physical Properties of Ice Cream, Sensory Perception and Appetite written by Gaia Rizzo and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chris Clarke
Publisher : Royal Society of Chemistry
ISBN 13 : 1847552153
Total Pages : 204 pages
Book Rating : 4.8/5 (475 download)
Download or read book The Science of Ice Cream written by Chris Clarke and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.
Author : Lincoln Lim
Publisher :
ISBN 13 :
Total Pages : 280 pages
Book Rating : 4.:/5 (89 download)
Download or read book Microstructure and Surface Properties of Ice Cream and Frozen Yogurt written by Lincoln Lim and published by . This book was released on 2003 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : James Courtenay Hening
Publisher :
ISBN 13 :
Total Pages : 11 pages
Book Rating : 4.:/5 (173 download)
Download or read book The Effects of Certain Salts on the Physical Properties of Ice Cream Mixes written by James Courtenay Hening and published by . This book was released on 1929* with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chris Clarke
Publisher : Royal Society of Chemistry
ISBN 13 : 1839166169
Total Pages : 200 pages
Book Rating : 4.8/5 (391 download)
Download or read book Science of Ice Cream written by Chris Clarke and published by Royal Society of Chemistry. This book was released on 2024-07-24 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The third edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. A new chapter on non-dairy ice cream has been added and the book is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, with a new co-author who is an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader with a basic knowledge of science and provides teachers with ideas for using ice cream to illustrate scientific principles.
Author : Karen Ann Schmidt
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.:/5 (179 download)
Download or read book Effects of Homogenization on the Physical and Sensory Characteristics of Vanilla Ice Cream written by Karen Ann Schmidt and published by . This book was released on 1986 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Maria Rolon
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)
Download or read book Effect of Fat Content on Physical Properties and Consumer Acceptability of Vanilla Ice Cream written by Maria Rolon and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few decades, the food industry has been seeking to reduce the energy density of many products. Fat reduction is often pursued as a strategy to decrease the overall caloric content of foods, since it provides the highest amount of energy per gram (9 kcal/g), when compared to proteins and carbohydrates (4 kcal/g). However, fat-reduced products are often perceived to be of inferior sensory quality, when compared to the full-fat alternative.Ice cream is a complex food matrix due to the coexistence of multiple physical phases: ice crystals, air bubbles, partially coalesced fat globules and a concentrated, highly viscous unfrozen solution. In ice cream, removal of one ingredient may affect not only physical properties but also multiple sensory characteristics that are important to consumers. Fat, in particular, contributes to texture, mouthfeel and flavor, in addition to serving as a structural agent supporting the other physical phases, in particular the air bubbles. Moreover, it contributes to the characteristic smoothness, dryness and melting rate of the products. Removal of fat from ice cream without replacement of solids has been shown to decrease sensory quality indicators, while the addition of ingredients to replace the fat has provided better results. However, the perfect replacement strategy has yet to be found. Previous work evaluating fat removal strategies has focused on changes in key sensory descriptors, with surprisingly little information available about consumer acceptability of reduced-fat products.In this study, the effect of replacing fat with maltodextrin (MD) on selected physical properties of ice cream and on consumer acceptability were evaluated simultaneously. Vanilla ice creams were formulated to contain 6, 8, 10, 12 and 14% fat and 8, 6, 4, 2, and 0% maltodextrin, respectively. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness and melting rate. A series of consumer acceptability tests were conducted, each with ~100 participants, to measure liking and intensity of various sensory attributes. The experiment was replicated three times. Data were analyzed using one-way Analysis of variance (ANOVA) and a mixed model ANOVA for the physical and sensory data, respectively. Correlation analysis was used to assess relationships between consumer acceptability, physical variables and sensory attributes. Consumer tests were also conducted after 19 weeks of storage at -18C, to assess changes in sensory acceptance due to prolonged periods of storage. Later, a discrimination test was used to determine the difference in fat content that consumers are able to discriminate among the products tested in this study. Results indicated that viscosity of the mixes decreased with increasing fat content and decreasing maltodextrin concentration. Fat particle size and fat destabilization significantly decreased with fat reduction. However, consumer acceptability did not significantly differ across the samples for fresh or stored ice cream. Even in the absence of significant differences, overall liking was correlated with slower melting rate in fresh ice cream. Following storage, ice creams with 6, 12 and 14 % fat did not differ in consumer acceptability compared to fresh ice cream. However, ice creams with 8 and 10% fat (and 6 and 4% MD), each showed a significant drop in liking score following storage by 2.8 and 5.7%, respectively. When asked to discriminate, consumers were unable to distinguish ice creams with 2% fat difference when maltodextrin was included in the formulation. A 4% difference was found to be discriminated when comparing 6% vs 10% fat ice creams but not for 8% vs 12% fat. Collectively, the changes in the physical structure of ice creams with fat contents ranging from 6 to 14% did not show evidence of gross changes in consumer acceptability for either fresh or aged ice cream.
Author : D. Julian McClements
Publisher : Elsevier
ISBN 13 : 1845693671
Total Pages : 793 pages
Book Rating : 4.8/5 (456 download)
Download or read book Understanding and Controlling the Microstructure of Complex Foods written by D. Julian McClements and published by Elsevier. This book was released on 2007-08-30 with total page 793 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030486869
Total Pages : 497 pages
Book Rating : 4.0/5 (34 download)
Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Download or read book Effects of Stabilizers and Processing on the Microstructure and Stability of a Model Ice Cream written by and published by . This book was released on 2001 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author : Gnana Moorthy Eswaran U
Publisher : CRC Press
ISBN 13 : 1040087906
Total Pages : 308 pages
Book Rating : 4.0/5 (4 download)
Download or read book Structured Foods written by Gnana Moorthy Eswaran U and published by CRC Press. This book was released on 2024-08-07 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.
