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Microstructure And Surface Properties Of Ice Cream And Frozen Yogurt
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Book Synopsis Microstructure and Surface Properties of Ice Cream and Frozen Yogurt by : Lincoln Lim
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:
Book Synopsis Effects of Microstructure on the Physical and Sensory Properties of Ice Cream by : Julia R. Amador
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:
Book Synopsis Microstructure of Dairy Products by : Mamdouh El-Bakry
Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 424 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.
Book Synopsis Dissertation Abstracts International by :
Download or read book Dissertation Abstracts International written by and published by . This book was released on 2003 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Understanding Melt Behavior of Ice Cream by :
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.
Book Synopsis Microstructure of Dairy Products by : Mamdouh El-Bakry
Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 543 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.
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.
Book Synopsis Effect of Dasher Design on Residence Time and Microstructure of Frozen Desserts Produced with a Continuous Scraped Surface Freezer by : Lauren Gallagher
Download or read book Effect of Dasher Design on Residence Time and Microstructure of Frozen Desserts Produced with a Continuous Scraped Surface Freezer written by Lauren Gallagher and published by . This book was released on 2024 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most frozen desserts produced for retail sale are manufactured using continuous scraped surface freezers (SSFs). SSFs contain a dasher assembly that includes a dasher, knives, and sometimes a beater. The purpose of the dasher assembly is to mix the working fluid, scrape ice off the freezer wall as it forms, destabilize fat globules, and whip air into the product as it is dynamically frozen. These processes occur simultaneously and impact the structure of the frozen dessert. Equipment manufacturers of SSFs employ a variety of dasher assembly designs based on desired product attributes; however, to date these assemblies have largely been constructed based on proprietary findings, and trial and error. The objective of this study was to elucidate the effect of dasher design on product microstructure and fluid behavior in the freezer and to determine if processing conditions are predictive of microstructural attributes. Preliminary experiments were conducted to understand how freeze concentration and temperature influence rheological properties of the serum phase of ice cream. A model system was generated by removing water from ice cream mix to simulate the unfrozen serum phase at levels of freeze concentration from 0% - 50%. As freeze concentration increased, shear stress and viscosity also increased. Samples representing high levels of freeze concentration were more susceptible to increases in shear stress and viscosity with decreasing temperature. The evolution of microstructural properties after start-up of a SSF was also investigated to understand how long it takes for microstructure to stabilize during freezing. Ice crystal size and air cell size stabilized quickly, while the amount of fat destabilization took longer to stabilize. A 'steady state' for microstructure was achieved within ~6x of the theoretical residence time assuming plug flow. To improve the understanding of SSF operation, a Tetra Pak CF700 continuous freezer was used in a series of pilot scale experimental studies encompassing 5 commercially available dasher assemblies with varying geometries and ranging from 26 to 64% volume displacement. Residence time distribution (RTD) profiles and microstructural attributes (ice crystal, air cell, and fat globule size distributions) were characterized for sorbet and ice cream made under constant processing conditions, while varying dasher assembly. For selected dashers, we also investigated how processing parameters, (including product throughput, dasher rotational speed, and overrun), interact with dasher design to influence RTD and microstructural attributes of ice cream. Generally, increased volume displacement of the dasher assembly resulted in a shorter RTD. Although it was expected that RTD would influence ice crystal size, no practical effect of dasher was observed in hardened samples. However, differences in ice crystal size at draw suggested increased subcooling for samples made with higher displacement dashers. Dasher designs and freezing parameters that increased shear forces (more displacement, increased overrun, increased dasher speed) generally resulted in smaller air cells and more fat globule destabilization. Fat destabilization was also increased with increased residence time. Microstructure generally did not correlate well with the processing conditions measured in this study (i.e., torque on dasher motor and RTD), suggesting that shear forces are also important in determining microstructure. This would indicate the dasher geometry, not just displacement, is important in determining microstructure, as different geometries would cause different shear forces. This study furthers our understanding of how dasher design influences heat transfer, fluid flow, and shear forces in SSFs. It will enable frozen dessert manufacturers to select a dasher based on desired structural characteristics and inform SSF manufacturers on how to design dashers more efficiently by using engineering principles.
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.
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 2002 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Author :José Miguel Aguilera Publisher :Springer Science & Business Media ISBN 13 :9780834212565 Total Pages :466 pages Book Rating :4.2/5 (125 download)
Book Synopsis Microstructural Principles of Food Processing and Engineering by : José Miguel Aguilera
Download or read book Microstructural Principles of Food Processing and Engineering written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 1999-09-30 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
Book Synopsis Handbook of Frozen Foods by : Y. H. Hui
Download or read book Handbook of Frozen Foods written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-29 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.
Book Synopsis Low-Calorie Foods Handbook by : Altschul
Download or read book Low-Calorie Foods Handbook written by Altschul and published by CRC Press. This book was released on 1993-03-12 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed foods that mimic existing foods, Low-Calorie Foods Handbook: provides a detailed understanding of the materials that make sugar and fat substitutes possible, such as artificial sweeteners, bulking agents, protein-based fat replacers, and noncaloric and low-calorie oils; offers examples of technical problems that must be solved to make low-calorie foods equal in taste, smell and texture to their normal counterparts; describes food marketing, nutrition education, recipe formulation, and the regulations that help consumers decide to use or avoid low-calorie foods; highlights the problem of obesity, changing dietary patterns, the role of low-fat diets and the effects of artificial sweeteners on sugar consumption; and explains current research on fat reduction in meats, and strategies used for replacing fat and sugar.;With the contributions of nearly 40 leading experts, Low-Calorie Foods Handbook is a guide for food scientists and technologists; food marketing specialists; managers and executives in the food industry; dieticians and nutritionists; primary care physicians; internists; cardiologists; and graduate-level and continuing-education students in food design, food and disease, and obesity courses.
Book Synopsis Probiotic Dairy Products by : Adnan Y. Tamime
Download or read book Probiotic Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2018-02-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.
Book Synopsis Byproducts from Agriculture and Fisheries by : Benjamin K. Simpson
Download or read book Byproducts from Agriculture and Fisheries written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2019-11-04 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from biofuels to building materials, and from cosmetics to pharmaceuticals, the list of products that may be manufactured using discards from farming and fishery operations is extensive. Byproducts from Agriculture and Fisheries examines the procedures and technologies involved in this process of reconstitution, taking an environmentally aware approach as it explores the developing role of value-added byproducts in the spheres of food security, waste management, and climate control. An international group of authors contributes engaging and insightful chapters on a wide selection of animal and plant byproducts, discussing the practical business of byproduct recovery within the vital contexts of shifting socio-economic concerns and the emergence of green chemistry. This important text: Covers recent developments, current research, and emerging technologies in the fields of byproduct recovery and utilization Explores potential opportunities for future research and the prospective socioeconomic benefits of green waste management Includes detailed descriptions of procedures for the transformation of the wastes into of value-added food and non-food products With its combination of practical instruction and broader commentary, Byproducts from Agriculture and Fisheries offers essential insight and expertise to all students and professionals working in agriculture, environmental science, food science, and any other field concerned with sustainable resources.
Author :Malcolm J. W. Povey Publisher :Springer Science & Business Media ISBN 13 :9780751404296 Total Pages :300 pages Book Rating :4.4/5 (42 download)
Book Synopsis Ultrasound in Food Processing by : Malcolm J. W. Povey
Download or read book Ultrasound in Food Processing written by Malcolm J. W. Povey and published by Springer Science & Business Media. This book was released on 1998 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the future development of ultrasound in food processing, covering both High Power (material altering) and Low Power (non-destructive testing) applications. Leading work is presented for a non-expert audience, so that people in industry and academia can make informed decisions about future research and the adoption of ultrasound techniques. It will be of particular interest to food manufacturing personnel responsible for process development, engineering and research. It will be invaluable for scientists and technologists involved in active ultrasound research and instrument manufacture.