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Author : Michelle Muse
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.:/5 (89 download)
Download or read book A Structural Model to Explain Melting Rate and Hardness of Ice Cream written by Michelle Muse and published by . This book was released on 2003 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Biqing Wu
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (142 download)
Download or read book Understanding the Meltdown Behavior of Frozen Dessert written by Biqing Wu and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ice cream meltdown test has been utilized to comprehend the structural changes in ice cream. While there is broad knowledge regarding the impact of ingredients and processing conditions on meltdown, an understanding of the fundamental mechanisms by which the structure influences the meltdown process remains limited. This study aims to investigate how the structural components of ice cream (fat destabilization, overrun, and mix viscosity) influence the entire meltdown process. Additionally, a sucrose model system was designed to aid in understanding the role of rheological properties, overrun, and phase separation between milk protein-polysaccharides in the meltdown process in both aerated and non-aerated systems.The induction time, melting rate, final drip-through weight extracted from the meltdown curve as well as the height change rate and final height calculated from the height-change curve offer as parameter to describe the meltdown process. Among all the structural components examined, ice cream mix viscosity was the most important parameter on the meltdown process. Only without the stabilizer, which meant the mix viscosity was the lowest, did the extent of fat destabilization and overrun influence the meltdown process. In the non-aerated system, it was observed that the type of polysaccharides, rather than rheological properties like mix viscosity or shear-thinning behavior, influenced the melting behavior. Specifically, the anionic polysaccharide exhibited a faster melting rate compared to the neutral ones. In the aerated system, when polysorbate 80 was included, there was a positive correlation between mix viscosity and both the induction time and melting rate. However, this correlation was not observed between shear- thinning behavior and rheological properties. Considering the strong correlation between shear-thinning behavior and apparent viscosity, as well as the relatively insignificant impact of shear-thinning behavior on the meltdown process compared to the apparent viscosity, the apparent viscosity appeared to be a more suitable parameter for describing the meltdown process. When the milk protein was introduced into the system, both the phase separation behavior and its correlation with the meltdown were investigated. It was observed that the locust bean gum system prevented of phase separation after freezing-melting, attributed to the formation of cryo-gel by locust bean gum. This cryo-gel structure further contributed to the maintenance of the foam structure during the meltdown test. Overall, this study provides a deeper insight into each main component's impact on the meltdown process. This knowledge contributes to the design of healthier frozen desserts with enhanced heat resistance.
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 : 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 : Mamdouh El-Bakry
Publisher : John Wiley & Sons
ISBN 13 : 1118964217
Total Pages : 424 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 2018-07-13 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.
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 :
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 : 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 : Bettina Wolf
Publisher : Royal Society of Chemistry
ISBN 13 : 1839160632
Total Pages : 361 pages
Book Rating : 4.8/5 (391 download)
Download or read book Oral Processing and Consumer Perception written by Bettina Wolf and published by Royal Society of Chemistry. This book was released on 2022-01-18 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book for some years that provides a comprehensive overview of food oral processing. It includes fundamental chapters at the beginning of each section to aid the understanding of the later more specific oral processing chapters. The field is rapidly developing, and the systems researched in the context of food oral processing become increasingly complex and therefore the fundamental sections include information on how to build complex food systems. The main coverage includes the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated. It contains up-to-date research findings, looking at consumer preferences and the response to these preferences by food process technologists and those developing new foods. The book will be of interest to postgraduate students and researchers in academia and industry who may be from very diverse backgrounds ranging from food process engineers to functional food developers and professionals concerned with swallowing and taste disorders.
Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719466
Total Pages : 611 pages
Book Rating : 4.3/5 (877 download)
Download or read book Food Materials Science written by Jose Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-12-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author : Pam Walker
Publisher : Infobase Publishing
ISBN 13 : 1438129084
Total Pages : 168 pages
Book Rating : 4.4/5 (381 download)
Download or read book Physical Science Experiments written by Pam Walker and published by Infobase Publishing. This book was released on 2010 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents new, tested experiments related to the intriguing field of physical science. The experiments are designed to promote interest in science in and out of the classroom, and to improve critical-thinking skills.
Author :
Publisher :
ISBN 13 :
Total Pages : 2432 pages
Book Rating : 4.:/5 (319 download)
Download or read book Index Medicus written by and published by . This book was released on 2004 with total page 2432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1963- include as pt. 2 of the Jan. issue: Medical subject headings.
Author : Wiley-VCH
Publisher : John Wiley & Sons
ISBN 13 : 3527695524
Total Pages : 1576 pages
Book Rating : 4.5/5 (276 download)
Download or read book Ullmann's Food and Feed, 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2016-12-15 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)
Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 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. 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, Third 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. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. 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.
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.
Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128115017
Total Pages : 540 pages
Book Rating : 4.1/5 (281 download)
Download or read book Biopolymers for Food Design written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Author : Deborah D. Roberts
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.3/5 ( download)
Download or read book Flavor Release written by Deborah D. Roberts and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
