Author : Dieyckson Osvani Freire
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (122 download)
Book Synopsis Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream by : Dieyckson Osvani Freire
Download or read book Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream written by Dieyckson Osvani Freire and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although ice phase plays a dominant role on the physical properties of ice cream, other structural components also affect rheological and meltdown properties. However, there is a lack of information about these relationships in literature. Thus, the objectives of this work were to assess the effects of structural components on the rheological and meltdown properties. It was hypothesized that (1) rheological and meltdown properties were affected by fat destabilization, overrun and mix viscosity, among other parameters, and (2) meltdown behavior was influenced by the rheological properties of the ice cream matrix. Ice creams were made with a wide range of extent of fat destabilization (partially coalesced fat globules), overrun and mix viscosity (serum phase viscosity) to provide a wide range of structures and rheological properties. The structural parameters affected not only the meltdown properties, such as drip-through rate and final height, but also the rheological properties, including storage modulus, residual viscosity, yield stress and rheological destruction, obtained as thixotropy. Good correlations between the rheological parameters at 0[degrees]C with meltdown parameters were found. Structural parameters also affected rheological and meltdown properties in commercial ice cream products. Remarkably, models from the study with ice creams with controlled structural formation were found to fit well the commercial sample data.