Development of air cells in a batch ice cream freezer
Development of air cells in a batch ice cream freezer
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DOI：
10.1016/s0260-8774(01)00243-6
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发表时间：
2002-11-01
影响因子：
5.5
通讯作者：
Hartel, RW
中科院分区：
文献类型：
--
作者：
Chang, Y;Hartel, RW
冰淇淋样品定期从批式冷冻机中取出，以跟踪空气掺入和气泡尺寸分布的发展，如用光学显微镜技术测量的。研究了冷冻、不冷冻、部分冷冻等操作条件和配方（脂肪、乳化剂、稳定剂含量）对气泡形成的影响。在间歇冷冻过程中，气室尺寸随时间的延长而逐渐减小。单独搅打（无冷冻）不会导致气室尺寸减小，表明冷冻对于稳定小气室是必要的。脂肪含量和乳化剂含量对气泡大小没有影响，而稳定剂的加入导致初始气泡较小。气室尺寸的减小与在冷冻机内形成的浆料的表观粘度的变化相关。(C)2002爱思唯尔科技有限公司版权所有。
Ice cream samples were periodically removed from a batch freezer to follow air incorporation and development of the air cell size distribution, as measured with an optical microscopy technique. The effects of operating conditions (freezing, not freezing, and freezing part way) and formulation (fat, emulsifier and stabilizer content) on development of air cells were studied. Air cell size decreased progressively with time during batch freezing. Whipping alone (no freezing) did not result in decrease in air cell size, indicating that freezing was necessary for stabilization of small air cells. Fat level and emulsifier content had no effect on air cell size, whereas stabilizer addition led to smaller initial air cells. The reduction in air cell size was correlated to changes in apparent viscosity of the slurry being formed within the freezer. (C) 2002 Elsevier Science Ltd. All rights reserved.